Dumpling skin is no stranger to everyone, belonging to the lazy people must, want to eat dumplings when you buy a little bit, you can quickly wrap the dumplings, both simple and time-saving. In fact, in addition to the dumpling skin can be wrapped dumplings, but also can do a lot of delicious, to share a few kinds of dumpling skin characteristics of eating, I believe that everyone will like.

Cool Dumpling Skin

Main Ingredients: Dumpling Skin, Spinach, Bean Sprouts

The first step is to give a handful of spinach to wash it clean, the pot of water to open up after a little bit of cooking oil, so that the color of the spinach blanch out of the more green, spinach blanch on the line, do not take too long to blanch, blanch good! After the water into the cooling, and then ready to blanch the bean sprouts, blanch well also into the water.

The second step, the preparation of a little more garlic, the first to it to smash, and then cut into garlic, and then prepare a few millet pepper cut circle spare, the bowl add two spoons of chili powder, add ginger, a spoonful of five spice powder, splash a little with hot oil, inspired by the flavor, add a spoonful of salt, two spoons of balsamic vinegar, two spoons of soy sauce, a spoonful of chicken broth, a bit of sesame oil, sprinkled with chopped green onions, parsley, stir evenly spare.

The third step, the pot of water boiled down into the dumpling skin, dumpling skin cooked, boiled also fished into the cool water to cool down, spinach squeeze the water into the middle of the plate, surrounded by bean sprouts, and then finally will be placed in the dumpling skin around the dish, dripping with the sauce

If you don't pursuit of the appearance of the dish, you don't have to, and directly mixed with the can be simple and tasty cold mixed dumpling skin is done, and the best thing is that it is very good, and it is not a bad idea. The spinach and bean sprouts are very refreshing to eat, and the dumpling skins are sinewy and smooth, and are addictive to eating hot and sour.

Tomato Hot Soup Noodles

Main Ingredients: Tomatoes, Eggs, Dumpling Skin

The first step is to wash the tomatoes and cut them with a cross cut, then pour boiling water to give it a hot water, prepare a chili pepper to be cleaned, separated from the center, remove the seeds of the chili pepper, and then cut them into a hobnail. pieces, prepare some white onion cut into minced scallions, garlic cut into minced garlic, scallions cut into scallions standby.

The second step, the bowl into the two eggs, add a spoonful of salt, some balsamic vinegar, so that the fried eggs more tender, the eggs are well stirred, the pan with a little more oil, the oil is hot, pour into the egg mixture, and then quickly scrambled egg mixture, scrambled first into the bowl.

The third step, this time the tomatoes are also hot, let's remove the skin to it, remove the skin after the tomato root removed, and then cut into small pieces of the pan pour some oil, the oil is hot, put the onion and garlic stir-fried aroma.

The fourth step, and then the pan into the tomatoes, stirring constantly, the tomato juice fried out, fried out of the juice into the eggs and chili peppers, the chili peppers stir-fried to the raw, add the right amount of water, the water boiled after adding 3 tablespoons of salt, a little bit of pepper, a tablespoon of sugar refreshing, the right amount of soya sauce, will be seasoning stirred evenly, and once again boiled.

The fifth step, the dumpling skin from the center of the cut, and then pull it, shake to prevent sticking together, pull good directly into the pot, use chopsticks to stir evenly, a little starch water boil can be out of the pot, the dumpling skin is relatively thin, it is easy to cook.

Finally sprinkled with green onions can be enjoyed, simple and delicious tomato and egg noodles are ready, attractive color, rich flavor, a person can eat a big pot.

Dumpling skin and scallion cake

Main ingredients: dumpling skin, scallion

The first step is to brush the plate with cooking oil, and spread the dumpling skin on the plate, and then brush a layer of oil on the top of the dumpling skin, and then stack on the second, and then continue to brush with oil, and then stack on 4-5 layers. The oil will make the dumpling skins more malleable and soft. Cover with plastic wrap and let rise for 20 minutes.

The second step is to chop some green onions and set aside. 30 grams of flour, add a tablespoon of salt, a tablespoon of pepper, and splash with hot oil, stirring well to make a shortening. Pour the scallions into the shortening and mix well.

The third step is to grease the board with oil, then take six dumpling skins and stack them on top of each other, then press the dumpling skins together and roll them out with a rolling pin to form a pancake, then spread the shortening on the board, and don't overdo the shortening, or it will leak out when you roll it up.

The fourth step is to cut a slice in the radius of the pastry, then roll it up a little, flatten it and let it rest for 5 minutes. Finally, just roll it out directly into a round cake.

Step 5: Brush the pan with oil, heat the oil and add the pastry, cook over medium-low heat, turning the bottom side over when it's lightly browned, and cook until the pastry is golden brown on both sides and the crust is crisp.

This way to do the scallion pancake and crispy and fragrant, do not have to and flour especially simple and trouble-free, every day can save a lot of time.