How to make delicious scrambled egg dumplings with leeks?

Eggs must be selected native eggs, leeks should also be used in the countryside, not the kind of leeks in the greenhouse, and then you can put some light soy sauce when frying, so that the fried taste is more delicious. <>

You have to stir-fry the leeks and eggs first, you can add a little salt to it, so that it will be more flavorful, but not too old, because this has to be stuffed into the dumplings and cooked. <>

First of all, the leeks should be washed, then chopped, the more crushed the better, then put the eggs into the leeks that have been cut by the river, stir well, and add salt, chili powder and other condiments, so that you can make delicious scrambled egg dumplings with leeks.

First wash and pick up the leeks to be used, then cut them into small pieces, beat the eggs to be used in the container, then add some boiled water, white wine and salt, pour an appropriate amount of vegetable oil into the pot, put the eggs stirred evenly after the oil is hot, pay attention to low heat, and then add some materials to it, and finally put the eggs into the leeks.

First wash and pick up the leeks to be used, then cut them into 5 to 7 mm pieces for later use, beat the eggs to be used in a container, then add some boiled water, white wine and salt to it, stir it clockwise with chopsticks, fry it over low heat until it is medium-rare, and then start to make dumplings.

Be sure to fry the leeks with oil first, then scramble the eggs, then mix the leeks and eggs, and wrap the dumpling skin after it is done, and you can directly put the dumplings after wrapping, such dumplings are more delicious.

The leeks should be chopped as much as possible, the eggs are scrambled and the heat is turned off, the leeks are poured into the stirring while the remaining temperature is added, and the salt, five-spice powder, and sesame oil are mixed well.

You have to have enough experience and perfect, fresh ingredients to make very delicious scrambled egg dumplings with leeks, and you have to know that you have to put the leeks first, and then put the leeks later.

Everyone's tastes are different, depending on your personal preferences. Leeks must be washed, there will inevitably be sand grinding teeth to affect the taste, eggs are better to stir evenly, the seasoning depends on your own feelings.

First of all, according to personal taste to determine the degree of ripeness of leeks, and secondly, there is a personal taste problem, you can add some condiments according to your favorite taste, all up to personal craftsmanship.

Leek egg dumplings One bite down full of thoughts.

Egg dumplings with leeks.

Hot pot side dishes] leeks, raw eggs, shrimp skin (shrimp skin), salt, oil, wheat flour, green onion, sesame pepper, sesame oil, oil consumption, light soy sauce.

Cooking process] 1First, make the filling, finely chop the neat leeks and put them in a pot. You don't have to chop it too much, or it won't be chewy.

2.Knock the raw eggs into a large basin, beat and sprinkle, and add a little salt by the way. Put the appropriate oil in the pan, when the oil is hot for 7-8 minutes, gradually pour in the egg mixture, quickly fry it (the fire does not have to be very large), put it out and let it cool.

3.Then the cut onion and pepper are greasy, there is a burst of onion aroma wafting out and then the fire is extinguished, and the green onion and pepper are scooped up and cooled.

4.Pour the cold oil into the pot of minced leeks and mix evenly, then it is very delicious. Then pour in the scrambled raw eggs and stir well in a clockwise or reverse direction.

5.Then add 1 tablespoon of oil, 1 tablespoon of light soy sauce, 1 tablespoon of salt, and a small spoonful of sesame oil (the amount of seasoning is based on the amount of filling) and stir again (mix in one direction). Finally, drain the soaked shrimp skin, pour it into the filling, stir well, and the filling of the dumplings is completed.

6.The preparation of dumpling wrappers is very simple, and if it is not easy, you can try it with your hands-on ability. If you don't want to do it, you can buy the existing one (it will be a bit hard), and you can also buy yourself and a piece of noodles.

The batter should be wrapped in a plastic bag, or a cover should be placed on the top of the basin, preferably in a hot area, and let it rest for half an hour.

7.Remove the batter and put it on the board, sprinkle a small amount of wheat flour on the control panel to avoid sticking, give it a health massage, make a small hole in the core, gently pull until the hole increases, then disconnect it and rub it into a long strip. Then pinch the long strip into small pieces and roll them into dumpling wrappers.

Then let's make dumplings with your hands-on ability.

8.A pot of boiled dumplings in clear water, and the dumplings are fished out when they grow fat. The extremely delicious dumplings are ready.

Ingredient breakdown. Leek.

Amount. Egg.

Amount. Shrimp.

