When preparing leek dumpling filling, what seasonings should not be put in?

There will basically be leek eggs and meat in the leek filling, and some shrimp can also be put in it. The leeks themselves are very fresh, one of the three fresh fillings, like monosodium glutamate, there is no need to put it, and there are some spices that are taboo for eaters.

I don't think you should put pepper and five-spice powder in the leek-stuffed dumplings, and you can't put light soy sauce and balsamic vinegar when making leek-stuffed dumplings, because these seasonings will affect the taste of the leeks and cause the leeks to lose their juice.

Incense powder, thirteen spices and oyster sauce, with five-spice powder and thirteen spices, these flavors cover the unique fresh fragrance of leeks, and add oyster sauce, which not only does not play a role in improving freshness, but plays a counter-effect.

Five-spice powder, you can't put five-spice powder when preparing leek filling, although five-spice powder will be delicious when you put five-spice powder in the meat filling, but putting five-spice powder in leeks will mask the fragrance of leeks. Light soy sauce, chive filling and light soy sauce will cause the leeks to change color.

1. Star anise, star anise can be a must-have when marinating pork! However, when making the filling, the taste is very strong, which will affect other ingredients, and it is easy to carry over the flavor! 2. Five-spice powder, the elders in the family know that no matter what you do, you can't do without five-spice powder or the like, in fact, five-spice powder can't be used, because it contains special star anise powder.

3. Thirteen incense! It's also taboo to put this seasoning! We all know that when mixing dumpling filling, especially when filling meat, it is particularly flavorful to put less thirteen spices, but when making leek filling, it itself has a fragrance, and if you add seasoning, it will be robbed of flavor, but you can't eat the taste of the ingredients themselves!

I think it's time to mix the leek stuffing. Like garlic and ginger, try to put as little as possible, and the flavor of leeks is already very strong, such as peppercorns, peppers, and these should be. You can't put them in it, because they are all spicy things, and if you don't put them together, they will be more unpalatable and the taste will be too big.

The three most taboo seasonings for leek filling are the following three:

1. Dark soy sauce. Some people are accustomed to putting dark soy sauce, but you must know that eating leeks is to make a fresh, so the leeks are added to the dark soy sauce, and they become dark and swarthy all of a sudden, how can they feel fresh, and they also have a strong soy sauce flavor, which is really not delicious.

2. Cooking wine. Cooking wine has the effect of removing the fish, and is generally used to remove the smell of meat, stir-frying, stewing, and blanching, and the cooking wine is often used, and the effect is not bad.

However, everyone must understand the principle of cooking wine to remove fishiness, after cooking wine encounters high temperature, the alcohol will quickly volatilize, and the fishy smell will be taken away in the process, so as to achieve the effect of removing the fish.

If the cooking wine is poured into the filling, it is really inappropriate, because the filling is wrapped into the dumpling skin, then when the dumplings are cooked, the alcohol flavor of the cooking wine cannot be volatilized, resulting in a bad taste in the dumplings, so when adjusting the leek filling, you can't put cooking wine, even if you adjust the meat filling, you can't put cooking wine, which will greatly reduce the taste of the dumplings and won't be fragrant.

3. Five-spice powder compound seasoning.

This kind of seasoning not only refers to five-spice powder, but also thirteen spices, eighteen spices, sesame flavors and other seasonings seen on the market, and do not put them when making leek-stuffed dumplings. If you put it, it will overshadow the umami of the leek, and there will also be a strange taste, so the finished dumplings will not be fragrant to eat.

It is recommended that you try a few before cooking the dumplings to taste the saltiness of the taste, so that if the taste is not particularly suitable, then adjust the filling as appropriate. When cooking dumplings, be careful not to put the dumplings into the pot all at once, but to put them in little by little, and to control the water in the pot, if it is too boiling, put some water in it. Be sure to place the wrapped dumplings on a floured dumpling curtain to prevent them from sticking together.

When mixing the stuffing of leek dumplings, be sure not to put cooking wine in it. In the past, when I worked elsewhere, I never cooked at home and didn't have cooking utensils. I buy food every day.

Sometimes when I feel homesick, I go to the dumpling restaurant for a meal. Most of the dumplings in the dumpling restaurant are meat, there is only one kind of vegetarian dumplings, but it is very popular, many people eat dumplings, they love to eat, that is, leek egg dumplings, delicious, eating one plate is not enough. <>

Now it's your turn to cook, every time you want to make dumplings, you are willing to wrap leek filling, whether it is with eggs or meat filling, the dumplings made are delicious, and the family also loves to eat, even children who don't like to eat vegetables, can eat more than a dozen dumplings with leek filling. Although leeks are not as delicious as leeks in spring, in terms of deliciousness, there seems to be no vegetable that can compare, so if you want to eat leeks in winter, it is better to make stuffing, which is good. But if you want to adjust the leek filling, what materials are used is the key, because leeks have a special smell, and it is very particular to want delicious materials.

