Today's [prawn hug egg dumplings], looks cute with a small tail, the taste is not the same as ordinary fried dumplings. I took it hot and cautiously into the mouth. The bottom was fried with a crispy yellow sauce. The inside was wrapped in meat and a whole shrimp. The bite went down and the taste was rich. The shrimps were boiled and the meat stuffed. In fact, I enjoy the process of making dumplings. Put the shrimp into the meat and stuff it into dumplings and throw it into the pot. Watch the shrimp tail slowly turn into a good red. Listen to the bottom of the pot and sizzle, smell the aroma of the nose and pour the egg liquid. Wait for it to solidify slowly. At this time, adjust a small bowl of dips, others love to add some spicy vinegar, and on the contrary, I prefer to add a little vinegar to the spicy, so that is enough. Sometimes I even think that eating is not the most important thing. At this moment of tweeting, happiness has spread throughout the body.
2 spring bamboo shoots are washed and washed into a boiling water pot, and then diced; 250g base shrimps go to the shell to leave the shrimp tail, open the back to the shrimp line, spare.
Add 250 ml pork chop to bamboo shoots, 1 scoop of cooking wine, 1 scoop of soy sauce, 1 scoop of soy sauce, a little salt and sugar, stir well, add water and stir vigorously, and marinate for 20 minutes.
Take a dumpling skin, spread the marinated pork chop, and spread a treated shrimp in the middle.
The middle part of the dumpling skin is kneaded on both sides, and the two ends should not be sealed.
Take a pan, cold oil and cold oil, arrange the pinched dumplings into a circle, fry until the bottom is golden, add a small bowl of water, and fry for about 5 minutes.
1 egg is broken up, add a little water and salt, stir well, pour it into the pot, add it and fry until the egg liquid solidifies.
Open a cover and sprinkle a little chopped green onion, then add oil and pepper, and finish!