Dumplings with leek and egg(jiu cai ji dan jiao zi )

Dumplings with leek and egg

Introduction:

"Leek egg dumpling" is the dumpling with leek and egg as the main filling. Leek contains a variety of vitamins and crude fiber, high nutritional value, at the same time can promote gastrointestinal peristalsis, treatment of constipation. The following will introduce the method of making leek egg dumplings in detail

Production steps:

Step 1: prepare raw materials: wash leeks and break eggs.

Step 2: first scramble the eggs, heat the oil, then pour in the eggs and keep stirring with chopsticks.

Step 3: the fried eggs are tender and loose.

Step 4: take out the spare.

Step 5: chop the leeks.

Step 6: put leeks and eggs together, add sesame oil and salt, mix well.

Step 7: knead the dough into strips.

Step 8: pull the long potion and roll it into dumpling skin.

Step 9: put the right amount of stuffing on the dumpling skin.

Step 10: seal slowly from one side.

Step 11: the dumplings are ready.

Materials required:

Leek: 300g

Eggs: 4

Flour: right amount

Peanut oil: right amount

Salt: right amount

Sesame oil: appropriate amount

Scallion: right amount

Ginger: right amount

Water: moderate

Note: leek contains volatile propylene sulfide, so it has a pungent taste and can promote appetite. In addition to cooking, leek has good medicinal value. Its root taste is pungent, entering liver meridian, warming middle, promoting Qi, dispersing blood stasis, leaf taste is sweet, pungent and salty, nature is warm, entering stomach, liver and kidney meridian, warming middle, promoting Qi, dispersing blood stasis, tonifying liver and kidney, warming waist and knee, strengthening yang and strengthening essence. Chinese chive has the functions of promoting blood circulation and removing blood stasis, regulating qi and reducing adverse reactions, warming kidney and invigorating yang. Chinese chive juice can inhibit dysentery bacilli, typhoid bacilli, Escherichia coli and Staphylococcus.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Ji Dan Jiao Zi