Which two kinds of seasonings will make leek dumplings not taste good?

To make leek dumplings, it is most taboo to put these 2 kinds of seasonings, many people like to put them, no wonder the dumplings are not fragrant.

Dumplings are a kind of food that everyone loves, especially during the New Year's festival and family reunions, which is more suitable for eating dumplings. A variety of fillings, the taste is unforgettable.

Relatively speaking, northerners prefer to eat dumplings, and in the dumpling shops outside, there are a lot of ** every day, and sometimes even on holidays, they can't be ranked.

Different people have different tastes, so the filling of dumplings they like is also different, but the leek filling is what most people like, the taste of leeks is fresh and fragrant, and it is a very classic vegetarian dumpling.

It stands to reason that the method of leek-stuffed dumplings is very simple, but there are still people who don't do it well. The made leek dumplings not only do not have a delicious taste, but have a strange taste when eaten. If you also encounter such a problem, it is likely that the dumpling filling is wrong.

When mixing leek filling, the most taboo thing is to add all kinds of seasonings indiscriminately, which covers up the umami of leeks. In fact, leek dumplings don't need to put too many seasonings at all, and there are 2 kinds of seasonings that should not be put the most, that is, thirteen spices and soy sauce.

To make leek dumplings, these 2 kinds of seasonings can't be added, many people like to put them, no wonder the dumplings are not delicious.

Leek egg dumplings].

Ingredients: leeks, eggs, salt, chicken essence, sesame oil, cooking oil, flour.

1. Before adjusting the dumpling filling, we first reconcile the noodles and wake up. Add water to the flour little by little until it becomes flocculent, then knead it into a smooth dough and let it rest for 20 minutes.

2. Next, prepare the dumpling filling, beat the eggs into the bowl, then stir and crush, then we add cooking oil to the pot, pour the eggs into it and start frying, fry them into minced pieces and put them in the bowl.

3. Wash the leeks and chop them into minced pieces, then mix the leeks and eggs together. Put some cooking oil in the pot and pour it over the leeks and eggs after heating, so that it is well stirred.

4. After mixing the filling, we add some salt and sesame oil, continue to stir well, and the dumpling filling is completed.

5. After the dough wakes up, you can start rolling the skin, after rolling out, we start to wrap dumplings, all wrapped into a pot of boiling water, cooked and then taken out to eat.

To make leek dumplings, the two most important seasonings are thirteen spices and soy sauce. The thirteen spices have a strong flavor and will destroy the original aroma of leeks. Soy sauce can be freshened and colored, but the leeks themselves are already fresh and are not needed at all.

Dumplings are a delicacy, but if the tone is not good, it will affect the taste, and if you put thirteen spices and soy sauce, it will affect the taste of the dumplings

That is thirteen spices and soy sauce to make leek dumplings, these 2 kinds of seasoning can not be added, many people like to put it, no wonder the dumplings are not delicious.

Vinegar and soy sauce. Dumplings with leek stuffing are not allowed to be filled with vinegar and soy sauce. Leek filling, add a little salt and you're good to go.

Dumplings with leeks bai

The stuffing should be filled with refined salt, monosodium glutamate, and chicken.

Fine, pepper, sesame oil, cooking wine, oil dao, chicken powder and other condiments, the general version does not put soy sauce, right lard.

1. How to make leek-stuffed dumplings:

1) Ingredients: 2) Method:

1】 Finely chop the green onion and ginger.

2] Add minced ginger, soy sauce, cooking wine, peppercorns, salt, chicken powder and a little sugar to the minced pork and stir with chopsticks in one direction.

4] After adding the minced green onion, pour an appropriate amount of sesame oil on the minced green onion and stir slightly, evenly pick and wash the leek, control the water, cut the top knife into minced and add the minced leeks to the meat filling.

7] Stir gently evenly, do not over-stir.

8】 Put an appropriate amount of leek pork filling in the dumpling wrapper. If you are buying a commercially available dumpling wrapper, it is best to brush a small amount of water on the edge of the dumpling wrapper (half circle is sufficient), so that it is easier to glue and the wrapped dumpling will not break when cooked.

9] Fold it in half and pinch the edges slightly.

Stuffed with leek and shrimp dumplings.

1. Cut the lean pork into cubes about centimeters, add cooking wine and soy sauce and submerge for more than 20 minutes, 2. After taking the shrimp line, cut the shrimp into the same size as the meat, add a small amount of soy sauce and cooking wine and drown for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp).

3. Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, submerged meat and shrimp and stir well.

Stuffed pork and leek dumplings.

Preparation: 2 catties of pork with skin (pork belly or front rump tip), 2 catties of leeks (choose green vegetables, the fine kind of purple roots), a small piece of ginger, salt, cooking wine.

