That's for sure! Leeks are also known as "leek buds", "yellow leek buds", "yellow leeks", commonly known as "leek white", leeks from the leeks of the From the leek's roots, isolated from the light, completely in the dark growth, can not produce photosynthesis, synthesis of chlorophyll, it will become yellow, called "leek yellow". Its nutritional value is inferior to leeks. Leek is a positive food, eat more, easy to fire, can not often eat, and leeks are not too many contraindications of the crowd.

Pork chives stuffing practices: 1, leeks, pork stuffing, an egg, green onions, oyster sauce, soy sauce, cooking wine, five spice powder, ginger, sesame oil, pepper, oil, salt

2, seasonings and eggs are put into the meat stuffing, stirring evenly in one direction on the strength. Chopped leeks into the pork filling, and then add a little sesame oil and mix well.

3, cold water and noodles, soft and hard, wake up 30 minutes, and then knead once more, preparation, rolling skin began to wrap chives dumplings!

The second leek pork filling practice: 1, panko filling, leeks, 2 mushrooms, 10 fungus, a few shrimp, an egg, salt, chicken essence, soy sauce, soy sauce, sugar, ginger powder, pepper, sesame oil

2, panko filling into the salt to the right amount. Put a little water in the bowl, put chicken essence, soy sauce, soy sauce, sugar, mix well and melt, pour into the meat mixture in one direction, mix well and pour into the sesame oil, then mix. Add ginger powder, pepper powder, mix well again, mix into the meat mixture. Add an egg, the meat mixture is more sticky, mix well.

3, mushrooms, fungus chopped into the meat mixture continue to mix (can be replaced by cabbage). If you like seafood flavor, you can put a few shrimp, chopped and mixed in. Ready to wrap before the chopped chives into the meat mixture and mix well.

4, and the pasta, the pasta and a little softer, put the amount of water is half of the pasta. After waking up, start wrapping the dough, rolling it out and turning it around to make it thinner and thicker in the center.

5, the filling of the dumplings should be the right amount of sealing folds do not too much, or eat up the impact of the texture, it will be very hard. Leek dumplings can not be cooked too long, as long as the skin bulging up.