Braised egg dumplings

Overview

On the second day of the second month of the lunar calendar, there is a folk proverb in my country that the dragon raises its head on February 2, which means that spring is coming, all things will revive, and the hidden dragon will begin to move, indicating that the year's agricultural activities are about to begin. In the north, February 2 is also called the Dragon Head-Raising Day, also known as the Spring Dragon Festival. In the south it is called the Outing Festival, and in ancient times it was called the Vegetable Picking Festival. Since about the Tang Dynasty, the Chinese have had the custom of celebrating February 2nd. On February 2nd, there are folk customs in my country such as shaving one's head, offering sacrifices, worshiping Wenchang God, eating noodles, fried cakes, popcorn, and eating pig heads. Folklore research experts mentioned that there is also a certain emphasis on food on this day, because people believe that dragons are powerful, so the food on this day is mostly named after dragons. For example: eating spring cakes is called eating dragon scales, eating noodles is called supporting dragon whiskers, eating rice is eating dragon seeds, eating wontons is called eating longans, and eating dumplings is called eating dragon ears. In fact, these are all placed on people's strong desire to pray for blessings from the dragon, good weather and a good harvest. Egg dumplings---can also be regarded as eating long ears; dumplings filled with shrimp, pork or beef and mutton and wrapped in egg skin, a delicacy that can only be eaten once a year. I remember that when I was a kid, we could only eat it during the Chinese New Year. It was my mother who secretly went to the kitchen alone after we were all asleep: using a pair of chopsticks, a round soup spoon, a piece of pork fat and prepared fillings, she used a coal-based stove to make one egg dumpling. After wrapping a large plate of egg dumplings, it was almost dawn... Since I got married, I have been celebrating the New Year with my elders, so I rarely make egg dumplings. Chives are one of the best delicacies in early spring. How can you miss it? With pork filling, spring rolls and egg dumplings are extremely delicious. Wuwu: It’s rare to make this last time and there is no big round spoon, so the shape is greatly compromised; but seeing that my son has eaten several of them, I know that the taste is still good~~~

Tags

• hot dishes
• home cooking
• canola oil
• chives
• cooking wine
• egg
• old soy sauce
• onion and ginger
• pork
• white sugar

Ingredients

Steps

1. 1 Prepare ingredients (actually used 4 eggs)

   

2. 2 Wash the leeks, mix with the pork, add salt, chicken powder, etc.

   

3. 3 Beat the eggs and set aside

   

4. 4 After the pan is hot, brush a little canola oil

   

5. 5 Turn on the lowest heat and scoop an appropriate amount of egg liquid into the pot

   

6. 6 When it is slightly solidified, add fresh chive pork under the egg cake

   

7. 7 Use chopsticks to pick up the lower edge of the egg cake and fold it upward into a dumpling shape and press gently

   

8. 8 Cut until both sides are golden and remove from heat

   

9. 9 Place on a plate

   

10. 10 Heat oil in another pan and stir-fry chives and ginger, then add egg dumplings

    

11. 11 Add sugar, cooking wine, dark soy sauce and a little warm water and cover over high heat

    

12. 12 Bring to the boil, then turn to low heat and simmer until cooked through

    

13. 13 Pour it into a plate and serve