How about leeks, radish scallops, dumplings?

First of all, I really didn't use leeks and radishes together to make food, they are all used separately, and I have a little doubt, leeks everyone knows that after eating, the smell is very strong, and garlic is more than that. Turnips are also known to be a very aerative food. These two are eaten together, plus scallops, so if you breathe, the smell is not very embarrassing.

When making dumplings with leeks, radish, and scallops, it is best to add an appropriate amount of pork filling, which will be more delicious. Because the radish in it is more oil-loving, adding an appropriate amount of meat filling can make the filling more oily.

Let me talk about the dumpling filling made by these two vegetables. First of all, let's talk about leeks, in fact, there are many types of ingredients to make dumplings with leeks, if you want to eat vegetarian filling, then with fungus, mushrooms, eggs, vermicelli, meat stuffing can be served with pork filling, seafood stuffing can be served with shrimp, scallops, squid are all very delicious dumplings.

Radish is actually a very good nourishing ingredient like leeks, as the old saying goes, eat radish in winter and ginger in summer, and leeks warm your knees and waist. As for whether to make meat stuffing or vegetarian filling, you can refer to the collocation of leeks, radish in the making of dumpling filling due to more water, we can use salt to marinate the excess water first, and then squeeze out the water in a ball, which is more delicious.

So I don't think it's really good to make leek stuffing with leeks and radish scallops, I think everyone should do it separately, otherwise it will be easy to blow up the people next to you after eating, and if you are ventilated in the elevator, then the people here may go to the emergency department. So for everyone's sake, for your own sake, it's best not to eat together.

Radish with mutton dumplings is more suitable, carrots with beef dumplings are also very good, scallops with leeks and pork belly dumplings are more fragrant, pork belly makes up for the lack of loose scallops, which maintains the umami of scallops, and makes up for the lack of viscous dumpling filling, so the dumplings must be delicious.

Very delicious, first blanch the scallops, then steam the radish and put it in a bowl, add the scallops and leeks to chop in, add a little salt, stir well with light soy sauce, and wrap it in the dumpling skin.

I think that dumplings made with these three ingredients together can be very delicious, and the collision of these three ingredients can bring out the flavor of the ingredients, and it is also an innovation.

Main ingredients: leeks, white radish, scallops, pork.

Method: 1. Mix the noodles first: put an appropriate amount of flour in the basin, add a little salt, warm water and noodles. Cover and let stand for more than 30 minutes.

2. After the leeks are selected, soak them in salted water for 10 minutes, and then clean them.

3. Clean the white radish, peel it (you can also not peel it, according to personal habits, eat it with the skin, it may have a heavier taste), chop it, and chop it into a filling. Put it in a basin, sprinkle with an appropriate amount of salt, kill the water first, and then dry it slightly. You can also slice the radish and blanch it before chopping it.

4. If the dried scallops are used, they should also be washed in advance, soaked and chopped.

5. In the minced pork filling (fat and lean 3:7), first add the washed, soaked and chopped scallops and mix thoroughly, then add an appropriate amount of minced green onion, minced ginger, salt, white pepper, thirteen spices, sugar, light soy sauce, oyster sauce, cooked oil and stir well, then add a small amount of pepper water in batches, stir evenly, then add the processed white radish filling, a little chicken essence, and stir evenly.

6. Chop the washed and dry leeks, first add an appropriate amount of sesame oil and mix well (this can lock in the moisture), and then mix them into the filling. So that the dumpling filling is ready.

7. Put the awakened noodles on the board and knead them evenly, add the agent, roll out the skin, and wrap the dumplings.

Scallop nine-vegetable stuffed dumplings.

Steps: Prepare ingredients: nine dishes and scallops.

1."Soft noodle dumplings, hard noodles", dumpling noodles should be adjusted slightly softer, the first step in making dumplings is to knead the noodles first and put them aside to wake up, add a little salt when kneading the noodles can increase the toughness of the noodles, and it is not easy to break the skin when cooking dumplings.

2.Wash the nine vegetables to remove the roots, control the moisture and cut them finely, do not cut the nine vegetables immediately after washing, be sure to control the moisture, otherwise it is easy to get out of the water when packing. After cutting, put it in a pot, add an appropriate amount of vegetable oil, stir well, and set aside for later use.

