Pumpkin egg dumplings
By VicentaLakin
They like pasta, they like dumplings, and they keep them fresh. This pumpkin egg dumpling is also very good. Pumpkin, eggs, and powder and carrots. There's no seafood in the pie, but the eaters taste shrimp. See, it's a delicious and healthy dumpling。
Recipe Recommendations
- eggs 120g
- pumpkin 350g
- vermicelli 80g
- wheat flour 500G
- onion appropriate amount
- Jiang appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- senior
Steps for Pumpkin egg dumplings
1
Wheat flour and noodles are 30 minutes still。
2
The powder bar is immersed in cold water and boiled into a pot for a few minutes to extract the asphalt。
3
Eggs are dry. Fried。
4
Powder shredded。
5
Pumpkin washes up and skins up。
6
Carrot washes and wipes。
7
Pumpkin, carrot bars in the basin。
8
Onions of ginger paste, sesame oil, salt, beryllium oil and pepper powder are evenly mixed, and eggs are evenly mixed into dumplings。
9
The stilled noodles are made into a medium-size pasta, thinned as water dumplings and added to the water dumplings。
10
Pick up the middle of the face and wrap the dumplings。
11
Cooking pots with water, dumplings into the pots, and cooking can turn off the fire。
12
Enjoy。Pumpkin egg dumplings Make Tips
1. The packaging mix is based on personal preferences. 2. Cooking dumplings with a big soup fire. 3. The dumplings are easily ripe and should not be cooked for long。