How to get leek egg filling, how to make leek egg filling delicious

Ingredients: 500 grams of plain flour, 260 grams of warm water, 3 eggs, 1 small handful of fungus, 400 grams of leeks, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of minced ginger, appropriate amount of sesame oil.

Production steps: 1. Prepare all the ingredients. Put the flour in a basin, add warm water (warm water in winter, just use room temperature water in summer), stir it with chopsticks to form a flocculent, and then knead it into a dough.

Then let it sit for 15 minutes to allow the dough to fully absorb the moisture, the gluten is fully stretched, and knead it again, and the dough will become smooth and delicate. Cover with a lid or plastic wrap and set aside.

2. Prepare 400 grams of fresh and tender leeks, carefully select them, wash them several times, it is best to soak them in light salt water for a few minutes to effectively remove the eggs and pesticides in the leeks, and control the moisture after washing. Leeks should be fresh, don't buy them overnight, they look "wilted".

3. Heat the wok and put an appropriate amount of cooking oil, which can be a little more than the usual amount of oil for stir-frying, not too much, too much oil and too greasy and not delicious. Beat the eggs and fry them in a pan until they are crumbled. This step needs to be noted:

Add all the salt you need to the egg at once to mix the dumpling filling, yes, all of it! Some people add salt first, and some people add salt later, in fact, it is not right, this is the right way, that is, all the salt is added to the eggs, which can prevent the leeks from coming out of the water. After the eggs are scrambled, let them cool before use.

4. At this time, you need a kitchen knife that sharpens quickly, chop the leeks, pour sesame oil and stir well.

5. Put the chopped leeks, chopped eggs, and chopped fungus together, add the chopped ginger, and mix well.

6. The fragrant leek egg dumpling filling is adjusted, and the taste of the dumpling filling is fragrant, I don't believe you smell it. Some people advocate that the more seasonings, the better the taste, soy sauce, chicken essence, thirteen spices ......I made a lot of seasonings, but the dumplings were hard to swallow. How to adjust vegetarian dumplings?

The 30-year-old chef told you that there are only 3 ingredients for the vegetarian filling: salt, minced ginger, and sesame oil.

7. After the filling is adjusted, the dumpling dough will wake up, take it out and put it on the cutting board, knead it evenly to make a suitable size, and roll it into a dumpling skin.

8. Take a rolled dumpling wrapper, put in the appropriate filling, and wrap it into dumplings. If you are a novice, you must remember that the filling is rather less than more, otherwise you will not be able to wrap it up, and you will eat a pot of "dumpling soup".

9. The others are wrapped and placed on the curtain to prevent sticking, look at this full curtain dumplings, do you immediately have the desire to eat? Let's get our hands on the bag haha.

Ingredients: 1 bundle of leeks, 3 eggs, a little salt, an appropriate amount of chicken essence, an appropriate amount of cooking oil, and an appropriate amount of light soy sauce.

1. Pick and wash the leeks and control the water.

2. Three eggs, add a little cooking wine to remove the smell.

3. Beat the eggs and set aside.

4. Heat oil in a pan and scramble the eggs.

5. Serve and chop.

6. Chop the leeks with dry moisture.

8. Add eggs, salt, chicken essence, light soy sauce and mix well.

9. The finished stuffing can be used to wrap dumplings, buns, and pies.

Leek egg dumpling filling method:

Ingredients: 250g leeks, 4 eggs.

Excipients: 1 tablespoon sesame oil, 2 teaspoons salt, 1 teaspoon chicken bouillon, 1 teaspoon oyster sauce, 1 teaspoon ginger powder.

Specific steps: 1. Prepare the required materials.

2. Pick the leeks well, wash and dry them.

3. Crack the eggs into a bowl and stir well in one direction.

4. Heat oil in a pot, pour in the stirred eggs and pour them into the pot.

5. Use a shovel to scatter the eggs and let them cool for later use.

6. Cut the dried leeks into fine foam and pour in sesame oil.

7. Then mix well.

8. After the eggs are naturally cool, pour them into the mixed leeks.

9. Mix well.

10. Add an appropriate amount of salt.

11. Add chicken essence, sesame oil, oyster sauce and ginger powder.

12. Mix well at the end.

Tips when mixing the stuffing:

1. Treatment of leeks. The processing of leeks is the most important part, because it is necessary to wrap it while it is fresh, and add a lot of salt, so there will be problems with water analysis, and this trick is to solve it.

First clean and then grab the tail to dry, at this time do not rush to cut, but to put it in a ventilated and cool place to dry, and then cut after the surface can not see obvious moisture, of course, the board should also be protected and dried.

2. Add a little lard. It also enhances the flavor and is also beneficial to make the dish nutritious and complete.

4.Don't put thirteen spices. Originally, the leek eggs were fresh and fragrant, and the taste would not be too strong, but after adding thirteen spices, the seasoning overwhelmed the taste of the ingredients themselves, but they could not eat the original leek flavor.

