Egg Dumplings and Lettuce Clear Soup
Overview
Autumn in the South is never too cold and the weather is extremely dry. A bowl of clear soup is already satisfying. I have only eaten steamed egg dumplings outside before, and this is my first time making them. I only have a little pork and a head of lettuce left at home, so I was thinking about how to make them delicious. I learned from the recipes of many senior egg dumplings, and then improved them to make soup 🙈
Tags
Ingredients
Steps
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Chop the pork and set aside. Add chopped ginger, chopped green onion (I didn’t have any so I didn’t add it), salt, cooking oil, soy sauce, and cornstarch and stir for 1 minute
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Let the stirred pork rest for a few minutes to allow it to absorb the flavor,
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Crack two eggs into a bowl and beat them well
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Add oil to the wok (low heat all the time) and put a spoonful of egg liquid into the center of the wok
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When the egg skin is half dry, put the pork aside
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Use a spoon to fold it in half and press the edge gently. You can use a spatula or chopsticks. The spatula is too big and I don’t know how to operate it, so I replaced it with a long-handled spoon
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Wrap all the egg dumplings in turn, add water or stock
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When the water boils, add the lettuce. When the lettuce is cooked, add salt and chicken powder to taste
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It’s a very simple dish, home-raised free-range eggs, very fresh to eat
