Spinach and egg dumplings(bo cai ji dan jiao zi )

Spinach and egg dumplings

Introduction:

"Spinach stems and leaves are soft, smooth and tender, delicious and fresh, rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. In addition to fresh vegetables, they can also be dehydrated and frozen

Production steps:

Step 1: prepare the ingredients

Step 2: blanch spinach

Step 3: after blanching, drain with cool water

Step 4: dice Auricularia auricula

Step 5: break the eggs with a spoon when they are fried

Step 6: dice spinach

Step 7: after cutting, dry the water with gauze

Step 8: cut all the dishes

Step 9: chop the scallion and ginger and put them in

Step 10: start filling, add salt, pepper powder, thirteen spices and salad oil

Step 11: mix the filling well

Step 12: start making dumplings

Step 13: I use the ready-made dumpling skin

Step 14: put the stuffing in the middle and squeeze it diagonally

Step 15: start cooking dumplings. Add some salt after boiling so that the dumplings won't rot easily. Cook until the dumplings float and cook for a short time

Step 16: start eating

Materials required:

Spinach: 800g

Eggs: 5

Auricularia auricula: 10 pieces

Oil: right amount

Salt: right amount

Pepper powder: right amount

Thirteen spices: appropriate amount

Scallion: right amount

Ginger: right amount

Note: when cooking dumplings, add some salt to the water, so that the dumplings are not easy to boil

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Bo Cai Ji Dan Jiao Zi