Fried dumplings with leeks(jiu cai jian jiao )

Fried dumplings with leeks

Introduction:

"If you ask me which dish is my favorite, it must be dumplings, and it must be leek stuffing! I never like to make dumplings with other fillings. I always feel that they don't taste as delicious as leeks. However, although leeks are not low in nutrients, they don't benefit from more. Leeks have more crude fiber and are not easy to digest and absorb, so I can't eat too much at a time. "

Production steps:

Step 1: wash dried Lentinus edodes, soak them in water and cut them into small pieces

Step 2: pour the hot oil into the pan and saute the diced mushrooms until fragrant

Step 3: cut the washed leeks and put them into a large bowl. Add a little refined salt, vegetable oil, salt, fish sauce and chicken essence

Step 4: add the mushrooms and mix well

Step 5: pour in the pork foam and sesame oil, stir well

Step 6: mix all materials evenly

Step 7: after mixing the stuffing, you can make dumplings according to your favorite shape

Step 8: add a little vegetable oil into the electric cake pan and heat it

Step 9: after the oil is hot, put in the wrapped leek dumplings

Step 10: open the upper plate together, close the cover and turn the dumplings down in the middle

Step 11: fry until the surface is golden and slightly burnt

Materials required:

Leeks: moderate

Pork foam: right amount

Dried Lentinus edodes: appropriate amount

Salt: right amount

Fish sauce: moderate

Chicken essence: appropriate amount

Vegetable oil: right amount

Sesame oil: right amount

Dumpling skin: right amount

Note: 1: it's better to cut dried mushrooms after they are softened. Put a little refined salt and more vegetable oil into the leek stuffing when they are fried. 2: fish sauce can improve freshness. 3: when frying dumplings, use electric pan to heat the upper and lower plates at the same time. Turn over the dumplings halfway. Pay attention to control the fire and frying time, so as to avoid paste loss

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Jian Jiao