Preparation of leek-stuffed dumplings:

Wash the pork and cut it into large pieces, add a piece of ginger, boil it, and don't put too much water;

Turn the pot to remove the foam, open the lid, and cook over low heat;

Cook until the meat is cooked thoroughly with chopsticks, leaving a little white and thick broth;

Cut the pork into small cubes, put it in a basin, pour in the broth, mix evenly, let the soup absorb into the meat, it is best not to make the soup, there is more broth to leave some;

Add a little cooking wine (not too much, too much stuffed soup will also affect the taste), minced ginger;

Pour in the chopped leeks (mm long), after stirring, pour in some olive oil or cooked peanut oil, stir well;

Before wrapping, add salt and stir well; (The oil encapsulates the water in the leeks and pork, and if you put salt, it will not be easy to kill the water).

Add an egg and noodles to the dumpling wrapper, make it a little harder, and try to make it as thin and big as possible (you can also buy ready-made ones);

After wrapping, make boiling water, put in the dumplings, and boil the pot for a little (the skin is just cooked, and the leeks will be self-ripening after the pot, so don't overcook);

Ingredients: flour: 400 grams;

Leek: 1 handful;

Eggs: 3 pcs.;

Fans: 1 handful;

Tofu: 1 piece;

Pepper: to taste;

Five-spice powder: appropriate amount;

Salt: to taste;

Sugar: to taste;

Salad oil: to taste;

Essence of chicken: a little;

Preparation of egg dumplings with leeks.

1. Add flour and water.

2Stir into a snowflake shape.

3Knead into a smooth dough, cover with a damp cloth and let rise for 20 minutes.

4. Wash the leeks and control the moisture. Soak the vermicelli until soft, wash the tofu and cut it into cubes for later use.

5. Remove from the oil pan, pour in the egg mixture, spread in the oil pan, let cool and set aside (3 eggs).

6. Fry the diced tofu in an oil pan until it changes color, let it cool and set aside.

7. Chop the leek vermicelli, add the scrambled tofu and eggs, pour in an appropriate amount of oil and mix well, then add salt, chicken essence and other seasonings according to personal taste, mix well, and then put in an egg and stir evenly.

8. Knead the dough well, divide and roll into long strips, and cut into small pieces.

9 doses are flattened and rolled into a dumpling wrapper with thin edges and thick middle.

10 packets of mixed filling, kneaded into dumplings.

11. Place the wrapped dumplings on the board or curtain.

12. Bring the water in the pot to a boil, put the dumplings one by one, then boil over high heat, change to medium heat and cook until the dumplings float, and then remove them.

When preparing the leek filling, add this step, the leeks are crispy and green without water, and they are really fragrant.

The three most taboo seasonings for leek filling are the following three:

1. Dark soy sauce. Some people are accustomed to putting dark soy sauce, but you must know that eating leeks is to make a fresh, so the leeks are added to the dark soy sauce, and they become dark and swarthy all of a sudden, how can they feel fresh, and they also have a strong soy sauce flavor, which is really not delicious.

2. Cooking wine. Cooking wine has the effect of removing the fish, and is generally used to remove the smell of meat, stir-frying, stewing, and blanching, and the cooking wine is often used, and the effect is not bad.

However, everyone must understand the principle of cooking wine to remove fishiness, after cooking wine encounters high temperature, the alcohol will quickly volatilize, and the fishy smell will be taken away in the process, so as to achieve the effect of removing the fish.

If the cooking wine is poured into the filling, it is really inappropriate, because the filling is wrapped into the dumpling skin, then when the dumplings are cooked, the alcohol flavor of the cooking wine cannot be volatilized, resulting in a bad taste in the dumplings, so when adjusting the leek filling, you can't put cooking wine, even if you adjust the meat filling, you can't put cooking wine, which will greatly reduce the taste of the dumplings and won't be fragrant.

3. Five-spice powder compound seasoning.

This kind of seasoning not only refers to five-spice powder, but also thirteen spices, eighteen spices, sesame flavors and other seasonings seen on the market, and do not put them when making leek-stuffed dumplings. If you put it, it will overshadow the umami of the leek, and there will also be a strange taste, so the finished dumplings will not be fragrant to eat.

Children especially like to eat dumplings, especially like to eat leek filling, leeks are indeed a very flavorful vegetable, no matter what filling is paired with, the taste of leeks is the most flavorful, and the dumplings made are also very delicious. Leek dumplings have a taboo, can not put in a lot of heavy seasonings, once put in, the taste will be very poor, such as light soy sauce, dark soy sauce, oyster sauce, etc., these must not be put into the leek filling, only put salt and chicken essence and other very light condiments, talk about the detailed production steps of my leek dumplings, if you like to eat, you may wish to try this method!

