田园时光：巧做漂亮的蛋饺（视频/图文）

来源: 田园时光美食于 2016-01-25 05:01:01 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (8639 bytes)

中文解说版

英文解说版（English）

猪肉糜 150克（150 g minced pork）

荸荠碎 1/4杯（1/4 cup chopped water chestnuts）

香葱碎1汤匙（1 tbsp chopped chives）

盐 1/4茶匙（1/4 tsp salt）

糖1/4茶匙（1/4 tsp sugar）

麻油1/4茶匙（1/4 tsp sesame oil）

白胡椒粉1/4茶匙（1/4 tsp white pepper powder）

酱油1/2茶匙（1/2 tsp soy sauce）

鸡蛋3个（3 eggs）

1、首先我们要做饺子的馅料，把屏幕显示的所有材料---猪肉糜 150克（150 g minced pork）荸荠碎 1/4杯（1/4 cup chopped water chestnuts）香葱碎1汤匙（1 tbsp chopped chives）盐 1/4茶匙（1/4 tsp salt）糖1/4茶匙（1/4 tsp sugar）麻油1/4茶匙（1/4 tsp sesame oil）白胡椒粉1/4茶匙（1/4 tsp white pepper powder）酱油1/2茶匙（1/2 tsp soy sauce），放到一个碗里，朝一个方向搅动直到起粘性。

2、然后分成若干份橄榄形状的小肉丸，稍微压扁一点，这样容易将它包入蛋皮里。放一边备用。

3、把三个鸡蛋打散打到看不见蛋白。

4、蛋饺传统的做法

取一把勺子（如视频显示），打开煤气炉子，先把勺子烧热，在里面刷一层油，然后把大约1汤匙的蛋液倒入勺子内，晃动勺子蛋液就变成蛋皮，留一点点的蛋液在中间，放入准备好的馅料，这时记得要转小火甚至关火，再把蛋皮合上利用勺子的余热蛋液就凝固，饺子的样子就出来了。

5、新式蛋饺做法：

不粘锅刷油，注意只能开小火，放入一个大号饼干圈（ round cookie cutter ），往圈内倒入约1汤匙的蛋液，晃动不粘锅让蛋液均匀分布在圈内。当蛋液不会流动时，马上把圈子取出，如果蛋液凝固黏在圈子边上可以用汤勺推一下，帮助圈子取出。一个圆形的蛋皮就形成了，趁着蛋皮还没有完全凝固，把馅料放入合上蛋皮成饺子状，把接口压实封好利用锅里的热量让饺子形状固定。。

6、做好的蛋饺，如果你希望它外形整齐好看，可以用带花边的饼干圈 cookie cutter修一下边。

7、蛋饺的吃法：可以放入滚水锅里蒸6-8分钟，然后直接沾着酱汁吃，也可以煮汤或和火锅一起吃。

Egg dumplings is yet another traditional Chinese dish, and I will show you guys a simple recipe for these delicious and intricate treats.

First we will prepare the fillings, mix all the ingredients shown on the screen--猪肉糜 150克（150 g minced pork）荸荠碎 1/4杯（1/4 cup chopped water chestnuts）香葱碎1汤匙（1 tbsp chopped chives）盐 1/4茶匙（1/4 tsp salt）糖1/4茶匙（1/4 tsp sugar）麻油1/4茶匙（1/4 tsp sesame oil）白胡椒粉1/4茶匙（1/4 tsp white pepper powder）酱油1/2茶匙（1/2 tsp soy sauce） in a bowl, Stir in one direction until the content starts to gain stickiness

Then we will divide them into olive shaped meat ball, compress them slightly so they can be easily wrapped later, set them aside

Beat 3 eggs until the egg whites and yolks are fully incorporated

I'm demonstrating here is the traditional Chinese way of beating eggs

Take out a ladle as shown and turn on a gas stove, heat the ladle until hot and brush on a layer of oil then pour in about 1 tablespoon of the egg mixture inside and swirl, a thin sheet of egg will form, leave the little bit of extra beaten egg in the centre of the ladle and add in the filling. turn the heat to low or you can even turn it off. close the egg wrap gently, the remaining liquified egg should help seal the content.

Now I will show you guys a simpler method that I invented

Brush on a layer of oil in a non stick pan and heat on low heat, place a large round cookie cutter in and pour in 1 tablespoon of beaten egg, gently swirl the pan to evenly spread out mixture. when it is no longer runny, remove the cookie cutter and a round wrapper will be formed, if it's sticking to the side of the cookie cutter, just gently push it out with a spoon. while the wrapper is still slightly liquify add in the filling and enclose tightly, using the remaining heat in the pan to seal.

If you want your completed egg dumplings to look even fancier, you can trim the edges with a cookie cutter

When you are ready to eat them, steam them in a boiling pot for 8 minutes and enjoy with sauce, or feel free to add them to your soup or hotpot

http://cq6511.wix.com/homemade-cuisine#!blank/oceeb

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