How to make dumplings stuffed with tomatoes and eggs, how to make them delicious

Ingredients. Tomatoes to taste Eggs to taste.

Flour to taste Steps for tomato and egg-filled dumplings.

1.The surface of the tomato is crossed early.

2.Blanch the tomatoes in boiling water for 10 seconds and remove them.

3.Peel the tomatoes.

4.Scoop out the tomatoes with a spoon and leave them for meat. But don't throw it away, you'll have to use it later.

5.Cut the flesh of the tomatoes into small pieces, don't cut them too small, as they will affect the taste.

6.Dig out the tomatoes and put a small spoonful of sugar to neutralize the acidity of the tomatoes and improve the freshness.

7.Use a spoon to chop the tomatoes into small pieces.

8.Whisk the tomatoes and eggs well and season with appropriate salt.

9.Heat oil in a pan.

10.Pour the egg mixture into a pan and fry over medium heat.

11.Cut the hard-boiled eggs into small pieces with a spatula and let them cool.

12.Mix the cooled eggs with the diced tomato pulp that has been chopped earlier.

13.Delicious noodles.

14.Knead the dough into long strips and cut the dough into equal sized pieces with a knife.

15.Arrange the agent into a column with your hands, and slightly flatten the agent with the palm of your hand.

16.Roll out the flattened dough into a slightly thicker wrapper in the middle.

17.Put an appropriate amount of filling on the dumpling wrapper** and knead the dumpling wrapper together.

18.The wrapped dumplings sit in rows and wait for the hot water pot to "take a bath".

19.After the water is boiled, add a little cold water after the water boils again, and wait for the water to boil again and the dumplings float.

20.Remove the boiled dumplings from the water, put them in a dumpling plate, and serve them on the table.

1. Ingredients: 2 tomatoes, 2 eggs, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of salt, 3 tablespoons of vegetable oil, and a little thirteen spices.

3. Beat the eggs, fry them in a pan, stir them into broken eggs, and let them cool for later use;

4. Boil some boiling water, cut the "cross flower" on the top of the tomatoes, and boil them in boiling water a few times;

5. It is easy to tear off the skin of tomatoes;

6. Cut the tomatoes, use a spoon to take out the part with seeds inside, and put them in a bowl, so as to remove the part of the tomatoes that are easy to make soup;

7. Divide the tomatoes into small cubes, not too broken;

8. Finely chop the green onion and ginger;

9. Put 1 tablespoon of oil in the diced tomatoes and mix well, this step is to form an oil film around the tomatoes and reduce the production of soup. Add minced ginger, garlic and thirteen spices;

10. After mixing well, pour 1 tablespoon of oil and mix well again to form an oil film again;

11. Add minced eggs, then add 1 tablespoon of oil and an appropriate amount of salt, stir evenly to make a filling;

12. The next step is to make dumplings, which is as fast as possible, which is also conducive to reducing the production of soup;

13. Put some salt in the boiling water, put the dumplings in the boiling water, stir while putting them to avoid the dumplings sticking to the bottom of the pot;

14. The practice of tomato and egg-stuffed dumplings**1313Keep the water boiling and reduce the heat, cook for two minutes, then pour in a bowl of cold water, boil the fire again, the dumplings are swollen and float on the water, you can turn off the heat and take out.

Here's how to make soup with tomato egg dumpling stuffing:

Ingredients: 4 tomatoes, 3 eggs, 200 grams of flour, appropriate amount of water.

Excipients: a little cooking oil, half a green pepper, an appropriate amount of salt, a little monosodium glutamate, half a green onion, 1 small tablespoon of sesame oil.

Method: 1. Wash the tomatoes.

2. Blanch the tomatoes in the water, search and then remove the skin of the tomatoes.

3. Wash and chop the tomatoes.

4. Beat the eggs and fry them in a pan for later use.

5. Put the eggs and tomatoes in a container, add salt and monosodium glutamate, and stir well.

6. Add chopped green onions.

7. Finally, add green and leaky dried peppers, sesame oil, and stir well.

Here's how:4 tomatoes.

6 eggs. Chopped green onion to taste.

A pinch of salt. A pinch of soy sauce.

A pinch of chicken bouillon. A pinch of lard.

A pinch of sugar. A pinch of white pepper.

A few drops of sesame oil. Step 1: Peel and chop the tomatoes, and chop the green onions for later use.