The amount of oil can be added enough at one time, and we don't need to add oil when we adjust the filling later, add oil first, you can retain the water in the nine dishes without loss, and the dumplings are more delicious, and it is not easy to get out of the water when wrapping.

3.The scallop shell is scrubbed clean with a brush and then placed in a steamer to steam for 8 10 minutes.

Choose fresh scallops that are shiny, no odor, smooth to the touch, good elasticity, and tightly closed.

4.Peel off the meat of the steamed scallops, remove the black entrails and orange-red gills, leave the round shell pillars and skirts, then cut a few knives and put them in a bowl to marinate: add cooking wine to remove the smell, stir with light soy sauce and salt and marinate for 10 minutes.

5.Finally, put the pickled scallops and nine vegetables into a basin and stir well, the filling is ready, and the seafood dumplings are eaten to be fresh, so don't add too many messy seasonings.

6.The following is to make dumplings, I won't go into detail about this step, as long as you can wrap the filling into the skin, of course, the more filling, the better, and the dumplings with thin skin and big filling are enjoyable to eat!

7.Under the dumplings, add a small spoon of salt after the water boils to prevent the dumplings from sticking, then put in the dumplings, stir a few times with the back of the colander to prevent the dumplings from sinking to the bottom and sticking to the pot, and then cover the pot lid and boil, add a small half bowl of cold water, cover the pot lid and boil for two boils, then open the lid and cook until the dumplings float up, look at the fat bulging and cooked, cook the dumplings do not keep the lid on the pot to cook.

Winter goes to spring, the climate is hot and cold, eat more spring leeks in spring to dispel yin and dispel cold. Moreover, in spring, the human body's liver qi is vigorous, affecting the digestion and absorption function of the spleen and stomach, and eating more spring leeks can enhance the qi of the spleen and stomach and benefit liver function. Leeks are also called "Yang grass", warm in nature, have the effect of tonifying the kidney and yang, leek eggs and scallops can increase appetite by making dumpling filling, suitable for all ages.

Ingredients: 500g flour, 250g leeks, 4 eggs, 100g scallop edges;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of monosodium glutamate, leek eggs, scallop side dumplings.

Knead the flour with water to form a dough and set aside.

Heat the oil in a pan and stir with chopsticks while pouring in the egg mixture, wash and chop the eggs and leeks.

Wash the scallop edges and finely chop.

Put the leeks, eggs, and scallop edges into the container, put in the pepper powder, oil and monosodium glutamate, mix well, and then add salt and mix well, so that the leeks are not easy to kill out of the water.

The dough is kneaded into long strips.

Roll into small doses.

Press flat and roll out the dumpling wrappers with a rolling pin.

Take one side of the crust and add an appropriate amount of filling.

Fold in half and knead into dumplings.

Boil water in a pot, add the dumplings and cook them after the water boils.

Tip: When mixing the filling, always stir in one direction.

It is necessary to put oil and mix well before adding salt, so that the leeks are equal to a layer of protective film, and it is not easy to get out of the water.

Change shiitake mushrooms to pork and it will taste even better. Make dumplings with scallops in the trap, not to mention how fragrant they are. One plate is not enough! Picky eaters have a soft spot for this scallop umami dumpling, and it is really fragrant to eat in one bite.

Ingredients: 200 grams of flour.

100 grams of leeks.

200 grams of pork.

80 grams of scallop meat.

Appropriate amount of five-spice powder for excipients.

Appropriate amount of monosodium glutamate. 1/2 scoop light soy sauce.

2 teaspoons of extremely fresh flavor.

1 slice of green onions. 1 piece of ginger.

1/2 teaspoon of peanut oil.

3 grams of salt, half a teaspoon of salt.

Step 1: Add 1 gram of salt to the flour, knead the dough with an appropriate amount of cold water to form a moderately soft and hard dough, cover with plastic wrap and make the dough for a while.

Step 2 Chop the green onion and ginger.

Step 3: Chop the pork minced pork.

Step 4: Wash and chop the leeks.

Step 5: Rinse the scallop meat several times with warm water.

Step 6: Control the moisture of the scallop flesh and mince it.

