Chinese Food
Dumplings with shrimp and egg
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Shrimp dumplings like hot pot best. Order one when they are steamed or stringed. There's no reason to like it. But the family said it's not very good. It's mostly made of starch. I really want to eat shrimp dumplings, but I don't want to eat the frozen shrimp dumplings with too much starch. So I went to the seafood market early to buy Kiwi shrimp. I plan to make shrimp dumplings by myself and make an egg wrapped shrimp dumpling to try the taste.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Head off shrimp, shell off shrimp line for use.
Step3:Chop the pork into puree. Chop the carrots into small pieces. Add some thick soup treasure and mix well.
Step4:Take a piece of dumpling skin and put in a small amount of pork filling.
Step5:Then put in a shrimp.
Step6:Squeeze the two sides of the dumpling skin together. The two ends are not sealed.
Step7:Let's start to pinch left and right to wrap the dumplings.
Step8:Heat the pan with a small amount of rapeseed oil. Place the shrimp dumplings in the pan one by one.
Step9:Fry over low heat for 2 minutes. Add a small amount of water (slightly less than the bottom of the dumpling).
Step10:Then break up the eggs and slowly pour them into the pot. Make the egg liquid fill the gap between the shrimp dumpling and the pot as much as possible. Fry over low heat until the egg is all set and turn off the heat. Sprinkle with some black sesame seeds and then start eating.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:Warm tip - it's better to filter the egg liquid through a sieve. If you like onions, you can sprinkle some. There are skills in making delicious dishes.
