Chinese Food
Spring leek, tofu, egg dumpling
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As the saying goes, delicious but dumplings. . I'm a pasta controller. I love dumplings more. Leek. Select the first batch of leek this spring mixed with diced tofu, egg pieces. Add coriander, onion and ginger to taste. Delicious. When I was a child shouting to eat dumplings, Ma Ma didn't want to eat meat in bulk. So I made tofu dumplings for me. When I was in a good mood, I made egg dumplings. No matter what dumplings are made by Ma Ma's magic, they can become delicious dishes.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Wash the
Step2:Flour, add water and make a smooth dough, wake up for 15 minute
Step3:Diced tof
Step4:Chopped lee
Step5:Chopped green onion, ginger and coriande
Step6:Add a little more oil to the eggs, fry them well, Shovel them into pieces. Mix all the ingredients into the seasoning and mix them well
Step7:Roll the wake-up noodles into thin dumpling skins. Just wrap the dumplings you like
Step8:More water is needed to boil the dumplings. When the water is boiled, put the dumplings into the water. The skin of the dumplings is cooked. The stuffing is cooked
Step9:Mix a bowl of red oil and dip it in the juice. Match it with a garlic. It's fresh, fragrant, spicy and refreshing.
Step10:It's good to peel and fil
Cooking tips:Bean curd must be rotten or not. If leeks are afraid of water coming out, you can chop them up and mix them with oil to seal the incision, then they won't come out and make dishes delicious.
