First of all, pork stuffing with leeks
Ingredients: leek, pork, eggs.
Ingredients: Jiang Mo, salt, pepper, oyster sauce, a little sugar and sesame oil.
Production process:
1. First, clean the leek, wash it and cut it into fine powder. To make leek stuffing, we usually use fine-leaved leeks, which are very fragrant. Put the chopped leek in a small pot, add 1 tablespoon sesame oil and mix well, so that the leek will not come out easily when mixing the meat.
2, minced meat, you can buy processed meat if you don't want to chop it, but minced meat is more fragrant than processed meat. Put minced meat into a bowl, add salt, Jiang Mo, pepper, soy sauce, oyster sauce and sugar, and stir in the same direction. After stirring, add an egg and stir well.
3. Add the leek powder and mix well, because enough sesame oil has been added to the leek, so there is no need to refuel here.
Ps: The leek stuffing must be stirred in one direction, so that the stuffing can be thoroughly tasted by stirring. Add eggs, the meat is more delicious, not firewood.
Second, leek egg vermicelli stuffing
Ingredients: 500g leek, 5 eggs, 50g vermicelli.
Ingredients: salt, vegetable oil
Production process:
1. Wash leeks, dry the surface moisture, and then chop them for later use; Stir-fry 5 eggs in a hot pot and chop them for later use.
2. 50 grams of dried vermicelli are softened with boiling water, and then cold water is removed. This operation can keep the Q-bomb of vermicelli and make it taste better, and then chop the vermicelli for later use.
3. Mix these three ingredients. First, add the vegetable oil and stir evenly to prevent the leek from dehydration. Then add salt and stir well, which can be used to wrap jiaozi.
Third, the three fresh stuffing of leek meat.
Ingredients: leek100g, pork 250g, shrimp 200g.
Ingredients: cooking wine, light soy sauce, oyster sauce, onion ginger, sesame oil and salt.
Production process:
1, leek is not the protagonist in this filling, so the amount of leek added is not much; Wash leeks, drain and chop them for later use.
2. After the pork is peeled, cut into large grains, and then add a proper amount of onion and ginger for chopping, or you can directly add onion and ginger and beat it into minced meat with a cooking machine; Then cut the shrimp into small pieces, preferably not chopped.
3. Mix minced meat with shrimp, add appropriate amount of water and stir clockwise until it is completely absorbed, so that the filling is tender and juicy; Then add oyster sauce, soy sauce, salt, cooking wine and sesame oil, and stir clockwise until completely absorbed.
4. Then add leek and mix well, and you can use it to wrap jiaozi.
Four, leek element three fresh stuffing 1
Ingredients: 400g leek, 6 eggs and 40g shrimp skin.
Ingredients: salt, cooking oil, spiced powder and ginger.
Production process:
1. Wash leeks, control the moisture and chop them for later use; Stir-fry 6 eggs in a hot pan and chop them for later use; Soak the shrimp in warm water for 3 minutes.
2. Don't brush the pan for scrambled eggs, put the soaked shrimps in and fry them for fragrance, and let them cool for later use; The fried shrimps used to wrap jiaozi are more fragrant and have no fishy smell.
3. Mix leek, egg and shrimp skin, first add cooking oil, Jiang Mo and spiced powder and mix well, and finally add salt and mix well to wrap jiaozi.
Five, leek element three fresh stuffing 2
Ingredients: 300g leek, 6 mushrooms, 6 eggs, carrot 1 root.
Ingredients: onion ginger, salt, soy sauce, oyster sauce, thirteen spices, cooking oil and sesame oil.
Production process:
1. Wash and dry leeks, and chop them for later use; Chop carrots for later use, and wash and chop mushrooms for later use; Stir-fry the eggs in an exothermic pan and cut the onion and ginger into powder for later use.
2, add the right amount of oil to the pot to heat, add onion and ginger to saute, then add diced carrots, stir-fry mushrooms and turn off the fire to cool.
3. Add chopped eggs, salt, soy sauce, oyster sauce, thirteen spices and sesame oil to carrots and mushrooms and stir well.
4. When preparing jiaozi, add leeks and mix well.
Six, leek egg conch stuffing
Ingredients: 500g leek, 6 conchs, 4 eggs, and proper amount of dried fungus.
Ingredients: salt, soy sauce, cooking oil.
Production process:
1. Wash leeks, control the moisture, and then chop them for later use; 6. Break the conch and take out the conch meat, remove bile and cut into small particles for later use; Soak dried Auricularia auricula, and chop; Stir-fry the eggs in a hot pot for use.
2. Mix auricularia auricula, conch meat and eggs, add cooking oil and salt, and stir well with soy sauce.
3. When preparing jiaozi, add leeks and stir well. You can also mix leeks with conch meat, fungus and eggs, add cooking oil and stir well, then add soy sauce and salt to stir, so as to prevent leeks from generating too much water.
Seven, leek tofu stuffing
Ingredients: 500 grams of leek, one piece of tofu.
Ingredients: salt, cooking oil
Production process:
1. Wash leeks, dry them, and chop them for later use; Cut tofu into small pieces for use.
2. Boil the water in the pot, pour in the tofu to remove the fishy smell, and then let it out to cool for later use.
3. Mix leek and tofu, first add cooking oil and stir well, then add salt and stir well when preparing to wrap jiaozi.
Eight, leek Spanish mackerel stuffing
Ingredients: leek150g, two Spanish mackerel, and 200g pork belly.
Ingredients: onion ginger, dried pepper, soy sauce, cooking wine, salt and cooking oil.
Production process:
1. Wash and dry leeks, and chop them for later use; After the Spanish mackerel is processed, slice the fish, scrape the fish off with a spoon, scrape the fish off the bones, and then throw away the skin and bones, two pieces of fish of almost 500 grams; Chop 200 grams of pork belly into minced meat for use; Soak dried Zanthoxylum bungeanum in warm water for later use (one more bowl of water is enough to eat).
2. Add chopped pork belly and shredded Spanish mackerel into minced onion and ginger, and stir well. Add the soaked pepper water into the meat stuffing twice, stirring in the same direction every time until it is completely absorbed. The purpose of this is to enrich the meat soup.
3. Then add a proper amount of soy sauce, salt and cooking wine, stir in the same direction until absorbed, and then add edible oil and stir evenly for later use.
4. When preparing jiaozi, add leeks and mix well.