Leeks wrap dumplings, do you soak leeks in salt water after washing? How long to soak?

After washing, the leeks need to be soaked in salt water, about 20 minutes, first prepare fresh leeks, wash them and soak them in salt water for 20 minutes, then add pork and stir evenly, then put in pepper, five-spice powder and other seasonings, and wrap them in dumplings.

It is best to soak it in salt water, salt has a sterilizing effect, there are more bacteria on the surface of vegetables such as leeks, and it can generally be soaked for about 10 minutes, so that it can have the effect of surface sterilization, and rinse it with water several times after soaking.

Do not use brine, but evenly coat and marinate with salt, marinate the water and then squeeze out the water. You don't need to soak or soak for a long time, you just need to add a little cooking oil, stir well, and lock in moisture.

You can soak it in salt water, preferably for about 15 minutes, so that the leeks can be flavored and cleaned.

You can soak it, but the time should not be too long, about 8 minutes or soak it, and rinse it with water after soaking.

With a bubble. Because soaking in salt water can well drain the water from the leeks. Steep for 15 minutes.

When washing leeks, it is generally enough to soak in salt water for 1 2 minutes. If it is too long, it is easy to cause the leek leaves to change color, affecting the taste and taste of eating. Let's take a look at a delicious recipe for leeks.

Ingredients: nine vegetables, shrimp.

How to make stir-fried shrimp with nine dishes:

1. First of all, clean the nine vegetables, control the moisture, and then cut them into nine vegetable sections for later use. The shrimp are also washed several times with water, cleaned and set aside, and the red pepper is removed from the heart and cut into strips as long as the nine vegetables.

2. Add water to the pot, put the shrimp into the boiling water after the water boils, boil the water again and pour out the shrimp to control the water for later use.

3. Put the pot on the heat again, add vegetable oil to heat, when the oil temperature is 170 degrees, fry the shrimp in the controlled water, fry until the shrimp bubbles, and pour out the river shrimp to control the oil.

4. Leave a little bottom oil in the pot, fry the dried chili pepper to make the fragrance, then add the nine vegetables and stir-fry a few times, the nine vegetables are tender and cooked into the fried shrimp, and then add salt, sugar, pepper, cooking wine, chicken essence to taste, quickly stir-fry evenly on the heat, add a little scallion oil and stir-fry evenly before going out of the pot.

Shrimp is an aquatic product with high nutritional value and is deeply loved by people. Shrimp is rich in protein, and eating shrimp regularly can enhance the body's immunoglobulin activity, thereby enhancing the body's immunity, which is very beneficial to human health. Shopee skin is also rich in calcium and phosphorus, which can alleviate neurasthenia, have a calming effect, and provide nutrients for the brain.

In addition, the meat of shrimp is soft and easy to digest, which is very beneficial for recovery after illness, and is suitable for people who are weak.

Shrimp is delicious and nutritious, containing protein, amino acids, fats, vitamins and minerals, which can enhance the body's immunity and sexual function, nourish the kidney and strengthen yang, and resist premature aging. Shrimp contains three important fatty acids, which can keep people focused for a long time and relieve neurasthenia symptoms.

Shrimp is rich in magnesium, which has an important regulating effect on heart activity, can protect the cardiovascular system, reduce the content of cholesterol in the blood, prevent arteriosclerosis, etc.

Summary. When washing leeks, soak them in salt water for about 15 minutes, and the purpose of soaking them in salt water is twofold: to clean the obvious dust on the surface of leeks; Brine has a good bactericidal effect and can better clean the pesticide residues of leeks.

Leeks are very common in life, have a special flavor, and are cooked in a variety of ways, which are deeply loved by people, generally speaking, the first leek is tender.

Under normal circumstances, the roots of the first stubble leeks are mostly purple with a little red, which is frozen in winter, if the roots are green, this is definitely not the first leek.

In addition, the head stubble leeks are not very thick or very large, the head stubble leeks are often relatively thin, and the larger the leeks, the more likely the leeks are not the head stubble leeks.

After buying leeks at home, it is recommended to eat them as soon as possible, fresh leeks have a short shelf life, if you want to prolong the storage time, we can do this:

1. Wrap the leeks with a piece of newspaper, then put the leeks in a plastic bag, be sure to discharge the excess air, and finally store them in a cool and ventilated place, which can be stored for about 10 days.

2. Prepare a basin of water first, and put the roots of the leeks neatly in the water basin, so that the leeks can absorb water to prevent the leeks from losing water and wilting.

