Main ingredients: flour, eggplant, egg, tofu.
Supplementary ingredients small onion, ginger, pepper, star anise.
Seasoning soy sauce, salt, chicken essence, vegetable oil, sesame oil.
_The first step is to start mixing the noodles.
①Add a little water to the flour, and stir it into the dough while pouring the water.
②After there is no dry flour, knead it into a smooth dough.
3 Cover with plastic wrap and let rise for 20 minutes to increase the gluten.
_Step 2: Mix the filling.
1) clean the eggplant, remove the eggplant handle, cut into slices and then cut across the knife into long strips, and then cut the long strips, cut into finger-sized strips, put into a pot, sprinkle two spoons of salt, scratched well and marinated for ten minutes to force out the water inside.
②Put vegetable oil in the pot, heat to six mature, put pepper, star anise burst incense, stir fry after the cooked oil out of the cold spare, pepper, star anise thrown away.
③Small onions cleaned and cut into minced green onions, ginger cut into minced into a disk. Cut the tofu into cubes, and put the eggs into a bowl and beat them to make an egg wash.
4 pan and then add oil, put the egg mixture scrambled, frying the process of turning the egg shoveled into small particles, put out into the plate cold spare, and then pour the oil heated to six mature, put the tofu stir fry, stir fry until the surface of the tofu flowers on the surface, you can be out of the egg, put in the egg to cold spare.
5) force the water out of the eggplant, put it into a netted cloth, cut it into cubes, add it to the egg and tofu, then pour in the pepper oil and mix it well, add soy sauce, salt, chicken broth, sesame oil, green onion, and minced ginger and mix it well.
_Step 3: Start wrapping the dumplings.
1) Knead the dough a little more, smooth it out and roll it into long strips, cut it into even-sized pieces, flatten the pieces and roll them out into a thicker, thinner dough in the center and around the sides.
②Put the appropriate filling inside the dough, fold it from one side to the other, and then pinch it tightly with your hands.
3) When the dumplings are ready, place them neatly on a plate, put water in a pot and bring it to a boil over high heat, then put the dumplings into the boiling water in order, cover the pot with a lid, and cook the dumplings over high heat.
④Wait until the pot boils again and lift the lid, then add a little cool water and boil again over high heat. Repeat the boiling process three times and the dumplings will be cooked, then fish them out with a slotted spoon and put them on a plate to control the water.
5 ⑤ just fished out of the dumplings to keep shaking a little, placed in two dishes back and forth a few times, to prevent sticking, cold some can be eaten, you can add balsamic vinegar, sesame oil to mix a sauce, dumplings dipped in vinegar is very tasty.
Cooking tips:
(1) wrapped eggplant vegetarian dumplings eggplant and egg tofu ratio is 2:1 for good, so that out of the eggplant flavor, will not be covered by other flavors.
(2) do eggplant dumplings must choose purple handle long eggplant, now the market eggplant varieties are many, there are round eggplant, long eggplant, purple handle, green handle, green handle long eggplant taste better.
(3) pepper and anise must be over the oil after the oil can be poured into the oil, not be able to put the pepper, anise directly into the, even after the pepper powder into the texture will affect the taste.
(4) dumplings must be with a very tasty dipping sauce, usually do Lapa vinegar is the perfect match for the dumplings, you can Lapa vinegar inside to add sesame oil seasoning sauce, very delicious.