Amount. Dumpling wrappers. Amount. Oil.

Amount. Sesame oil.

Amount. Allspice. Amount. Salt.

Amount. Salty and fresh. Taste. Boil.

Craft. One hour.

Take. Simple.

Difficulty. Steps to prepare leeks and egg dumplings.

Steps to prepare leek egg dumplings: 1 1 raw materials for standby.

Steps to make leek egg dumplings: 2 2 Leeks washed and chopped.

Steps to prepare the egg dumplings with leeks: 3 3 eggs scrambled into small pieces.

Steps to prepare the egg dumplings with leeks: 4 4 handfuls of leeks, minced eggs and chopped dried shrimp, as well as minced ginger, five-spice powder, salt, and sesame oil in a large bowl.

Steps for making leek egg dumplings: 5 5 Stir well to make a filling for later use.

Steps for making leek egg dumplings: 6 6 Take an appropriate amount of filling and put it in the dumpling skin, stick water to your fingers, and smear water around the dumplings.

Steps to make leek egg dumplings: 7 7 Pinch out the shape you want, and pinch the corners firmly.

Steps for making leek egg dumplings: 8 8 Bring water to a boil in a pot and put in the wrapped dumplings.

Steps to make leek egg dumplings: 9 9 can be cooked.

Steps to make leek egg dumplings: 10 10 Dumplings are removed and put on a plate.

Steps to make leek egg dumplings: 11 11 You can match it with your favorite dipping sauce.

【How to make the stuffing】

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.

The status of leek egg stuffed dumplings in the dumpling industry is undoubted, the special fragrant aroma of leeks mixed with the rich aroma of eggs is really mouth-watering, the method is relatively simple, and the seasoning of leeks is the key! In addition to leek seasoning, attention also needs to be paid to the selection of ingredients. So how to adjust the filling to taste and delicious?

First, the choice of leeks. Generally speaking, it is not recommended to choose leeks in greenhouses for egg filling, because the roots of leeks in greenhouses are thick and the leaves are wide, which is not suitable for making fillings, but it is very suitable for stir-frying. Choose leeks with thin stems.

Second, the cutting of leeks. After picking and washing the leeks, soak them in water slightly, fully control the moisture after soaking, cut off the roots, and cut them into leek grains finely, not into segments, the finer the more flavorful.

Third, the mixing of leeks. After the leeks are cut, pour in sesame oil or lard first, stir, if sesame oil and lard are used at the same time, it will be better, but the sesame oil should be put less, fully mixed along one direction, the purpose of this is to lock the leek moisture, so that the juice does not seep out, and it will also make the dumplings very fragrant. When stirring, remember that the time is super long, move three times on the left and three times on the right, and mix well.

Fourth, scrambled eggs. After the eggs are beaten and stirred, put in a little salt, pour oil after the pot is hot, the oil can be put more, and the bottom oil can be poured into the leek filling, and the fertilizer water does not flow into the field of outsiders. Heat the oil into the egg mixture, quickly slide it with chopsticks, so that the eggs will be particularly broken, take it out and put it on a plate after it is formed, and set aside after cooling.

Fifth, the seasoning of leek egg filling. Generally speaking, leek egg filling is easy to be mistaken for vegetarian dumplings, but in fact, eggs are meat, in order to highlight the taste and original taste of leeks, some people only put salt. Pour the chilled eggs into the leeks mixed with sesame oil and lard, add salt, oyster sauce, peppercorns, minced ginger and chicken essence to stir and taste.

In order to ensure the fresh and fragrant taste of leeks, after the water is boiled when the dumplings are cooked, there is no need to add cold water three times, the water can be boiled for two minutes, and the dipping sauce chili oil is eaten, which is very refreshing! It's very fragrant! It can be described as a room full of fragrant food!

Ingredient breakdown.

Flour as the main ingredient. 400g

350g of leeks

3 eggs. Excipients shrimp.

40g seasoning.

Peanut oil 15ml

Oyster sauce 10g, sesame oil 10ml, salt 2g

Other drinking water.

170ml egg whites 30g

Salty and fresh flavor boiling process.

Three quarters of an hour takes time.

Easy difficulty. Steps to prepare leeks and egg dumplings.

1 1First of all, we need to prepare all the ingredients needed to make this [leek egg dumplings]: 400g of flour, 350g of leeks, 3 eggs, and 40g of shrimp skin. First, select the leeks and cut off the soil-stained roots, wash them in water, and then drain the water for later use; Pour the flour into the basin, then beat in an egg white, stir well, slowly add drinking water, stir into a dough with chopsticks, knead it into a smooth dough by hand, cover it and put it aside for about 30 minutes.