Can you put a little salt when washing leeks.

When washing leeks, it is okay to soak them in the brine residue key for about fifteen minutes, and the purpose of soaking in salt water is twofold: to clean the obvious dust on the surface of the leeks; Brine has a good bactericidal effect and can better clean the pesticide residues of leeks. Leeks are very common in life, have a special flavor, and are cooked in a variety of ways, which are deeply loved by people, generally speaking, the first leek is tender.

Under normal circumstances, the roots of the first stubble leeks are mostly purple with a little red, which is frozen in winter, if the roots are green, this is definitely not the first leek. In addition to this filial piety, the head stubble leeks are not very thick or very large, the head stubble leeks are often relatively thin, and the larger the leeks, the more likely the leeks are not the head leeks. After buying leeks at home, it is recommended to eat them as soon as possible, fresh leeks have a short shelf life, if you want to prolong the storage time, we can do this:

1. Wrap the leeks with a piece of newspaper, then put the leeks in a plastic bag, be sure to discharge the excess air, and finally store them in a cool and ventilated place, which can be stored for about 10 days. 2. Prepare a basin of water first, and put the roots of the leeks neatly in the water basin, so that the leeks can absorb water and prevent the leeks from losing water and wilting.

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In most cases, the leek-wrapped dumplings do not need to be blanched, but washed and chopped directly, and mixed well with other ingredients. Let's take a closer look!

Do you want to blanch the dumplings wrapped in leeks?

No, you don't! Leeks are so tender that they rot when blanched or fried in oil, and they lose nutrients.

Generally, leeks, lean meat, and shrimp skin are put together! This is the three fresh fillings!

Leeks are easy to absorb the flavor, so don't put too much seasoning when adjusting the leek filling. Before making leek filling, stir the leeks with cooking oil for one liter, and then add a little salt, so that the leeks are not easy to get out of the water, and the leeks are also very flavorful. Of course, if you choose to put lard, the taste will be better, and the aroma of lard will completely blend with leeks, and the dumplings will taste delicious.

But be careful not to put too much in both lard and vegetable oil, otherwise it will be a little tired to eat.

Preparation of leek dumplings.

Ingredients: pork, salt, five-spice powder, light soy sauce, cooked oil, sesame oil, cooking wine, leeks, flour.

Method: 1. Chop the pork into a puree, add two spoons of water and whip it in one direction, add salt, five-spice flour, light soy sauce, cooked oil, sesame oil, and cooking wine, and put it in the refrigerator to marinate for a while;

2. Wash the leeks and cut them into minced pieces;

3. Add an appropriate amount of water to the flour and form a smooth dough, cover with plastic wrap and let stand for half an hour;

4. Put the leeks in the minced meat and mix well;

5. Knead the dough into long strips, knead it into small agents, and roll it into dumpling skin;

6. Wrap the filling in the dumpling wrapper.

Can you still eat leek dumplings overnight.

If it's not bad, you can eat it, if it's a cooked dumpling, you can heat it and steam it, be sure to steam it thoroughly. However, the disadvantage of this noisy is that the leeks will become very rotten and have a bad taste. The best way to do it is to fry it in oil.

It's going to be much more delicious than heating it up and eating it. If it is raw, it is okay to cook it again, and it is best to freeze the dumplings in the refrigerator the night before, take them out and cook them again, and the taste is similar to that of a new package.

If the leek filling is raw, the dumplings are also raw and put in the refrigerator and can be cooked and eaten again, there will be no problem. If the filling is cooked or the dumplings are cooked, reheating the leeks overnight will produce some nitrites, which will be unhealthy to eat. But it doesn't have much impact, if you care, just give up eating the leftovers from the night!

Leeks are particularly easy to come out of the water when they encounter salt, if you make a vegetarian filling on the leek eggs, you can fry the eggs first, put some small shrimp, and then cut the leeks before making dumplings and stir them together, all stir well, and finally add salt, it is not easy to get out of the water, and after cooking, there is a little feeling of water trapped in the soup bag, and the meat filling is the same as the leeks at the end.

I usually put oil in the filling, I usually put cooked oil, stir-fry the salad oil and add it. Then add the salt.

You can also add an egg white to the dumpling filling mixed with the mixed leeks. Because the protein in the egg white coagulates during the heating process of the dumplings, it can also make the cherry blossom-shaped loose seed filling of the rented wide dumplings no longer produce soup.

