“When you make dumplings, you have stuffing left. You think about eating steamed vegetables and putting balls. It tastes good. You just make balls. The fillings are a little thinner. You add eggs to make them sticky so that they can be shaped and fried and tasted. It’s delicious. You just forget to take pictures and have to make a cover in the pot.”
|Leftover dumpling stuffing||2 small bowl|
|Garden radish||1 paragraph|
|Frozen bean curd||3 small pieces|
|Steamed bread slices||2 tablets|
|ginger||1 small pieces|
|Oyster sauce||1 small spoons|
|salt||1 small spoons|
|Flavor||Salty and fresh|
Cut the frozen tofu into dices and put it in the filling.
Cut the steamed bread into small pieces and put them in the filling.
Wash and dice carrots and ginger and put them in the filling.
Put an egg into the filling, add oyster oil and salt, whisk vigorously in one direction.
Put oil in the pan, knead the stuffing and fry until yellowish.
Deep-fried until golden and tender when eaten.
It’s OK to fry it in this way, but there are other things to do. After fishing it out, I forgot to shoot it. It looks good and tastes good.
Works from Heart mstx Flying in the World of Gourmet Food