Tomato Stew Dumplings

Name: Tomato Stew Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: per person Dumplings; 1 piece tomato; a little Cucumber shreds; 50g Lean meat; 1 tablespoon oil; 1 tablespoon salt; a little Soy sauce

by Zyl

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The dumplings were made for breakfast the day before yesterday. If you want to have a quick lunch at noon, you can have a tomato stew dumpling. The tomato cooks lycopene sour and sweet and has a good appetite. Adding cucumber shreds is more refreshing.

Ingredients

per person Dumplings
1 piece Tomato
a little Cucumber Shreds
50g Lean Meat
1 tablespoon Oil

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1 tablespoon Salt

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a little Soy Sauce

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Tomato Stew Dumplings

1. Lean meat fly in water, take it out, too cold water

2. Lean meat chopped

3. Wash the tomatoes (I also eat the skin, so I don’t peel it)

4. Tomato diced

5. A dumpling

6. Boil water

7. The water is boiling, let the dumplings boil for 1 minute

8. Then fish out

9. Pan

10. Pour in diced lean meat

11. Add a little soy sauce and stir fry

12. Pour the tomatoes and spread the tomatoes with a spoon

13. Add appropriate amount of water

14. Spread the dumplings one by one

15. Add some salt to taste

16. Stew well cooked and turn off the heat

17. Cut cucumber shreds

18. Add a little cucumber shreds and it's ok

Tips:
To prevent the dumplings from being too stuffy or too stuffy, pass the water first, and put the tomato dumplings on top to prevent sticking to the bottom.