What should I do if the leek is easy to make soup, and when making leek filling, what should I do if

That is, when cutting leeks, cut a little thicker, leeks should be stirred with oil first, and then put in various condiments when they are about to be made, but do not put oil.

Put some salt in advance, squeeze the water dry with your hands, and then mix it with the minced meat

What should I do if there is too much water coming out of the leeks when making leek filling? Dumplings are a delicacy that we often eat, and dumplings have a special meaning, and dumplings are eaten every festival. Among the many dumplings, the dumplings filled with leeks are the most popular, with tender skin, green filling, and whether it is the filling of leek meat or leek eggs, it will make people unable to extricate themselves!

Leeks are a great ingredient and it has a high nutritional value. Washing and draining the leeks before changing the knife is one of the keys to mixing out the leek filling without water. The most important thing is that if you want leek soup, you must pay attention not to add salt to the filling first.

<> first wash the leeks and chop them finely after washing. Pour 1 tablespoon of vegetable oil into the chopped leeks, stir well, wrap in oil, and lock in the moisture in the leeks. Then mix the pork stuffing well, mix it and wrap it now, leek soup, the taste does not decrease but increases, and the entrance is more fragrant.

Dumplings are generally made with fine-leaved leeks and are very fragrant. Cut the leeks into small pots, add 1 tablespoon of sesame oil and mix well, when doing so, the leeks mixed with meat are not easy to get out of the water. Minced meat, if you don't want to chop it, you can buy processed meat, but to tell you that minced meat is sweeter than processed meat.

Although the dumplings stuffed with leeks are delicious, have you found a common problem: the leek stuffing is seriously moist, and sometimes there will be channeling, flavor change, and fading. When some people make leek filling, cut the filling, add salt, add oil and stir evenly, in fact, this is a big mistake, so it is especially easy to get out of the water.

Of course, if the eggs are stirred, be sure to mix them with the leeks to prevent the temperature from being too high for the leeks to come out of the soup. My dumplings are generally eaten for breakfast, usually busy with work, and the time to cook and pack meals in the morning is not right, so it is very convenient to use the weekend time to pack some frozen in the refrigerator and take them out when you want to eat. Friends often ask, how to adjust the leek filling to make it delicious?

Should I add eggs or not? What should I do if leeks are easy to get out of the stuffing? In fact, you missed this step when mixing the stuffing:

Before mixing the leeks into the meat, we need to put a little oil in the leeks, so that the leeks can be wrapped so that the water inside the leeks is not so easy to lose, so that the water will not come out. No matter how you put the good meat, it won't get wet, I don't believe you can try it! "。

Method: 1. Ingredients: 9 dishes, 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.

If there is a lot of water, you should add some salt to it in your life, so that you can get a very good taste, and you can also put some vegetable oil and stir it thoroughly.

You can add an egg to it, so that you can solve this problem well, it will be more cohesive, try to remove the excess water, so that it will be better to make.

You can put some salt in the leek before making the leek filling to kill the water, so that the filling tastes very good.

1. First of all, remove and clean all the yellow leaves and rotten leaves and soil outside the leek, and then put it in the mesh sieve, let it dry naturally, do not put it in the sun, but put it in a cool and ventilated place, spread the leek, and let it dry without any moisture.

2. Cut the dried leeks into small leek segments, cut the leeks into the stuffing as fine as possible, and then put them in a basin, at this time you should first add a spoonful of oil, and then add a spoonful of sesame oil, and then stir evenly after putting the two oils in, so as to form a protective layer on the surface of the leeks, and then put other fillings, the leeks are not easy to get out of the soup.

3. Knock the eggs into the bowl, stir evenly along one direction, stir more loosely, then pour vegetable oil into the pot, heat to fifty percent hot, and wait for the oil temperature to smoke slightly, then pour in the egg liquid and start to fry fragrant, stir while frying, fry the eggs into very small egg pieces, and then chop them into smaller ones after serving, and then let it completely cool before putting them into the leeks.

4. The fungus should be put into water ten minutes in advance to soak the hair, pay attention to the cold water when soaking the fungus, do not soak it in hot water, you can take it out in ten minutes, chop it into broken foam after cleaning, the fungus itself has the effect of absorbing water, put it into the filling, and a little soup is marinated out and absorbed by the fungus, so it is not easy to cook the filling in this way.

5. Mix the fungus eggs and leeks together, stir well, and finally put a spoonful of salt and a spoonful of chicken essence to stir evenly, and finally put salt to avoid putting salt in advance to marinate the soup in the filling, but also to prevent the soup.