The tips for keeping leek-stuffed dumplings out of the water can be summed up as follows:

1. Start cutting the leeks before wrapping.

2. Don't sprinkle salt on leeks, because some extra salt has been added to the eggs before. Therefore, leeks will not lose their taste.

This is not good, the leeks are very tender, so the salt should be put last, put the oil first so that the surface of the leeks will be wrapped in oil, and then the salt will not come out of the soup.

Another way is to wash the leeks out in advance, such as making dumplings at night and washing them out at noon to control the water, so that the leeks will also reduce the chance of soup.

Don't, otherwise the leeks won't taste good.

It should be an eye-catching drawer under the leek filling, and when the dumplings are made, the soup will automatically leak down.

I don't think it's good. It will lose the nutrients in leeks.

Leeks with salt can quickly produce water, so that the dumplings will be easier to wrap and the taste will be very strong. Usually a lot of vegetable fillings are processed this way.

Most of the water out of dumplings is because the water on the leaves is not dried after washing, and the water in the leek fiber is killed by salt, which is different. Leeks that have been killed with salt are completely deflated, no different from rotten, and cannot be eaten at all.

Leeks are exceptionally fresh and tender, and the texture and taste are the best, so people often say that "leeks are fragrant in spring and smelly in summer". Every time I go to the vegetable market, I will not miss fresh leeks, and I will buy a handful of dumplings and scrambled eggs at home, even if it is eaten cold, it is particularly fragrant.

Among the practice of leeks, dumplings are the most common and the most popular among people. Many people like to eat leek-filled dumplings, which taste salty and umami, and the taste is no worse than meat-filled dumplings. But leek stuffed dumplings look simple, and there are some things to do in practice, such as the order of mixing the filling and the addition of seasonings are very important.

Our family also likes to eat leek-filled dumplings very much, and the leeks are particularly tender in recent times, so we basically wrap leek-filled dumplings twice a week, and we have also summed up some experience in making leek filling. Let's share the practice of leek-filled egg dumplings with you, don't add seasoning directly, without this step, the leek water is not fragrant.

---Leek egg stuffed dumplings]--

Prepare ingredients: 500 grams of leeks, 300 grams of eggs, appropriate amount of salt, appropriate amount of cooking oil, 500 grams of flour, appropriate amount of water, and a little wet starch.

Steps: 1. First mix the dough, put 500 grams of flour in the basin, add about 270 grams of cold water, mix into a slightly softer dough, cover the lid and set aside. The dough for dumplings must be soft, so that it is easier to wrap up; If the dumplings are hard and not tightly kneaded, it is easy to open the mouth to reveal the filling.

2. After washing the leeks, put them in the draining basket to control the water, and try to control the moisture on the surface of the leeks. If the moisture on the surface of the leeks cannot be controlled to dry before mixing the filling, the leeks will be particularly prone to water, resulting in poor wrapping when making dumplings.

3. Beat four eggs into a bowl, add an appropriate amount of salt and a little water starch, and beat with chopsticks in one direction, stirring the egg liquid fully and beating vigorously; A little more cooking oil in the pot, the oil temperature is heated to five or six hot, put the egg liquid in the pot, fry and stir-fry and put it out for later use. Adding a little water starch to the egg wash can make the scrambled eggs more tender.

4. Cut the dry water leeks into centimeter-long pieces, put them in a pot, add an appropriate amount of cooking oil and mix evenly, preferably using tasteless salad oil or corn oil. To adjust the leek filling, be sure to add oil and then add salt, and mix the leeks with edible oil in advance, which can prevent the leeks from coming out of the water, lock the fresh fragrance in the leeks, and make the wrapped dumplings taste more fragrant.

5. Finally, add an appropriate amount of salt and mix evenly, then add the cooled eggs to the leeks and mix well. Because the leeks in this season are particularly fresh and fragrant, only salt can be added to the seasoning, and seasonings such as thirteen spices and five-spice powder are best not to be added, which will cover up the fresh fragrance of the leeks, and the gains outweigh the losses.

6. Take out the awakened dough, roll it into long strips, then divide it into small pieces, roll it into a dumpling skin, wrap it in leek filling, and knead it all into dumplings.

7. Sit in the pot with water, put the dumplings in the pot after the water boils, add a bowl of cold water after boiling, and boil again for about 1 minute to remove them.

Such a delicious leek stuffed dumpling is ready, which retains the fresh fragrance of the leek itself to the greatest extent, and friends who like to eat leek stuffed dumplings must try it!