The edibility of dumplings wrapped in scrambled eggs?

Preparation of egg dumplings with leeks.

Ingredients: leeks, eggs, flour (dumpling flour), sweet potato vermicelli, shrimp skin.

Ingredients: Salad oil, salt, sesame oil.

Method: 1. Enlarge the flour (dumpling flour) in a large basin, stir it into a flocculent shape with chopsticks while adding water, then knead it into a dough with moderate hardness and softness by hand, cover it with plastic wrap and set it aside for 30 minutes;

2. Pick and wash the leeks, control the moisture, and chop them;

3. Cook the sweet potato vermicelli, drain and chop them;

4. Beat the eggs, fry them and chop them;

5. Add an appropriate amount of salad oil to the pot, heat the oil over medium heat until it is 80% hot, then turn off the heat, wait for the oil to cool down slightly, put the leeks, sweet potato vermicelli, eggs and shrimp skin into the pot, add an appropriate amount of sesame oil and salt to adjust the saltiness, and mix evenly;

6. Take out the proofed dough, knead it vigorously until the surface is smooth, divide the dough into several parts, take one part and knead it into long strips, make it into a drug, roll it into a dumpling skin, wrap it in the filling and knead it into a dumpling. Repeat this until all the noodles and fillings are used up;

7. Make a pot of water, put the dumplings under the water boiling, and gently push the dumplings in one direction with the fence to prevent the bottom of the pot from sticking. Cover the pot, wait for the water to boil, add half a bowl of cold water, and bring the water to a boil again and add another half bowl of cold water (add water three times in total). When all the dumplings are floating and bulging, they can be fished out and eaten.

1. Leeks must be eaten and bought now, made and eaten, and it is best not to eat overnight leeks that have been cooked;

2. If the leek egg dumplings (leek egg buns) are wrapped too much at one time, then it is best to eat as much as you boil (steam) as much as you want, and put the rest in the refrigerator freezer for refrigeration, and take it out to cook directly (steamed in the pot) when you eat it later, which is very convenient.

Eggs need to be scrambled. Don't fry the leeks, otherwise the leeks will be pureed.

Method: 1. Chop the leeks and set aside.

2. Scrambled eggs, pay attention to the eggs after beating evenly, heat the eggs in a pan with cold oil, quickly stir-fry a few times, immediately turn off the heat, and continue to stir the eggs to form small pieces. State mountain stove.

Leeks love water when they see salt, and they lose nutrients if they are not good. There are two ways to solve the problem of water discharge:

1. Put oil in a cold pan and mix the leeks with oil film first, and then mix with others.

2. Divide the leeks into several parts, and the eggs are also divided into several parts, and a small part of the leeks and a small part of the egg are mixed well and immediately make dumplings. Wrap one serving and then the other.

There is no need to fry the filling first, as long as you stir well, and then cook the dumplings after wrapping them, and the dumplings are made as follows:

Ingredients: Dumpling wrapper, minced pork, light soy sauce, salt, ginger, oyster sauce, pepper, garlic, rice vinegar, chili oil, water, vegetable oil.

First, the ginger is more chopped into the end.

2. Add minced ginger to the pork filling.

3. Add salt, light soy sauce, oyster sauce and pepper and whip in one direction.

4. Prepare an appropriate amount of dumpling wrappers.

Fifth, put the meat filling and wrap it, and put a little more filling.

6. Wrap all the dumpling wrappers in turn.

7. Put water in a pot and bring to a boil, put in the dumplings and bring to a boil over high heat.

8. After the water boils, stir it with cold water, and swell and float the dumplings back and forth 2 to 3 times.

Eggs can be placed.

The dumpling filling will taste much better after adding eggs. In order to make the dumpling filling more fragrant, and the dumpling filling is thick, it can prevent the phenomenon of damage and running water when making dumplings, so that the dumplings can be wrapped more three-dimensionally, which is also the main role of adding eggs to the dumpling ruler filling.

