Packing dumplings this filling is really fragrant, 2 yuan 1 catty, a can pack 1 pot, fresh and juicy super tasty, fresh

The staple of the northern people relative to the southerners, eat more pasta, usually pack the dumplings more often, not only on holidays or parties to eat, is usually often pack the dumplings. Especially I love to eat dumplings, every few days do not eat to feel greedy, then the dumplings go up.

Dumplings need to be filled, and there are many different kinds of vegetables that can be used as fillings, and they vary from season to season. This vegetable 2 dollars a pound, one can wrap a pot of dumplings, do not put meat is also super tasty, juicy. It is often eaten eggplant, with eggplant dumplings without meat taste superb, this package of 100, 3 mouths eat very addictive, a mouthful of a fresh and tasty, like you also try it ~ ~

Materials used: 1 eggplant, 3 eggs, oyster sauce a little, a little salt, a little soy sauce, minced green onion, minced ginger, peanut oil, 1 tablespoon.

Practice steps:

The first step: flour add the right amount of water and soft dough, in our dry place, the flour is also particularly dry, about 500 grams of flour to add 300 grams of water and out of the dough soft and hard degree is just right. If you are in a humid climate, the ratio of flour to water is 2:1.

Step 2: Remove the skin from one round eggplant and cut it into small cubes. Eggplant is nutritious, rich in vitamins and calcium, phosphorus, iron and other minerals. Not only has the effect of lowering cholesterol, eating eggplant has the effect of clearing heat, lowering fat and blood pressure, anti-aging and so on. Now there are fresh eggplant sold throughout the year, usually often eat, whether it is fried or stewed to eat is good, do filling dumplings is flavorful and delicious.

Step 3: Cut the eggplant into small cubes and add salt to brake the water a little bit, and pinch off the excess water with your hands.

Step 4: Add peanut oil and mix well, then add oyster sauce, soy sauce, salt and mix well, and finally add the scrambled eggs, mix well, the dumpling filling is OK.

Step 5: Knead the dough well and roll it into long strips, pull it into small doses, and roll it into thinner dumpling skins.

Step 6: Pack in the appropriate amount of filling.

Step 7: Pinch your hands tightly, and the dumplings are done. Repeat the steps to wrap the dumplings completely, put them on the cover curtain, and then you can boil the water to prepare for cooking the dumplings.

Step 8: After the water boils, put the dumplings in and gently push them with a spoon to keep them from sticking to the bottom of the pot, cover and cook for about 5 minutes. With your own pickled sweet and sour garlic, the flavor is superb. The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of time to make sure that you have the right amount of time to make sure that you have the right amount of time!

Peak's words:

1, and the noodles should pay attention to, in the dry climate of the region, the flour is also particularly dry, about 500 grams of flour and 300 grams of water and out of the dough soft degree of hardness is just right. If you are in a humid climate, the ratio of flour to water is 2:1.

2, round eggplant skin is thicker, it is best to peel the skin when making the filling, usually eat eggplant, fried vegetables or stewed vegetables do not need to peel.

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