I have always liked to eat leeks, see the lush green and tender "grass" in the courtyard of the second uncle's hometown, I really can't help but drink some, followed by some nutritious, brightly colored ingredients, although the variety is rich, but not too much, five kinds of just right, I personally do not like the dumpling stuffing there are carrots and mushrooms, so the mushrooms are replaced by fungus, and it is smooth to eat. Yes, to increase the taste of the filling, the seasoning is also simple, completely highlighting the taste of the ingredients themselves.
Royalties
Stir the pork filling
leek
Egg
agaric
Prawns
salt
sesame oil
White pepper powder
Wine
oyster sauce
Raw soy sauce
Old smoke
Thirteen incense
Step 1
Add 2 spoons of cooking wine, 2 spoons of oyster sauce, 1 spoon of white pepper powder, 1 spoon of thirteen spices, 2 spoons of light soy sauce and 1 spoon of dark soy sauce in the pork filling, and stir well.
Step 2
After the fungus is soaked, blanch the water, drain the water and chop it up in cool water.
Step 3
Peel out the shrimp, remove the shrimp line, cut into small cubes, put cooking wine, white pepper, a little salt and marinate on.
Step 4
Stir the eggs with white pepper and a little salt, then quickly fry the hot pan in hot oil and turn off the heat to cool.
Step 5
Wash the leeks, drain the water and chop, the ratio is actually about 1: 1: 1, after all set, pour in the appropriate amount of sesame oil, salt, taste the taste, slightly saltier than the normal taste is OK.
Step 6
The look after stirring.
Step 7
White and fat dumplings.
Step 8
Wrapped up can be frozen solid, packed into a plastic bag, sealed tightly in the bag mouth, hungry out and cooked at any time to eat.
Step 9
The taste is very delicious.
Ingredient ratio according to their own preferences, more or less does not matter ~ ~ ~ ~