How to make leek and egg dumpling filling
1.
Prepare the required materials
2.
Pick the leeks and wash and dry them well
3.
Eggs into a bowl, mix well in one direction
4.
Heat the oil in a pan and pour the mixed eggs dripping into the pan
5.
Then use a spatula to mix the eggs.
Pour the eggs into the pan and pour them into the pan
5.
Then use a spatula to break up the eggs, and set aside to cool
6.
Chop the leeks into a fine froth, and then drizzle them with the sesame oil
7.
Then mix them well
8.
When the eggs are cooled down, pour them into the leeks, and then pour the eggs into the leeks.
Then mix well
10.
Add salt
11.
Add chicken broth, sesame oil, oyster sauce, ginger powder
12.
Finally, mix well
Cooking Tips
The leeks are prone to soups, so When making the filling first pour into the sesame oil mixed leeks, the oil can lock the leeks of moisture, to prevent leeks out of the soup.
Egg dumplings how to adjust the filling
Leek egg dumplings
Method: other craft Flavor: salty and fresh taste Difficulty: Junior high school level Number of people: 3 servings Preparation time: 60 minutes Cooking time: <10 minutes
Main ingredients Gluten free flour: 500 grams of leeks: 1 large handful of auxiliary ingredients Eggs: 4 Seasoning water: 260 grams of table salt: a little
The only ingredient is egg, and the seasoning is only salt, simply eat the leek fresh!
Mixing: 500 grams of low gluten flour, 260 grams of water
1, put the flour and water together in the bread machine
2, and the dough for 20 minutes, into a smooth dough and then stop
3, the dough with a damp cloth to cover, wake up for 10 minutes
Filling: a large handful of leeks, 4 eggs, a little bit of salt (the total of the filling of 1206 grams, dough)
The filling: a large handful of chives, eggs, 4 eggs, salt, and a little bit of salt (filling: 1206 grams, dough)
The filling is a very simple and easy to eat, and it's a good one. (Total 1206g of filling, 770g of dough)
1. Pour more oil into the wok, add the beaten egg mixture and stir fry until the egg mixture solidifies. Then, use a spatula to break up the larger pieces of egg and let them cool for later
2, wash the leeks and chop them finely, the finer the better
3, mix the eggs with the leeks and let them cool for later, don't salt them first, roll out the dough and then mix them with salt
Dumplings:
1, roll the dough into a long, thin strip, and then roll it around and cut it into equal sized pieces. Roll the dough into a long thin strip, then roll it from side to side and cut it into equal sized pieces. Roll the dough from side to side and cut into equal sized pieces. 2. Sprinkle the small pieces with dry flour and flatten them one by one, then roll them out in a circle to form a thicker skin in the middle and thinner around the sides
3. Spread the skin out flat in the palm of your hand and put in an appropriate amount of the freshly mixed filling
4. My grandma used to say, "If you don't want to make dumplings, just pinch them back and forth three times."
Cooking Dumplings:
1,After each dumpling is wrapped up, put them in a tray with spacing between them, sprinkle the tray with a layer of dry flour beforehand, so as to prevent them from sticking
2,Put water in the pot and put the dumplings in the pot when it opens, then cover it with a lid and cook them over a high heat.
3, and then open the pot can turn off the fire, and quickly fished out to keep the leek filling tender
leek dumplings filling how to adjust ah
First adjust a few eggs and then put into the frying pan to get cooked (more oil), the fire is not too big, to be tender, and then cut the leeks to put in, put the salt (depending on personal preferences), monosodium glutamate oil a little bit, stir evenly on the big success. By the way, if you like to eat shrimp, you can also put some of the, do not put too much Oh, ^-^!
How to adjust the leek and egg dumpling filling
Ingredients:
Leek, egg, flour, water.
Methods: 1, cut the leeks into small pieces, eggs fried and cut into small dices;
2, mix the two, add five spice powder, pepper, salt, oil and mix evenly
wrapped the dumplings, sitting in rows, cooking dumplings to the pot of salt, you can avoid dumplings out of the sticky together
leeks and eggs dumplings how to adjust the filling delicious
Steps
1. Prepare the raw materials.
2. Soak the vermicelli in warm water (vermicelli can also be used, but the vermicelli should be cooked and then softened, no vermicelli at home, so I used vermicelli).
3. Slowly pour the warm water into the flour; (do not pour it all at once and the pasta will not work well, sticky hands).
4. While pouring, use your right hand to stir the flour clockwise into flakes.
5. Until there is no raw flour in the mix, knead the flour together to form a dough.
6. Add a piece of damp cloth or plastic wrap to the surface of the dough to prevent it from drying out, and let it rest for 20 minutes.
7. Beat the eggs, pour two tablespoons of vegetable oil into the frying pan, don't wait for the oil to heat up, pour the egg mixture in, turn on the heat and keep stirring with chopsticks to solidify the eggs.
8. Peel the ginger and mince, (leeks with ginger after eating dumplings stomach will not be acidic, or add a little alkaline noodles can also be).
9. Drain the soaked vermicelli and chop it up.
10. In a frying pan, pour five small spoons of vegetable oil, open a small fire to put the peppers slowly fried flavor.
11. leeks choose to wash clean, shake off the water with a knife and chop; (leeks I was overnight choose to wash well, bright overnight moisture. The left hand grasps and presses down on the leeks, the right hand moves the knife to cut. (Left hand grasp when the fingers must be retracted do not open or easy to cut into the hand).
