1. Boil the dumpling wrappers in boiling water, and use cold boiling water to cool them down.
2. Boil gluten, bean sprouts, and spinach in boiling water and remove.
3. Make a cross knife on the top of the tomato, peel it after boiling, cut into cubes, cut the coriander into sections, and cut the red fresh pepper into sections. Cut garlic into puree.
4. Tomato puree production: The pan is smooth, leaving a little oil, and the diced tomatoes are sautéed.
5. Put salt.
6. Stir the tomatoes well.
7. The tomato puree is served on a plate.
8. Stir-fry leeks: Put in oil in a pot, heat and pour in leeks and fry.
9. Put salt.
10. Put thirteen incense and fill a bowl.
11. Flavor sauce preparation: net the pan with oil, leave a little base oil, pour the chili powder into the hot pot.
12. Pour in the minced garlic and stir fragrant over low heat.
13. Put the spicy oil out of the pot and put it in a bowl, let cool.
14. Pour in the soy sauce.
15. Pour the balsamic vinegar.
16. Put salt.
17. Put MSG.
18. Put gluten, spinach, and bean sprouts on a plate, and put coriander and red spicy seeds on top.
19. Fold the dumpling wrapper in half and put it on the plate in a circle.
20. Placed dumpling wrappers.
21. Put two spoons of homemade tomato puree on top.
22. Put the fried leeks on the tomato puree.
23. Pour the sauce and serve.
