How to make leek stuffed egg dumplings more delicious?

The status of leek egg stuffed dumplings in the dumpling industry is undoubted, the special fragrant aroma of leeks mixed with the rich aroma of eggs is really mouth-watering, the method is relatively simple, and the seasoning of leeks is the key! In addition to leek seasoning, attention also needs to be paid to the selection of ingredients. So how to adjust the filling to taste and delicious?

First, the choice of leeks. Generally speaking, it is not recommended to choose leeks in greenhouses for egg filling, because the roots of leeks in greenhouses are thick and the leaves are wide, which is not suitable for making fillings, but it is very suitable for stir-frying. Choose leeks with thin stems.

Second, the cutting of leeks. After picking and washing the leeks, soak them in water slightly, fully control the moisture after soaking, cut off the roots, and cut them into leek grains finely, not into segments, the finer the more flavorful.

Third, the mixing of leeks. After the leeks are cut, pour in sesame oil or lard first, stir, if sesame oil and lard are used at the same time, it will be better, but the sesame oil should be put less, fully mixed along one direction, the purpose of this is to lock the leek moisture, so that the juice does not seep out, and it will also make the dumplings very fragrant. When stirring, remember that the time is super long, move three times on the left and three times on the right, and mix well.

Fourth, scrambled eggs. After the eggs are beaten and stirred, put in a little salt, pour oil after the pot is hot, the oil can be put more, and the bottom oil can be poured into the leek filling, and the fertilizer water does not flow into the field of outsiders. Heat the oil into the egg mixture, quickly slide it with chopsticks, so that the eggs will be particularly broken, take it out and put it on a plate after it is formed, and set aside after cooling.

Fifth, the seasoning of leek egg filling. Generally speaking, leek egg filling is easy to be mistaken for vegetarian dumplings, but in fact, eggs are meat, in order to highlight the taste and original taste of leeks, some people only put salt. Pour the chilled eggs into the leeks mixed with sesame oil and lard, add salt, oyster sauce, peppercorns, minced ginger and chicken essence to stir and taste.

In order to ensure the fresh and fragrant taste of leeks, after the water is boiled when the dumplings are cooked, there is no need to add cold water three times, the water can be boiled for two minutes, and the dipping sauce chili oil is eaten, which is very refreshing! It's very fragrant! It can be described as a room full of fragrant food!

Ingredients: 550 grams of flour, 500 grams of leeks, 4 eggs, 270 grams of water, vegetable oil, salt, ginger, sesame oil, vermicelli, appropriate amount of Sichuan peppercorns, 2 teaspoons of soy sauce.

Steps:1Soak the vermicelli in warm water, and if you don't have vermicelli, you can cook the vermicelli first and then soak it until soft.

2.Put the flour into the basin, pour the warm water into the flour slowly and stir well, try not to pour it all at once, which is more sticky and not easy to mix.

3.Mix the dough while pouring water, and stir the flour in a clockwise direction to form a flocculent shape.

4.Until there is no raw flour, combine all the dough into a dough.

5.Cover the dough with a damp cloth or plastic wrap to prevent it from drying and let the dough sit for 20 minutes.

6.Beat the eggs, add a small amount of vegetable oil to the pot, pour in the egg mixture, and slowly stir with chopsticks over low heat to solidify the eggs.

7.Peel and chop the ginger, drain the soaked vermicelli and chop it.

8.Add a small amount of vegetable oil to the pan, put the peppercorns in the pan and slowly fry them until fragrant.

9.Chop the cleaned leeks and remember not to over-chop them.

10.Stir the boiled peppercorn oil into the chopped leeks, and then import the other raw materials into the leeks. Stir clockwise with chopsticks.

11.Take out the dough and knead it again and cut it into similar pieces. Roll the cut dough into long strips by hand, then cut it into small pieces with a knife and roll it out into small round pieces.

12.Put the filling in the middle of the small slice, pinch the middle of the dough, and squeeze it from the sides to the middle with a wooden material, so that the dumplings are ready.

