The production of tofu, leek and egg stuffing can be divided into the following steps:
1, first turn the pan with lard to ensure that it doesn't stick to the pan, then add a proper amount of vegetable oil, and put Jiang Mo and minced garlic in hot oil for a while to increase the fragrance of the oil. Then turn off the heat, crush the tofu by hand, spread it evenly in the pot, further grind it with a spatula, stir fry, add a proper amount of salt until the tofu powder in the pot is basically waterless, and then take it out;
2. Then according to the amount of beaten egg liquid, pour the egg liquid into the hot oil in the hot pot. Turn off the fire immediately after the eggs are caked, crush the tender eggs into pieces with a spatula, and add appropriate amount of soy sauce and salt. If you like to eat soft eggs, you can cook them at this time. If you like to eat burnt eggs, continue to stir fry.
3. After removing the dead leaves from the leek, wash it repeatedly, put it in a basket to drain the water, and then cut it into chives. There is no need to fry leeks in the pan, and the raw leek powder can still retain its original flavor.
4. Finally, put the fried minced tofu, minced eggs and minced leeks into a container, add a little chicken essence to enjoy, fully stir evenly, taste whether the salt taste is appropriate, and add it as appropriate to make the fragrant vegetarian dumpling stuffing.
Also, jiaozi can't be wrapped in the newly cooked dumpling stuffing. You must let it cool before wrapping it, or the dumpling skin will burn.
It's best to roll the dumpling skin by hand, so it can be thinner. Bought dumpling wrappers can't be separated before and after, so the wrapped jiaozi is easy to scatter, and the good jiaozi is made into noodle soup.