Adjust the leek filling and keep in mind the 3 don t add technique, do you know what the 3 don t

The three no-additions here refer to no salt, no green onions, no ginger, and no peppercorns, because the taste of the leeks themselves is already very fresh, and adding these things will only mask the special aroma of the brewed vegetables, which will make the taste not very good.

Add green onions, minced garlic, and five-spice powder, these condiments will affect the taste of leeks, and it is best not to add these ingredients when adjusting the filling.

Salt, five-spice powder, thirteen spices, green onion and ginger, these three things are not suitable for mixing leeks.

3+3 does not add, in fact, to put it bluntly, it is to add oil and salt and chicken essence, three do not add water, do not add five-spice powder and do not add spicy sauce, because some people do not add this five-spice powder when making this leek filling, and some people they don't like to eat.

When we make leek filling, 3 plus 3 does not refer to: adding eggs, pepper oil and white pepper, and three do not add refers to not adding minced green onion and ginger, oyster sauce, and five-spice powder.

I cannot add soy sauce, light soy sauce vinegar. Add more chicken essence, sesame oil and salt. It should be noted that you must put some salt at the end when mixing. In addition, add more water to kill the salt.

When mixing leek filling, remember that there are "3 don't put it", most people don't understand, no wonder the filling is not fresh and the soup is out. Take a piece of pork belly and chop it, remove the shell of the appropriate amount of prawns and cut them into small cubes, and add some prawns to make them more fragrant. Then add an appropriate amount of extremely fresh, a little cooking wine, salt, peanut oil, stir well, marinate for 20 minutes to let it taste.

The first do not put: green onion and ginger, even if it is meat filling, the old man often says: green onion, leek, ginger do not meet, if you add green onion and ginger will affect the umami of leeks, meat filling only add a little taste of extremely fresh and cooking wine to the fishy can.

The second do not put: thirteen spices and five-spice powder, these two flavors and leeks together can not be said to taste, the umami of leeks is greatly reduced, in addition to the nine vegetable filling, other fillings can add a little flavor to it.

Leek dumplings are easy to get out of the water, you can add two ingredients to prevent the water and can keep the green, the first ingredient is peanut oil, add an appropriate amount of peanut oil to the leeks and mix well, this is the first method. The second ingredient is to add a little edible alkali and mix well, which is also a good way to keep the green to prevent water, most people are used to mixing well with oil first. After rolling out the dumpling wrappers, put the vegetable filling and meat filling together, which is also a small detail to prevent water from coming out.

Pour the leeks into the meat filling, add an appropriate amount of salt and cooking oil and mix well.

No. 3: Oyster sauce, I don't know when, everything you eat has the habit of adding oyster sauce, leeks themselves are fresh, adding oyster sauce is redundant, and oyster sauce has a high salt content, too salty will also affect the umami of leeks. The less condiments, the better the taste, which can retain the umami of the leeks to the greatest extent.

When wrapping leek dumplings, there are "3 don't put it", do you know which 3 don't put it? When mixing leek filling, keep in mind that there are "3 not put", most people don't understand, no wonder the filling is not fresh and the soup is still out. Take a piece of pork belly and chop it, remove the shell of the prawns and cut them into small cubes, and add some prawns to make it more delicious.

Then add an appropriate amount of light soy sauce, a little rice wine, salt, cooking oil, stir well, marinate for 20 minutes to let it taste. The first one is not put: green onions and ginger, even if it is meat filling, the old man often says:

Green onions, leeks and ginger do not meet, if you add green onions and ginger will affect the fresh fragrance of leeks, only add some light soy sauce and cooking wine to the meat filling to remove the smell. The second did not put: thirteen spices and five-spice powder, these two ingredients of powder and leeks together can not be said to taste, the fresh fragrance of leeks is greatly reduced, in addition to leek filling, other fillings can be added to improve freshness.

Leek dumplings are easy to get out of the water, you can add two kinds of food to avoid water and can maintain the green, the first food is edible oil, add appropriate cooking oil to the leeks and mix well, this is the first way. The second food is to add a little edible soda ash and mix well, which is also a good way to maintain the green and avoid water, most people are used to mixing well with oil first. After rolling out the dumpling skin, put the vegetable filling and meat filling together, which is also a small detail to avoid water.

Pour leeks into the meat filling, add appropriate salt and cooking oil and mix well, the third did not put: oil consumption, I don't know when, what to eat has the habit of adding oil, leeks are fresh, adding oyster sauce is a superfluous move, and the salt content of oil consumption is very high, too salty will also affect the fresh fragrance of leeks. The less seasoning, the better, and the maximum retention of the flavor of the leeks.

Will you make dumplings? Put the dumpling skin into the dumpling filling, and you can get it by folding and pinching, isn't it very simple? For 4 people in the family, it only takes 20 minutes to wrap 100 dumplings, and the excess can be frozen in the refrigerator, which is particularly convenient for breakfast.

