Children like to eat leek filled egg filled dumplings, what seasonings can be put in leek egg filled

Only dumplings under eggs, you can put some sesame oil in them, put some cooking wine to remove the smell of eggs, and then put some minced ginger in the filling, add green onion ginger, garlic coriander, thirteen spices and other spices, which can make the dumplings with leek egg filling more delicious.

You need to use sesame oil, five-spice powder and thirteen spices, and you need to mix the egg filling with scrambled eggs in advance, don't put too many seasonings, pay attention to the heat of the fried filling, and you can adjust the delicious leek egg filling.

Light soy sauce, sesame oil, oyster sauce, salt, thirteen spices, cooking wine, chicken essence, and other seasonings will make the dumplings filled with leeks and eggs more delicious.

The recipe for authentic nine-vegetable meat dumplings does not need to add eggs, but in fact, everyone's taste is different, so you don't need to add it if you don't want to eat it. And the nine vegetables and meat are stuffed together and it is very delicious.

Ingredients: pork, nine vegetables, 100 grams of soybean oil, 5 grams of salt, 1 tablespoon of oyster sauce, 20 grams of minced ginger, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of white pepper, 2 grams of monosodium glutamate, 150 grams of warm water

Steps:1Choose pork foreleg meat with 7 points lean meat, 3 points fatty meat, or you can use pork belly, peel the pork, and then cut it into small pieces.

2.Then chop the pork into minced meat. Buy the minced pork and chop it yourself at home, and eat it with confidence, it is better than the minced meat that is ground out by the machine. Heat soybean oil in a pot until smoking, turn off the heat and let the oil cool for later use.

3.Put the minced meat into a large bowl, add half of the cooled oil, then add minced ginger, white pepper, oyster sauce, thirteen spices, cooking wine, sugar, monosodium glutamate, light soy sauce, dark soy sauce, and stir well with chopsticks. Use chopsticks to stir the minced meat in a clockwise direction, stirring while drizzling in warm water in batches until all the warm water is stirred into the minced meat, then add salt, and stir the minced meat until it becomes sticky.

Put the mixed meat filling in the refrigerator and refrigerate for about 30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process.

4.Wash the nine vegetables, drain the water, and then chop the nine vegetables into minced pieces.

5.Put the nine vegetables in a pot, add the remaining half of the oil, mix well, and wrap the nine vegetables with a layer of oil, so that the water will not be salted when mixing the filling. This is a trick for making nine-dish dumplings without water.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body. 2.

Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood. 3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1.

Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

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!

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.

First, wash the leeks and then dry them, and if there is no water on the surface of the leeks, you can cut the leeks by hand. Second, add a little salt to the bowl to beat the eggs, stir well, heat the oil, pour in the egg liquid when it is hot, stir it in the pot with chopsticks, the faster it is stirred, the more broken the eggs, and let the eggs cool for later use. Third, chopped leeks, eggs, a handful of light shrimp skin, stir a piece, add cooking oil to continue stirring, then add salt, chicken essence can add a little pepper and mix well, and finally put sesame oil.

How to adjust the filling of leek egg stuffed dumplings to make them more delicious? Let me talk about a few tips: 1: Wash a handful of fresh leeks and control the water for later use.

2: Heat the oil, scramble the eggs, and crush them a little, let them cool for later use.

3) Finely chop the leeks and stir well with cooking oil. This step is a great way to prevent water from coming out!

4: Then combine the dried eggs and leeks perfectly, in order to maintain the original taste, only add appropriate salt, and do not use other condiments!

First fry the leeks until medium-rare, then fry the eggs until golden brown on both sides, stir the leeks and eggs well, then put an appropriate amount of water in the pan and stir-fry for two minutes.

Prepare 500 grams of leeks, we wash them in clean water. Then put it in a sieve and wipe it dry. Leeks should not be cut immediately after washing.

Place it in a sieve to dry. Add 200 ml of water to 300 grams of flour, followed by 3 grams of refined salt, to give the flour strength. Use your hands to make a smooth dough.

Place 8 eggs in a bowl, then add a pinch of salt to taste and stir well with chopsticks. Heat the pan and add the cooking oil. Once the oil is hot, add the eggs and scramble.

Once cooked, place it on a cutting board to dry. Control the dry water and cut the leeks into small pieces on a clean cutting board. Then place it in a large bowl and add a spoonful of cooked oil to lock in the water in the leek.

The cooked oil in the leeks can form a protective film, so that when filling, the leeks are not easy to water. Then add the crushed egg, add 50g of shrimp skin to taste, add oyster sauce, chicken essence and sugar and salt to taste. Sugar can be added to fresh leeks, and it can also make the leek filling in the bag less likely to burn.

Sprinkle a tablespoon of sesame oil on top and stir well with the base punch.

<> don't eat onions and garlic and the like, my family never buys onions, and when garlic moss is on the market, we can eat some garlic moss when he doesn't eat at home. You can't put onions and garlic in stir-frying, and you can't put garlic in cold dishes. Also, I can't eat peaches, I get allergies when I eat peaches, my whole body is red and swollen, and I'm scared.

Force yourself to accept the eggplant. But a lot of times, I'm not a reflex at all. Once, my mother made fried eggplant, and when she was done, she made me fried loofah.

Just because I used the same electric baking pan, after I ate it, I felt very uncomfortable, and it was like a pregnancy reaction.

A child's aversion to a certain food should be innate. I have a friend who doesn't eat things with "eyes", that is, meat dishes, and only eggs. Once, her mother secretly gave her pork to sell in the dumplings, and although she didn't vomit, her stomach was uncomfortable for a day.