The first is that the ingredients must be good, because good ingredients determine everything, and you can add oil consumption and monosodium glutamate to complete the ingredients.

Seasoning leeks is the key of the key.

The classic leek egg stuffed dumplings will not get tired no matter how you eat them.

After the eggs are scrambled and broken, be sure to let them cool and then mix them with the chopped leeks.

After washing the leeks, try to dry them with water control or wipe them dry with kitchen paper to prevent too much water from coming out when mixing with eggs.

When mixing the stuffing, be sure to put some oil-consuming, and the oil-consuming stuffing is really not generally delicious.

The size of the spoon is the size of the ceramic spoon, if you are worried about putting too much seasoning, you can put a small amount of it each time, and then taste the taste, and then add the appropriate ingredients if it is not enough for your own taste.

Ingredients: 1 kg of leeks.

8 eggs.

Dumpling wrappers are about 80-100 pcs.

3 scoops of light soy sauce.

2 scoops of sesame oil.

Fuel consumption: 1 scoop.

1/2 tablespoon of salt.

The classic leek egg stuffed dumplings will not get tired no matter how you eat them.

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Beat the eggs into a deep bowl, beat them, pour oil into the wok, pour in the egg liquid after the oil is hot, stir quickly after pouring in, wait until the egg liquid is all solidified, turn off the fire, and use the oil temperature to smoke in the pot for about 30 seconds.

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Mash the eggs as much as possible with a spoon, or with a spatula if you put them in a wok.

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Put the leeks in, pour in an appropriate amount of sesame oil, stir well, be sure not to put salt first, otherwise the water will be more powerful. After that, add the oil in turn, stir well with light soy sauce, and add salt and stir well before wrapping.

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I can only make dumplings in this one shape now, and everyone is free to play around.

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Put in the dumplings after the water is boiled, the vegetarian dumplings are better cooked, the dumplings are put in and boiled for about a minute, stir twice to get out of the pot, or you can watch the dumplings become fat and then you can get out of the pot.

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Although the ingredients are very ordinary, I just feel that the filling I made by hand and the dumplings wrapped out are particularly delicious.

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Tips: I generally buy 1 pound of leeks, put 8 eggs to adjust the amount, suitable for our four adults and two children to eat just one meal, I like to eat more eggs filling, so every pound of leek eggs will put at least 8 eggs. In the picture, I used a small handful of leeks and three eggs, which is about the amount of two people to eat.

If you buy dumpling skins, you should roll out about 80 large skins, and if you buy them, about 80 or 100 pieces.

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.

How to mix the leek eggs, the stuffed dumplings, chop the leeks and eggs, put them in the oil pan and fry them until they are lumpy and stir well with the leeks.

Wash and mop the leeks, scramble the eggs, add the fungus, shrimp skin cooking oil, mix well, salt chicken essence thirteen spices.

Ingredients: 250g leeks, 4 eggs, appropriate amount of sesame oil, appropriate amount of salt, a little chicken essence, a little oyster sauce, a little ginger powder, an appropriate amount of warm water, a little cooking oil.

1. Prepare the dumpling filling ingredients.

2. Pick the leeks well, wash them 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.

There is a trick to adjust the leek egg dumpling filling, keep in mind that 3 put 2 do not put it, the emerald green does not come out of the water, and the nutrition is not lost.

1. Scrambled eggs in a pan with cold oil, and stirred quickly with chopsticks. 2. Scrambled eggs should be cooled thoroughly. 3. Dry the leeks and then cut them, chop them and put them in a pot.

4. Pour in sesame oil to seal the cut of the leek, then put salt that is not easy to get out of the water, mix the sesame oil and leeks well, pour in the cold egg crushed and stir well. 5. Put salt when you are about to wrap it and stir it well with chopsticks.

Questions. Don't need any spices?

It doesn't take much, it's just salt, put some fuel.

Put too much of it and the flavor will be miscellaneous.

If you can eat shiitake mushrooms, you can stir-fry some minced shiitake mushrooms and put them in it, it will be very fragrant.