12. Boiled pepper oil cooled and picked out the pepper do not, poured into the chopped leeks chopped and stirred well; (first pour the oil into the dish, the filling is not easy to water).
13. Pour the other chopped raw materials into the chives.
14. Two spoons of seafood soy sauce, three spoons of salt, the right amount of sesame oil stepped up the vegetable filling with three chopsticks in a clockwise direction and mix well.
15. Take the dough out and knead it again, divide it into pieces of similar size
16. Rub each piece smooth and put it into the dough bowl, and keep it covered with a damp cloth to prevent it from drying out.
17. Take a small piece of dough and roll it into a long strip with the palms of both hands; (when you roll it with both palms, roll it up and down).
18.Use a knife to cut the long strip into small dosages and sprinkle thin noodles to prevent sticking.
19. Left hand take the dosage, thumb by the dosage of other fingers in a circle, the right hand with a rolling pin to roll out the dough, the side of the rolling pin rolled into a round cake; (rolling process can be sprinkled with a little bit of thin noodles, anti-sticking).
20. Scoop a spoonful of filling in the center of the pastry.
21. Pinch the center of the pastry first.
22. Drag the other fingers of both hands to hold the dumplings, and push the thumbs into the center from both sides. (If you don't know how to squeeze, you can just pinch the mouth tightly without leaking the filling).
23. Wrap all the dumplings; (remember to sprinkle a layer of flour on the cover curtain of the dumplings, otherwise the dumplings will stick to the cover curtain when cooking, and the dumplings will be easily broken).
24. Make water in the pot, when the water boils, put the dumplings in one by one, use a spoon to stick to the bottom of the pot and turn it clockwise, cover the pot with a lid and add cool water twice.
Tips
Sprinkle a small spoonful of salt into the water after boiling, and then boil the dumplings, the dumplings will not stick.
How to make vegetarian leek dumplings
Ingredients
Ingredients
Main ingredients
Flour
550g
Chives
500g
Eggs
4
Fresh water
270g
Sides
Vegetable oil
Moderate amount
Salt
Moderate amount
Ginger
Moderate amount
Seafood soy sauce
2 tsp
Fragrant oil
Moderate amount
Peppercorns
Moderate amount
Vermicelli
Moderate amount
Steps
1. Prepare the raw materials.
2. Soak the vermicelli in warm water (vermicelli can also be used, but the vermicelli should be cooked and then softened, there is no vermicelli at home, so I used vermicelli).
3. Pour the warm water slowly into the flour; (do not pour it all at once and the pasta will not live well, sticky hands).
4. While pouring, use your right hand to stir the flour in a clockwise direction to form a floc.
5. Until there is no raw flour in the mix, knead the flour together to form a dough.
6. Add a piece of damp cloth or plastic wrap to the surface of the dough to prevent it from drying out, and let it rest for 20 minutes.
7. Beat the eggs, pour two tablespoons of vegetable oil into the frying pan, don't wait for the oil to heat up, pour the egg mixture in, turn on the heat and keep stirring with chopsticks to solidify the eggs.
8. Peel the ginger and mince, (leeks with ginger after eating dumplings stomach will not be acidic, or add a little alkaline noodles can also be).
9. Drain the soaked vermicelli and chop it up.
10. In a frying pan, pour five small spoons of vegetable oil, open a small fire to put the peppers slowly fried flavor.
11. leeks choose to wash clean, shake off the water with a knife and chop; (leeks I was overnight choose to wash well, bright overnight moisture. The left hand grasps and presses down on the leeks, the right hand moves the knife to cut. (Left hand grasp when the fingers must be retracted do not open or easy to cut into the hand).
12. Boiled pepper oil cooled and picked out the pepper do not, poured into the chopped leeks chopped and stirred well; (first pour the oil into the dish, the filling is not easy to water).
13. Pour the other chopped raw materials into the chives.
14. Two spoons of seafood soy sauce, three spoons of salt, the right amount of sesame oil stepped up the vegetable filling with three chopsticks in a clockwise direction and mix well.
15. Take the dough out and knead it again, and divide it into pieces of similar size
16. Rub each piece smooth and put it into the dough bowl, and keep it covered with a damp cloth to prevent it from drying out.
17. Take a small piece of dough and roll it into a long strip with the palms of both hands; (when you roll it with both palms, roll it up and down).
18.Use a knife to cut the long strip into small dosages and sprinkle thin noodles to prevent sticking.
19. Left hand take the pasta, thumb by the pasta other fingers in a circle, the right hand with a rolling pin to roll out the pasta, while turning the edge of the rolling into a round cake; (rolling process can be sprinkled with a small amount of thin noodles, anti-stickiness)
How to mix leeks and eggs dumpling filling
Eggs to scramble, more oil, so that the last also do not have to put a separate oil. The leeks are washed and emptied to dry, about an hour or two is good, so that the final filling does not have too much water. Chop the leeks finely, but not chopped. Finally, the eggs and leeks mixed, add salt \ chicken essence essence and other condiments mixed well. Leek filling less water tips: leeks cut after the first mix with oil, oil can lock the leeks cut surface, then add salt will be less water.
How can I not let the leek and egg dumplings do not water?
Explanation: After cutting the leeks, squeeze out the water and then stir with the meat glue. "
How to make leek and egg dumplings taste good and smell good, what's the trick?
Chives and eggs are best served with thirteen spices and pure sesame oil, and are absolutely delicious! Leeks do not need to cut too chopped work moderately on the line! When you adjust the ratio of leavening cams, the surface will be fluffy! The first thing you need to do is to make sure that you can save time and taste good!