Egg whites and egg yolks are available for dumpling filling, and this depends on your taste and preferences. Egg whites are nutritious and contain a lot of protein. Egg yolk has cholesterol, iron, selenium, and egg white has a viscous and coagulating effect.

Eggs can be boiled with water and dumplings.

Eggs are rich in protein and DNA, and they are also able to supplement iron.

Usually, you must pay attention to balanced nutrition, and pay more attention to the rest of the mountain.

No, you can fry it with the trap.

Egg dumplings with leeks.

Ingredients: half a kilogram of leeks, 3 eggs, 300 grams of flour, sesame oil, peanut oil, salt, and chicken essence.

Method【Stuffing method】

1. Pick the leeks, wash them and dry them, cut them into fine foam, pour in sesame oil, mix well and set aside.

2. Beat the eggs into a bowl and stir well in one direction.

3. Heat the oil in the pot, pour in the stirred eggs and pour them into the pot, stir with chopsticks, and turn off the heat after seeing the eggs solidify.

4. After the eggs are naturally cool, pour them into the mixed leeks, add salt, chicken essence and sesame oil and stir well in one direction.

Preparation of dumplings].

1. Put the flour into the basin, add water, knead the flour until the appearance is smooth, and let it sit for half an hour.

2. Knead the noodles for a few more minutes and pinch a small hole in the middle.

3. Follow the small hole outwards and repeatedly follow the small round bar in the picture.

4. Use your hands to knead the small round strips into small pieces of uniform size.

5. Press the small agent into a round cake shape with the palm of your hand.

6. Use a rolling pin to roll out a small round cake with a thin side and thick middle.

7. Pick up a small round cake and put the mixed filling on it and wrap it into a dumpling shape.

8. After the water in the pot is boiled, add a little salt, put in the dumplings after tumbling, add a little cold water after boiling, and see the dumplings float up after boiling the pot three times.

Tip 1: When making the filling, pour sesame oil and mix leeks to prevent leeks from coming out of the soup!

2. The flour must be kneaded more, so that the skin will be more refined, and the dumplings will be delicious and not easy to break.

3. If you can't pinch the amount of small agents, you can cut them with a knife.

4. When boiling, put salt first to prevent the dumplings from boiling, and when cooking the dumplings, they must be boiled three times, which is called "Phoenix Three Points of Water", the water is to prevent the water from boiling, so that the dumplings are cooked in stable water, and the dumplings will not be boiled up and down because of the boiling water!

To be fried, leek eggs leeks can be fried without stir-frying. Tomato eggs are best to roll the tomato over the hot water and peel it, remove the water and wrap it.

Eggs must be scrambled in advance.

But when stir-frying, you must master the heat, to be very fast, stir-fry a few times, slightly solidify and put it out.

After serving, it should be cool, and add leeks when it is not very hot.

If the eggs are not scrambled, they will all turn into water in the end, and you will not be able to make dumplings.

Have you learned?

Of course, eggs must be scrambled before they can be added to the filling, so that they are called egg leek filling, I will teach you how to do it: eggs are knocked into a bowl and an appropriate amount of fine salt, a few drops of white vinegar and a small amount of cooking wine, white vinegar and cooking wine both have an excellent effect on removing the fishy smell of eggs, and you can also do without adding them. Put the wok on the fire and add more oil to heat, beat the egg mixture evenly and pour it into the pot and keep stir-frying, stir-fry evenly and crush it and put it out for later use, just do it like you usually scrambled eggs, just try to scramble the eggs to pieces.

After the eggs are scrambled, if they feel large, they can be chopped or chopped with a knife. You can also fry the egg mixture into an omelet or egg skin, and then chop the egg cake or egg skin for later use. Leave the eggs to cool.

Wash and chop the leeks and put them in the filling basin, first add cooking oil and leeks and mix well, then add crushed eggs and seasonings and mix well to make the filling.

