Zucchini and Egg Dumplings
1.
Mix the noodles with warm water and wake up for 15 minutes.
2.
Three eggs are broken up in one direction
3.
Heat the pan and then add the cooked oil. Put the eggs immediately after putting the oil.
4.
Stir in one direction with chopsticks to make the eggs crumble. Let cool for later use.
5.
After waking up for 15 minutes, knead and then wake up for 15 minutes. Cover the awake noodles with a lid.
6.
Chop the green onion and ginger separately. The green onion will be better if it gets wet.
7.
You can use a plug-in board
8.
Chop the squash
9.
Put a little salt on the horned melon and squeeze dry after 5 minutes.
10.
Put the eggs, squash, green onions, and ginger together and stir in one direction. After stirring, add a little sesame oil and stir again. Too much salt should be added to the horn melon soup, so don't add salt at this time. According to personal taste.
11.
Put the stuffing on the crust
12.
Pinch the middle first.
13.
Pinch right
14.
Pinch left
15.
Dumpling forming
16.
Mash garlic and add soy sauce.
17.
Boil water
18.
After the water has boiled, put the dumplings down, shoveling along the side to the bottom.
19.
Dumplings float up, cover and cook for 2 minutes
20.
Open the lid and cook
21.
Ready to eat
Tips:
1. For cooking eggs, use cold oil to make the eggs tender. If the oil is too hot, turn off the heat and cool for a while and then scramble the eggs;
2. Float the dumplings and cover them again.
