cucumber carrots, eggs and dumplings

By VicentaLakin

cucumber carrots, eggs and dumplings
Breakfast with fried dumplings and a bowl of congee, both rice and rice are comfortable。

Recipe Recommendations

  • high-gluten flour 400g
  • vegetable oil half a bowl
  • eggs of 3
  • cucumber of 3
  • carrots a
  • qingshui 160ml
  • salt a spoonful

Steps for cucumber carrots, eggs and dumplings

  • 1
    Carrot peels and cucumbers clean and shredded, eggs spread out and cold
  • 2
    Cracked cucumbers and carrots, evenly mixed with vegetable oil, prevent water from coming out of the water, with fried eggs, without salt for the first time and with dumplings for the first time, which reduces the amount of water in the vegetables。
  • 3
    Water and face must be polished, and more often during 20 minutes of laxity. This recipe is for the face to be handled at night, for the cooler to warm, for the room to warm in the morning, for the casserole to be made, for the noodles to be used
  • 4
    The face is divided into the same size, the face is made into skin, the surroundings are thinner, and a proper amount of veggies is wrapped。
  • 5
    Squeeze the edges of the dumplings without putting the proper amount of oil in the pot
  • 6
    It's about two minutes of burning dumplings, and water to a third of the height of dumplings can be put on the top or light fire。
  • 7
    Watch the water boil. The dumplings change color, because the dumplings are ripe。

    • cucumber carrots, eggs and dumplings Make Tips

    1 Water and face should not be too soft, affecting dumpling formation. Two, the dumplings are cooked faster, not too much water。

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