Don't fry tomatoes and eggs. I'll teach you how to wrap jiaozi. Sweet and sour. The whole family loves to eat tomatoes they usually buy. Usually choose to fry or stew with eggs. Sweet, sour and juicy, appetizing and delicious, like a lot of friends. Tomatoes also contain fluorine, which is very important for teeth. Tomatoes are alkaline foods, which can fit the alkaline substances in the body, regulate people's acid and alkali, have the effects of beauty beauty and blackening hair, and can also prevent acid reflux's disease. So today, I want to share with you another way to make jiaozi with your stuffing. If you have eaten enough scrambled eggs with tomatoes and egg drop soup, it is worth a try. Sweet and sour, it can be said that it is so high that you can't even take a sip of juice. The whole family loves to eat from the pot, and they all say yes.

How to make jiaozi with tomato and egg stuffing: Take some fresh tomatoes with good quality, rinse them with clear water, cross the tops of tomatoes with a knife, scald them with hot water, tear off the epidermis and cut them into squares.

Prepare a clean emery cloth in advance, put the tomatoes cut into small pieces in the middle, then squeeze out the water inside and put the squeezed tomato juice into a clean bowl.

Beat a few raw eggs into juice, evenly beat them into fine egg liquid, sprinkle a little edible salt and sugar and mix well. Boil the oil in the pot, pour the egg liquid after the oil is boiled.

Until it is shaped and cooked, mashed and allowed to cool. Finally, cut into pieces, put the tomatoes in another bowl, and pour in a proper amount of vegetable oil and stir well.

Vegetable oil can wrap tomatoes to prevent them from coming out of the water again, then pour in chopped eggs, sprinkle with proper amount of edible salt and sesame oil, and mix them into jiaozi.

Take a clean washbasin, pour a proper amount of wheat flour and water, stir it into a flocculent shape, knead it into a smooth dough, then knead it into strips and cut it into smaller buns.

Spread it into a dumpling skin that is thick in the middle and thin around. Put a proper amount of stuffing in the middle of the skin and knead it into the shape of jiaozi. Boil a pot of boiling water, add the glutinous rice balls and stir gently until the glutinous rice balls swell and become cooked, then take them out, drain them and serve them on a plate.