Introduction: When wrapping leek stuffed dumplings, keep in mind 3 do not put, many people do not understand, no wonder the dumplings are not fresh nor fragrant
Hello everyone, I am a silly sister food, only food and beauty in life can not be disappointed. To talk about the provinces that love to eat dumplings the most, Shandong Province absolutely ranks one or two, the practice of dumpling stuffing is more than you can imagine, in addition to the leek dumplings that are often eaten, there are eggplant stuffed dumplings, kidney bean dumplings, bitter melon dumplings, pepper dumplings, etc., there is nothing you can't eat only you can't think of, in short, dumplings are good rice, eating every meal is not tired, do you like to eat dumplings? Although each flavor of dumplings has its own characteristics, to talk about deliciousness, leek dumplings are definitely one of the freshest, it is for dumplings. The following and you will share with you the small skills of mixing leek stuffing, do you know that leek dumplings have "3 do not put", many people do not understand, no wonder the stuffing is not fresh out of the soup, learn it.
The leeks in the field have grown a stubble, just enough to wrap a meal of dumplings, and the leeks just cut from the ground are not to mention how fresh, and the two flavors that are sold are sold. Pick and wash the leeks, control the dry water and cut into thin sections for later. Leek dumplings are divided into two kinds of vegetarian filling and meat filling, Dad loves to eat meat, and today he will wrap leek meat filling.
When mixing leek stuffing, remember that there are "3 do not put", most people do not understand, no wonder the stuffing is not fresh and soup. Take a piece of pork belly and chop it, shell the shrimp and cut it into small cubes, add some prawns to taste more fragrant. Then add an appropriate amount of extremely fresh flavor, a little cooking wine, salt, peanut oil, stir well, marinate for 20 minutes to let it taste. The first do not put: onion and ginger, even if it is meat stuffing, the old man often says: onion, leek, ginger do not meet, if you add onion and ginger will affect the umami taste of leeks, meat stuffing only add a little taste of extremely fresh and cooking wine to fishy. The second does not put: thirteen spices and five-spice powder, these two flavors and leeks put together can not say the taste, leek umami greatly reduced, in addition to leek stuffing, other fillings with a little flavor can be.
Leek dumplings are easy to get out of the water, you can add two ingredients to prevent water and can keep emerald green, the first ingredient is peanut oil, leeks add the right amount of peanut oil to mix well, this is the method one. The second ingredient is to add a little edible alkali and mix well, which is also a good way to keep the emerald green to prevent water, most people are used to mixing well with oil first. After rolling out the dumpling skin, put the vegetable filling and meat filling together, which is also a small detail to prevent water.
Leeks poured into the meat filling, add the right amount of salt and cooking oil to mix well, the 3rd do not put: oyster sauce, do not know when, eat what have the habit of adding oyster sauce, leeks themselves are fresh, adding oyster sauce is superfluous, and oyster sauce has a high salt content, too salty will also affect the umami taste of leeks. The fewer the condiments, the better, and the umami flavor of leeks can be preserved to the greatest extent.
Dumplings will you? Dumpling skin with dumpling filling, fold and pinch to get it done, is it not very simple? There are 4 people in the family, it only takes 20 minutes to pack 100 dumplings, and the excess can be put in the refrigerator to freeze, which is especially convenient for breakfast. The wrapped dumplings are dipped in some dry flour and then placed on the lid curtain, so that it is not easy to stick to the bottom. When cooking the dumplings, put a little salt in the water so that the dumplings do not break the skin, boil the dumplings under water, light cold water twice, and the dumplings float up and cook.
Leek dumplings must not be cooked overheated, otherwise the leeks will not be fragrant, the dumpling skin is cooked, the filling is cooked, such dumplings I can eat 3 large plates, fresh and appetizing, too addictive.
Cooked dumpling leeks are still emerald green, not black at all, full of color and flavor, remember 3 do not put, keep accurate and fresh and delicious. The homely method of mixing leek stuffing is shared here, like the friend collection forwarded to the family to know it, if you also have a small skill of filling, welcome to leave a message in the comment area to share, let more friends learn to benefit from it.