Remember that when mixing leek filling, these 3 ingredients must not be left indiscriminately! People make a common mistake, no wonder it doesn't taste good. Once I met a bad leek dumpling, sick, ate a bite of dumpling filling is not cooked, the second bite of the filling tasted weird, when I left, I found that the store was very deserted, and then I went to control the rice and found that there were a lot of people with dumplings, or someone was waiting in line, so I waited for more than an hour, and finally found that it was not in vain, it tasted delicious, and the last one was completely different.

Stuffed with leek dumplings.

Bai noodles should be put refined salt, monosodium glutamate, du chicken essence, pepper powder, sesame oil, cooking wine, oil dao, chicken powder and other condiments, back to the general do not put soy sauce, lard answer.

1. How to make leek-stuffed dumplings:

1) Ingredients: 2) Method:

1】 Finely chop the green onion and ginger.

2] Add minced ginger, soy sauce, cooking wine, peppercorns, salt, chicken powder and a little sugar to the minced pork and stir with chopsticks in one direction.

4] After adding the minced green onion, pour an appropriate amount of sesame oil on the minced green onion and stir slightly, evenly pick and wash the leek, control the water, cut the top knife into minced and add the minced leeks to the meat filling.

7] Stir gently evenly, do not over-stir.

8】 Put an appropriate amount of leek pork filling in the dumpling wrapper. If you are buying a commercially available dumpling wrapper, it is best to brush a small amount of water on the edge of the dumpling wrapper (half circle is sufficient), so that it is easier to glue and the wrapped dumpling will not break when cooked.

9] Fold it in half and pinch the edges slightly.

Stuffed with leek and shrimp dumplings.

1. Cut the lean pork into cubes about centimeters, add cooking wine and soy sauce and drown for more than 20 minutes, 2. After taking the shrimp line, cut the shrimp into the same size as the meat, add a small amount of soy sauce and cooking wine and drown for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp).

3. Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, and the submerged meat and shrimp and stir well.

Stuffed pork and leek dumplings.

Preparation: 2 catties of pork with skin (pork belly or front rump tip), 2 catties of leeks (choose green vegetables, the fine kind of purple roots), a small piece of ginger, salt, cooking wine.

Preparation of leek-stuffed dumplings:

Wash the pork and cut it into large pieces, add a piece of ginger, boil it, and don't put too much water;

Turn the pot to remove the foam, open the lid, and cook over low heat;

Cook until the meat is cooked thoroughly with chopsticks, leaving a little white and thick broth;

Cut the pork into small cubes, put it in a basin, pour in the broth, mix evenly, let the soup absorb into the meat, it is best not to make the soup, there is more broth to leave some;

Add a little cooking wine (not too much, too much stuffed soup will also affect the taste), minced ginger;

Pour in the chopped leeks (mm long), after stirring, pour in some olive oil or cooked peanut oil, stir well;

Before wrapping, add salt and stir well; (The oil encapsulates the water in the leeks and pork, and if you put salt, it will not be easy to kill the water).

Add an egg and noodles to the dumpling wrapper, make it a little harder, and try to make it as thin and big as possible (you can also buy ready-made ones);

After wrapping, make boiling water, put in the dumplings, and boil the pot for a little (the skin is just cooked, and the leeks will be self-ripening after the pot, so don't overcook);

Ingredients: flour: 400 grams; Leek: 1 handful; Eggs: 3 pcs.;

Fans: 1 handful; Tofu: 1 piece;

Pepper: to taste; Five-spice powder: appropriate amount; Salt: to taste; Sugar: to taste; Salad oil: to taste; Essence of chicken: a little;

Preparation of egg dumplings with leeks.

1. Add flour and water.

2Stir into a snowflake shape.

3Knead into a smooth dough, cover with a damp cloth and let rise for 20 minutes.

4. Wash the leeks and control the moisture. Soak the vermicelli until soft, wash the tofu and cut it into cubes for later use.

5. Remove from the oil pan, pour in the egg mixture, spread in the oil pan, let cool and set aside (3 eggs).

6. Fry the diced tofu in an oil pan until it changes color, let it cool and set aside.

7. Chop the leek vermicelli, add the scrambled tofu and eggs, pour in an appropriate amount of oil and mix well, then add salt, chicken essence and other seasonings according to personal taste, mix well, and then put in an egg and stir evenly.

