It is very common to make leek stuffing yourself, such as leek pork stuffing or leek egg stuffing, which is very simple. To make leek eggs more fragrant, you can add a little shrimp skin, which is not difficult to bring fresh. ?

Slice onion and ginger, and use peanut oil or salad oil as oil.

Pour oil into the pot, add chopped green onion and ginger slices, and heat the oil slowly over low heat. With the increase of oil temperature, onion and ginger slices began to bubble, and water gradually lost from onion and ginger itself. Boiling onion and ginger in oil usually takes 5- 10 minutes, depending on the amount of oil and onion and ginger.

After the onion and ginger are completely dried, they can be taken out and used after the oil is cooled. This process must always keep a small fire and simmer slowly. If the fire is too big, the onion and ginger will be burnt, but the loss will outweigh the gain.

This kind of oil usually puts some aniseed and fragrant leaves, but it is not necessary to put spices when it is used in leek and egg stuffing. If it is used in leek pork, you can put two simple spices together. A little more suspicious. ?

The difference between making steamed buns and making jiaozi lies in the fineness of leek cutting. Leek can be cut into larger pieces to make steamed buns, and it doesn't have to be broken like leek stuffing, because the steaming process takes a long time, and cutting too much will make leeks turn yellow faster.

After cutting the leek, mix the leek with fried onion and ginger oil. There is more oil. Generally, a catty of stuffing can be filled with 1 oil. Remember, there is no seasoning at this time.

Let the scrambled eggs cool, then mix well with the fried leek and season with salt. Just put salt. ?

Friends who like refreshing can put some shrimp skin instead of monosodium glutamate or chicken essence to refresh themselves. Stir these fillings well and start making steamed buns at once.

After leek is mixed with oil, it can slow down the time of water coming out, but if it is left for a long time, it will also produce soup. Therefore, the leek stuffing must be mixed well when the noodles and skins are ready, and it should be wrapped as soon as possible.

This kind of steamed stuffed bun with onion, ginger, oil, leek and egg is just green from the back and tender at the entrance. Shrimp skin makes steamed buns more delicious and really enjoyable to eat.