Everyone loves chives and egg dumplings, and everyone knows how to make them, but many people can't make them. When mixing the leek and egg dumpling filling, how can I make the leeks not discolored and not out of water? How can I eat without burning, good flavor? Below I share the restaurant professional practice to you.

1, leeks 250 grams cleaned and must be the surface of the water to dry, so as to reduce the filling of unnecessary water. The root of the leek is relatively old will affect the taste, so we can cut the leek when cutting some of the root, and then cut into 0.3 centimeters or so of small crushed particles please too large if it is easy to poke the dumpling skin if cut too large if it is easy to poke the dumpling skin, leeks cut and put on a plate after the spare.

2, bowl into 3 eggs after beating. Hot pan and cool oil to pour all the eggs into the pan, the eggs scrambled scrambled eggs, do dumplings eggs to be tender, when the egg began to solidify on the side of the frying side of the eggs broken, so that the maturity of the faster and more uniform, so that the eggs are completely ripe can be out of the pan, out of the pan of the eggs poured on the board, and then chopped with a knife into soybean-sized particles of spare.

3. Add 20 grams of sesame oil to the chives in the pan, and 10 grams of lard if you have it. The lard will make the filling more flavorful, and the lard will solidify when it gets cold, which will allow the filling to hold together and make it easier to wrap the dumplings later on. Stir the oil and leeks well so that the surface of the leeks can be coated with a layer of oil, which will also lock in the moisture of the leeks.

4, such as scrambled eggs completely cooled down, you can add to the leeks, if the scrambled eggs are poured into the leeks, then the leeks will be hot and out of water. After the eggs are added, you can do a simple seasoning, add 4 grams of salt, 2 grams of sugar and 3 grams of chicken essence. This will be enough, and nothing else will be added, so that the flavor of the filling itself is not affected.

5, seasoning plus good after all the filling and seasoning mix well, just adjusted the amount of filling will be more fluffy, so in the wrapping of the dumplings will be a little bit of trouble, if the filling with lard, then we can cover the plastic wrap and put in the refrigerator for half an hour and then take it out of the package, because lard frozen solidified, so after freezing the filling is very embracing, wrapped up! The reason for this is that the lard will solidify after freezing, so the frozen filling will be very dense and much easier to wrap.

In this way, the leek and egg dumpling filling on the modulation of good, here I summarize, to let the leek does not change color, not water, there are three points must be done, the first is that the leeks must be cleaned after the water to dry and then cut. The second is that leeks should be mixed with oil first, so as to lock the moisture of leeks. The last point is that the scrambled eggs should be cooled before and leeks together to mix. Only if you do these 3 points well, the leeks will not be discolored or watery.

We added 2 grams of sugar into it, the role of sugar here is to be able to neutralize the pungent flavor of the leeks, so that there is no heartburn when eating, and a small amount of sugar can not be eaten sweet taste. Perhaps some people will ask, some stores dumplings or buns inside the leek why so green, here I tell you that is because in the mixing of leeks when added baking soda reasons.

Spring leeks are the most delicious, in this season of sprouting everything, follow my steps to a plate of delicious and nutritious leeks and egg dumplings! You can make chives and egg dumplings at home with the same flavor and texture as a professional dumpling store.