Cooking Steps

1. 

   Step1:Pour 450 grams of flour into the bow

2. 

   Step2:Pour 250g water into the flour. Stir with chopsticks to form floccules

3. 

   Step3:Roll it into a smooth dough. Cover it and wake up

4. 

   Step4:In the bowl, beat three eggs and scatter them

5. 

   Step5:In a hot pot, pour the hot oil into the egg liquid and quickly stir it with chopsticks. The smaller the egg is, the better. Turn off the fire and cool it when the egg solidifies. It's too hard to pack. If it's too big, use a shovel to break it

6. 

   Step6:Wash, peel, pedicel and chop the three tomatoes. Drain most of the water in the strainer and pour it into the egg shreds. Chop one shallot and add it. Pour in 3 tablespoons peanut oil and 1 tablespoon sesame oil, mix well and then add 1 tablespoon salt to taste.

7. 

   Step7:The wake-up dough is cut into pieces, rubbed into strips and cut into small dosage forms

8. 

   Step8:Press the small preparation flat. Use a rolling pin to roll it into the middle thick dumpling skin around

9. 

   Step9:Put some stuffing in the dumpling ski

10. 

    Step10:Make dumplings

11. 

    Step11:Add some water to the pan and boil the dumplings when they are almost finished

12. 

    Step12:Put the dumplings under the water and push the anti stick pot with the back of the shovel. Cover the pot and continue to cook

13. 

    Step13:After boiling, pour in a bowl of cold water and continue to boil. After boiling, add another bowl of cold water and boil again. Then turn off the fire and bring out

14. 

    Step14:The dumplings with tomato and egg stuffing with unique taste are ready. Those who haven't eaten can try it. My three-year-old daughter ate eight at a time.