Health benefits
Tomatoes: produce body fluids and quench thirst, produce body fluids and quench thirst
Eggs: enhance immunity, protect eyes and improve eyesight
Ginger: reduce Anti-vomiting, resolving phlegm and cough, dispersing cold and relieving symptoms
Ingredients
Dumpling skin: ( ) | Tomatoes ( 1 ) |
Flour ( 500 grams ) | Clear water ( appropriate amount ) |
Dumpling filling: ( ) | Tomatoes ( 2 pcs ) |
Eggs ( 3 ) | Oil (appropriate amount) |
Salt ( appropriate amount ) | onion ( One piece ) |
Ginger ( Two slices ) | Garlic ( three cloves ) |
Oyster sauce ( Two drops ) | Spicy seasoning ( a little ) |
Sesame oil ( a little ) |
How to make tomato and egg dumplings
1.Prepare one first Wash the tomatoes.
2. Cut the tomatoes into small pieces.
3.Put the tomatoes into the food processor and add 100ml of drinking water.
4. Filter the tomato juice through a sieve to keep only the tomato water.Add some sugar to the residue.Just drink it and don’t waste it.
5. Knead the noodles with tomato water.
6.Cover with plastic wrap for half an hour.
7. Prepare dumpling filling materials.
8.Cut the tomatoes into small dices
9. All chopped tomatoes into small dices.
10.Put a little salt in the eggs.
11. Heat oil and fry the eggs with chopsticks while breaking them into small pieces and let them cool down..
12. Mince the onion, ginger and garlic.
13.Put the eggs into the tomatoes, add onion, ginger, garlic, a little spicy seasoning, a little Oyster sauce, a little sesame oil.
14. Use chopsticks to stir evenly in one direction.
15. Roll the dough into thin strips and cut into small pieces.
16. Roll out the dumpling skin.
17.Put the tomato and egg filling into the dumpling wrapper.
18. Wrap the dumplings along the edges.
19.Put a flower.
20.The cooked dumplings are delicious.
Tips
When dicing tomatoes, cut them lightly.Cut the inner flesh into the plate first, and then dice the hard pieces on the outside.When cooking dumplings, put a little salt in the water so that the dumplings will not break easily.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