If a child doesn't eat something, why should we parents let him eat it? Please also respect the child's idea, maybe don't force "life and death", let it be, maybe the child will eat it in the future.

The dumpling filling of leek eggs, with cooking wine and shrimp skin can adjust the fragrance, let's take a look at the method of this dumpling.

Main ingredients]: nine vegetables, eggs, appropriate amount of shrimp skin, salt, cooking oil, cooking wine.

Specific production steps]:

1. We first pick the prepared ingredients, remove the old leaves and rotten ones of the nine vegetables, then clean them, shake off the water, and then put them in a basin and control the water a little for later use.

2. Then we will beat the prepared eggs into a bowl, beat them with chopsticks, then add a small amount of cooking wine, and then add some cold white boiling, stir evenly and set aside.

3. Add oil to the pot, pour in the beaten egg liquid after the oil is hot, then fry slowly over low heat, and quickly break it up with chopsticks, so that the egg liquid is fried, and the chopsticks are broken up and put out, and dry for later use.

4. After the nine vegetables are dried and the water is controlled, then cut it into small pieces, cut them as small as possible, put them into a basin after chopping, pour in an appropriate amount of cooked oil and stir evenly for later use.

5. Pour the scrambled eggs into the stirred nine vegetables, stir well with chopsticks, then add a small amount of salt and chicken essence, stir well, then add an appropriate amount of shrimp skin, stir evenly and set aside, so that the egg nine vegetables filling is ready. Other seasonings, such as thirteen spices, green onions, ginger, garlic, etc., should not be put in, because it is easy to cover the umami of the nine dishes.

6. We will wrap the finished nine-vegetable filling into dumplings, then add an appropriate amount of water to the pot, put the wrapped dumplings into the water after boiling, boil over high heat, add a spoonful of water after the water boils, so that the dumplings will be ripe after beating the water twice repeatedly.

The nine-dish egg dumplings produced in this way are fragrant and delicious, the flavor is rich, and it does not come out of water, which is very delicious and delicious.

Cooking Tips]:

1. After washing the nine vegetables, hold the roots of the nine vegetables with both hands, and then shake the water vigorously, which can effectively remove the water.

2. A little cooking wine can be added to the egg liquid to effectively remove the fishy smell, and the eggs made by adding boiled water are more fresh and tender.

3. Nine vegetables must be cut as much as possible, add an appropriate amount of cooked oil to the chopped nine vegetables, and stir evenly, so that the nine vegetables do not come out of the water, and the dumplings will not break the skin.

5. When making egg filling, do not add spices such as thirteen spices, green onions, ginger, garlic, etc., which can easily cover the umami of nine vegetables.

Release soy sauce, oil, chicken essence, monosodium glutamate, salt, pepper and ginger to make it more fragrant. And there are many people who are very fond of eating dumplings stuffed with leeks and eggs.

I think the best thing to do is to add only eggs, oil and salt to the leek filling, and no other seasonings, and the dumplings are the most delicious.

I think it's best to add some MSG and sesame oil when mixing the filling, so that the dumpling filling will be very fragrant.

The dumpling filling of leek eggs is more fragrant with sesame oil.

Put a little bit of all kinds of seasonings, and it will naturally be delicious.

Egg filling with leeks.

There is no pork to eat, and I want to eat dumplings, and there are leeks at home to be eliminated, so I ......

Ingredients: eggs, leeks, oil, salt.

Steps: Step 1: Crack the eggs into a bowl, add salt, add some water, and stir. Add water to make it more tender, no problem if you don't add it, add salt to make it taste even.

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 still clean. 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 with the cold eggs, and you're ready to go. I used it to make dumplings.

Step 7: Steamed a few after wrapping.

Generally speaking, MSG and oil consumption definitely need to be added, as for the other onions and garlic are to your taste.

Eat more greasy, late at night and then eat meat stuffed dumplings, feel more greasy, make people lose their appetite, leek egg stuffed dumplings, eat light taste, plain and elegant to welcome the New Year. The following is to share the tips for making leek egg stuffed dumplings, the order of the ingredients is exquisite, so that when making dumplings, the leeks are not easy to produce water, and the boiled dumplings are fresh and fragrant

Leek pounds, 5 eggs, appropriate shrimp skin, soybean oil, appropriate amount of salt, and the process of practice:

Prepare the required information, clean the leeks, stretch them out, and dry them to dry. Crack the eggs into a bowl and sprinkle. Wash the shrimp skin with warm water to remove dust, then chop the shrimp skin, add oil to the pot, heat until smoke, turn off the heat, pour out the oil and let it cool.

Soybean oil is made of raw soybean oil, which must be refined to remove the fragrance of raw soybean oil, if it is hot pan cold oil or cooking oil, there is no need to practice.

Reheat the oil in the pot, pour in the egg liquid, wait until the egg liquid becomes slightly condensed, take chopsticks to keep the flower wreath in the pot, grind the eggs, stir into a small piece, so that the egg pieces do not need to be cut, put the egg pieces out and let them cool for later use.

During the period, cut the leeks into small pieces half a centimeter long, and after the leeks are cut, they cannot be chopped with a knife. Put the leeks into a deeper pot, add refined oil, stir and mix, after adding oil to the leeks, it will lock the water inside the leeks, and put salt in the back, so that the leeks will not be pickled with water. Add the minced eggs, minced shrimp skin, salt, stir evenly, just mix the salt, don't mix too much, and mix the leek egg dumpling filling.

Tips: Leeks contain volatile unilateral essential oils and sulfates and other special ingredients, releasing a unique spicy taste, therefore, only add salt, no need to put other condiments, otherwise the delicious flavor of leeks will be lost. Add shrimp skin to make the dumplings even more delicious.