The wrapped dumplings are dipped in dry flour and then placed on the curtain, so that it is not easy to stick to the bottom. When boiling dumplings, put a little salt in the water, so that the dumplings do not break the skin, put the dumplings in boiling water, point 2 times of cold water, and the dumplings will float and be cooked thoroughly.

Don't put too much shrimp or too much salt or soy sauce, especially soy sauce, which will affect the taste of the whole leek.

Even if you don't put flavor, MSG and oyster sauce, because adding too much of these things may affect the taste of the dumplings, and it will also cause the leeks to have a lot of water.

Do not put pepper, pepper powder, and dark soy sauce when wrapping leek dumplings, so that the dumplings can be green, tender, juicy, and very delicious.

Allspice, chopped green onion and ginger. The reputation of the first fresh spring of leeks is not in vain, whether it is hot stir-fry, cold salad or filling, just smell will drool, leeks are so fresh, do not add too much seasoning when adjusting the filling, especially do not add five-spice powder, green onion and ginger, adding these 3 flavors not only do not play a role in improving freshness and fragrance, but will also recoil with the leek flavor, covering up the umami of the leek itself, and it tastes weird.

Selection of leeks:1. A good leek has thick roots, straight leaves, and emerald green color. When picking leeks, you can hold the roots of the leeks and erect the leaves upwards, if the leaves are loose and drooping, it proves that the leeks are not fresh.

2. If you find that the leeks have leaves that have turned yellow, messy or can still be found to have insect eyes when you look closely, don't buy these leeks. If you look at the "body" of the leek, don't start it, because this kind of leek is often caused by too much chemical fertilizer.

Especially in this season, all kinds of vegetables are on the market in a large way, and there are more fillings for dumplings, especially leeks, which are the best to make dumplings, fresh and juicy, delicious and not greasy, it is not too much to eat 20 at a time, and many people love to eat it! If you like to eat, don't forget to give a thumbs up!

But many friends make dumplings at home and find that the dumplings they make are not as delicious as the restaurant, and the taste is very far from good, why is this? In fact, it is very simple, because of the dumpling skin, it is obvious that the dumpling filling is not adjusted well.

If you put these 3 kinds of fillings, the leeks dumplings made are delicious, and the flavor of this concentrated seasoning is also relatively heavy, and if you put the leeks together, you will make a rush, and the taste is also very poor!

The specific method and details are as follows:

Step 1: First of all, we need to prepare the ingredients: leeks, eggs, salt, sugar, sesame oil, dumpling skin, cooking oil, etc.

Step 2: Prepare some fresh leeks, pick the leeks clean, then wash them, cut off part of the roots, chop the leeks with a kitchen knife, and set aside for later use.

Step 3: Prepare a clean small bowl, beat in a few eggs, stir well, heat the oil, pour the egg liquid into the pot after the oil temperature rises, start to stir-fry and set, fry into broken eggs, put them out and pour them into leeks.

Step 4: Add an appropriate amount of sesame oil, sugar, salt, and stir well in one direction, so that the dumpling filling is ready! Isn't it very simple!

The so-called three don'ts are chives, ginger and thirteen spices, because these three seasonings have a special taste, and when they are put together with leeks, they will suppress the umami of leeks and affect the taste.

Finely chopped green onion, ginger, thirteen spices or five-spice powder. The taste of the leeks themselves is fragrant, and if you add too many seasonings with heavy flavors, they will clash with each other, and the original flavor of the leeks will be covered, and it may not taste good.

It is said that it is not as delicious as dumplings, and eating a meal of leek stuffed dumplings is really tender and juicy, and the aftertaste is endless, but when mixing leek filling, you should remember that there are three do not put 1 green onion, 2 ginger, and 3 five-spice powder.

As the saying goes: it's better to be delicious than dumplings. If you want to make delicious dumplings, although the dumpling skin is one aspect, the key depends on the filling you make.

Many people believe that to make dumpling filling, you need to add more seasoning. Actually, no, with dumpling filling, especially leek dumplings, you can't add seasonings at will, otherwise it will backfire.

Leeks are known as the first fresh in spring, whether it is stir-fried, cold salad or filling, just smelling the smell of leeks makes people droop! Leeks are green and fresh, and it is most taboo to add too many seasonings when adjusting the filling, especially not to add five-spice powder, green onions and ginger. Adding these 3 seasonings not only does not improve the freshness and flavor, but when mixed with leeks, the flavor of the leeks shrinks and covers the umami itself, and it is a strange taste that cannot be said to be delicious.