Step 2: Add a little salt to the eggs, add a few drops of water so that the scrambled eggs are more tender, put a small piece of lard in a hot pan (scrambled eggs must be fried with lard to be extra fragrant), pour in the egg liquid and stir-fry, fry well and set aside.

Step 3 Pour oil into another pot, add chopped green onion and stir-fry, stir-fry until fragrant, pour in chopped tomatoes, add soy sauce, sugar, salt, chicken essence, white pepper, and drop a few drops of sesame oil before starting the pot (if you don't have it, you can not add it, it has little impact).

Step 4: Pour in the eggs and stir-fry well, add chopped green onions, let them cool and refrigerate for half an hour before wrapping dumplings to taste better.

Step 5 After refrigeration, the lard is solidified, so you don't have to worry about too much water to pack.

Step 6: Start up.

The preparation of dumplings with tomato and egg filling is as follows:Ingredients: tomatoes, eggs, salt, sesame oil, chopped green onions, cooking oil, flour, water.

Tools: knives, bowls, shovels, chopsticks, pots, curtains.

1. Wash and peel the tomatoes, cut and dig out the pulp.

2. Chop the fruit scoop of the tomatoes and knock three eggs into the fruit scoop.

3. Add an appropriate amount of salt and beat evenly with chopsticks.

4. Heat two tablespoons of cooking oil in a pot, pour in the egg mixture, stir-fry with a spatula and scatter.

5. Add the remaining diced tomatoes to the pot, stir-fry a few times over high heat, turn off the heat and stir in a spoonful of sesame oil.

6. After mixing in sesame oil, put it out, put it in a bowl and add a handful of chopped green onions and mix well.

7. In an appropriate amount of flour, add water slowly and many times, stir it into a flocculent shape with chopsticks, knead it into a smooth dough, cover it with a lid and place it for a while, take it out and knead it into long strips, divide it into small pieces, roll it into a round and flattened it, and roll it into a skin.

8. Take a dumpling wrapper, scoop in the filling, then fold it in half and wrap it into a dumpling shape, as long as the filling is not exposed.

9. All of them are wrapped and neatly placed on the curtain.

10. After the water boils, put in the dumplings, continue to cook over high heat, boil again and add a bowl of cold water, and boil again to get out of the pot.

1.Tomatoes tend to get water, and if there is too much water, it will cause the dumpling skin to become too wet and break the skin. Therefore, after chopping the filling, it should be placed on a strainer to control part of the liquid.

2.The finished tomato and egg filling should be finely chopped, otherwise it will cause an unsightly shape when wrapped in dumplings.

1.Tomatoes tend to get water, and if there is too much water, it will cause the dumpling skin to become too wet and break the skin. Therefore, after chopping the filling, it should be placed on a strainer to control part of the liquid.

2.The finished tomato and egg filling should be finely chopped, otherwise it will cause an unsightly shape when wrapped in dumplings.

3.Tips for making chewy dumpling wrappers: mix the dough with high-gluten flour and add a little salt to it, don't mix the dough with too much water, and don't roll it too thick when rolling the dough.

3.Tips for making chewy dumpling wrappers: mix the dough with high-gluten flour and add a little salt to it, don't mix the dough with too much water, and don't roll it too thick when rolling the dough.

Filling ingredients. 200 grams of tomatoes, 2 eggs, 8 grams of sugar, 3 grams of salt.

dough material. 120 grams of high-gluten flour, 1 gram of salt, 60 grams of water.

15.Take some of the tomato filling and place it on top of the dumpling wrapper.

17.Boil water in a soup pot, add the dumplings, cover and cook until the water boils, add a bowl of water, cover again and cook until the water boils.

18.When you see that all the dumplings are floating on the water, pick them up and put them on a plate and eat them

Tomatoes and eggs must be scrambled for dumplings with tomatoes and eggs, and then add minced green onions, minced ginger, minced garlic, light soy sauce, etc., when frying, you must pay attention to the juice of the tomatoes, do not fry too much.

Method: Cut the tomatoes with a cross knife, blanch the skin with hot water, take the meat on the outside, and cut it into cubes. Put three eggs in a bowl, put the juice and seeds in the tomatoes into the eggs, stir well, add a little salt, fry until chopped, and put on a plate to cool.

