Health benefits
Eggs: Protect eyes and improve eyesight
Leeks: Dispel blood stasis
Ingredients
Eggs ( 12 ) | Leeks ( Two pounds ) |
Salt ( A small amount ) |
How to make leek and egg dumplings
1. Wash the leeks and dry them (instant noodles without water beads) and cut them Inch knife,
2. Heat an appropriate amount of cold oil (I use rapeseed oil) in a hot pan.Pour in the egg liquid, turn on medium heat and stir constantly, use a spatula to chop into lumps
3.Pour the leeks into the pot, add a small amount of salt, stir-fry for half a minute, and put into the pot
4. Roll the dough that has been prepared in advance into a cylindrical shape, cut it into appropriate sizes, and then flatten it
5.Roll out the dough.Use the rolling pin to roll it out from the center as much as possible.After one turn, it will be almost ready
6.Take pictures before finishing wrapping.These materials can make 115 dumplings
Tips
The eggs must be chopped with a spatula, otherwise it will be difficult to wrap.The noodles should be cooked before preparing the filling, and wait until the filling is ready.After that, my face was almost awake and I could knead it some more.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
