Frying out the value of the egg dumplings
First brush a little oil in the spoon with a brush, the stove is open to the minimum fire, slightly heat the spoon (about ten seconds), leave the fire and then pour a tablespoon of egg liquid into the spoon, turn the spoon to make the egg The liquid evenly covers and condenses into egg skin. Pay attention to the gap above the spoon, do not cover the egg liquid (as shown in the figure), so that the two sides of the egg dumplings can just coincide, and there will be no phenomenon that one side is too short to cover.
Put the meat in the upper part of the egg skin, use a chopstick to slightly shape the strip, and put the spoon back on the fire.
After the egg skin has solidified, carefully cover one side of the egg skin with the chopsticks on the other side of the egg skin. Pour the egg dumplings with chopsticks and poke them tightly. Fry for a few seconds and then fry until the egg skin is slightly browned. Enough.
Practice makes perfect, just practice a few times, just fine.