Dumplings stuffed with leeks and eggs, do eggs need to be fried in advance? Of course, the eggs should be scrambled in advance, the eggs should be scrambled in advance, and then wrapped up and boiled in the pot before washing, which is more delicious when fragrant.

Dumplings filled with leeks and eggs must be scrambled first, otherwise it will be easy for you to leak when you put the liquid in, and it is convenient to make dumplings when they are fried into solids.

Leek egg stuffed dumplings and eggs can be fried before wrapping, and you can let them dry for a few minutes when they are cool, so you don't need to say that they are fried for several hours in advance.

Dumplings stuffed with leeks and eggs, eggs need to be fried in advance. Then chop the leeks. Mix it up. Let out the appropriate seasoning. Mix well. The dumplings made in this way are very fragrant.

Dumplings filled with leeks and eggs, of course, need to fry the eggs first, not only fry them first, but also have to be cooled before they can get to the leeks, so that when wrapped, the filling will not come out of the soup, and the dumplings are beautiful and delicious.

Scramble the leeks and eggs first, then come to the noodles, and when the dough is done, you can start wrapping.

Of course, you need to fry it, don't fry the sticky bar, it's better to fry it, the leek egg stuffed dumplings are still delicious, you can hum it in advance to look better, it's easier to cook, hum better...

Normally, the eggs should be scrambled first, then let cool, and then stirred with leeks.

Yes, eggs are used for filling, and eggs must be scrambled.

Mix with leek and egg filling. The first thing to do is to scramble the eggs. Otherwise, it will hinder the account of the dumpling wrapper. It is easy to boil after getting out of the pot. So the eggs are scrambled first. Leeks don't need to be fried for too long. Half-baked is at its best.

After frying, mix the stuffing, the soup is less, and it is delicious.

Yes, eggs need to be made in advance.

The egg dumplings themselves are cooked. However, the meat filling is not cooked when wrapping, and it is only when it is wrapped and cooked that it is an egg dumpling.

Egg dumplings as the main ingredient. 1 piece of pork, 2 prawns, 3 eggs.

Excipients: water, starch, a little white pepper, ginger powder, white sesame, sesame oil.

Steps to prepare egg dumplings

1.Pick the gut from the prawns, take out the shrimp meat and chop it, 2I put the pork in a meat grinder and mixed the pork with the shrimp meat, 3Add a little egg mixture, add a spoonful of salt, white pepper, ginger powder, white sesame seeds, sesame oil to taste, 4Add water to make the meat filling absorb water and become sticky. Basically, it is a recipe for dumpling filling.

5.Find a large spoon and apply oil;

6.Heat the spoon over low heat;

7.Pour a spoonful of beaten egg mixture, shake the spoon so that the egg mixture is evenly distributed, and if there is any excess, you can pour some back into the bowl;

8.After the egg mixture has set, add the minced meat;

9.Use chopsticks to grasp one side of the quiche and turn it over to the other;

10.Close the sides of the egg dumplings and shape;

11.Fry on both sides;

12.If there is a broken skin when turning the skin, there is no need to worry, you can pour a little egg liquid on the broken place to let it coagulate.

13.The egg dumplings are ready, but they can't be eaten now, they are sandwiched inside, and they are semi-finished products.

14.Next, make egg dumpling soup, heat the stock or water, add the egg dumplings and cook for three minutes until cooked, add seaweed, spinach, shrimp skin, chopped green onions, add salt, sesame oil, and white pepper to taste.

Tips: If you do too much, you can put it in the freezer, and when you want to drink soup, take a few and cook it, which is better than meatballs.

If it is not easy to cook, such as corn and carrots. Don't use those that are easy to cook, such as leeks, cabbage, green onions, and meat.

Hehe, wrap the dumpling filling into the skin, put it in the pot to cook or fry it and eat it directly, do you still need to cook it in advance? Unless you prefer to eat dumpling wrappers or minced meat on its own.

Do you need to fry the meat for dumplings? Generally, not at all!

You don't need to fry it, it's wrapped and cooked!