The process is not complete, everyone is watching. This dumpling is more suitable for big-month-old babies. Eggs I use are mountain eggs, which are relatively small, so I put 4 at once, everyone increases or decreases as appropriate~
Peel the carrots and juice. Then separate the residue and juice.
Put the flour into the chef's machine and add the carrot juice (the juice is not enough to add water) and mix it into a smooth and even dough.
Heat the oil in the pan, stir the eggs and stir into the pan. Heat the pan to the oil, add the residue of the shrimp and fry the eggs after the juice is squeezed. After the pan is cooled, add salt and sesame oil and mix well.
The dough is smashed into the front end of the thumb and the dough is wrapped into dumplings. (The only process step to remember to take pictures)
Heat the hot water and eat enough. Others put the frozen layer of the refrigerator, and when it is needed, it will be ok at any time.
My juicer squeezed very dry, the slag was very thin, so I added ribs soup when frying the stuffing, or I couldn't get out of the pot. However, the dumplings have a meaty taste, which is quite good, haha.