Finely chop the green onion and the eggs and tomatoes together, add the chicken essence monosodium glutamate, and then add the sesame oil. Put salt before wrapping to prevent water from coming out. Boiled in a pot under boiling water, the delicious tomato and egg-stuffed dumplings are ready.

First of all, the eggs should be scrambled for later use, and then the tomatoes should be crossed, poured hot water to peel them, cut into small pieces, add salt, sugar, chicken essence to taste, or add some meat foam and stir evenly to increase the viscosity.

The main ingredients of the filling are 300 grams of boiled eggs (scrambled) and 300 grams of tomatoes; The seasoning is 8 grams of green onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, and 10 grams of sesame oil.

Method: 1. Put the eggs into the oil pan and stir-fry (to fry more tender) 2. Cut the tomatoes into cubes and remove the thinnest water (leave the thick juice of the seeds) 3. Add seasonings and mix clockwise 4. Quickly wrap dumplings to prevent too much juice.

1. Mix noodles. Don't be too hard, as the saying goes, "soft dumplings hard noodles", put a little less salt in the water.

2. Knead the dough. Try to knead for a long time, the dough will not be too dry because of the long kneading time, and the dry is because the water is not enough.

3. Wake up. Place the kneaded dough on a cutting board or basin and cover with a clean, damp towel for about 20 minutes.

4. Picking. Knead the awakened noodles into long strips with a diameter of about 2 cm (thicker if it is steamed dumplings), then hold the upper end of the noodles with your left hand, close your left hand with your right hand, and clamp the noodles with the heel of your thumb and index finger, the length is the width of your thumb, and pull it down in parallel with force, being careful not to go up. If you don't grasp it well, you can cut it with a knife.

5. Roll out the skin. Press the agent flat, and constantly rotate to roll the dough into a round sheet of appropriate size and thickness, preferably thin on the outside and slightly thicker in the middle.

6. The rest is the bag. Tomatoes have a lot of moisture, so they must be pinched well, otherwise they will break.

7. When boiling, be sure to boil the water and put a little salt in the water. After getting out of the pot, keep gently pushing with the back of the hand spoon to prevent it from sticking to the pot. After the dumplings are floating, cover the pot, open the lid again, open the lid, add a little cold water after opening, add cold water after opening, and then open it to enjoy the food.

Pre-treatment of tomatoes: peel and pulp (too much water), cut into small cubes, and control the water. Be careful not to chop it too much.

If time permits, it's fun to cook your own meal for the family.

Supplement: 1. Don't be particularly big, if you are afraid of too much water, you can gently mix the cut tomatoes with some dry starch, and don't put too much oil when scrambling eggs.

2. The main method of rolling the skin should be appropriate, push the noodle pin with one hand and rotate the noodle agent with the other, and the force should be even, and you will be proficient after a long time.

3. Don't knead for too long, the key is to wake up the dough well, and then knead until the dough is smooth, and you're done.

4. The cooking process is the same, because the boiled dumplings are cooked first with the filling and then the skin, just don't let the dumplings boil in the pot for too long, and take them out immediately when they are cooked, otherwise they should be boiled.

Eggs, tomatoes, dumplings.

Ingredients. 300 grams of boiled eggs (scrambled), 300 grams of tomatoes;

Seasoning. 8 grams of green onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, 10 grams of sesame oil.

Method. Finely chop the tomatoes and set aside;

Chop the beef into minced pieces, add an appropriate amount of cooking wine, soy sauce, green onions, ginger, minced garlic, monosodium glutamate, sesame oil and other seasonings, and mix with chopped tomatoes to make filling;

Strain the juice from the tomatoes and roll out the dough into dumpling wrappers.

Peculiarity. The skin is pale red, the filling is dark red, and it is rich in vitamin B6 and vitamin C

Lots of juice, not so easy to pack!

The ingredients are 300 grams of boiled eggs (scrambled) and 300 grams of tomatoes; The seasoning is 8 grams of green onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, and 10 grams of sesame oil.

1. Put the eggs into the oil pan and stir-fry (to fry more tender).

2. Dice the tomatoes and remove the thinnest water, (leave the thick juice of the seeds) 3. Add seasonings and mix clockwise.

4. Wrap dumplings quickly to prevent too much juice from coming out.

Tomatoes and eggs are scrambled and stirred together, wrapped in dumpling wrappers and steamed.

Dumplings stuffed with tomatoes and eggs.