How to make tomato and egg dumplings

Material Science

Ingredient: 200g tomato,

Accessories: egg 150g, onion 50g, milk 15g,

Seasoning: 20g vegetable oil, 10g butter, 3G salt


1. Wash the tomato, blanch it in boiling water for a while, and take out the seeds and skin to make tomato puree;

2. Knock the eggs into the bowl, add milk and salt, and stir evenly;

3. Wash and cut onion;

4. Heat the frying pan, add butter to melt, add chopped green onion and stir fry until yellowish, add tomato puree and set aside;

5. Heat the frying pan with oil, pour in the egg liquid and fry it into egg cake, put the tomato paste in the center, fold one end of the egg cake to make dumplings, fry on both sides over low heat and color.


Food restriction:

Tomato: tomato and pomegranate with food.

Eggs: eat with goose to damage spleen and stomach; eat with rabbit and persimmon to cause diarrhea; at the same time, do not eat with turtle, carp, soybean milk and tea.