1. Prepare the required ingredients, clean the ingredients, and then rub the zucchini and carrots into fine filaments, and chop the fungus, knock the eggs into a bowl, add a small half spoon of salt and 1 spoon of cooking wine, and then beat to make a dense bubble ；
2. Pick up the pan, pour in the right amount of cooking oil, pour in the egg liquid when the oil is hot, stir it with a spatula after a little solidification, and set it all up and put it out of the pan for later use;
3. Start the pan again, pour in the right amount of cooking oil, heat the oil, pour into the carrot, zucchini, and fungus, and stir-fry to soften;
4. Then pour in the scrambled eggs, stir-fry them evenly, and put them out of the pan, so that the dumpling filling is ready.
5. Then add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of pepper, and stir-fry quickly evenly;
6. Take a piece of dumpling wrapper, then put an appropriate amount of dumpling stuffing into the middle part of the dumpling wrapper, then spread a little water on the edge of the dumpling wrapper, fold it in half, and pinch the folded dumpling wrapper tightly with both hands. Clamp it towards the middle, so that a dumpling will be wrapped. Then continue to wrap the remaining dumplings;
7. After the dumplings are wrapped, prepare the sour soup; pour 1 tablespoon of minced garlic, 1 tablespoon of chopped chives, 1 tablespoon of cooked white sesame seeds, 1 tablespoon of chili powder, 1 tablespoon of shrimp skins in the bowl, and evenly pour in the hot oil to fully stimulate the spicy Taste, then add 3 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, appropriate amount of salt (according to your own taste), stir well, put an appropriate amount of seaweed, and mix into the sour soup base for use;
8. Start the pot again, put water and dumplings in the pot, bring to a boil, and use the back of the spatula to gently push the dumplings from time to time to prevent the dumplings from sticking to the cracks until they are all floating, pour in a bowl of water, and boil again. Can
9. Spoon an appropriate amount of the dumpling soup and put it in a bowl, break the sour soup base, and then add the dumplings and Chinese cabbage;
Tips:1. For the sour soup base, including seaweed, shrimp skin, etc., everyone can increase or decrease according to their own taste; spicy and balsamic vinegar are the key, if you have spicy in the house, you can directly add it to the spicy soy sauce: balsamic vinegar : White sugar=3:2:1 ratio, the ratio of vinegar can be adjusted according to your own taste; if you are a dieter, you can ignore the hot oil;
2. When cooking dumplings, we can also blanch the vegetables we like. As for the time when the vegetables are put in, we can adjust the cooking time according to the cooking difficulty of the vegetables, or we can blanch the vegetables after the dumplings are taken out;
3. For the remaining dumplings, put the spacer code in the freezer drawer, pack them into a fresh-keeping bag after they are completely frozen, tie them up and store them in the freezer, so that the dumplings will not stick together;
