Steamed dumplings with leek and eggplant
Introduction:
Production steps:
Step 1: warm water and face, wake up for 20 minutes
Step 2: Chop leeks, chop eggplant, kill with salt for 10 minutes, squeeze out water, add seasoning and mix well
Step 3: make the noodles stronger than the dumplings, and then roll out the skin
Step 4: make your favorite dumpling with your heart
Step 5: steam for 8 minutes. Because I don't make many dumplings, I steam them in a wok for 10 minutes
Step 6: out of the pot, thin skin, big stuffing, old delicious
Step 7: with your own fried chili oil and home aged vinegar, it tastes good!
Materials required:
Leek: 200g
Eggplant: half
Salt: right amount
White pepper: moderate
Spiced noodles: right amount
Oil: right amount
Note: 1. Add oil before filling, and then salt, to prevent salt from killing water out of leeks. 2. Steamed dumpling noodles can also be made with boiling water, so that the whole dumplings will not stick, suitable for a large number of times. 3
Production difficulty: simple
Process: steaming
Production time: one hour
Taste: other
Chinese PinYin : Jiu Cai Qie Zi Zheng Jiao
Steamed dumplings with leek and eggplant
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