Tomato and Egg Pie

Tomato and Egg Pie

1. Ingredients: 3 large tomatoes, 3 eggs, 150 grams of flour Seasoning: salt

2. The tomatoes are cross-cut, blanched in hot water for 3 minutes, peeled, and diced. Use a strainer to filter out the juice from the tomato, and use a spoon to press out the tomato juice. Set aside the tomato juice and tomato puree for later use.
Tips: Pomelo mother put 2 tomatoes, the filling was only enough to pack 5 in the end, so the ingredients were changed to 3 large tomatoes, this is in the case of filling more.

3. Beat a 45 g egg into the flour and add 37 g tomato juice.
Tips: Adding eggs in the flour can make the noodles stronger, the filling is not easy to break, and it can also prevent the soup from permeating out of the dough. Your eggs are not the same size as mine. You need to use tomato juice to adjust it. Tomato juice can't be used up.

4. Knead into a smooth dough, set aside and cover with plastic wrap and let it stand for 15 minutes.

5. While the noodles are standing still, let's make the tomato and egg filling. The 2 eggs are beaten with salt, and the salt of the pie filling is adjusted by the salt here.

6. Put a little oil in the pan, pour the egg liquid, stir quickly with a spatula, and let the fried eggs cool.
Tips: Quickly spread the scrambled eggs into even small pieces. Set aside the fried eggs and let them cool. Pour the hot eggs into the tomatoes. The tomatoes will be blanched, making them easy to juice.

7. Divide the dough into 8 evenly small doses and roll them out into a thin and thick crust around the middle.
Tips: You feel a little sticky when rolling, so sprinkle some hand powder.

8. Mix the cold eggs and tomato puree together. Take a dough and place it on the left palm, and put a proper amount of filling into the center of the dough.
Tips: Roll out the skin first and then adjust the filling. If the filling is adjusted too early, it is easy to produce juices and make it difficult to pack. If you want to add other seasonings, add them before the package.

9. Like a bun, pinch the pleats, tighten the mouth, and put the pleats face down into the pot.

10. Pour a little fry on a medium-low heat, after setting the shape on one side, turn it over and fry the other side.

11. Fry it until golden on both sides and the edges of the cake bulge, ready to eat.

12. Crispy skin, tender filling.

13. Unexpectedly, ordinary tomato and egg can make such a delicious cake~~

Tips:

This recipe has a supporting video, which can be viewed in the WeChat public account "five meals a day". If you don’t understand my recipe, please come to the public account to ask questions. There are 500 baby food supplements made by the nutritionist mother. All your eating problems.