Ingredients: half a catty of shepherd's purse, 3 eggs, 300g of flour, sesame oil, peanut oil, salt and chicken essence.
Stuffing practice
1. Pick shepherd's purse, wash it, dry it, cut it into fine foam, pour in sesame oil and mix well for later use.
2. Beat the eggs into a bowl and stir them evenly in one direction.
3. Heat the oil in the pot, pour the stirred eggs into the pot, stir with chopsticks, and turn off the fire after seeing the eggs solidify.
4. After the eggs are naturally cooled, pour them into the mixed shepherd's purse, add salt, chicken essence and sesame oil and stir evenly in one direction.
The practice of dumplings
1. Put the flour into a pot, add water and knead the flour until the surface is smooth, and simmer for half an hour. 2. Knead the cooked noodles for a few more minutes, and pinch a small hole in the middle. 3. Repeat outward from the small circle in the figure along the small hole. 4. Break the small round rod into small pieces with uniform size by hand. 5. Press a small dose into a round cake with the palm of your hand. 6. Use a rolling pin to roll into a small round cake with a thin side and a thick middle. 7. Pick up a small round cake, put the mixed stuffing on it and wrap it in the shape of jiaozi. 8. After the water in the pot is boiled, add a little salt, roll it up and put it in the jiaozi. After boiling, add a little cold water. After boiling the pot for three times, you can see jiaozi floating up.
Pick up the shepherd's purse, scald it with boiling water, take it out and chop it up, and put it in a basin for later use. Eggs (everyone decides how much, usually the right amount) have two ways. Chop the egg skin first, put it in the chopped shepherd's purse, add seasoning and mix well. The second is to break the eggs directly into the broken shepherd's purse, add seasoning and mix well. This filling is basically vegetarian. Meat tastes good only with a little meat.