That's what my family does anyway.

Questions. All right.

Thank you. You're welcome, this is what I'm supposed to do so so that it's delicious.

Preparation of mushroom nine vegetable egg dumpling filling:

1. Ingredients: a handful of nine vegetables, 4 shiitake mushrooms, 2 eggs, half a spoon of salt, 1 spoon of pepper, 2 spoons of light soy sauce, 3 spoons of sesame oil.

2. Method: Prepare nine vegetables and shiitake mushrooms, wash them and set aside.

3. Chop the nine vegetables, the size of the nine vegetables can be cut according to your preference, and some people like to cut a little more.

4. The mushrooms are also chopped, and if they are eaten by the elderly or children, they can be chopped even more.

5. Prepare 2 eggs and beat the eggs for later use.

6. Heat oil in a pot, add eggs and fry them, and chop the large pieces with a spatula.

7. Wait for the eggs to cool down and put them in a bowl of nine vegetables and shiitake mushrooms.

8. Then put salt, soy sauce, pepper, sesame oil and mix well, so that the dumpling filling of mushrooms and eggs is ready.

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.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has 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, exuding 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 eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

First of all, the dumplings stuffed with leeks and eggs, you must go to calm the water more with leeks, and adjust it with salt first, don't have too much water in it, you can put a little shrimp, and other seasonings, which will be better.

First, add the appropriate amount of oil to the pan and pour the egg mixture into it. Then wait for the eggs to be scrambled, then put the leeks in and add the appropriate amount of salt. Then stir-fry for a while.

First of all, we will wash the leeks to control the moisture, cut them into leek filling, then add the scrambled egg pieces, put cooking oil and stir evenly, then add salt and thirteen spices, and stir evenly.

Sesame oil is the magic weapon for victory. Leek eggs are seasoned with sesame oil, and a little more shrimp skin can be added to increase umami. If you want to steam it, you can put some seaweed when you boil it.

Put the eggs in the pot and fry them into egg drops, cut the vermicelli into segments, put the minced leeks, broken eggs, chopped sweet potato vermicelli, minced ginger, pepper, thirteen spices, sesame oil, oil, salt and stir well, cut the dough into small agents, roll it into a dough, start to wrap dumplings, put it in the pot and cook it.

If you want the leek egg filling to be delicious, you can scramble the eggs, put some monosodium glutamate and thirteen spices, stir evenly and marinate for a while, it will be delicious.

The top knife of the leeks is cut slightly smaller, three eggs are put in a spoonful of salt to break it up, fried in the pot for later use, start to adjust the stuffing leeks Put a spoonful of peanut oil in the leeks and mix well, put in the scrambled eggs, add a small spoon of sugar, put peanut oil to prevent the leeks from coming out of the soup, put a small spoonful of sugar to eat without heartburn, I hope my tips can help you.

First of all, turn on high heat and fry the leeks until they are medium-rare, then fry the eggs until golden brown, then stir the leeks and eggs well, then add salt and monosodium glutamate, and stir-fry for two minutes.

Leek egg dumplings are one of the traditional Chinese delicacies, usually made with blind leeks, eggs and pork and other ingredients to make the filling, the following is a simple and delicious leek egg dumpling filling method:

Ingredients: 400 grams of leeks.

3 eggs.

1 green onion.

Ginger to taste. 2 tablespoons of soy sauce.

Salt to taste.

Sichuan pepper powder to taste.

1 tablespoon of sesame oil.

Steps:1Wash the leeks, remove the old stems, and cut them into finely minced or chopped pieces for later use.

2.Crack the eggs into a bowl, add an appropriate amount of salt to stir, stir well and set aside.

3.Chop the green onion and ginger, put it in a bowl, add an appropriate amount of soy sauce and Sichuan pepper powder, stir well to make a seasoning for later use.

4.Mix the eggs and leeks together, then add the seasoning and mix well to form the filling.

5.Add sesame oil and stir well to make the filling more delicious.