Leek and Egg Dumplings

2024-07-01 01:32:29  Views 1 Comments 0

Health benefits

Leeks: dissipate blood stasis
Eggs: protect eyes and improve eyesight
Vermicelli: nourish blood, low in protein

Ingredients

Flour ( 500 grams )
Yeast ( a little )
Leeks (a handful)
Eggs (three )
Fans ( A small bundle )
Salt (appropriate amount)
Oil ( appropriate amount )
Seafood soy sauce ( a little )
Chicken essence ( A little )
Onion and ginger ( A little )

How to make leek and egg dough dumplings

  • Illustration of how to make leek and egg dough dumplings 1

    1.Soak the vermicelli until soft

  • Illustration of how to make leek and egg dough dumplings 2

    2.Wash and dry the leeks

  • Illustration of how to make leek and egg dough dumplings 3

    3. Add yeast and cold water to the flour to form a dough, knead it until smooth, and leave it in a warm place to ferment for two hours!

  • Illustration of how to make leek and egg dough dumplings 4

    4. Beat three eggs, put oil in the pot, heat 70%, beat Put the scattered egg liquid into the pot and quickly spread it with chopsticks.When the egg liquid solidifies, turn off the heat and let it cool for later use!

  • Illustration of how to make leek and egg dough dumplings 5

    5.Put the egg liquid leek vermicelli into a basin

  • Illustration of how to make leek and egg dough dumplings 6

    6.Add chicken essence, onion and ginger, add appropriate amount of oil and stir to prevent water from coming out.Add salt when wrapping!

  • Illustration of how to make leek and egg dough dumplings 7

    7. Take out the dough that has risen, place it on the chopping board, roll it into a long strip, and grasp the size Make a uniform dough and roll it out into a dough that is thick in the middle and thin on the edges!

  • Illustration of how to make leek and egg dough dumplings 8

    8.Put an appropriate amount of filling into willow leaf dumplings, and pinch each side

  • Illustration of how to make leek and egg dough dumplings 9

    9.Pinch into a willow leaf shape

  • Illustration of how to make leek and egg dough dumplings 10

    10.Put the wrapped dumplings into the pot.Take them out after 6 minutes of boiling.Pay attention to the time.More or less won’t work!

  • Illustration of how to make leek and egg dough dumplings 11

    11.The fresh leek, egg and vermicelli dough dumplings are ready to eat! Freeze and eat as you go!

Tips

You can also add some mushrooms or dried shrimps, depending on your taste! It is very important to mix the leeks with oil first after chopping them to prevent excessive water release, so don’t ignore it! It is also important to boil the pot for 6 minutes! The key to keeping leeks from turning yellow! The noodles should not be too soft

本文地址：https://food.baitai100.com/post/68180.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！