Preparation method of fried dumplings

Abstract

The invention discloses a preparation method of fried dumplings. The method comprises the steps that: first, a small amount of salad oil is smeared or sprayed on a cast iron pan; the dumplings are arranged into the pan; the pan is covered, and the dumplings are fried for 5-10min; second, raw poultry egg liquid or egg white liquid is prepared into egg liquid; third, when water in the pan is almost dry or just dry, the pan is uncovered; the egg liquid is sprayed in the spacing among the dumplings, such that the dumplings are bonded; when the egg liquid is solidified, the dumplings are integrally turned over, and are flatly positioned in the pan; fourth, a small amount of diced green onion is scattered on the turned dumplings; the pan is covered, and the dumplings are fried for 1-2min. The method has the advantages that: first, egg liquid is provided at the spacing among the dumplings, such that the dumplings are bonded, and a golden whole is formed when the dumplings are turned over; therefore, good appearance is provided; second, fried dumplings and fried egg cake are intelligently and effectively integrated, such that innovative form, rich nutrient, and good taste are provided; and three, with high-temperature residue heat of the cast iron pan, the fried dumplings and fried egg cake are not cooled when being eaten, and good taste is ensured.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making dumplings. Background technique [0002] At present, the method for making fried dumplings is usually to fry the dumplings in a pan, and then put the fried dumplings into a plate one by one, and then eat them. Its shortcoming is: the one, fried dumpling is piled up in the plate one by one, is disorganized, lacks aesthetic feeling, and appearance sense is poor. The second is that there are no other foods to accompany the fried dumplings, and the form is single, the taste is single, and the nutrition is also single. The third is that diners need to serve enough fried dumplings at a time in order to be full. If they can’t finish eating at a time, they will be left to cool. Once the fried dumplings are cold, the taste will be bad. Contents of the invention [0003] The purpose of the present invention is to provide a method for making fried dumplings with good appea...

AI Technical Summary

Problems solved by technology

Its disadvantages are: first, the fried dumplings are piled up on the plate one by one, which is messy, lacks aesthetic feeling, and poor appearance

Second, apart from fried dumplings, there are no other foods that go with the food. The form is single, the taste is single, and the nutrition is also single.

The third is that diners need to serve enough fried dumplings at a time in order to be full. If they can’t finish eating for a while, they will be left to cool. Once the fried dumplings are cold, the taste will be poor.