Chives are also known as grass stalactites, long-lived leeks, flat cabbage, lazy man's cabbage, rising grass and so on. Leek to spring crop quality is best, followed by fall crop, summer should not be harvested. Its shading varieties are leeks, which are less fibrous, tender and comfortable. Chives according to the different edible parts, divided into root leeks, leaf leeks, flower leeks and flowers and leaves with leeks. Leek moss that moss with leeks, native to China, with leeks unique aroma and pungent flavor, crisp texture, often used as ingredients. Often used in cooking as a filling material, can also be raw, fried, soup, flavored or pickled. Representative dishes such as chives scrambled eggs, chives and pork dumplings.

Beef leek dumplings

Leeks are leeks in the greenhouse did not see the sun to grow into a long, slender, tender, strong flavor. With 1000 grams of rich flour, wrapped 120 to 150 dumplings of raw materials.

Raw materials: 600 grams of fresh beef, 500 grams of chives.

Seasoning: 20 grams of yellow wine, 20 grams of ginger, 5 grams of five-spice powder, 150 grams of green onions, 30 grams of peanut oil, 15 grams of sesame oil, 2 eggs, 50 grams of soy sauce, 10 grams of salt, 300 grams of chicken broth, 20 grams of cornstarch.

Practice:

1. Wash the beef, drain the surface water, chopped into mushy puree, put the beef stuffing into the pot, add ginger rice, five spice powder, chicken broth, eggs, salt, soy sauce, cornstarch force clockwise direction, to be prepared for the seasoning juice and soup all stirred into the soup, and then add 30 grams of peanut oil and mix well.

2. Chives, scallions chopped, mixed with 30 grams of peanut oil, and then mixed with the beef stuffing, and finally added to the sesame oil, stirring evenly, you can get a delicious beef leek stuffing.

Mastery points:

1. meat ingredients to add water or other soup filling is called to eat pulp (Beijing people called water to beat the filling), in the absence of adding the expected number of soup, not before the first oil. The first oil is easy to block the fibrous gland tissue, so that the pulp can not eat in, the taste is not good.

2. Vegetable raw materials mixing first oil, then add salt; meat raw materials after the oil, add seasonings first.

3. The egg mixture is sticky and must be added later to ensure the amount of water in the meat filling.

4. The ratio of noodles to filling is 1:1.5, but this should not be used as a criterion when preparing the ingredients. In this case: 600 grams of beef, 500 grams of leeks, a total of only 1100 grams, plus 200 grams of seasoning, 120 grams of eggs, 300 grams of chicken broth, 30 grams of peanut oil, etc., and then subtracted leeks to take the net rate of basically close to 1500 grams.

5. No leeks when available chives.

6. With frozen beef, plus soup dose should be reduced.

Beef for stuffing, add a small amount of aromatic ingredients, aromatic vegetables and light vegetables, so as to inhibit, attenuate and absorb the beef stink. The ratio of beef to vegetable ingredients should be a little higher than other meats, so as to better highlight the flavor of beef. Beef's caloric content is the highest in the raw materials of livestock meat, the human body needs a higher composition of amino acids, the structural organization of the meat is denser than other meats, gelatinous proteins are also higher, so the amount of beef draught is higher than that of other meats.