6. So that the filling is completely done, wrap it into the dumpling skin, and then start to put it in the pot to cook, boil water into the pot when cooking the dumplings, wait for the water in the pot to boil and then put in the dumplings, until the dumplings boil again, add cold water to continue to cook, repeatedly open the pot twice, the dumplings are all floating on the water after they have been cooked, then you can take it out of the pot and put it on the plate, cold and cold to eat, so that a very delicious leek stuffed dumpling is done, no soup at all, particularly delicious.

The water out of the mixed leek filling is due to the analysis of the water due to the action of the chive cut and salt in Tomachai Lao, which not only loses nutrients but also affects the taste, and it is not easy to wrap the filling.

The solution to the old water of leek stuffing tremble:

1. Add a little oil after the leeks are cut;

2. Mix well and leave for a while, and then add salt and other ingredients before preparing the filling;

3. The leek filling will always be relatively solid, and it will taste more delicious without water.

Nutritional value of leeks:

1. The water content of leeks is as high as 85%, and the calories are low, which is the best grade of iron, potassium and vitamin A, and the average of vitamin C; It has always been known as the meat in the dish;

2. Leeks are very rich in vitamins;

3. The megana in leeks contains more crude fiber;

4. The unique spicy flavor of leeks is formed by the sulfides contained in them, which have a certain bactericidal and anti-inflammatory effect, which helps the human body to improve its own immunity.

You can add a little oil when mixing the filling, which can effectively prevent the leek filling from coming out of the water, and the following is the method:

Ingredients: 1 small handful of leeks, 3 eggs, 1 teaspoon salt, a few drops of Maggi, 1 teaspoon sesame oil.

Production steps: 1. Wash the leeks and dry them to remove the water.

2. Cut the dried leeks into chopped pieces (try to control the moisture drying).

3. Beat 3 eggs into a bowl.

4. Put a few drops of white vinegar and some water so that the scrambled eggs are smooth and tender.

5. Put oil in a wok, and pour in the eggs when the oil is hot.

6. Use a spatula to quickly break the eggs.

1. Try to control the dry water, and do not wash and use it now. If you are in a hurry, wrap it in a cloth and shake it or shake it while holding the root of the pure celery.

2. Don't cut it too thinly, it's a little wider than chopsticks. Because the dish is first out of the water in the cross-section.

3. Put a little starch in the cut leeks and mix well. Then add oil and mix well. Enlarge the oil color card oil two mixtures, do not eat lard and put salad oil soybean oil (refined in advance) is also OK, or fried into cooking oil is better. Whatever tanker disturbs, it has to be cooled.

4. Put salted chicken and other seasonings last, not soy sauce. If you are using leeks to make Tongbi egg filling, put all the seasonings in the eggs before frying the eggs. In this way, the leeks will not be exposed to salt at all. The eggs should be cooled before they can be mixed with the leeks.

1. Put oil in the leek filling first to lock in the moisture. Pick the washed leeks must control the moisture, the moisture is well controlled, prepare the required materials, when mixing the filling, be sure to put oil first, the fat can lock the water in the leeks well, it is not easy to make the water overflow, when you start to make dumplings or buns, and finally put salt, according to this order, the leeks are not easy to get out of the water.

2. Add ingredients that are easy to absorb water to the filling. Some friends don't know the first method, so wait until the end, and find that there is a lot of leek water in the filling basin, the water is sluggling, and I don't know how to be good, so in this case, we can add some water-absorbing ingredients, such as fritters, vermicelli, instant noodles, dried vegetables, etc.

3. Add instant noodles. I don't know if you have ever eaten the filling with instant noodles inside, when I was a child, my mother made buns or dumplings with leek fillings, instant noodles are a must, after all, fritters have to go to the town to buy, and the conditions are not met; Vermicelli is also a common way to absorb water, so if this phenomenon occurs again, you might as well try these three methods.

1. Put oil in the leek filling first to lock in the moisture. Pick the washed leeks must control the moisture, the moisture control is good, prepare the required materials, when mixing the filling, be sure to put oil first, the fat can lock the water in the leeks well, it is not easy to make the water overflow, when starting to make dumplings or buns, and finally put salt, according to the order of Heng Rui, the leeks are not easy to come out of the water.

2. Add ingredients that are easy to absorb water to the filling. Some friends don't know the first method, so in the end, they find that there is a lot of leek water in the filling basin, and the water is clicking, and they don't know how to be good, so in this case, we can add some ingredients that are as absorbent as they are, such as fried dough sticks, vermicelli, instant noodles, dried vegetables, etc.

3. Add instant noodles. I don't know if you have ever eaten the filling with instant noodles inside, when I was a child, my mother made buns or dumplings with leek fillings, instant noodles are a must, after all, fritters have to go to the town to buy, and the conditions are not met; Vermicelli is also a common way to absorb water, so if this phenomenon occurs again, you might as well try these three methods.