2Beat 3 eggs into a bowl, then beat with chopsticks until the egg white and egg mixture are completely integrated, and there is a layer of fine crushed foam on the surface of the egg mixture; Rinse the shrimp skin and set aside; Chop the dried leeks into small pieces, and cut them as finely as possible.

3. Take a frying pan over medium heat and boil until the palm of the palm is hot, pour in 15ml of peanut oil, pour the egg liquid into the pot after the oil is hot, and then shake the pan to let the egg liquid expand quickly and solidify the type. Sprinkle in the previously washed shrimp skin and use chopsticks to quickly stir up the egg pieces, stirring as much as possible. Because the scrambled eggs are not only more tender, but also do not need to be chopped.

4Put the scrambled eggs and shrimp skin into a cooking bowl and add the chopped leeks. Add 10g of sesame oil and 10ml of oyster sauce, stir well with chopsticks in one direction in a clockwise direction, you can taste the saltiness, and finally add salt according to personal taste before making dumplings. Sprinkle an appropriate amount of flour on the cutting board, take out the dough and vent it and knead it evenly.

5. Take out the dough and put it on the cutting board, knead it with flour and cut it into large doses of uniform size with a knife. Then take one of them and roll it into long strips, cut it into small pieces of uniform size with a knife, and then use a small rolling pin to roll out the small agents into a dumpling wrapper with thin edges and thick middle.

6 Now you can add salt to taste, and the salt at the end is to avoid salting the filling out of the soup if you put salt in advance. Take a dumpling skin and put it in the palm of your hand, put an appropriate amount of filling, the amount of filling should be mastered, put more stuffing dumplings can not wrap, put less stuffing dumplings shape will be ugly, look not full.

7 fold the dumpling skin in half on both sides, and then start to wrap the dumplings, start to pinch up from the right side of the lower position, the technique is that the right finger is vertically pinched from the outside to fold the folds, and the left finger helps push on the inside, and the specific number of pleats can be pinched depends on the technique. After kneading everything from right to left, a dumpling is wrapped. Then, wrap all the dumplings in turn.

8. Add an appropriate amount of drinking water to the pot and bring to a boil, and after the water boils, put the dumplings one by one. After boiling on high heat, add cold water to continue to cook, and cook until the dumplings are all floating on the water and are fully cooked, then you can turn off the heat and put them on the plate.

So how to adjust the filling to taste and delicious?

Egg dumplings with leeks.

Ingredients: Leeks, eggs.

Steps: Wash the leeks, drain and chop them.

Eggs scrambled and chopped.

Mix the leek eggs, add salt and baby soy sauce to taste, mix and stir well.

Start making dumplings, boil the wrapped dumplings in oak water and boil three times.

Leeks can be given to babies in small amounts, and they are rich in dietary fiber, which is helpful for constipated babies!

5 leeks, dumpling powder, and eggs (the above ingredients depend on the number of people!) Salt (a little), soy sauce, peanut oil, thirteen spices, monosodium glutamate, shrimp skin and other condiments.

1. Wash the leeks with water after picking them, and dry them after cleaning. 2. Cut the leeks into cubes with a knife, the smaller the dice, the better; 3. Stir the eggs into the pan and fry them, and stir them with chopsticks during the frying process to avoid forming large pieces, avoid chopping them with a knife, and get out of the pot after they are granular. 4. Add salt, monosodium glutamate, a little soy sauce, thirteen spices, peanut oil and other condiments and stir well clockwise, add chopped leeks and mix well for later use; Second, the noodles and the method of dumpling powder add an appropriate amount of water and noodles, preferably warm water, take the way of side and side addition, take care of the edge of the basin when and do not stick to the top more noodles to avoid cleaning difficulties, to the noodles do not stick to the hands and do not stick to the basin for the best, the noodles and good after half an hour; Third, the wrapping of the basket (alternative word, sound ji) must be even, so that the dumplings can be uniform in size, and the skin should also be rolled out to be thin and even, wrap the filling, and put it on a plate.

Fourth, boil the water less, the dumplings in the pot, use a spoon ** to stir the water, let the dumplings follow the water to rotate, avoid dipping the pot low, after boiling, when the dumplings are floated up, a little cold water, cover the pot, and when it is opened again, a pot of leek egg dumplings will be out of the pot.