Health benefits
Tomatoes: produce fluid and quench thirst
Eggs: protect eyes and improve eyesight
Ingredients
Tomatoes ( 2 ) | Eggs ( 4 ) |
Four ( Appropriate amount ) | Salt ( 5 grams ) |
Light soy sauce (appropriate amount) | Cooking wine (appropriate amount) |
chopped green onion ( appropriate amount ) | water ( appropriate amount ) |
Corn oil ( appropriate amount ) |
How to make tomato and egg dumplings
1. Prepare tomatoes, eggs, onions (because the eggs are relatively small, so I put 4, normal size eggs 3 Just one is enough)
2. Crack the eggs into a bowl, add a few drops of cooking wine and beat into eggs.Liquid
3.Put an appropriate amount of corn oil into the pot
4.After the oil is hot, add the egg liquid
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5.Use a shovel to break into small pieces, turn off the heat and let cool
6.Add appropriate amount of water to the flour and mix into a dough, let it rest for about ten minutes
7. Wake up Good noodles
8.Roll into dumpling wrappers
9.Wash the tomatoes, cut them into quarters, and scoop out the flesh so that the tomatoes will not produce too much soup
10.Cut tomatoes into small dices and green onions into chopped greens
11. Pour in a little corn oil and stir it first to prevent soup from coming out
12.Put in the cooled eggs, salt and light soy sauce
13.Mix well
14.Take a dumpling skin, Add the filling
15.Make dumplings according to personal preference
17.It’s out of the pan, crystal clear and you can see the filling inside
18.Cut one and see if it is very appetizing
16. Brush a little oil on the steamer, arrange the dumplings and steam them in the pot.Bring to a boil and steam for eight minutes.
Tips
Knead the dough first and then the filling to prevent tomatoes There is too much soup and it is difficult to pack.
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