8. Knead the dough well, divide and roll into long strips, and cut into small pieces.

9 doses are flattened and rolled into a dumpling wrapper with thin edges and thick middle.

10 packets of mixed filling, kneaded into dumplings.

11. Place the wrapped dumplings on the board or curtain.

12. Bring the water in the pot to a boil, put the dumplings one by one, then boil over high heat, change to medium heat and cook until the dumplings float, and then remove them.

When preparing the leek filling, add this step, the leeks are crispy and green without water, and they are really fragrant.

Leeks, eggs, vermicelli, almost all of us in Shandong are made like this.

Here are the classics.

Recipe and method of bai pork leeks, du leeks and egg dumplings: pork leek filling ingredients: dao pork filling 1 kg, 6 grams of salt, 23 grams of back soy sauce, 4 taels of water, 1 or two salad oil, a little sesame oil, onion ginger amount, thirteen amounts, 2 fried eggs, 5 taels of chopped leeks.

How to make: Wash and chop the pork, add salt, 13 fragrant, soy sauce; Stir well, add water 5 times (mix the water into the meat, add the second water, and add a small amount of water in turn) and whip to make the meat sink; Then add sesame oil and salad oil and mix well; Finally, add the green onion ginger, eggs, and leeks, mix well, and start making dumplings.

Leeks are a common dish on people's dinner tables, warm, with the effect of tonifying the kidney and aphrodisiac yang, can relieve liver fire, improve appetite, improve digestion and absorption, leeks are often used to make steamed buns, dumpling filling, leek small box, there are also boiled cakes, sometimes fried pork liver or cuttlefish with leeks, with the effect of enhancing flavor and fragrance, very delicious. Leek-stuffed dumplings are an ingredient that everyone likes to eat, and the dumpling stuffing mixed with leeks and raw eggs has a light and delicious taste, and the specific method is as follows.

Leeks or three fresh fillings are delicious! A small handful of leeks are cut into foam, two eggs are sprinkled in the pan to fry the egg cake, and the egg cake is refrigerated and cut into foam, the vermicelli is soaked and cut into foam, a carrot is cut into foam, a little minced meat, an appropriate amount of shrimp skin is put into the basin and stirred, put in a spoonful of salt, two spoons of oil, an appropriate amount of five-spice powder, a little vegetable oil, all stirred, and then make dumplings! This leek filling is fresh and refreshing, and it also has a light taste!

After the leeks are cut and put into the basin, stir with salt in advance, the oil can seal the cross-section of the leeks to avoid water output, and then the raw eggs are fried and minced, the shrimp skin is cleaned, the sweet potato vermicelli is soaked and boiled softly, cut into minced pieces, and then put all the food into the basin, add thirteen spices, green onions, ginger and garlic, oil consumption, salt, white sugar, sesame oil, enough stirring, at this time the taste has come out completely, you can smell the strong aroma, knead the dough below, roll the dumpling skin, you can make dumplings, Leek-stuffed dumplings are not always as much as possible, especially vegetarian-stuffed dumplings, where the combination of food is the most important, <>

This kind of stuffing can also be made into a small box of leeks, so delicious that you can't stop at all, leeks or the deliciousness of wrapping three fresh fillings, every time I wrap three fresh stuffed dumplings, I will hum this song You like to eat three fresh stuffed dumplings Some people let you wrap ......Not only do you want to listen to this song, but the whole family can also want to eat dumplings with three fresh fillings, which are what I am best at! It is best not to buy the noodles of the dumpling skin outside, put the noodles together in advance, and add a little salt to the noodles when kneadingThe noodles must be moderately soft and soft, put them awake over there, the noodles that wake up are more soft and strong, you can roll out a very thin skin, the dumplings can also be wrapped a little bigger, the dumplings with thin skin and big filling are more comfortable to eat, and the dumplings that are wrapped out are fresh and refreshing and not greasy.

First of all, the pork should be chopped into meat filling, then put in oyster sauce, minced green onion and ginger, sesame oil and edible salt, the taste is very fresh, stir evenly, marinate for about 20 minutes, and then cut the leeks into minced meat and put them into the meat, add cooking oil, thirteen spices, and oyster sauce; Adding green onion and ginger can enhance the flavor.

Clean the leeks first, then cut them into small pieces, put them in a basin, add an appropriate amount of cooking oil, salt, ginger noodles, and then pour in an appropriate amount of soy sauce and stir evenly; Yes, it can also effectively enhance the taste of leek dumplings.

You can put in green onions, ginger and garlic, then you can also put in sesame oil, or you can put in egg liquid. It can play a role in enhancing the taste.