First of all, remove all the yellowing of a leaf and tip of Kakashi on the outermost part of the amaranth, then rinse it in a basin, take it out and put it in a mesh sieve to control the dry moisture, cut it into segments, the amaranth must be cut as fine as possible, so that it will be more flavorful, and put it in the pot for reservation. Put the black fungus into clean water and soak it for 15min, pay attention to the cold water when soaking the fungus, do not need to use hot water, it is very easy to destroy the protective layer of the black fungus with hot water, which will affect its nutrients, soak the better black fungus and take it out, and then put it in boiling water for three minutes, and then cut it into small powder for reservation. Add cooking oil to the pot, heat to 50% hot, then put in a number of raw eggs, quickly mix well, stir-fry while stir-frying, fry all the eggs into a smaller powder, turn off the heat after frying, put the eggs out, and let the eggs crush of course wet and cold.

First pour cooking oil and sesame oil into the leek filling, mix well with chopsticks, let the amaranth get as much oil as possible, and then add black fungus and eggs, mix well, and finally sprinkle with salt, monosodium glutamate and mix evenly, so that the filling is completed. In order to save trouble, I directly bought the ready-made dumpling wrappers today, and did not roll them myself, but put the better stuffing into the dumpling wrappers and pinched the mouth, and placed them neatly on the board. It is best to add water to the pot before making dumplings, bake it first, and after wrapping the dumplings, the water in the pot is also boiling, and put the wrapped dumplings into boiling water to cook the dumplings.

After the dumplings are put in, keep them popular to cook, and when the pot boils again, add a little cold water to cook again, keep boiling three times, and all the dumplings in it float up, indicating that they have already been cooked.

You shouldn't release soy sauce, pepper and star anise, as long as you put these kinds of condiments, the taste will suddenly become very bad and unpalatable.

Don't add chopped green onions, because there are already leeks in it, there is no need to put chopped green onions, just put other seasonings.

Dumplings stuffed with leeks are most taboo to put chopped green onions, five-spice powder, soy sauce, 13 spices and other seasonings, after these seasonings are put in, the leeks will not be fresh.

The seasoning method for the delicious leek-stuffed dumplings is as follows:Ingredients: Accompany the source of leeks.

Excipients: eggs, macro fiber shrimp, eight belts, minced ginger, salt, chicken essence, sesame oil, reed corn oil.

1. Wash the leeks and chop them into minced pieces.

2. Prepare shrimp and eight-ribbon fish.

3. Finely chop the shrimp and eight-ribbon fish.

4. Beat the eggs and fry them into broken eggs and set aside.

5. Set aside the minced ginger and put all the ingredients in a basin when ready.

6. Put peanut oil sesame oil first, mix well, in order to lock in moisture. Then add an appropriate amount of salt and chicken essence, mix well, and the dumpling filling is ready.

Leeks, eggs, vermicelli, almost all of us in Shandong are made like this.

Here are the classics.

Recipe and method of bai pork leeks, du leeks and egg dumplings: pork leek filling ingredients: dao pork filling 1 kg, 6 grams of salt, 23 grams of back soy sauce, 4 taels of water, 1 or two salad oil, a little sesame oil, onion ginger amount, thirteen amounts, 2 fried eggs, 5 taels of chopped leeks.

How to make: Wash and chop the pork, add salt, 13 fragrant, soy sauce; Stir well, add water 5 times (mix the water into the meat, add the second water, and add a small amount of water in turn) and whip to make the meat sink; Then add sesame oil and salad oil and mix well; Finally, add the green onion ginger, eggs, and leeks, mix well, and start making dumplings.

Everyone loves to eat dumplings, I think everyone is at home to make their own dumplings to eat, to make leek stuffed dumplings, the most taboo to put 3 kinds of seasonings, once the wrong filling is ugly and unpalatable, to make leek stuffed dumplings, the most taboo to put thirteen spices, soy sauce, monosodium glutamate.

Leek dish is a food with a strong aroma and rich flavor. When we need seasoning, it's mostly because the ingredients themselves have some shortcomings and need to be replenished. For example, the ingredients are not fragrant, not fresh enough, and have a light taste.

Seasonings are needed to compensate for these shortcomingsLeeks are a very rich ingredient, and the flavor itself is already so great that if a lot of seasoning is used, it can only be counterproductive.

When we mix the leeks, we can put some: Ginger, salt, lard, sesame oil, try not to put other seasonings。These four made fillings are perfect.

Needless to say, salt is good when there is enough salt. Leeks are easy to get out of the water, thereforePut some sesame oil and lard in the leek filling, the leeks will become greener and smoother and prevent the leeks from coming out of the water, ginger must also be put in, and it will taste better after putting it.

When mixing the dumpling filling, put the leeks and eggs in the pan and mix wellSprinkle a little minced ginger, stir well, then add some sesame oil and lard, add sesame oil to taste, and add lard to prevent the leeks from coming out of the water, but don't sprinkle salt at this time, you must do all the preparations, when you start making dumplings, you can sprinkle some salt, if you sprinkle salt too early, the leeks will easily come out of the water, and the dumplings will be difficult to eat as soon as they come out of the water.