Ingredients: 2 yuan of dumpling skin, 1 spoon of sesame oil, 3 spoons of salt, 2 spoons of light soy sauce, 2 spoons of chicken essence, 1 handful of leeks, 4 eggs, 1 handful of vermicelli, 2 spoons of dried shrimp, 2 grams of thirteen spices.

The preparation of leek egg stuffed xiaolongbao.

1. Wash the leeks and control the water.

2. Chop the leeks.

3. Cook the vermicelli and chop it into pieces.

Scrambled an egg and scrambled some of it.

5. Put the leek egg vermicelli in a basin.

6. Add 3 tablespoons of salt.

7. Add 2 tablespoons of chicken bouillon.

8. Add 2 tablespoons of light soy sauce and 1 tablespoon of sesame oil.

9. Add a little thirteen incense, 2 grams.

10. Add 2 tablespoons of dried shrimp.

11. Stir well.

12. Roll out the dumpling wrappers bigger.

13. Wrap it into xiaolongbao, put it in a steamer, and steam it for 10 minutes after the water boils14. The steamed xiaolongbao is particularly delicious, with thin skin and many fillings.

Ingredients required: 300g leek, 1 egg, 50g vermicelli, 15g1 five-spice powder, wash and chop the leeks, stir the eggs, and chop the vermicelli.

2. Pour oil into the pan, add eggs and stir-fry and remove.

3. Add eggs and vermicelli, pour in five-spice powder and salt, and stir well.

Steps to make leek egg filling:

Ingredients: leeks, eggs, fungus, vermicelli.

1. Wash the leeks, soak the eggs, fungus and vermicelli in water and prepare them for later use.

2. Scrambled the eggs and cut them into small cubes.

3. Finely cut the leeks, fungus, vermicelli and eggs, and add some shrimp skin to taste very good4. Mix several and add five-spice powder, oil, salt, and monosodium glutamate and mix evenly.

Leek egg filling method:

Ingredients: 200 grams of leeks, 30 grams of shrimp skin, 2 eggs, appropriate amount of salt, a little five-spice powder, 2 teaspoons of cooking oil.

1. First of all, pour oil into the pot and heat it, beat the eggs into the pot, fry them and crush them, and then put them out for later use.

2. Then pour oil into the pot and heat it again, put the shrimp skin and stir-fry the crispy crisp, and then put it out for later use.

3. Clean the leeks, then chop them for later use.

4. Put the eggs, leeks and shrimp skin into a bowl, add oil, salt and five-spice powder.

5. Use chopsticks to mix well, so that the leek egg filling is ready.

How to make leek egg filling delicious:

1. Take out the eggs, open them and put them in a bowl. Start by opening the eggs and placing them in a bowl. Get ready.

2. Add a little salt to the bowl and a teaspoon of water. Stir the eggs well with chopsticks. Add the right amount of water and salt to the eggs, and the eggs will be fluffier and tastier.

3. Prepare a wok, put an appropriate amount of oil in the pan, pour the eggs into the pan, fry them well, and then put out the eggs. So that the eggs are ready. Cook the eggs first, so that the filling is much more convenient.

4. Pick the leeks, wash them, and cut them. Prepare the leek filling and be careful not to take it too long when cutting.

5. Put the chopped leeks and eggs in a large bowl. Add the appropriate amount of oil, salt and thirteen spices. Prepare a large bowl of stuffing and add leeks and eggs. Add the condiments.

6. Stir the stuffing well with chopsticks. In this way, the leek egg filling is ready. Once the mixture is well organized, the filling is ready.

Egg and leek filling can be described as a very classic filling, whether it is made into buns, dumplings, or pies, it is very delicious, and it is also the consistent way of eating many leek control people. Mixing eggs and leeks fillingSome people use raw eggs and some people use cooked eggs, I personally think that it will taste better with boiled eggs, so what should I pay attention to when adjusting the filling? Below I give a few suggestions, which are also a summary of my usual experience.

First of all, it is best to buy narrow leaves as a stuffing leek, such a leek has a strong taste, less water, and it is not easy to get out of the water when making fillings, which is easy to operate. We all know that no matter whether you make steamed buns or dumplings, the most feared thing is that there is too much water out of the vegetables, and the process of wrapping is easy to leak the soup, resulting in a loose closure.

There are also three things to pay attention to when adjusting the filling:

That. First, in addition to the leek egg filling, another main ingredient is eggs, in order to taste good, we are to fry the eggs first and then mix them into the leeks and then mix them, but in the process of frying eggs, pay attention to be sure to fry the eggs tenderly, and the finer the crush, the better, so that the taste of the leeks is consistent. In addition, the leeks must be cooled before mixing into the cut leeks to avoid the leeks from wilting and discoloring when they encounter the hot eggs just out of the pot, which is not only unsightly, but also has a bad taste.

That. Second, when adjusting the filling, there is also a special need to put salt, such as vegetables that do not like to get out of the water, such as carrots, fungus, etc., when using it to adjust the filling, you don't need to consider the order, but leeks are different, it is more delicate, and the first contact with salt will lead to the situation of water, and the process of wrapping is not easy to operate. So we put salt before the bag, i.e. put salt at the end, to shorten the time that the leeks and salt come into contact.

