Chinese Food
Jiaozi stuffed with black fungus, egg and cowpea
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I remember when I was a child, I came from my hometown in the countryside to live in someone else's house. My mother was always very diligent and did a lot of work. In order to be able to grow vegetables and save some money, she planted them. The landlords all ate them together. So big a yard. Eggplant, beans, cucumbers, potatoes and so on. Cowpeas don't need special ground. You can grow a lot by planting a walking stick on the edge of vegetable field. In the morning, the fresh porridge with tomatoes and cowpeas is unforgettable.
Cooking ingredients
Cooking Steps
Step1:Saute the eggs over low heat. Slice the spade into small pieces. Cowpea. Agaric wash water cover a drop of cool or over cool water cut small pieces. Put the right amount of salt and sesame oil (agaric cowpea is not over oil, so put some sesame oil. Not too much). In its own taste of the empty. Cut good leek. Put pepper powder shrimp powder salt seasoning.
Step2:Mix well. You can taste the salt. It's all cooked ingredients. It doesn't matter.
Step3:The dumpling skin is not sticky. The stuffing is not good. It's a bird.
Step4:Ordinary version. Dumplings in skirts.
Step5:It's out of the pot. All lovely.
Step6:Try dipping with diluted sesame paste. Put some salt (you can also put fish sauce, old Ganma, etc.). I hope you like it. Actually, this is my first time. I think it's easier to succeed. You can ask me if you have any questions. wechat-daydayuplul
Cooking tips:Cowpeas and agaric can be eaten crispy after boiling water. The taste is better. If you like soft food, you can cook more. There are skills in making delicious dishes.
