As we enter the three ambush days, there is a saying ? The first ambush dumplings two ambush noodles? The most important thing is that the dumpling filling must be well adjusted, different seasons, the use of vegetables are different, plus meat or seafood and other ingredients with, after careful modulation, wrapped dumplings, and then dipped in the sauce, very tender, soft and smooth, simply do not be too happy.

I believe that many people like to use leeks or fennel to make dumplings filling, but now it is summer, leeks and fennel is already out of season, package is not very tasty, and even a little greasy, three days to eat dumplings, leeks and corns to the side, eat this filling is delicious, tender and juicy really addictive, which is the zucchini, also known as the angle of the melon, the angle of the melon on the side of us is only 1 yuan a catty, coupled with mushrooms and eggs, the meat do not need to put, and then the egg, the meat is very good, and the meat is very good, and the meat is not good, and the meat is not good. The meat does not need to be put, nutritious and delicious, tender and juicy, delicious.

Here is the practice of zucchini egg dumplings to share with you, like friends may wish to like the collection, maybe to do to the family to eat, will be very like.

Zucchini Egg Dumplings

Prepared ingredients: zucchini, 3 eggs, mushrooms, medium gluten flour, minced green onions, oyster sauce, cooking wine, cooking oil, soy sauce, salt

Specific steps

The first step: to the preparation of the medium gluten flour, add a pinch of salt, the amount of water, kneaded into the soft and hard dough, and then spread a layer of plastic wrap, and put aside to rise. The first step is to add a little salt and water to the dough, then spread a layer of plastic wrap and set it aside to rise.

The second step: zucchini clean, peel off the outer skin, wash again, with a wire scraper into a bowl, add two spoons of salt, mix well, marinate for about 15 minutes, to avoid the water out of the dumplings to affect the texture.

The third step: take a small bowl, beat 3 eggs, add a little salt and a spoonful of cooking wine, mix well with a whisk, add cooking wine and salt is to remove the fishy flavor of the eggs, but also to enhance the aroma.

The fourth step: start the pot pour more cooking oil, oil is hot, pour the egg mixture into the frying, wait until the eggs fried to solidify the molding, with a spatula, scattered, and then served in a bowl standby.

Step 5: Wring out the water from the marinated zucchini, then slice it with a knife a few times without chopping it too much. Add cold water to the pan, blanch the mushrooms for about 1 minute, then put them in cold water to cool, then dry them and chop them into pieces.

Step 6: Put the zucchini, mushrooms, scrambled eggs in a large bowl, add cooking oil and mix well, then add chopped green onions, a spoonful of oyster sauce, two spoons of soy sauce, a little cooking wine, salt and mix well, so the dumpling filling is ready.

Step 7: Roll out the dumpling skin, put the dumpling filling on the dumpling skin and wrap it into dumplings, wait until the dumplings are all wrapped up, then start a pot and pour in the water to boil, add a little salt, and then cook the dumplings and you can start eating!

What kind of dumplings do you like? Did you learn how to make such delicious and juicy zucchini egg dumplings?