2 tomatoes, 3 eggs, half onion
Put the tomatoes in hot water and burn them
Tomatoes are chopped, eggs are broken, and green onions are cut into chopped green onions.
Filter the tomato soup with a strainer
Pour the filtered tomato soup into the broken egg liquid
Add chopped green onion and stir the egg and tomato juice evenly, then put the salt according to your taste.
Stir the egg into a small piece of evenly sized egg with a little oil in the pot.
After cooling, mix with the tomato pieces and mix well.
Cover and freeze in the refrigerator
Take 40 minutes or 1 hour and take it out and watch the tomato juice frozen into ice.
After you have a good skin, quickly pack the stuffing with ice residue.
When filtering the tomato juice, try to filter out as much as possible to make the tomato juice less. If the frozen stuffing is quick-frozen, stir the stuffing for half an hour to prevent the stuffing from being frozen. After the stuffing is taken out, it will slowly open at room temperature. It is best to smash the dumpling skin and quickly pack it after taking it out.