Third, leeks are already very fresh when they meet eggs, and there is no need to add special seasonings, such as monosodium glutamate. Eggs themselves contain glutamic acid and a certain amount of sodium chloride, and these two substances will react after the eggs are heated to form a new substance - monosodium glutamate, which is the main component of monosodium glutamate and has a very fresh taste. If you put MSG in the egg filling, it will destroy the natural umami of the egg itself, I think it is better not to put it, this is my personal suggestion, you can refer to it.

Step 1Prepare the raw materials.

2.Soak the vermicelli in warm water (vermicelli can also be cooked, but the vermicelli should be cooked and then soaked softly, and the vermicelli is used when there are no vermicelli at home).

3.Slowly pour warm water into the flour; (Don't pour the dough at once, it will be hard to live and sticky).

4.Stir the flour clockwise with your right hand while pouring until it becomes flocculent.

5.Until there is no raw flour in the stirring, knead the dough together into a dough.

6.Add a damp cloth or plastic wrap to the surface of the dough to prevent it from drying, and let the dough stand aside for 20 minutes; (At this time, you can prepare other work.)

7.Beat the eggs, pour two spoons of vegetable oil into the wok, do not wait for the oil to heat to pour the egg mixture, turn on low heat and stir constantly with chopsticks to make the eggs solidify.

8.Peel and chop the ginger, (after adding minced ginger to the leeks, the stomach will not pantothenic acid after eating the dumplings, or you can add a little alkaline noodles).

9.Drain the soaked vermicelli and chop it.

10.Pour five teaspoons of vegetable oil into the wok, turn on low heat and put the peppercorns in it and slowly fry them until they are fragrant.

11.Wash the leeks, dry them and chop them with a knife; (I washed the leeks overnight and lit them up overnight.) Grasp the leek with your left hand and press it downward, and move the knife with your right hand to cut. When grasping with the left hand, the fingers must be withdrawn, do not open, otherwise it is easy to cut the hand).

12.After the boiled pepper oil is cooled, pick out the peppercorns, pour them into the chopped leeks and stir well; (Pour the oil into the dish first, the filling is not easy to get out of the water).

13.Pour the other chopped ingredients into the leeks.

14.Add two tablespoons of seafood soy sauce, three tablespoons of salt, and an appropriate amount of sesame oil to the vegetable filling and stir well with three chopsticks in a clockwise direction.

15.Take out the dough and knead it again and divide it into pieces of about the same size.

16.Rub each piece smoothly and place it in a basin and continue to cover it with a damp cloth to prevent it from drying.

17.Take a small piece of dough and roll it into long strips with the palms of both hands; (When rubbing the palms of both hands, it is rubbed up and down).

18.Use a knife to cut the long strips into small dough and sprinkle thin noodles to prevent adhesion.

19.Hold the dough in your left hand, press the dough with your thumb and rotate it in circles with your other fingers, and roll out the dough with a rolling pin with your right hand. (During the rolling process, you can sprinkle a little thin dough to prevent sticking).

20.Scoop a spoonful of the filling and place it in the middle of the dough.

21.Pinch the middle of the dough first.

22.Drag the dumplings with the other fingers of both hands, and squeeze the dumplings from the middle of the thumbs with your thumbs. (If you don't know how to squeeze it, you can just pinch it tightly without leaking the filling).

23.Wrap all the dumplings; (Remember to sprinkle a layer of flour on the curtain of the dumplings, otherwise the dumplings will stick to the curtain when cooking, and the dumplings will be easy to break).

24.Make water in the pot, put the dumplings one by one after the water boils, turn clockwise with a spoon against the bottom of the pot, cover the pot and boil and add cold water twice.

Tips: Cook dumplings After the water boils, sprinkle a small spoon of salt into it, and then cook the dumplings, the boiled dumplings do not stick.

Hello dear, leek egg filling, you can do this step 1, beat the egg into the bowl, add salt, add some water, stir. Adding water is to make it more tender, and it's okay not to add it, and adding salt is to evenly absorb the flavor. Step 2: Heat the pan, put oil, pour in the egg mixture, stir quickly with chopsticks, and stir until you like doneness.

With chopsticks, it is easier to disperse, and the final product is more suitable for filling, of course, you can use a spatula, maybe it will be larger. This process is relatively fast, and a person who takes a picture is afraid that the eggs will be paste, so he will not take a picture. Step 3, put a little more oil in the scrambled eggs, non-stick pan, this is the ** after the eggs are out of the pot, the pot is resistant to dryness or clean and clean and dismantled holes.

If you use a non-stick pan, it's casual. Step 4: Wash the leeks, let them dry, not soggy, and then chop them. Step 5: Mix well with oil.

After putting the oil, add salt and mix well, as long as this salt is enough for the salinity of the leek, because the eggs are already salty. Step 6: Mix the leeks and cold eggs.