Jiaozi stuffed with leek. Don't mix leeks directly. How? How to make leek tender and not water?

Jiaozi stuffed with leek. Don't mix leeks directly. How? How to make leek tender and not water? Now it's getting colder and colder, and cyclists are frozen stiff when they go out. What should I do if I have some hot meals in this weather? The first thing that comes to mind is Bao jiaozi, and the family will work together. Very lively. Steamed jiaozi is warm and comfortable, which is the best meal. A plate of jiaozi is the solution.

Nowadays, everyone can eat new ideas when eating jiaozi, and all kinds of novel dumpling stuffing are amazing, such as jiaozi stuffed with eggs and tomatoes. Have you tried? I haven't eaten it, but some traditional fillings in jiaozi are always insatiable, such as jiaozi with carrot and beef, jiaozi with Chinese cabbage and pork, jiaozi with leeks and eggs, and jiaozi with vegetarian dishes. I like to eat once.

The water content of leek is very high, and it will be short of water soon after encountering edible salt, so they have to learn the correct method if they want to keep leek from getting wet. Jiaozi, please don't mix leeks right away. Ask us how to do it correctly. Leek is too tender to come out! Let's share with you the processing method of jiaozi stuffed with leeks and eggs, and have a quick look.

Step 1: Prepare jiaozi food stuffed with leeks and eggs in advance: leeks, raw eggs, edible salt, sesame oil and vegetable oil. Remove the dead leaves and curly leaves in leeks, and cut off some roots. Because it is dirty after being exposed for a long time, it is not hygienic to clean up. It is better to cut off a little.

Soak leek in salty water for ten minutes, which can remove pesticide residues on the surface of leek and soak dirt. Then start washing leeks continuously, and after washing, put the roots down into the cabbage blue to drain the water. Then put the raw eggs in a bowl and mix with some edible salt to prevent the leek from coming out of the water. You can add appropriate edible salt to raw eggs, and the taste will be just right. In that case, add a little salt to the leek.

Step 2: After the wok is boiled, pour in more vegetable oil, heat it to 50%, pour the egg liquid into the wok, wait for a while, turn off the fire, and quickly stir out the broken eggs with chopsticks. Grab a handful of leek and swing it from side to side twice to avoid water residue. Cut them into pieces on the slate and put all the leeks in the pot.

Immediately pour in a proper amount of sesame oil and mix well, then pour the cooled broken eggs into leeks, sprinkle with a small amount of edible salt and mix well, and the leek egg stuffing is ready. Then wrap jiaozi quickly, and try to avoid delay in the middle, so as to avoid water in the process of leek wrapping. Jiaozi is ripe, and leeks taste tender. Because there is no water in the bag, leek tastes tender and especially delicious.

Now people have learned to make jiaozi with leek stuffing. When leeks are wrapped in jiaozi, don't mix them immediately. To do this: first, the water on the surface of leek must be drained. After the leek is cut, mix it with sesame oil immediately. After the oil is wrapped on the surface of leek, it can prevent leek from coming out of water. This kind of outsourcing jiaozi also needs a faster posture to reduce the good chance of leeks coming out of the water. This way, leeks are tender, no water, and delicious.