Jiaozi with leeks and eggs is a jiaozi with leeks and eggs as the main fillings. Leek, also known as Qiyangcao, is sweet, warm, rich in vitamins and crude fiber, and has high nutritional value. Proper consumption is beneficial to the human body.
The filling method:
Dumpling stuffing is mainly divided into meat stuffing, vegetarian stuffing and vegetarian stuffing. Before buying meat stuffing, add a little water and mix well, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc.
If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste. After a while, minced meat can be wrapped in jiaozi. You can also use this method to make beef and mutton stuffing.
It is best to chop meat stuffing with a row of knives, why is the meat grinder not as good as a row of knives? Because the flavor substances of meat remain in the cells, the meat is squeezed unevenly by machinery, and the damage to muscle cells by artificial chopping is less.
Part of the gravy is still mixed or scattered in the meat stuffing, while the mechanically ground meat stuffing is denatured due to the strength and high temperature caused by heating, and the odorous substances in the cells, such as amino acids and inosinic acid, are lost with the blood.