Chinese Food
Steamed dumplings with leek and egg
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Cooking ingredients
Cooking Steps
Step1:Scald the noodles with boiling water.
Step2:When it's a little cold, use your hands to make dough. Cover it with a lid and mix the filling.
Step3:Break up the three eggs. Put enough salt in them. Fry them and break them. Enough salt refers to the salt content of the whole filling.
Step4:Cut up the fungus and put it in the egg.
Step5:Cut the leeks into pieces and put them into the basin. Add the blending oil and mix well.
Step6:Add the fried eggs and fungus to the leek. Season with pepper and seafood sauce.
Step7:After mixing, the stuffing is ready. At this time, the noodles are almost ready. Start wrapping.
Step8:The noodles are pulled into small dosage forms of moderate size. They are slightly larger than the ordinary dumplings.
Step9:Face rollin
Step10:Wrapped dumplings.
Step11:Brush some oil on the bottom of the dumplings. Drain into the steamer and start to steam.
Step12:In fifteen minutes, the dumplings will be steamed.
Cooking tips:1. Leeks are usually put together with eggs to make stuffing. It's a trick to put salt in eggs. Leeks don't touch salt directly. They can effectively reduce water outflow. They can also be done together with meat. Put salt in meat. 2. After the leek is cut, mix it with oil first, and then wrap it with oil, and then block the salt from entering into the leek. If you mix the filling again, it will not come out of the water. This method is also applicable to other green vegetable fillings that love to come out of the water. There are skills in making delicious dishes.
