material
800g of tomatoes, 8 eggs, 0/000g of dumpling skin/kloc-,50g of oil, 8g of salt and 8g of sugar.
working methods
1. Break the eggs in the bowl.
2. Stir well
3. Pour more oil into the pot, fry the eggs until cooked, and let them cool for later use.
4. Cut the tomato's head twice and make it cross.
5. scald it in boiling water and take it out
6. Tomato peel is easy to remove.
7. Cut the peeled tomatoes and remove the pulp.
8. Dice, but not too small.
9. Pour the eggs into the container and add the squeezed tomatoes.
10. This is extra tomato juice. It's also delicious to drink directly.
1 1. Add sugar and salt to the stuffing and mix well.
12. Remember that dumpling wrappers are softer than noodles.
13. Packing filler
14. Wrap it up
15. If tomatoes are still oozing out during the wrapping process, you can put tomatoes on it with a screen. Put another container below, and it won't come out if it is wrapped.
16. Boil the water in the pot and pour it into jiaozi.
17. After the water boils, pour it again.
18. When the water boils again, jiaozi floats and can be fished out to eat. Serve it in a vinegar dish.
What are the fillings for egg jiaozi?
Melon, eggs and jiaozi.
material
4 eggs, a bowl of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper powder and appropriate amount of shrimp skin.
working methods
1, add a little salt to the eggs and mix well.
2. Heat the oil pan, pour the egg liquid and stir with chopsticks, stir well and let it cool.
3. The cantaloupe is twisted into silk with a rubber roller.
4. Squeeze the water with clean gauze, and the squeezed juice can be used to knead the noodles without throwing it away.
5, flour and pumpkin juice and flour 10 minutes.
6. Wash the shrimp and chop the onion.
7. Mix shredded wax gourd, eggs, shrimp skin and shallots, then add pepper powder, salt and oil and mix well.
8. Knead the dough into long strips and divide them into small portions.
9. flatten and roll into dumpling skin.
10, take a dough and put a proper amount of stuffing.
1 1, then fold it in half and knead it into jiaozi.
12. Boil the water in the pot, put it in the jiaozi, and stir it along the side of the pot with a shovel.
13. Add a little cold water after boiling again, and then boil. Repeat this twice, and jiaozi can be fished out of the floating water and put on a plate.
What are the fillings for egg jiaozi?
Leek egg dumpling
material
Half a catty of leek, 3 eggs, 300 grams of flour, sesame oil, peanut oil, salt and chicken essence.
working methods
Stuffing practice
1. Pick leek, wash it, dry it, cut it into fine bubbles, pour in sesame oil and mix well for later use.
2. Beat the eggs into a bowl and stir them evenly in one direction.
3. Heat the oil in the pot, pour the stirred eggs into the pot, stir with chopsticks, and turn off the fire after seeing the eggs solidify.
4. After the eggs are naturally cooled, pour them into the well-mixed leeks, add salt, chicken essence and sesame oil and stir evenly in one direction.