Filling ingredients tofu 500 grams of eggs 3 small onions 50 grams of red pepper 20 grams of cornstarch

Crust ingredients flour 500 grams of spinach leaves 100 grams of salt 6 grams of warm water 220 ml

Seasoning soy sauce tablespoon of rapeseed oil 30 grams of thirteen spices 3 grams of pepper 3 grams of chicken 6 grams of salt 5 grams of coarse chili noodles A tablespoon

Practice steps

Step 1

1 First wash the tofu to control the water, wash the small onions, wash the red pepper spare.

2 Eggs with a little cooking wine to fishy cleaning, cool pan cool oil pour 15 grams of oil, pour in the eggs, open high heat and quickly stir fry into egg crumbles to cool and standby.

Step 2

Crimp red pepper, chopped green onion and standby, tofu with the back of the knife press into the tofu puree in a pot, add green onion, red pepper, chopped eggs and cornstarch and mix well.

Step 3

Add soy sauce, canola oil, salt, pepper, thirteen spices, salt, coarse chili pepper, chicken broth, and mix well.

Step 4

1 Take spinach leaves, wash them, scald them in boiling water for a minute and rinse with cold water, put them into a cooking machine with 220g of cold water and beat them into spinach juice and set aside. Spinach with boiling water, hit the spinach juice and the color of the pasta more green and good.

2 500 grams of flour with 6 grams of salt, 250 grams of spinach juice and dough, molasses 30 minutes. Add 5 grams of oil, this will make the dough kneaded very smooth, do dumplings of the surface, must be kneaded very smooth, dumpling skin is smooth and strong.

Step 5

1 Roll out the dough into long strips, cut into even-sized pieces, and roll out into thin, medium-thick dumpling skins. Arrange them neatly onto the dumpling curtain.