Recipe for leek and egg dumpling filling:

Ingredients: 250 grams of leeks, 4 eggs.

Accessories: 1 tablespoon sesame oil, 2 teaspoons salt, 1 teaspoon chicken essence, 1 teaspoon oyster sauce, 1 teaspoon ginger powder.

Specific steps:

1. Prepare the required materials.

2. Pick the leeks, wash them and dry them.

3. Crack the eggs into the bowl and stir evenly in one direction.

4. Heat the oil in the pot, pour the stirred eggs into the pot.

5. Use a shovel to break up the eggs and let them cool for later use.

6. Cut the dried leeks into fine pieces, then pour in sesame oil.

7. Then mix well.

8. After the eggs have cooled naturally, pour them into the mixed leeks.

9. Then mix well.

10. Add appropriate amount of salt.

11. Add chicken essence, sesame oil, oyster sauce and ginger powder.

12. Finally mix well.

Tips when preparing stuffing:

1. Handling of leeks. The processing of leeks is the most important part, because they need to be packed while they are fresh and a lot of salt must be added, so there will be a problem of water analysis, and this trick is to solve it.

First clean it and then grab the tail and shake it dry. Don’t be impatient at this time. Instead, put it in a ventilated and cool place to dry in the shade. Wait until there is no obvious moisture on the surface before cutting. Of course, the chopping board Also keep it dry.

2. Add a little lard. It adds flavor and also helps make the dish nutritionally complete.

4. Do not use thirteen incense. Originally, leeks and eggs are fragrant and not too strong, but after adding thirteen spices, the seasoning overpowers the flavor of the ingredients themselves, and the original flavor of leeks cannot be tasted.