900 grams of tomatoes

Three eggs.

Flour 1 large bowl

condiments

Onion 2 rootlets

A little soybean oil

A little white pepper

A little sesame oil

Steps of jiaozi with Tomatoes and Eggs

1

A normal rice bowl, full of white flour and sharp, is what I usually measure with two thick people. Stir slowly and evenly with cold water until it is flocculent, then knead it into a ball, cover it and wake it up for use.

2

After the washed tomatoes are crossed, they are boiled in boiling water for 30 seconds, peeled and pedicled.

three

Cut the tomatoes into n small pieces and remove the seeds with a small spoon. Seeds, that is, heart water, are particularly rich. Add some sugar to honor your mother-in-law later tonight and shout.

four

This is what it looks like after the seeds are removed.

five

Cut the tomatoes in the last step into small pieces simply and gently, and press out the juice with a colander. After you put the salt, the water will still come out (so squeeze them with a drawer cloth).

six

Beat three eggs in a bowl, stir, take out the oil pan and pour in the amount of oil that is usually fried for three eggs. When the oil is cooked, add the eggs and stir them with chopsticks into a flocculent shape. After cooling, put it in a tomato bowl with oil, then add chopped green onion, salt, white pepper and a little sesame oil in turn, and stir gently for a few times to open the package.

seven

You can boil the water in the middle of the bag. I went to jiaozi one by one, and then gently stir-fry a few pots, boiling some water two or three times at a time, and the fire was small.

eight

Knock, knock, knock ~ live together ~

skill

You can taste salt if you don't master it well. Anyway, it's all cooked and won't hurt your stomach.

In the previous steps, remove as much water as possible. In short, water will still come out after adding salt, which has little effect.

Tomatoes should be hard.