White gourd tomato egg dumpling soup-You Are Foodie

By Myron
31

White gourd tomato egg dumpling soup

Egg dumpling is a typical southern dish. It is easy to make. You can make more at a time. It is frozen in the refrigerator. It is convenient to cook soup, make noodle soup and rinse hot pot. It is available at any time. Winter melon can diuresis and relieve summer heat. It is very suitable for summer consumption. You can also try it.

Main Ingredients

coriander A moderate amount of
Wax gourd 1
Tomatoes 1
Jiang Mo appropriate amount
green Chinese onion 1 paragraph
egg 4
Pork filling 250 grams

Auxiliary Ingredients

Baoyu Juice appropriate amount
White pepper powder appropriate amount
Olive oil appropriate amount
Cooking wine appropriate amount
Raw smoke appropriate amount
Chicken essence appropriate amount
salt A moderate amount of

Step 1 . Add a proper amount of chopped green onion and ginger to the pork stuffing, and add salt, chicken essence, white pepper, cooking wine, and soy sauce

Step 2 . Heat an appropriate amount of olive oil (other vegetable oil can also be used) in a small frying pan until it smokes slightly

Step 3 . Pour the hot oil directly on the chopped scallions and ginger, and the fragrance will burst out

Step 4 . After drenching with hot oil, stir all the ingredients and meat stuffing clockwise, and stir for a while more to make the meat stuffing stronger; Break up 4 eggs and set aside

Step 5 . Preheat the cast iron frying pan (if you don't have one, use a pan or find a large metal spoon)

Step 6 . After preheating, evenly brush the whole pot with oil, so as to ensure that the omelette will not stick for a while

Step 7 . Add egg liquid (small and micro firepower) into the egg cake lattice. The heat conduction of the cast iron pan is uniform, and the egg cake can be fried evenly over a low heat, and it is not easy to paste

Step 8 . Add an appropriate amount of meat stuffing to the egg cake respectively

Step 9 . When the egg cake solidifies a little, fold it in half to form egg dumplings, and then fry it for a while (it's no problem if the egg dumplings are not sealed, and they won't spread when boiling soup)

Step 10 . Turn the egg dumplings upside down, fry them for another half a minute, and put them on a plate for standby

Step 11 . A section of wax gourd is peeled and seeded

Step 12 . Take out the heart shape with the heart shape mold (I'm just taking photos to look good, you can ignore this step and directly cut a piece with a thickness of about 5mm)

Step 13 . Cut the middle of the heart into two hearts, so the thickness is more appropriate

Step 14 . Add an appropriate amount of water and ginger slices into the soup pot, put winter melon hearts under cold water, boil over high heat, and turn to low heat

Step 15 . Add an appropriate amount of abalone juice and season with salt and chicken essence

Step 16 . Peel and chop tomatoes

Step 17 . Pour into white gourd soup

Step 18 . Add egg dumplings

Step 19 . Low heat, cover and simmer for 10 minutes until the wax gourd is transparent

Step 20 . Add some sesame oil and white pepper after coming out of the pot, and add a proper amount of coriander

Step 21 . The very delicious white gourd tomato egg dumpling soup is ready

Step 22 . Southerners usually cook egg dumplings in soup, so they can put the endless egg dumplings in the refrigerator freezer

Step 23 . Stack the unused egg dumplings separately in a tray, put them in the refrigerator freezer, and then put them into food bags when they are frozen. They won't stick to each other. It's convenient to make soup, eat noodles, and rinse hot pot when you need to. You can use them at any time

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