Qingqing light also has a unique flavor - skirt leek dumplings(qing qing dan dan ye bie ju wei dao qun bian jiu cai jiao )

Qingqing light also has a unique flavor - skirt leek dumplings

Introduction:

"This dumpling was made more than a month ago. The combination of leeks and eggs is always so popular. There are many ways to make dumplings. Different ways are not only suitable for different fillings, but also bring different feelings to people. Skirt dumplings are the easiest. Just pinch them together. "

Production steps:

Step 1: raw materials: dumpling skin, eggs, leeks.

Step 2: knock the eggs into a bowl, mix with a little cooking wine, pour them into a hot oil pan and fry them into broken egg flowers.

Step 3: wash the leeks, cut them into small pieces and put them into a large bowl.

Step 4: add the cooled Plumeria.

Fifth step: mix salt and sesame oil before preparing dumplings. (because the filling will come out of water if the salt is added early)

Step 6: take a piece of dumpling skin and pack in the right amount of stuffing.

Step 7: make yourself what you like. You can do it in half, or you can do more hemlines like I do.

Step 8: wrap them in turn.

Step 9: Boil the right amount of water in the pot, add the dumplings and cook them.

Materials required:

Dumpling skin: right amount

Eggs: 2

Leeks: 1

Table salt: 1 teaspoon

Sesame oil: appropriate amount

Cooking wine: 1 / 3 spoon

Note: the heart of the poem phrase: 1: after the egg is cooled, mix well with the leek first, because there is oil in the fried egg, you can let the leek first wrapped in a layer of oil, just like a coat, so that the leek is not easy to water, and the color is bright. 2: Salt should be added when preparing dumplings, because adding salt early will make leeks out of water. 3: Personally, I don't think it's necessary to boil egg dumplings with leeks in two or three pots like meat stuffing. It can be boiled at one time. This kind of leek stuffing is delicious.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Qing Qing Dan Dan Ye Bie Ju Wei Dao Qun Bian Jiu Cai Jiao