Spring returns to the earth, everything recovers, spring stubble leeks can be said to be the most delicious time of the year, this season leeks are not only fresh, but also full of aroma, especially delicious to eat. I believe that many friends like to eat leeks this season, but do not know how to distinguish the difference between head leeks and ordinary leeks.
In fact, it is very simple to distinguish the head stubble leek, the root of the head stubble leek is thick and tender, and the color is purple red, the taste is soft and tender, and there is no wood at all. The best way to make leeks is not to make leek egg filling, and the adjusted leek egg filling can be wrapped in dumplings, buns, and pies, each of which is mouthwatering delicious.
Leek egg filling, I believe many friends have done, but their own home mix of leek egg filling is not delicious or particularly easy to water, in fact, is the seasoning matching and order is wrong, today Xiaobian will share with you the correct preparation method of leek egg filling, teach you can also make fresh and delicious, emerald green not out of water leek egg filling at home.
【Dumplings with egg stuffed with leeks】
Ingredients: 500g leeks, 300g eggs, salt, monosodium glutamate, Sichuan peppercorns, cooking oil.
Practical steps:
1. Beat four eggs in a bowl, add an appropriate amount of salt, and then stir in one direction with chopsticks, and then stir in the other direction after the egg liquid is completely dispersed, so that it is easier to fry eggs when scrambling.
2. When scrambling eggs, we need to cool the oil into the pot, use a spoon to keep stirring, so that the scrambled eggs will be very broken, the eggs are all fried, stir-fried and put out to cool.
3. Wash the clean leeks must first control the moisture on the surface, you can use kitchen paper towels to absorb the water, so that it is not easy to come out of the water when adjusting the filling, cut the leeks that control the dry moisture into half-centimeter-long pieces, and then add an appropriate amount of sesame oil and mix well, so that the oil locks in the moisture and umami in the leeks.
4. Finally, add the cooled egg crushed, then add a little MSG and peppercorn powder and mix well, and then add salt according to your taste when making dumplings.
To mix leek filling, in addition to salt, you only need to add a little MSG and peppercorn powder, and any other spices (thirteen spices, five-spice powder) do not need to be put; The salt must be put last, because if you put it too early, it will cause the leeks to come out of the water, and it is not only easy to break when making dumplings, but also the fresh flavor of leeks will be lost a lot.
This mix of leek egg filling, you can make dumplings, buns, pies, boxes and so on.
Final summary:
1. Mix leek filling, must not put too much spices, because the fresh aroma of leeks themselves is more sufficient, if you put too much spices will suppress the fresh aroma of leeks themselves, only need to add a little MSG and peppercorn powder to set off its aroma.
2. To adjust the leek filling, be sure to put oil first, lock in its moisture and umami, and then season it, and finally put salt.