Vegetable and egg dumplings

2024-07-03 21:43:20  Views 2 Comments 0

Health benefits

Eggs: nourish blood
Spinach: calm the liver
White sugar: low in protein

Ingredients

Salt ( a spoon )
Eggs ( Two )
Flour( A bowl )
Spinach (a small handful)
Cooked cabbage (appropriate amount)
Vermicelli ( A small handful )
Auricularia fungus ( several )
Daylily ( A small handful )
Sesame oil (appropriate amount)
Light soy sauce ( One spoon )
Oyster sauce ( One spoon )
White sugar ( a small spoonful )
Thirteen incense ( a spoon )
Incense Green onions ( Three trees )

How to make dumplings stuffed with mixed vegetables and eggs

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    1.All ingredients are ready

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    2. Wash spinach, cabbage, chives, and yellow fungus.Soak vegetables and vermicelli in boiling water.

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    3.Wash the spinach and boil it in boiling water for one minute

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    4.Put it in cold water and set aside

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    5. Pour the sesame oil into the pan, pour the mixed egg liquid into the pan and spread it into an egg cake, pour it out when cooked

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    6.Chop the spread egg pancakes and set aside

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    7. Squeeze out the spinach and chop it into pieces, remove the stems and chop the cabbage, chop the chives, vermicelli, day lily, fungus and set aside separately

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    8.Put all the ingredients in steps 6 and 7 into a large soup bowl, first pour in the sesame oil and stir

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    9. Pour in the seasonings light soy sauce, oyster sauce, salt, sugar, and thirteen spices and stir evenly.Set aside

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    10.Pour a large bowl of flour into the basin

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    11.Pour in an appropriate amount of water and stir with chopsticks into a whisker shape

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    12.Knead into smooth dough

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    13.Knead the dough into a long strip and then flatten it

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    14. Roll the rolling pin into a thin long piece, the thickness is just as thick as a round dumpling wrapper, about 20cm wide, and the length is as long as the dough can be rolled

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    15. Fold it back and forth, I folded it into four layers

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    16.Cut in the middle and divide into two

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    17.Stack the cut sides together

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    18.Cut the dumpling wrappers into trapezoid shapes

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    19. Make dumplings, take them A piece of dumpling wrapper, put the filling on the upper end of the small end of the dumpling wrapper, roll it from the small end to the big end, pinch both ends and fold upwards,

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    20. Just one dumpling is enough (for the specific wrapping method, please refer to the next recipe, Yuanbao Dumpling Wrapping Method)

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    21. After wrapping all the dumplings in turn, I rolled the remaining corners into rounds and made Liuye dumplings

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    22. Once the water is boiled, you can put it in the pot and cook it.It’s done.The taste shouldn’t be too good

Tips

(1) Spinach drop When adding water, add the stems first for about 20 seconds and then add the leaves.(2) When mixing the stuffing, add oil and mix well before adding other seasonings.The oil can lock the moisture in the vegetables to avoid being pickled out of too much water.(3) When folding the rolled dough, each layer must be sprinkled with flour to prevent adhesion

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