Simple and delicious--colorful melon steamed dumplings
When I was a child, my mother used to steam dumplings for us. They were delicious. I also learned to improve them into the current colorful cucumbers. They are not only colorful and nutritious, but also taste delicious. Friends who like stuffing may wish to try them!
Colorful melon steamed dumplings
Recipe Recommendations
- Northern melon 一个约600 grams
- carrots 一小根约150 grams
- eggs 两枚150 grams
- water fungus 80 grams
- green onion appropriate amount
- ginger appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce One and a half spoonfuls
- oyster sauce half a spoonful
- pepper a little
- chicken essence a little
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Colorful melon steamed dumplings
1
Ingredients for colorful cucumber steamed dumplings.
2
Hot dough.
3
Peel the cucumber and cut it in half to remove the core.
4
Wash the pumpkin and rub it into silk with a wipe.
5
Then rub the carrots into silk.
6
Then sprinkle with some salt to remove excess water.
7
During this waiting period, cut the fungus into shreds and the onion and ginger into powder.
8
Then squeeze the loofah and carrot to dry the excess water.
9
Heat the pan to cool the oil, add the egg liquid to 80% heat, stir fry until it comes out of the pan.
10
Put all ingredients into a bowl and stir.
11
Then add all the ingredients and stir well.
12
Kneak the dough smoothly and knead it into long strips.
13
Then cut into a slightly larger dose than the boiled dumplings, and roll it into a dumpling skin.
14
Then add the mixed filling and make dumplings.
15
Wrap all the dumplings into a steamer and steam for about 12=15 minutes.
16
Colorful melon steamed dumplings are ready, you can see the filling inside!
17
The steamed dumplings are served with a soup or a bowl of porridge, and a side dish. They are very delicious!
18
Green Angel welcomes friends!Colorful melon steamed dumplings Make Tips
1. Inch 80% of the dough with 80 degrees of water, mix the rest with warm water, and then wake up for more than 30 minutes. The dough is more delicious. 2. Season the filling until you like it. 3. What I make is thin skin, a lot of stuffing, and more stuffing. 4. Some places called horned melons are called horned melons. They are similar to zucchini. When they are tender, they are eaten in the same way as zucchini. The skin is peeled and removed from the seeds. They are very delicious. They are usually eaten with stuffing, or they can be fried.