Step 7 Mix all the seasonings: MSG umami, light soy sauce, MSG, salt, peanut oil, five-spice powder Step 8 Stir well.

Step 9: Remove the dough and roll it into long strips.

Step 10: Cut into equal doses and flatten small doses.

Step 11: Roll out into thinner dumpling wrappers.

Step 12: Take a dumpling wrapper.

Step 13: Trap in the middle.

Step 14: Wrap into your favorite shape.

Step 15 and so on to finish the rest of the dumplings.

Step 16Fill a pot with water and bring to a boil, add half a teaspoon of salt, put in the dumplings, cover the pot and cook over medium heatStep 17

Cook until the dumplings are bulging and floating, and it will take about 2 minutes to turn off the heat and <> out of the pot

Cooking skills. The scallop meat should be soaked in warm water to avoid sediment.

Leek scallop diced dumplings.

Ingredient breakdown. Ingredients: Scallops to taste.

Pork to taste. Leeks to taste.

Flour to taste. Appropriate amount of eggs for excipients.

Salt to taste. Appropriate amount of water.

Cooking oil to taste.

Light soy sauce to taste. Appropriate amount of peppercorn noodles.

Appropriate amount of chicken bouillon. Salty and umami taste.

The cooking process takes one hour.

Easy difficulty. Steps to prepare leek, scallop diced dumplings.

Please click Enter a description.

An egg, a pinch of salt, an appropriate amount of flour, add warm water, mix into a dough, and let rise <>

Please click Enter a description.

Pick and wash the leeks.

Please click Enter a description.

Fat three and seven thin pork minced into minced meat.

Please click Enter a description.

Diced fresh scallops, washed and chopped, and placed in minced meat.

Please click Enter a description.

Sichuan pepper noodles <>

Please click Enter a description.

Put peppercorn noodles, salt, light soy sauce, cooking oil, and chicken essence in the filling.

Please click Enter a description.

Stir well and add to taste for half an hour.

Please click Enter a description.

Finely chop the leeks and stir well in the filling.

Please click Enter a description.

Divide the dough into small pieces, roll out the skin, and wrap the dumplings.

Please click Enter a description.

Boil the dumplings in a pot and boil them three times.

Please click Enter a description.

Step 1<>

Please click Enter a description.

Ingredients: diced scallops, pork, radish.

Step 2<>

Please click Enter a description.

Shred the radish and blanch it in boiling water.

Step 3<>

Please click Enter a description.

Wash with cool water on both sides to squeeze out the water.

Step 4<>

Please click Enter a description.

Mince. Step 5

Please click Enter a description.

Diced scallops, cut into small cubes.

Step 6<>

Please click Enter a description.

Minced pork. Step 7

Please click Enter a description.

Put the scallops into a basin, pour in a little rice wine and mix well.

Step 8<>

Please click Enter a description.

Add the minced meat and ginger.

Step 9<>

Please click Enter a description.

Add soy sauce. Step 10

Please click Enter a description.

Add salt, mix well and feed for a while.

Step 11<>

Please click Enter a description.

Add the chopped green onion to the stuffed stuffing and pour sesame oil over the chopped green onion.

Step 12<>

Please click Enter a description.

Add an appropriate amount of oil.

Step 13<>

Please click Enter a description.

Add shredded radish and mix well.

Ingredients: Scallops to taste.

Pork to taste. Leeks to taste.

Flour to taste. Appropriate amount of eggs for excipients.

Salt to taste. Appropriate amount of water.

Cooking oil to taste.

Light soy sauce to taste. Appropriate amount of peppercorn noodles.

Appropriate amount of chicken bouillon. Steps to prepare leek, scallop diced dumplings.

An egg, a pinch of salt, an appropriate amount of flour, add warm water, mix into a dough, and pick and wash the leeks after rising.

Fat three and seven thin pork minced into minced meat.

Diced fresh scallops, washed and chopped, and placed in minced meat.

Put peppercorn noodles, salt, light soy sauce, cooking oil, and chicken essence in the filling of Sichuan pepper noodles, stir well, and taste for half an hour.

Finely chop the leeks and stir well in the filling.

Divide the dough into small pieces, roll out the skin, and wrap the dumplings.

Boil the dumplings in a pot and boil them three times.