In fact, the method is very simple. Remember these points when leeks are wrapped in jiaozi. Leek is green, and it tastes more fragrant without water. First, the water of leek is sealed with oil; Secondly, if you make leek egg stuffing, you can fry the eggs until they are 80% mature, so that the fried eggs are more absorbent and can absorb the water separated from leeks, and they will not be too old when cooked twice. Third, when wrapping jiaozi with leeks, you can put some sugar instead of spiced powder, so that the leeks will not be spicy after stuffing. Specific how to operate, then let's take the leek egg dumpling stuffing as an example, and introduce it in detail step by step. Let's take a look.

Jiaozi with leek and egg stuffing.

food

6 eggs (increase or decrease according to the actual situation), 500g leek, 5g pepper, 3g salt, 3g oyster sauce, proper amount of edible oil and sugar.

working methods

1. Remove the old leaves and yellow leaves from Chinese chives, rinse them with clear water, put them in a cool and dry place, and fully dry them. Leek is easy to come out, so it is particularly important to control excess water.

2. Add 6 eggs to the bowl and stir with chopsticks. Fully dispersed eggs will only become fluffy during frying, and fluffy eggs have better water absorption, so don't be lazy in this step. Observe whether the eggs are fully dispersed, just stir them with chopsticks, and streamlined egg liquid means it is ok.

3. Add an appropriate amount of cooking oil to the pot. When the oil is hot, slowly pour in the egg mixture, stir-fry evenly over high fire, stir-fry until the eggs are 8% mature, and then take out the pan for later use.

4. After the leek is dried, cut into pieces and put in a container for later use. Try not to get wet in this process.

5. Add an appropriate amount of cooking oil to the pot again, cool it in the hot pot and add pepper granules. Stir-fry over low heat, remove the peppers and discard them. After the pepper oil is cooled, pour it into the leek, mix well and seal the water in the leek with oil. In this way, leeks not only have no water, but also have a greener color.

6. Add the eggs to the leek, season with salt, sugar and oyster sauce, and mix well. Jiaozi only eats a fresh leek and eggs, and many seasonings need not be spared, but oyster sauce is still needed, which doubles the fresh-keeping effect. Sugar is to kill the spicy taste of leeks, and dumpling stuffing will taste more fragrant.

Cooking tips

1, Zanthoxylum bungeanum oil should be cooled before adding leek.

2, leek is also called "intestinal grass", which can promote the metabolism of the human body and has a certain auxiliary effect on detoxification and slimming.

3. After eating leek, the taste in your mouth will last for a long time. You can eat a few raw peanuts or some tea leaves, and the effect is very good. Just try it.