How to adjust the filling of leek egg dumplings? The key is to put 2 kinds of seasonings, many people don't understand, no wonder it is not fragrant
Many people love to eat dumplings, and it is essential to celebrate the New Year's holidays, which are not only more delicious, but also have a beautiful meaning, symbolizing a happy reunion. As the saying goes, "it's not delicious but dumplings", what kind of dumplings do you like to eat? Dumplings are divided into meat filling, vegetarian filling, there are many types, meat filling is generally better than vegetarian filling, but there is a vegetarian filling, which is definitely more delicious than meat filling, that is, leek egg filling.
Leek egg dumplings are a classic match, fresh and tender leeks and fresh eggs, it is simply fresh and fresh, more delicious than meat filling, do you agree? Every time I make leek egg dumplings, I can eat 40 by myself, it is really delicious.
Adjusting leek egg filling, it is very simple to say, it is to mix leeks and eggs, but many people do not do it well. Adjusting this kind of filling, we often encounter two situations, one is that the leeks come out of the water, which causes the dumplings to break the skin, and the other is that the leeks are black, and the original emerald green leeks are dark in color after cooking, and they are not bright.
At the same time, leeks have more dietary fiber, and they are easy to have heartburn when eaten. How can we make a fresh and green leek filling, which does not come out of the water and does not burn the heart? Today I will share with you the tips for adjusting the leek egg filling.
The key to adjusting leek egg filling is what seasoning to put in, not the more the better, you must learn to do subtraction. Let's take a look, only 2 kinds of seasonings are needed to ensure that the leek filling is green and delicious, no water is not heartburn, and the dumplings do not break the skin.
【Egg dumplings with leeks】
Prepare leeks, eggs, salt, cooking oil, alkali, flour, water.
1. Add an appropriate amount of salt and water to the flour, stir into a dough, and form a smooth and soft dough, cover the lid and let rise for half an hour, and roll out the dumpling skin later. If you don't want to roll it yourself, you can buy some ready-made dumpling wrappers.
2. Pick the leeks cleanly, remove the rotten leaves and yellow leaves, and cut off the older roots. Prepare a basin of water, add a spoonful of edible alkali, stir well, add leeks, and soak for 20 minutes. Soaking leeks in edible alkaline water can soften the dietary fiber, and the leeks taste more tender and do not have heartburn.
3. Beat a few eggs into the bowl, add an appropriate amount of salt, stir well with chopsticks, and mix the egg white and egg yolk thoroughly, so that the fried eggs are golden. Pour an appropriate amount of oil into the pan, bring to a high heat until smoking, pour in the egg mixture and fry for a while.
4. The fried eggs must be heated in hot oil so that the eggs are fluffy. When the egg liquid is about to solidify, stir-fry quickly with a spatula, fry into small pieces, turn off the heat and let cool.
5. After soaking the leeks, clean them and dry them to dry the water, and the leeks must be dried before cutting, otherwise they will be easy to get out of the water. Chop the dried leeks into minced pieces, add a spoonful of cooking oil to a large bowl and stir well with chopsticks. Add some cooking oil to the end of the leek, the edible oil can wrap the leek, prevent the leek from coming out of the water, and also avoid the leeks from being oxidized, so as to maintain the fresh and tender color.
6. Put some salt in the minced leeks and mix well, then add egg pieces and stir well, and the egg filling of the leeks will be adjusted. To adjust the leek filling, remember that the less seasoning the better, only need to add salt and cooking oil.
7. After the dough wakes up, put it on the board, add some dry flour and knead it, knead it into slender strips, cut it into small agents, sprinkle some dry flour, flatten it and roll it into a dumpling skin. Pay attention to the wrapper of the dumplings, roll them into thick middle and thin edges, so that they are easy to cook, and the dumplings are not easy to break the skin.
8. Wrap the leek egg filling with dumpling skin and knead it into dumplings. Add water to the pot and boil, put in the dumplings and cook for a while, add a bowl of cold water after boiling, so that the dumplings are more chewy and smooth, and the skin will not break. Add cold water 2 times, wait until all the dumplings float up and become a little transparent, then cooked, and then take them out and eat.
The leek egg dumplings made in this way are fragrant and delicious, the leek is emerald green in color, rich in flavor, and does not come out of the water, it is too delicious.
【Skill Summary】
Adjust the leek filling, remember 2 points, ensure that it is green and delicious, and does not burn or water.
1. Soak the leeks in edible alkaline water, and then mix well with cooking oil.
2. Only salt and edible oil are added to the seasoning, which can fully reflect the deliciousness of leeks and eggs. Remember not to add soy sauce, five-spice powder, green onion and ginger and other seasonings, which will destroy the original fragrance.
Adjust the leek egg filling, only put 2 kinds of seasoning, the leeks are green and delicious, and there is no water and no heartburn. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
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