Chinese chives, cabbage and eggs

Chinese chives, cabbage and eggs

Introduction:

"Chives, cabbage and eggs are my favorite stuffing. They are not greasy."

Production steps:

Step 1: cover the drawer with warm cloth and water

Step 2: chop the cabbage, put it into the drawer cloth bit by bit, squeeze the cabbage water and set it aside.

Step 3: put the eggs in the oil pan, make them into small pieces, and let them cool.

Step 4: cut leek, onion and ginger well and set aside.

Step 5: add peanut oil, sesame oil and mix well.

Step 6: roll out the skin and wrap the potstickers. It's very simple. Just pinch it in the middle to make sure that both sides are open.

Step 7: pour a little oil on the bottom of the non stick pan, then put it in one by one, and fry over low heat.

Step 8: if you want to get the ice cream, take a small bowl, put a little flour in it, stir it with water, slowly pour it on the paste, and then cover the pot. Now you can hear the sound of pilibala in the pot, which is the fragrance coming out.

Step 9: about five or six minutes to fry, if you want to eat very crisp, it's OK to fry for a while.

Materials required:

Leeks: half a Jin

Cabbage: Half Root

Eggs: 2

Flour: right amount

Scallion: right amount

Ginger: right amount

Salt monosodium glutamate: right amount

Peanut oil: right amount

Sesame oil: appropriate amount

Note: don't chop cabbage too finely, or you won't be able to chew it.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh