Sauerkraut and egg dumplings
Overview
Mix the leftover purple cabbage juice with some noodles and throw it in the refrigerator. After dinner, I was making dumplings. There was only half a bag of sauerkraut left and I quickly cleaned it to avoid spoiling it (this bag was really amazing, I made dumplings twice). I heard my sister say that her mother-in-law’s pickled cabbage and egg fillings are delicious. I also saw on Douyin that a sister from Jilin always makes these pickled cabbage and egg fillings. Today is my first time making them. It’s really delicious. You won’t know how delicious it is unless you try it. This sauerkraut is also a new discovery. The girl at the farmer's market recommended it and said it is large in quantity and delicious (one day I went to buy chicken with Lao Zhao, otherwise I would not go to the farmer's market for a year and would buy vegetables at home). It was not inferior to Zhu Laoliu. It was really good when I tasted it. There was no special smell, and the sourness was just right, not too sour.
Tags
Ingredients
Steps
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Wash and chop the sauerkraut, remove the water and put it in a basin. Add light soy sauce, sesame oil, five-spice powder, salt, chicken essence and chopped green onion.
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Beat 2 eggs and stir-fry them with chopsticks. Add more oil and mix them into the sauerkraut. Do not burn additional oil.
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Add to the sauerkraut, mix well and let cool.
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After mixing the noodles with purple cabbage juice, wake up for half an hour, take out the paste and roll it into a bag.
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Boil the water for about 6 minutes, adding cold water in the middle.
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Finished product.
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Try it, it’s delicious.
