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Leftover dumpling stuffing gorgeous transformation, leftover dumpling filling steamed egg soup is ve

Have the cooking women ever had such an embarrassing thing, calculate and calculate the dumpling, but the dumpling skin is still used up successfully, only a fist sized dumpling filling is left. Ah, forgive yourself, I am not a god operator, such a thing nobody expected. Looking at this big Tuo dumpling stuffing which looks like a pebble and looks like chaos, how can I bear to throw it away? Ha ha. In fact, every time you make dumplings, more or less there will be something left. How to deal with these leftovers? This is a very good choice to steam delicious meat and egg soup with leftover dumplings. Smooth egg soup, with leek shrimp meat delicious, this simple and simple collocation, but a natural and casual taste of home.

Ingredients: 3 eggs and 100g dumpling stuffing.

Methods: 1. Add the same amount of water into the eggs and break them up.

2. The trick to keep the ratio of water to egg 1:1 is to fill half an egg shell with water for 6 times.

3. Pour 1 teaspoon of sesame oil into the box and spread it evenly. It will be easier to clean in the future.

4. Pour the egg mixture into the box and steam over medium heat for 7-8 minutes.

5. Round the stuffing.

7. Put it into the egg custard and steam it over medium heat for 5 minutes, then turn to low heat for 10 minutes.