There is an old folk saying "Dumplings on wine, the more you drink, the more you have"; although the meaning is a persuasive order, but from the side is also a reflection of the good moral that people's days are getting better and better. Serve a plate of hot dumplings, then a cold dish, and a glass of wine, life is so pleasant. And the dumplings and wine are so delicious that people stay.
Although dumplings are a northern specialty noodle dish, as a staple food, friends from all over the country seem to have a unique affection for dumplings. Whether it is a reunion or a traditional festival, there is no shortage of dumplings. The traditional dumpling filling, in addition to pork and cabbage, pork and scallions and other meat filling, leek and egg filling dumplings are also a lot of friends like the vegetarian filling.
And when it comes to mixing stuffed leeks, the hardest thing to master is that leeks tend to get watery. The other is that the cooked dumplings are easy to eat heartburn, and the leeks are not tender at all. Then wrap leek dumplings, filling must remember to "2 put 3 not put", leek does not burn heart not water, tender and juicy.
Remember to "put 2 kinds" of leek filling
1、Put sesame sesame oil
After the leeks are usually washed and drained and chopped, it is time to mix them with a little sesame oil. This will form a film of oil on the surface of the leek, and the water will be locked in by the sesame oil, so that the leek will not be easily watered.
Another thing is to add sesame oil, the amount is not too much, generally a pound of leeks, put a three or four drops can be. Otherwise, if you put too much, you will also be greasy to eat. Secondly, in addition to sesame oil, some friends like to put vegetable oil or onion and ginger oil, but this time it is not recommended that you use this type of cooking oil, one is vegetable oil is raw oil, greasy taste will be heavier. The second is that like green onion and ginger oil will cover the fresh taste of leeks, but it is not delicious. So the recommendation is just plain sesame sesame oil will do.
2、Put oyster sauce
Oyster sauce is now a necessary household condiment to increase freshness. Compared to high-temperature cooking, stuffing is the most suitable for putting oyster sauce. Oyster sauce will continue to heat up at high temperatures and the freshness will be greatly reduced. The dumpling filling is mixed at room temperature, so adding oyster sauce at this time is "icing on the cake".
But remember one thing is that oyster sauce is not the more you put the better. General mixing dumpling filling, a bowl of dumpling filling basic at most a small cap on it, of course, the amount of mixing more, you can put a little more. But do not put too much. In addition, it is recommended that oyster sauce can be put in last, so that the freshness of oyster sauce will be more concentrated.
Tune leek filling to remember "3 things not to put"
For the wine, I wonder how we all use it on a daily basis? Or is it only when you do meat dishes, you will put the wine? But today, the chef wants to say to you is that, no matter what filling, remember not to put cooking wine.
If the meat is stuffed, then this time you can use pepper water instead of wine to remove the fishy, green onion and ginger oil to increase the aroma; but if it is stuffed with vegetarian stuffing, then there is no need to put the wine. The wine has a strong flavor, and the wine is needed after the high temperature evaporation, the fishy taste away. This can achieve the effect of deodorization. Whether it is a vegetarian or meat filling, are wrapped in the dumpling skin, into the wine can not be fully evaporated, but become unpalatable.
As we said above, the pepper water can be used as a substitute for wine to remove the fishy stuffing from the meat. This is because the pepper itself, there is a unique flavor, for the meat filling has a good deodorizing and aromatic effect. But for leek stuffing or other vegetarian stuffing, do not put pepper water or pepper powder such seasonings.
One is that the pepper itself tastes numb and will conflict with the fresh taste of leeks; the second is to put pepper water or pepper powder, more likely to make leeks out of water. If you mix leek meat, then you can first stir the meat with pepper water, then mix with leeks and remember not to put pepper powder again.
Thirteen spices are basically the essential spices for every household nowadays. And in most cases, no matter what you do, how much you love to put a little thirteen spices to enhance the aroma. But we should remember, the leek filling should not put thirteen incense.
Thirteen spices itself is a blend of spices with a strong fragrance. Putting a little may not be a big problem, but if you put a little more, the fragrance of thirteen spices will cover up the freshness of the leek. This time the freshness of the leek becomes strange and hard to eat. So it is not always necessary to put thirteen spices.
Mixing leek filling, especially leek eggs, in fact, the simpler the ingredients, the better. Basic salt to taste, add a little sesame oil and oyster sauce, steamed whether it is leek and egg dumplings, or dumplings, are very good. Instead, the more seasoning you put in, the more messy and difficult to eat.
[Leek and egg dumplings]
【Ingredients】: leek, egg, shrimp skin, sesame oil, oyster sauce, salt, dumpling skin
1, after the leeks are picked clean, first rinse them with water. Then spread out the leeks and put them in a cool, ventilated place to speed up the evaporation of surface moisture. Wrap the leek filling, the leek surface must be drained of water, otherwise it is easy to water.
2, eggs into a bowl, add a little salt beaten into the egg mixture; pot of oil, medium-low heat slowly pour the eggs in, quickly scattered, the smaller the egg pieces the better, so that the taste of the dumplings will also be more delicious.
3, leek dry water, cut into small sections of about 2-3 cm. Then add a little sesame oil and mix well to prevent water. Then put the scrambled eggs in. The shrimp skin prepared in advance is also put in directly to increase the fresh taste.
4, start seasoning, add a little salt, soy sauce, oyster sauce and mix well, leek and egg filling is ready. If you want to save time and buy ready-made dumpling skin, you can directly wrap the dumplings.
The last thing I want to tell you is to cook freshly made dumplings in boiling water. After the dumplings are in the pot, do not stir them, wait for a minute or so, then turn them with a spoon to avoid sticking to the pot. At this point in time, not only is the flavor of the dumplings cooked, but they are all intact and will not break the skin. At the same time cooking dumplings, you can use the point of cold water, "three open three points", each time the point of water to open the pot and then add cold water, repeat three times, the dumplings all float up, it means that the pot can be.
Well, today is the chef to share with you how to make leek and egg filled dumplings, and the key points to remember when mixing leek filling. I don't know how you usually mix leek filling? If you have different methods and techniques, welcome to leave more comments in the comments section to discuss.