Tomato and Egg Ravioli
1.
Add half a teaspoon of salt to flour and a little bit of water to form a smooth dough with moderate hardness. Cover with plastic wrap and wake up for half an hour.
2.
Roll the awake dough into thin slices and cut it into rectangles as shown in the figure. Paste the cut dough with flour to prevent sticking and seal it for later use.
3.
Beat the eggs, add seasoning 1 and tomato crumbs and juice and mix well.
4.
Dice tomato skins and set aside.
5.
Pour an appropriate amount of oil into the pot and heat it to 90% heat, then pour the egg and tomato liquid, turn off the heat immediately after a little solidification, and chop the eggs with a spatula.
6.
Let it cool and add the diced tomatoes just now.
7.
Take a crust and put it in the filling, as shown in the picture.
8.
Make yuanbao wontons.
9.
Complete all in turn.
10.
The water in the pot is heated and the wontons are added and cooked.
11.
Put seasoning 2 and shrimp skin, seaweed and half of shredded ham in the bottom of the bowl.
12.
Serve the wontons and the soup.
13.
Sprinkle with remaining shredded ham and chopped green onion.
14.
Try one, it's delicious and refreshing.
Tips:
1. Put the tomato crumb and the soup into the egg not only to prevent water from the tomato but also to make the egg liquid more tender and smooth.
2. Putting all the seasonings of the filling into the egg liquid can also effectively prevent the diced tomatoes from leaking water.
3. For the detailed method of wrapping wontons, you can refer to my other recipe, just search for wontons. There are many ways to wrap wontons, and you can also make other styles.
