Introduction: Wrapped leek stuffed dumplings, keep in mind "2 put 2 do not put", leeks to keep emerald green, do not burn the heart and do not produce water
After entering the autumn, the weather in the north slowly becomes colder, dumplings are more common on the table in the north, because the weather in the north is cold, this time can come to a bowl of hot dumplings, lips and teeth left fragrant, it is really comfortable. In winter, there are still many types of dumpling fillings, and the dumpling fillings made from radish, cabbage, fennel, celery, coriander and leeks are very delicious. Last time, my sister also said that she especially liked to eat the dumpling filling of leek eggs, but recently it was not successful, and the dumplings after cooking were either blackened by leeks, or the leeks were stuffed with water dew, and it was particularly heartburned to eat, and I did not dare to try to make leek egg filling anymore.
In fact, the dumplings stuffed with leek eggs are not as troublesome as imagined, if you want to make them delicious, as long as you master a few simple tips, the dumplings after cooking, the leeks are emerald green, never out of the water, and it will not burn the heart when eating!
First of all, let's talk about choosing leeks, leeks choose this leaf to eat more finely to eat the most fragrant. Remember to choose fat and large leeks, and eat them old and burn their hearts.
<h1 class="pgc-h-arrow-right" data-track="6" > no spices</h1>
In the process of mixing the dumpling filling, many friends like to put thirteen spices, pepper powder, five-spice powder, dumpling ingredients and other spices. In fact, the thirteen spices and the dumpling ingredients are powdered with many spices. We eat leek egg stuffed dumplings, mainly to taste the two umami tastes of leeks and eggs, and add spices to completely cover up the umami taste.
<h1 class="pgc-h-arrow-right" data-track="8" > two do not put oyster sauce, soy sauce, soy sauce, soy sauce, chicken essence</h1>
Generally do vegetarian stuffed dumplings will not put these three spices, oyster sauce and soy sauce itself the taste is relatively heavy, if added, not only cover up the fresh flavor of leeks, but also make the egg taste change. Soy sauce is mainly to color the meat filling, and leek eggs are even more unsuitable. Therefore, the dumplings with vegetarian filling do not consider these four spices in the first place.
<h1 class="pgc-h-arrow-right" data-track="10" > one plus sugar</h1>
Many friends are curious, why add white sugar, add white sugar mainly plays a role in freshness, the taste will be more delicious, and eat without burning. The main purpose of our dumpling filling and sugar is not to add sweetness, but to make dumplings taste fresher. Usually, when we make braised pork, cold dishes and some heavy flavor dishes, we will use a little sugar, and after adding sugar, we can add flavor, sweetness, color, and freshness.
<h1 class="pgc-h-arrow-right" data-track="12" > two plus cooked oil</h1>
There are many friends in the vegetarian stuffing dumpling filling, will first add salt, in fact, this practice is not right, adding salt will make a large number of green vegetables out of the water, resulting in the final process of wrapping dumplings, more and more soup, some of the wrapped dumplings soaked in the soup after the dumpling skin will rot.
The correct approach should be to add some cooked oil after the leeks are cut, be sure to use the oil after cooking and cooling, the raw oil will have a raw taste, affecting the delicious taste, if you like to eat sesame oil directly put sesame oil is also OK. The color of the dumplings after the leek filling is cooked with cooking oil will also be more emerald green, so to make leek egg stuffed dumplings, cooked oil and sugar are indispensable.
Finally, let's talk about the dumpling skin, if the time allows you and the noodles to make dumpling skins, you must pay attention to a little, add a little salt to the flour, because adding salt can increase the gluten of the flour, the toughness of the dumpling skin will be stronger, if the dumpling skin has a small amount of water, the dumpling skin is not easy to boil.
After reading this article, do you think that making leek egg stuffed dumplings is still quite simple, do not need too many seasonings, keep in mind 2 plus 2 do not put, this skill mastery, to ensure that you make leek dumplings emerald green do not come out of the water. Today's leek egg filling method and share with you here, when it is cold, what kind of stuffed dumplings do you like to eat? Welcome to leave a message in the comment area, if you think this article is helpful to you, welcome to forward and like it, thank you for your support!