When I eat dumplings, I am greedy for this stuffing. It is 8 cents a pound. It is nutritious and delicious. Many people have never eaten it.
"Toufu dumplings, two fu noodles, three fu pancakes and eggs" is a food custom handed down by the older generation, so why do Toufu eat dumplings? It is estimated that many friends do not know. Because Toufu is the beginning of a hot day, it is easy to cause people to lose their appetite when the weather is hot, and dumplings are an appetizing food in Chinese traditional customs, so there is a saying that Toufu eats dumplings.
Toufu dumplings, what fillings do you like to eat? Many friends may say to eat stuffed cabbage and chives, but these vegetables are out of season. If you eat them now, it will not be too delicious. You can try to use some summer vegetables to make dumplings a few times.
The dumplings in our family like to eat tomato and egg stuffing. Many friends may be unfamiliar with this stuffing. Everyone has eaten scrambled eggs with tomatoes, but many of my friends have never eaten dumplings stuffed with tomatoes and eggs. Tomatoes are naturally ripe in this season, and the price is also the cheapest time of the year. Our local naturally ripe tomatoes are only 80 cents a pound. Both taste and taste are very good, and they are especially suitable for making dumplings.
Today, the editor will share with you the specific method of tomato and egg stuffed dumplings. If you like it, you can try to make it for your family. It has high nutrition and fresh taste, which is very good.
【Tomato and Egg Stuffed Dumplings】
Prepare ingredients: 600 grams of tomatoes, 400 grams of eggs, a handful of shallots, salt, soy sauce, and sesame oil.
Practice steps:
After washing the tomatoes, scald the skin with boiling water, then cut into small cubes, add a spoonful of salt and mix well to kill the excess water in the tomatoes.
Crack the eggs into a bowl and use chopsticks to fully stir in one direction.
Add oil in the wok, add the eggs after the oil is smoky, fry the eggs until cooked, stir-fry, try to fry as old as possible, and then put them out to cool for later use, which is more suitable for making dumplings.
After the tomatoes are out of the soup, filter them with a leak to filter out the tomato juice.
Finally, put the filtered tomato meat and fried eggs into the basin, add chopped green onion, sesame oil, salt, and soy sauce to taste, stir evenly, and the tomato and egg filling is ready.
Many friends may ask, do not put spices? This stuffing eats the fragrance of tomatoes and eggs, so don't put thirteen spices, five-spice powder and other spices.
Add flour to the pot, then use tomato juice to knead the dough, knead it into a softer dough, it is easier to knead when making dumplings, cover the lid and let the dough relax for 15 minutes after it is alive.
After the dough wakes up, take out the sub-agents, roll them into long strips, and then use a rolling pin to roll them into dumpling skins, wrap them in the dumpling fillings, and knead them together.
After the water in the pot is boiled, put in the dumplings. The dumplings filled with tomatoes and eggs are easier to cook. After boiling the pot again, cook for about 20 seconds and then remove them.
The tomato and egg stuffed dumplings made in this way don't need any dipping ingredients, and they taste very delicious.