Dumplings with tomato and egg

Dumplings with tomato and egg

Introduction:

"Tomato dumplings keep the nutrition of tomatoes, with a little sour taste, which is very appetizing. If you like the sweet and sour taste, you can put some sugar in the right amount. The following quantity is the quantity of three members of our family

Production steps:

Step 1: prepared materials

Step 2: cut the tomato into small pieces as much as possible. Don't be afraid to make juice. The juice must be left. You can use it when mixing noodles. The nutrition is preserved. The outer skin will be powdery, ha ha

Step 3: fry the eggs and chop them.

Step 4: because the tomato itself carries water, the skin should be slightly thicker than our usual dumpling skin when rolling, and the noodles are a little powdery....

Step 5: Well, out of the pot, delicious tomato dumplings, our family's favorite!

Step 6: take a picture of the whole family again, ha ha, give back the chicken rice flower made by baby.

Materials required:

Tomato: 1000g

Eggs: 3

Oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1, tomatoes try not to choose cooked, so the water is not easy to control, cut out of the ding is soft; 2, cut stuffing and cut after the exudation of juice must be retained, do not pour, and noodles with; 3, tomato water is large, so the whole process to be particularly smooth; 4, there is one thing is cut after stuffing first put oil and sesame oil, in addition to all materials do not put Only in this way can we maintain the unique flavor of tomatoes. It is particularly important to roll the skin well and then put salt in the stuffing!

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: light