1, depending on the time to eat dumplings to buy leeks and cleaning leeks, if it is the night to eat, then early in the morning to clean the leeks, it is best to dry to a windy and sunny place, blow-drying leeks, a day down, leeks run off a lot of water. If it is eaten at noon, it is best to buy and wash the leeks a day in advance, for the more tender leeks in winter, a day early is not a big impact. Because my home is warm, so I usually put the leeks on the kitchen counter to dry, arranged more loose, conducive to the evaporation of water

2, mix leeks stuffed with the first mix of salad oil, this move can make the leeks were cut off the incision, was sealed by the grease, and then contact with the salt, outward seepage of water will be less

3, a portion of the salt in the egg scrambled . If the salt is all put into the leek egg filling, in the case of leeks drying very dry, there is no effect, sometimes in a hurry, leeks did not dry very dry, then put the salt in the egg, to avoid a lot of salt contact with the leeks, it will not ooze out a lot of water. If the leeks are dry, then this step can be omitted

For leeks with medium moisture, you can divide the salt into two parts, put part of the salt in the egg, and add the remaining salt in the leek filling. Often I get a leek filling that's just too dry, but I don't have a lot of salt in the egg, so I'll end up putting some salt in the filling to get some moisture out so I can wrap it up better. The amount of salt you use is a matter of experience. (can be based on experience each time to add salt method, 1, wet leeks, salt all in the egg, 2: leek moisture medium, you can put part of the salt in the egg, leek filling in part of the salt, 3: dry leeks, salt all in the leek filling) (Note: scrambled eggs must be put into the egg cold, can be put into the leeks, or else the temperature is too high will make the leeks) out of water)