Green Pepper Eggplant Dumplings
1.
All the ingredients are ready. In order to save trouble, I usually buy dumpling wrappers directly in summer. It saves the time for making noodles and rolling, making dumplings is particularly simple and convenient.
2.
The eggplants do not need to be peeled. Wash them and shred them directly. Sprinkle with a small spoonful of salt and marinate for about 15-30 minutes. It will be fine for a longer time.
3.
The marinated eggplant will leak out, so don't use your hands to squeeze out the water.
4.
The marinated eggplants become very soft, so chop them up. Wash the peppers and cut them into rings, then chop them for later use.
5.
Heat the frying pan, pour the crushed chili into the pan, and stir-fry until slightly cooked.
6.
Pour the chopped eggplant into the pot and mix with the chopped chili and stir fry for a while. Season with salt, stir well and serve as filling. Sheng out and set aside.
7.
Take a dumpling wrapper and fill it with fillings.
8.
Wrap the dumplings as you like.
9.
Pour a little oil in the pan, and put the dumplings in the pan after heating. Leave a little space in the middle to make the shape of the fried dumplings more beautiful.
10.
After the bottom of the dumpling has turned yellow and shaped, pour in water that is half of the dumpling.
11.
Cover the lid and cook until the juice is collected. When there is a little water left in the pot, turn to a low heat and remove the lid. The low heat will dry the water vapor on the surface of the dumplings and they will be out of the pot, so that the fried dumplings will be served. It won't stick, it's very beautiful.
Tips:
1. Fry the minced peppers with oil to remove the anger of the peppers, and the spiciness will become softer and more acceptable. The eggplants are marinated with salt, and the taste will become softer. After such a simple treatment, the pepper and eggplant filling is very delicious.
2. The dumplings stuffed with pepper and eggplant, in order to maintain their spicy taste, use the method of frying to cook the most original way of eating. The outside is burnt and the inside is tender, and the spicy appetizer is particularly delicious.
3. When frying the dumplings, you only need to brush a thin layer of oil in the pan. First, fry the bottom slightly over medium and low heat until the shape is set, then add a lot of water to cook the dumplings, and finally there is a little water left At this time, the steam on the surface of the dumplings needs to be boiled to dry, so that the surface of the dumpling skin will also be slightly oily. The fried dumplings are distinct and non-sticky, refreshing and not greasy, especially delicious.