Wake up at 6:30 every morning and make breakfast for your family. Our Chinese breakfast is basically congee, which is soft, glutinous and easy to digest, and it's fall. The climate in the morning is a bit cold drinking congee will be very comfortable. The body and stomach are warm. But while drinking congee, it should be accompanied by small dishes and pasta to enrich the taste and hunger!

Unkneaded, unfermented, with dumpling skins for appliances, because the skin is thin, so the stomach is beautiful. Breakfast is just right for the time. I am an authentic northerner. Usually eat pasta often. Our ancestors were better at making pasta. It doesn't make sense to make common noodle dishes such as steamed buns, dumplings and gyoza. But nowadays, many young people mostly don't know how to do this craft for various reasons. Some are busier, some are lazier. Might as well spend a few bucks and go out and buy it. But I still like to do it myself. Not only is it clean and hygienic, but today I will teach you how to make lazy dumplings. The dough also does not need to ferment, you can use ready-made dumpling skin to do, filled with zucchini, eggs, scallop meat, the finished product is thin and transparent, light and fresh, time-critical mornings as well

[Zucchini Eggs and Scallop Pancakes]Ingredients list: 2 green zucchini about 620 grams of scallop meat 250 grams of 3 eggs oyster sauce 30 grams of salt 4g white pepper powder a little green onion 35 grams of sesame oil 1 teaspoon Cooking oil 80g green onion 2g cooked sesame seeds 1 tsp water 100g dumpling skin about 30 pcs

Cooking Procedure:

1. This is to wash the zucchini, wipe with silk, put in the salt and mix for 15 minutes to remove the water from the zucchini.

2. Heat 35 grams of cooking oil in a pan, the eggs are well dispersed, poured into the pan, set and crushed into small pieces, stored at a dry temperature.

3. Scallop meat cleaned up, cut into small dices, chopped scallions ready.

4. Put the diced scallops, egg, and scallions in a container, braid the sihulu threads, and add extra water.

5. Next, add oyster sauce, white pepper, sesame oil, and the remaining 50 grams of cooking oil, mix and stir.

6. Please note that you should buy ready-made dumpling skins and roll them thinly, slightly thicker in the center than the edges.

7. Grasp the rice cake skin with your left hand, place an appropriate amount of cow in the center, and use your right thumb and forefinger to make a wrinkle along the edge. Unkneaded, unfermented, use the dumpling skin for home appliances, because the skin is thin, so the belly is beautiful. Breakfast is just in time.

8. Until you close your mouth, this dumpling will not be wrapped, and all the rest of the ingredients are wrapped in dumplings.

9. Grease a pan with some cooking oil, place the dumplings in order in the pan, light a low flame, and grill until the bottom of the dumplings, keeping them browned.

10. Pour in water, half the height of the dumpling embryo, cover the pan with a lid, and simmer over moderate heat for 3-5 minutes.

11. When the dumpling skin is transparent, sprinkle in chopped green onion and cooked sesame seeds to put out the fire until the water in the pot evaporates.

12. Prepared thin-skinned, large, delicious Su Zhen Bao. It's too busy to have breakfast with congee!

Tips:

Squeeze the water after the zucchini salted to prevent the cow from collapsing. Zucchini already has a salty flavor, only put oyster sauce when making beef. Ingredients portion of about 30 or so water packets, eat a few to fry a few, the rest of the embryos with frozen preservation, eat when you can follow the take away.