Homemade leek dumplings:

1. When mixing the dough, pay attention to adding a small amount of water many times, and then stir slowly. If you are worried about the broken skin of the dumplings, you can add a pinch of salt or eggs, stir with the dough until it does not stick to your hands, then knead it into a smooth dough and set it aside to let the dough rise.

2. Wash the leeks, remove the roots, control the moisture and chop them, then add an appropriate amount of cooked oil, stir well, and put them aside (the purpose of adding oil is to lock the water in the leeks and prevent the water from splashing out).

3. Cut the pork into cubes, try not to use a meat grinder, leeks and diced meat are the perfect match. Add an appropriate amount of salt, soy sauce and oyster sauce to the diced meat, mix well and marinate for 15 minutes. When making meat dumplings, you usually add chopped green onions and minced ginger, but you can't add them when making leek dumplings!

4. Then have some shrimp that children love to eat, soak them in warm water, chop them and put them in the leek filling, if the conditions allow, the shrimp meat peeled with fresh shrimp will be more delicious! Then add the marinated diced meat together, add a spoonful of sugar and stir well, so that the leek filling is ready.

When making leek filling, add a little shrimp to make the taste fresher, you can replace MSG, add a little sugar, you can prevent heartburn when eating leek dumplings.

5. At this time, the dumpling noodles are also awake. Use the dumpling making method taught me by my mother to wrap them, one by one, the skin is as thin as possible, and more filling is put in, so that it is a big leek dumpling with thin skin and thick filling.

6. The wrapping is almost done, and it's ready to cook dumplings in the pot. It should be noted here that there is also skill in cooking dumplings, otherwise it is easy to break the skin of dumplings. Be sure not to boil water all the time, but let the dumplings in the pot be evenly heated, and add an appropriate amount of cold water after the water boils.

My mother often said that to cook dumplings, you need to boil them three times, that is, the dumplings should be boiled three times and filled with water three times, so that the dumplings can be cooked without breaking the skin. In addition, adding a little salt when cooking dumplings can prevent the dumplings from sticking to the pan, and the cooked dumplings cannot stick together for a long time.

Don't put green onions, ginger, and five-spice powder, these kinds of things will affect the freshness of the dumplings, and they will also make the dumplings have a strange taste.

They refer to chopped green onions, ginger, and five-spice powder. Because these three things will clash with the flavor of leeks, not only can not enhance the fragrance effect, but also make the dumplings difficult to eat.

Wrapping leek dumplings "3 don't put it" refers to chopped green onions, ginger, and five-spice powder, these three condiments are not put away. If these three condiments are added, they will clash with the original flavor of leeks, and the taste will not be delicious.

When wrapping leek dumplings, remember that these 3 things can't be put in, many people are wrong, no wonder they don't taste good.

<> when it comes to leeks, it can be said that there are many benefits, the unique spicy taste of leeks can invigorate blood, disperse stasis, strengthen the stomach, soothe the liver, the crude fiber in leeks can also enhance gastrointestinal peristalsis, can relieve constipation!

My family is very fond of eating dumplings stuffed with leeks, and when you add some shrimp, they are even more tender. However, some people will add a lot of seasonings, such as light soy sauce and oyster sauce, in order to make the filling delicious. Imagine, the leeks themselves are very fragrant, and after you add seasonings, it will destroy its fragrance, thus covering the original taste of the leeks, so I don't recommend adding too many ingredients, so it is also necessary to be skilled when adjusting the leek filling.

I won't talk too much, so I'll share with you a dish of leek and shrimp dumplings, learn from me!

Leek shrimp dumplings

Ingredients: leeks, shrimp, minced pork, salt, cooking wine, oil, pepper.

Method:1Soak the leeks in salted water first, wash them after 15 minutes, pick all the rotten leaves, and then drain the water.

2.Wash the shrimp too, put salt, grasp evenly, marinate for two minutes, then wash again, then put cooking wine, pepper, marinate for a while, and then, drain the water, and cut a shrimp into three sections.

3.Next, we chop the pork stuffing, add salt, cooking wine, stir well, add some cold boiled water, and then put it in the refrigerator to refrigerate.

<>5.Next, you can mix the noodles, roll the noodles, and then start making dumplings, just put a shrimp in a dumpling, so that the dumplings are very delicious!

After waiting for the dumplings to be cooked, they can be eaten, and it should be noted that the leek stuffed dumplings are best not dipped in the seasoning, and the taste will definitely be destroyed after dipping the seasoning.

Note:

The shrimp must be added with cooking wine, pepper to remove the fishy, or the fishy smell is too big, it will affect the taste, and then, after squeezing out the water, then cut it into small pieces, note, do not add thirteen spices These seasonings, finally, normally, we can add some oil and salt, and put some oil in the leeks first, so that the water can be sealed!

Next time we make leek-stuffed dumplings, you can use my trick to ensure that you eat the most original dumplings!