Tomato and egg dumplings
Overview
Little fresh
Tags
Ingredients
Steps
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A normal rice bowl is full of white noodles, just enough for me and Houhou. Stir slowly and evenly with cold water into a flocculent shape and then knead into a ball. Cover and let it stand until ready to use.
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Wash the tomatoes with a cross-cut knife and put them into boiling water for 30 seconds to remove the skin and stems
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Cut the tomatoes into N small pieces and use a small spoon to remove the seeds. The seeds are particularly watery. Add some sugar this night to honor your mother-in-law. Hoho.
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This is what it looks like after removing the seeds
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After the tomatoes in the previous step are simply and gently diced, use a slotted spoon to press to remove the juice. After adding salt, the water will still come out (so be sure to squeeze it with a drawer cloth)
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Crack three eggs into a bowl and stir. Heat up the pan and pour in the amount of oil you usually use to fry three eggs. After the oil is cooked, add the eggs and stir with chopsticks to form a fluffy consistency. After cooling, add the tomatoes together with the oil into the bowl. Then add chopped green onion, salt, white pepper, and a little sesame oil in turn, stir gently for a few times and open the package.
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When the dumplings are halfway done, you can boil the water. I put the dumplings in one by one, then gently stir them along the edge of the pot a few times, and boil a little more water each time, two or three times in total, on medium to low heat.
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Dang Dang Dang Dang~Let’s live together~
