How to adjust the leek dumpling filling to be delicious, how to adjust the leek dumpling filling to

How to adjust the chives and pork dumplings filling to taste delicious The steps are as follows:1. After cleaning the leeks, control the moisture, and then cut them into minced leeks for later use.

2. Cut the meat into minced meat, add an appropriate amount of oil to the pot, add Sichuan pepper and minced garlic and stir-fry until fragrant, add minced meat and continue to stir-fry until all the minced meat is completely cooked.

3. Add an appropriate amount of minced garlic, soy sauce and minced green onion and continue to stir-fry.

4. Add an appropriate amount of thirteen spices, salt and vinegar and stir-fry and take it out for later use.

5. Put the chopped leeks into a pot, add an appropriate amount of thirteen spices and stir well.

6. Add the dried minced meat to the leeks and continue to stir, so that a delicious leek pork filling is ready.

Ingredients: leeks, pork, flour, salt, light soy sauce, oyster sauce, light soy sauce, chicken essence, cooking oil.

The specific steps are as follows:

Step 1: Make dumplings with noodles first, and the dumpling skin bought outside is not as delicious as rolling it yourself.

Take a basin, add an appropriate amount of flour, add an appropriate amount of salt, stir well, add salt to increase the gluten of the flour, stir while adding cold water, stir into a dough, knead it into a smooth dough, wrap the dough with a softer dough, the ratio of noodles and water is 2:1, after the dough is kneaded smooth, cover the drawer cloth, and relax for 10 minutes.

Step 2: Pork belly is the first choice for making dumplings, and the meat filling should be chopped by yourself as much as possible, and the ground meat filling is not delicious. Take an appropriate amount of pork belly, cut it into small pieces, chop it into minced meat, put it in a basin, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence, stir in one direction, so that the minced meat is easy to hold together, stir evenly, and marinate for 15 minutes.

Step 3: After the leeks are cleaned, drain the water completely, do not let the water outside the leeks enter the leek filling, cut the leeks into small pieces, the position of the leek head is easy to hide sediment, and it is necessary to cut it and throw it away.

Put the cut leeks and meat filling together, add an appropriate amount of cooking oil first, stir evenly, seal the water in the leek, and then add an appropriate amount of salt to taste, so that the leeks are not easy to get out of the water, and after stirring evenly in one direction, the vegetable filling will be adjusted.

Step 4: Take out the dough, knead it, roll it into long strips, cut it into evenly sized flour, sprinkle with an appropriate amount of dry flour, press the dough with your hands, and then use a rolling pin to roll out the dough with a thick middle and thin edges, take a dumpling wrapper, add an appropriate amount of vegetable filling, wrap the vegetable filling, and a dumpling is wrapped!

Expand your knowledge:

When wrapping leek dumplings and adjusting the filling, keep in mind 2 points and 3 points.

Point 1: Choose pork belly for pork, chop the meat filling by yourself, don't use a meat grinder, don't draw water in the meat filling, and stir the meat filling in one direction.

3. Don't put it: Leeks themselves have a spicy flavor that can remove the fishy smell of pork. Therefore, when adjusting the filling, do not add condiments such as green onions, ginger, and five-spice powder.

The preparation of leek dumpling filling is as follows:

Pork leek filling:

Step 1:

Wash the leeks first, drain the water, and then cut them into fine cubes. Then add an appropriate amount of salt and cooking oil, grab and mix evenly. This keeps the leeks from raw water.

Step 2:

Cut the pork into small pieces and then chop it into a puree, and the meat puree chopped with a knife tastes better. Add pepper water to the meat puree in batches and stir until the meat is fluffier and tastes better.

Step 3:

Mix the meat puree and leeks well, add pepper, light soy sauce, dark soy sauce, thirteen spices, and chicken essence to taste.

Step 4:

Finally, wrap it in dumpling wrappers and put it in the refrigerator to freeze, which is very convenient to eat and take.

Leek egg filling:

Step 1:

Add an appropriate amount of water to the flour and form a soft and hard dough, and knead until smooth and sealed. At the same time as the noodles are filled, the dough is first fried, 20 grams of flour is dripped into light salted water, and stirred into small particles of gnocchi. Put oil in a pan, pour in the hot oil and fry the gnocchi until browned, remove the oil.

Step 2:

Remove the dried leaves of the leeks, wash and cut them into chopped leeks, put them in a pot for adjusting the filling, put in the fried gnocchi, add cooking oil, stir well, so that the oil is put first, which can lock the moisture in the leeks and reduce the water from the dumpling filling.

Step 3:

Crack in the eggs and stir well to create a delicious dumpling filling. In order to reduce the water output of the dumpling filling, you can knock in an egg in the filling, stir a small part of the dumpling filling, wrap the mixed dumpling filling, and then knock in the egg.

Step 4:

Roll out the dumpling wrappers and put the stuffing in the middle to wrap the dumplings. Repeat until all the dumplings are wrapped. Put it in a pot of boiling water and cook!

The preparation method of leek meat dumpling filling is as follows:Ingredients: 350 grams of pork, 350 grams of leeks.

Excipients: 10 grams of salt, appropriate amount of five-spice powder, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of light soy sauce.

1. Remove the rotten leaves and yellow leaves of the leeks, wash them, and dry them with dry water.

2. Peel the pork and remove the fascia. The fat-to-lean ratio is about 3:7.

3. Mince the pork.

4. Chop the leeks and mince them into a large bowl.

5. Add an appropriate amount of salt, a little five-spice powder and chicken essence, 2 tablespoons of sesame oil, and 1 tablespoon of light soy sauce.

