Festive Pasta--tomato and Egg Pie

Festive Pasta--tomato and Egg Pie

1. Prepare materials.

2. Beat the eggs into the bowl.

3. The tomatoes are blanched in boiling water for a few minutes.

4. Then peel the tomatoes, add salt and a few drops of white vinegar to the eggs and beat them for later use.

5. Cut tomatoes into minced pieces.

6. Then put it in a clean gauze to squeeze the moisture.

7. The tomato juice and minced tomatoes are put in a bowl separately.

8. Pour the tomato juice into the flour. If it is not enough, add warm water and adjust it with chopsticks.

9. Then knead the dough into a moderately hard dough, cover it with gauze, and wake up for 30 minutes.

10. Take advantage of this time, pour the egg liquid into the pan and fry it into broken eggs.

11. Let cool first. After 30 minutes, mix the chopped eggs and chopped tomatoes with chopped green onion and salt and mix thoroughly.

12. After kneading the dough for a few minutes, knead it into strips and divide it into several doses.

13. Sprinkle some dry flour to prevent sticking, and roll out into thin and thick dough pieces around the sides.

14. Then wrap the stuffing.

15. Wrap into buns and squeeze them into a pie with your hands.

16. Dip it in dry flour to prevent sticking and air drying.

17. After the pan is hot, pour a small amount of oil, put down the dough and fry it until both sides are golden and cooked.

18. You can eat it,

Tips:

1. The tomatoes are blanched in hot water for peeling.



2. Tomatoes are easy to produce water, so the water must be squeezed out first, so that the juice will not lose nutrients when the juice is formed into a dough.



3. The minced eggs should be completely cooled, and the filling time and rolling the dough are carried out at the same time. If the filling is adjusted early, it is easy to get water.



4. When frying, you need to add some frying to taste. This bit of oil does not have much calories, so you don't have to worry about getting fat.