Method for making leek and egg steamed stuffed bun

Leek and eggs are a fairy match! Although the appearance of leeks always gives people a strong penetrating power, it is also common for foods such as leek boxes to be blacklisted in a certain scene! Ha ha! However, this does not prevent us from enjoying all the delicious food including leeks and eggs! One of the most classic is jiaozi with leek and egg stuffing! So, how to make the stuffing taste best? However, there is still a key issue, which many people know. When leek is stuffed, it is easy to produce moisture, which affects the packaging and taste. How to solve it? Today I will share my method with you:

1. Wash the leek, put it on the colander of the steamer to control the water, soak the dried seaweed in the water, and break the egg liquid for later use.

2. Put the base oil in the pot and cool oil in the hot pot, and the fire should not be too big. Slowly add the egg liquid, while stirring with chopsticks, so that the eggs come out thinner, more fragrant and more delicious, and the fried eggs are served and cooled.

3. Chop the dried seaweed, put it in the egg and season with salt.

4. Chop the leek, put it on the egg, add sesame oil, gently stir the leek evenly, then stir it with the egg and dried rice, just stir it a little, don't keep stirring.

The seasoning of leek eggs does not need too much seasoning, but only needs to highlight the original flavor of the ingredients, which is healthy to eat and not complicated to do. The key point to avoid leek water is the function of sesame oil. Under the oil package, the water is locked in the leek. If you don't have seaweed at home, you can also use dried shrimps instead, but dried shrimps are salty, so the amount of salt should be reduced accordingly.