Do purple eggplants need to be scraped off to make dumpling filling? 40

When the purple eggplant is used as a dumpling filling, we need to scrape off the skin, so that the dumpling filling is very delicious and the taste is good.

In fact, there is no need to scrape off the skin to make eggplant-filled dumplings. Because there are also a lot of vitamins in the skin. It is recommended not to scrape.

Hello, in order to make the taste more tender, it definitely needs to be scraped off.

Because, the most important thing is that the eggplant is used as a dumpling filling, the skin is relatively hard, and the taste will not be very good when cooked, and if it is too cooked, the dumplings will rot.

It is generally peeled.

Similarly, when making three fresh, it is also necessary to peel it, so that the taste will be more tender.

This dumpling actually requires the purple skin of the eggplant to be peeled off. The skin of the eggplant is too thick, and it doesn't taste good when placed in the dumpling filling.

Do you need to scrape off the purple eggplant to make dumpling filling? The skin needs to be scraped off when using eggplant to make a trap, and the same is true for purple eggplant, which needs to be scraped off.

The purple eggplant is used as a dumpling filling, of course, the skin must be scraped off, otherwise the dumplings will not be delicious.

Purple eggplant to make dumpling filling, you need to scrape off the skin, in fact, the skin is very nutritious, but if you don't scrape off the skin, the taste of the dumpling filling is not very good.

The purple eggplant skin should be scraped off, because the skin of the purple eggplant is hard and thick and not easy to cook.

If you like to eat eggplant stuffed dumplings, you must have shoe skin. Because the eggplant skin has a very hard layer. I'll wrap dumplings from the skin and it will seem delicious.

Eggplant generally does not need to be scraped off when making dumpling filling, because this will affect its taste and its nutrients.

When making the filling of eggplant, the skin must be peeled off so that it tastes better.

It is best to scrape off the skin and use the inside to make the filling, the taste will be softer and glutinous.

It's better to cross it out, the skin is still a little hard.

The skin needs to be scraped off, and the skin of the eggplant is also very nutritious.

I don't think it's necessary, it's all delicious.

If you want to make a small line, do you want to think about purple? Colored color, right? In fact, there are not many problems, there is nothing to say.

The purple eggplant is used to make dumpling filling, and the skin needs to be scraped off because the skin is very hard.

Here's how to wrap dumplings with dried eggplant skin:

1. Cut the eggplant into thin strips, soak it in water for a while, pour off the soaked black soup, add a little salt and marinate for 10 minutes, pay attention to the salt not too much, otherwise it will be very salty.

2. Add a little water to the minced meat and stir, then add an appropriate amount of minced ginger and soy sauce and stir; For about 3 to 5 minutes, add an appropriate amount of salt, chopped green onions, add a little sesame oil, and continue to stir; Squeeze the water out of the eggplant by hand, of course, not too dry, and finally, add the minced meat and add the condiments.

3. Prepare an appropriate amount of flour, add water to the flour and stir until it becomes a snowflake. Knead the dough into a dumpling dough by hand, and after about 15 minutes, knead it again, and the dough is kneaded into strips on the cutting board and divided into small balls. Roll out these small dough dough dough with a rolling pin into dumpling wrappers.

4. Take a dumpling wrapper, put the filling in the middle, and you can start making dumplings.

First of all, you need to prepare the dumpling wrappers and condiments.

First of all, take a dumpling wrapper and put it on the dry eggplant wrapper, fold it in half and pinch it tightly in the middle, the dumpling wrapper on one side does not move, and the other side uses your left hand to make a small wave of the right half of the peel, and then continue to make two small waves, and the left half is also pinched in the same way.

Dumplings are a traditional Chinese food. Dumplings are derived from the ancient slots. The dumplings, formerly known as "Jiao'er", were first invented by Zhang Zhongjing, a medical saint in Dengzhou, China, and have a history of more than 1,800 years.

It is a traditional specialty food loved by the Chinese, also known as dumplings, which is the staple food and local snack of Chinese folk, and is also a New Year food. There is a folk song called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.