Cucumber and Egg Dumplings

Name: Cucumber and Egg Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fu Qiang Fan; 270g water; 1500g Cucumber; 5 egg; Some salt; a little oil; a little Chicken Bouillon Powder

by herrybye

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cucumbers are rich in nutrients, including vitamin C, carotene and potassium, as well as ingredients that can inhibit the growth of cancer cells. Therefore, from the perspective of nutrition, it is one of the vegetables that are very suitable for long-term consumption. Cucumber itself has a delicate and fragrant taste, and it is the best combination in terms of taste and nutritional value when paired with eggs. "

Ingredients

500g Fu Qiang Fan
270g Water

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1500g Cucumber
5 Egg

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Some Salt

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a little Oil

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a little Chicken Bouillon Powder

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Cucumber and Egg Dumplings

1. Wash the cucumbers and peel them. Don't throw away the skins. You can serve them cold.

2. Rub the cucumber into silk.

3. Chop the shredded cucumber with a knife, not too crushed.

4. The water is squeezed out, and the squeezed water is used for kneading.

5. Put the scrambled eggs into the filling and mix well.

6. Cut the noodles into small pieces and wrap them in the stuffing.

7. Wrapped dumplings.

8. After the water is boiling, put the dumplings in the pot, order three boiling water and remove them.

9. The cooked dumplings can be eaten with the original flavor or the dipping sauce.

Tips:
Because cucumber has a lot of water, it may not be a good way to make dumplings. The best way is to squeeze out the water and use the squeezed out water to make the noodles so that the nutrients will not be lost.