Reading guide:I ate 30 tomatoes and eggs,I didn't expect this practice to be popular,Sweet and sour appetizer is not hot,I can eat thirty at a time。

As one of the traditional Chinese delicacies, dumplings are an indispensable delicacy whether it is a holiday reunion or a daily table. It's summer, and of course making dumplings is based on a variety of vegetarian fillings. When it comes to large vegetarian dumplings, many people's first reaction is leek egg filling, but the quality of leeks in summer is very poor, and they are still hot if they eat too much, so it is not recommended for everyone to eat. What I would like to share with you today is a relatively rare dumpling filling - tomato and egg filling.

Tomato and egg dumplings are a traditional dish full of home-cooked flavors. It is filled with juicy tomatoes and soft and delicious eggs, and is simply seasoned and wrapped to create a beautiful appearance and rich taste. This dumpling is not only simple to make, but also nutritionally balanced, making it a delicious wonton dish for all ages. Whether served as a meal or as an add-on, tomato and egg dumplings can add a pop of color to your table. Preparation of egg dumplings with tomatoes

Ingredients Required:Tomatoes, eggs, oil, salt, pepper, chicken essence, light soy sauce, dumpling wrappers

Steps:

1. Put oil in the pan, fry the egg whites and egg yolks respectively, and set aside.

2. Put a little oil in the pan, add the chopped tomatoes, add a small half spoon of salt and pepper, and stir-fry evenly.

3. Stir-fry the red persimmons until slightly soft but not too soft, add half a spoon of chicken essence and a spoonful of light soy sauce, stir-fry quickly and turn off the heat.

4. Pour the scrambled eggs into the pot, mix well with the tomatoes, and set aside.

5. Prepare the ready-made dumpling skin, spread the dumpling skin, put in an appropriate amount of tomato and egg filling, knead and seal it according to your personal technique, and wrap it into dumplings.

6. Add water to the pot and boil, put in the dumplings, point water three times after boiling, wait until the dumplings float and take them out, dip them in the sauce and eat, two mouthfuls are particularly delicious.

Notes:

1. Don't be too soft when stir-frying tomatoes, otherwise too much juice will affect the effect of making dumplings.

2. When scrambling eggs, the egg whites and egg yolks should be scrambled separately to make them look better, and they can also be fried together directly if they are troublesome.

3. When making dumplings, the filling should be appropriate to avoid too much and the package is not tight.

4. When cooking dumplings, pay attention to the heat control, and the dumplings can be taken out when they are cooked, so as to avoid overcooking and affecting the taste.

Nutrition and role of tomatoes and egg dumplings

Tomato egg dumplings are not only delicious but also rich in nutrients. Tomatoes contain a lot of vitamin C and lycopene, which help improve immunity and protect cardiovascular health. In addition, the antioxidants in tomatoes can also help fight free radicals and slow down aging.

Eggs are a good source of high-quality protein and contain a variety of essential amino acids that help build muscle strength and repair body tissues. The lecithin in eggs also has a positive effect on brain development and memory improvement.

Tomato and egg dumplings are a classic home-cooked delicacy that is simple to make and has a unique flavor. Through today's introduction, I believe you have mastered the preparation method and precautions of this dish. Try it out and add a delicious wonton to your table! I hope today's sharing can add a touch of color to your kitchen, and I hope you and your family and friends can feel full of happiness and satisfaction when they taste this tomato and egg dumpling. Whether it's a busy weekday or a relaxing weekend, this egg and tomato dumpling is a delicious experience. I wish you all a happy cooking and a happy life!