Cornut squash 2 pcs

Eggs 3 pcs

Carrot half

Garlic 3 cloves

Olive oil 1 tablespoon

Thirteen spices moderate

Chicken essence a little

Soy sauce 1 tablespoon

How to Make Cornut squash and egg dumplings

Wash the veggies.

Scoop the flesh. Cut the squash and scoop out the seeds and flesh with a small spoon?

Scrub. Use a spatula to julienne the scooped flesh of the horned squash, be sure to use a spatula or you'll be worn out.

Keep shredding. Shred the carrots as well.

Drain. Put the julienned carrots in a bowl and rub them with your hands while putting salt in them, as the salt will drain the water out of the carrots. Don't be afraid of too much salt, just put less when you make the filling later.

Chopping. The carrots and the julienned carrots are chopped a few times on the counter, not too finely. Then put them into the stuffing bowl.

Fry the eggs. Put more oil, when the oil is hot, pour into the egg mixture and stir, even if off the fire, the egg should be tender to taste, and then put into the stuffing bowl, and carrots and squash with the carrots on it. Wow, the color is so beautiful

Mix the filling. Add olive oil, garlic, sesame oil, thirteen spices, chicken broth, salt, and mix well in one direction.

The dumpling skin is bought, it's too tiring to make it by myself, but it's also too thick.

Wrapping the dumplings. I'm so hungry.

Cooking dumplings, be sure to put in the water when it boils, open three open, dumplings floating up on the OK.

Over, want to eat?