Smaller is the northern people, three days do not eat dumplings on the craving panic, spring every now and then will be wrapped up in a chive or caper dumplings, is very full of addiction! Dumplings often eat, but with the climate change, the filling should also be adjusted in accordance with the changes in the climate, like winter suitable for lamb, beef and other warm ingredients to fill, spring with leeks, capers and other fresh vegetables to fill, not only nutrition and promote digestion, the flavor is also particularly delicious. So what kind of dumpling filling is suitable for the hot summer? The first thing you need to do is to make sure that you have a good idea of what you're doing!

Silkmelon dumplings are not only delicious, but also very nutritious. Silkmelon juice is called "beauty water", and eating silkmelon in the summer not only protects the skin and eliminates plaque, but also reduces summer heat and nourishes the stomach, clears away heat and removes toxins, and is a great way to help people get rid of the heat in the summer. Here I will share the practice of loofah vegetarian dumplings:

1. "Soft noodle dumplings, hard noodle", dumplings, dumplings, noodles, it is best to adjust a little soft, summer with cool water to adjust the noodle, winter with not hot warm water to adjust the noodle, do not use hot water to adjust the noodle, hot water to adjust the noodle has no sinews, easy to break the skin of the package dumplings.

2. Take 2 loofahs, remove the heads and tails and peel the skin, then cut them into small cubes and put them into a bowl, add a good amount of salt and mix them well, then marinate them for 10 minutes, the purpose of this step is to brake the water in the loofahs.

3. Then prepare the ingredients: half a carrot chopped fine spare, a handful of fungus with warm water, then blanch and chopped fine spare, a handful of fans with hot water, softened and chopped fine, two small green onions cut into chopped green onion spare, 2 beaten eggs, into the frying pan fried into egg crumbles spare.

4. After ten minutes, put the loofah into the gauze and squeeze out the water, try to squeeze a little dry, this step is to wrap the dumplings without water.

5. Squeeze the water out of the loofah and put all the ingredients together, then add salt, cooking oil, pepper, and a little sesame oil to taste, and mix well.

The loofah dumpling filling to eat is its fresh, so do not add such as five-spice powder, oyster sauce, soy sauce and other flavors and colors too heavy seasoning, or mix out of the filling, not only the taste is not good, the color will be dark and unattractive, look at all the appetite.

6. At this time, the noodles are also good, kneaded and rolled into long strips, cut into small equal-sized doses, and then rolled into the middle of the thick four thin dumpling skin, and then into some of the filling, wrapped into a rounded potbelly dumplings, dumplings, dumplings should be thin skin, large fillings to taste Oh.

7. After the water boiled into the dumplings, the water again when the point of a small bowl of water, the whole point of the two water rolled three open, the dumplings are floating up, look at the bulging on the cooked.

This is the best way to eat vegetarian dumplings, eat more than meat dumplings and fragrant, eat hot just right, summer and appetizing, my family every now and then to do eat, a meal of two bowls are not enough to eat, too fresh!