The method of Dai's oil dumpling

Health benefits

Eggs: moist and dry

Shrimp skin: tonifying kidney and strengthening yang

White Radish: Promoting Blood Circulation and Removing Stasis

Ingredients and materials

1 egg

Starch 20g

250g medium gluten flour

100g minced pork

10g shrimp skin

Half a white radish root

1 tablespoon scallion oil

Moderate amount of chopped scallions

Ginger powder in moderation

Moderate amount of cooking wine

Appropriate amount of water

Moderate amount of white sugar

Moderate amount of edible oil

Moderate amount of light soy sauce

Salt in moderation

The method of Dai's oil dumpling

1. Peel and shred half of the white radish, add 1 tablespoon of salt, mix well and marinate with water; Mix 250g of medium gluten flour with 1 tablespoon of salt, an appropriate amount of water, and 20g of starch to make a batter. Let it stand and let it stand for 10 minutes

2. Chop 10g of shrimp skin into a bowl, add 100g of minced pork and an appropriate amount of chopped scallions and ginger. Crack in 1 egg, then add cooking wine, soy sauce, salt, and white sugar and stir well

3. Squeeze out the water from the shredded white radish, mix it evenly with the mixed meat filling, pour 1 tablespoon of scallion oil on it, and mix well

4. Heat up the oil pan (add a little salt to the oil to prevent it from exploding), pass the egg tart mold over oil (to prevent the batter from sticking), clip it out, spread the batter at the bottom of the mold, place the filling in the middle, and finally cover it with a layer of batter

5. Place the mold with added ingredients in an oil pan, fry over low to medium heat until slightly discolored, demold, and continue frying until golden brown

6. Take out the oil and enjoy it

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