Health benefits
Zucchini: clear away heat
Eggs: protect eyes and improve eyesight
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Zucchini ( 1 piece ) | Eggs ( 3 ) |
Flour ( appropriate amount ) | Salt ( appropriate amount span> ) |
Soy sauce ( appropriate amount ) | Thirteen incense (appropriate amount) |
Cooking wine (appropriate amount) |
How to make zucchini and egg dumplings
1. Add water to the flour and make the dough soft, let it rest for about fifteen minutes
2. Prepare the zucchini and eggs
3. Wash the zucchini, cut it in half and remove the seeds, then grate it, sprinkle with a little salt and mix Even
4. Squeeze out the pickled water
5.Crack the eggs into the bowl
6.Add a little cooking wine and beat into egg liquid
7.In the pot Add a little more oil, when the oil is hot, pour in the egg liquid, and break it into pieces after solidification
8.Put the eggs into a basin, add salt, soy sauce, and thirteen spices, mix well and let cool.Use less salt, because it already has a little flavor when marinating
9. Squeeze it dry Put the watery zucchini into the eggs
10. Mix well and the filling is ready
11.Wake the dough into powder and roll it out
12.Put in appropriate amount of filling
13.Fold it in half and wrap it up
14.Wrap all the dumplings
15.The code is like a steamer.After the fire is boiled, continue to steam for seven minutes and turn off the heat
16. Remove from pot and plate
Tips
After grating the zucchini, use salt to kill it, so that the soup will not come out easily when wrapping.
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