6. Stir the filling in one direction.

Leek dumpling filling delicious practice steps.

Ingredients: 400 grams of flour, 300 grams of ground pork, 200 grams of nine vegetables, 150 grams of shiitake mushrooms (mushrooms).

Seasoning: 4 grams of salt, 10 grams of minced ginger, 10 grams of stuffing powder, 15 grams of sesame oil, 10 grams of oyster sauce.

Method: 1. Put the pork filling in a large bowl.

2. Mix in salt, filling, sesame oil and oyster sauce.

3. Finely chop the mushrooms and put them in a bowl.

4. Finely chop the nine vegetables and put them in a bowl with the minced ginger.

5. Mix well. 6. Add warm water to the flour and form a dough, let it rise for 20 minutes, put the dough under the agent, roll out the skin, wrap it in the filling, and knead it into dumplings.

7. Add water to the pot, put in the dumplings after the water boils, and cook.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

Warm, pungent taste, with the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exudes a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, mushroomine, and atoneine, which are rare in food, so the flavor is particularly delicious.

Leeks Meat Various seasonings: salt, chicken essence, oil consumption, eggs, light soy sauce, thirteen spices That's what I did.

Kiss!Hello, happy to answer your <>

Pro, leek dumplings stuffing is delicious: 1. Prepare a handful of leeks, clean and cut the leeks into chopped pieces, put them in a bowl for later use 2, beat the eggs into the old god bowl, beat them, pour oil into the pot, pour in the egg liquid after the oil is hot, fry them, and put them out for later use after frying 3, and then chop the sea rice, we will chop the leeks, sea rice and eggs, mix and stir evenly. 4. Add salt, dark soy sauce, cooking oil, chicken essence, thirteen spices, and a small amount of pepper to the ingredients, and finally stir them thoroughly.

Use leeks to make filling, be sure to choose fresh leeks, select leeks with thick leaf flesh, fresh and tender color, green and shiny, fresh leeks have a strong aroma, and the stuffing made is more delicious. I hope mine can help you! If you have any other questions, you can ask me again<>

Summary. Hello kiss, keep you waiting. I found out for you how to adjust the filling of leek dumplings to make it delicious as follows:

1.Leeks can be soaked in lightly alkaline water for 10 minutes. 2.

Chop out the minced and pour in a spoonful of vegetable oil. Stir well to lock in the moisture of the leeks. 3.

Heat the oil, fry two eggs, stir into broken eggs, and let them cool thoroughlyAfter half an hour, pour out the dough, knead it a few times, knead it into a long strip, divide it into equal dough, and press it repeatedly with the palm of your hand. 5.

Then use a rolling pin to roll out the wrappers thinly around and start wrapping the filling. Make it into a dumpling shape.

Hello kiss, keep you waiting. I found out for you how to adjust the stuffed dumpling stuffing of leeks to be delicious The method is as follows:1

Leeks can be soaked in lightly alkaline water for 10 minutes. 2.Chop out the minced and pour in a spoonful of vegetable oil.

Stir well to lock in the moisture of the leeks. 3.Heat the oil, fry two eggs, stir into broken eggs, and let them cool thoroughly

Half an hour later, pour out the dough, knead it a few times, knead it into a long strip, divide it into equal dough, and press it repeatedly with the palm of your hand. 5.Then use a rolling pin to roll out the thin wrappers around the dumpling and start to wrap the filling.

Make it into a dumpling shape.

Kiss and slow to pay attention to the warm water, but after the defeat of the boil of boiling water, into the appropriate amount of dumplings, the water into the cold water, fully 2 times, and so the dumplings all float, all of them disturb Li Hu's big belly, you can take it out and eat.

The leek dumpling filling method is as follows:

1. When buying leeks, it is best to choose "head with skin silver leek", the first leek is the first leek cut after spring, the leek of the first leek is full of flavor, delicious, especially fresh and tender, and the nutritional value is higher than that of the later leek. The leaves of the head leek are slightly darker, the roots are purplish-red, and the tail of the leaf is pointed.

2. After washing the leeks, control the moisture, then cut them into a pot, add a spoonful of cooked oil and stir evenly for later use.

3. Cut the pork into smaller dices, add an appropriate amount of salt, pepper, and flavor and stir evenly and marinate for about 10 minutes. Pork should be diced and not chopped into puree, and the pork with a grain texture is more delicious! Pay attention to the step of marinating the minced meat, and never add minced ginger and thirteen spices.

Minced ginger and thirteen spices will mask the umami of the leeks themselves, making the wrapped leeks unpleasant.

4. Ten minutes later, we pour the leek filling into the marinated meat filling, knock in an egg, add a little sesame oil and stir evenly to start wrapping.

Notes:

Leeks must be mixed into the stuffing before starting to wrap, remember not to mix for a long time before wrapping, after a long time, not only will the leeks come out of the water, but also lose the umami of the leeks.

After the leek dumplings are wrapped, there are also tips when cooking, to boil water into the pot, add a little salt, you can avoid the dumplings sticking and breaking the skin, the whole process is 2-3 times water, see the dumplings bulging, all float up and cook, do not cook for a long time, one is easy to break the skin, the other is to affect the taste and umami of the dumplings.