How to make leek and egg stuffing delicious
Leek and egg filling is one of the classic fillings in Chinese pastries. Whether it is steamed buns, dumplings or pies, it is loved for its delicious taste. So, how to prepare delicious leek and egg filling? This article will give you a detailed analysis based on the hot topics and hot content on the Internet in the past 10 days.
1. Classic recipe for leek and egg filling
The following is a classic recipe verified by netizens for your reference:
| Ingredients | Dosage | Remarks |
|---|---|---|
| Chives | 500g | Fresh leeks, washed and drained |
| eggs | 4 | Break up and fry until cooked |
| salt | 5 grams | Adjust to taste |
| sesame oil | 10ml | Enhance flavor and flavor |
| allspice | 3 grams | Optional, adds flavor |
2. Key steps in preparing leek and egg filling
1.Leek processing:After washing the leeks, be sure to drain them thoroughly, chop them into pieces and mix them with sesame oil. This will lock in the moisture and prevent the filling from becoming watery.
2.Scrambled eggs:After beating the eggs, stir-fry over medium-low heat until tender and cooked, chop into pieces and set aside. You can add a little salt to taste when frying eggs.
3.Seasoning mix:Mix the leeks and eggs, add salt, five-spice powder and other seasonings, and mix gently. Be careful not to over-stir to prevent the leeks from becoming watery.
3. The improved formula hotly discussed by netizens
According to hot discussions on the Internet in the past 10 days, many netizens have shared their improved recipes. Here are several popular variants:
| Improved version | Add new ingredients | Features |
|---|---|---|
| Shopee version | 20g dried shrimps | Add seafood flavor and enhance umami taste |
| fan version | Vermicelli 50g | Increase the taste of fillings and make you fuller |
| fungus version | Fungus 30g | Rich taste and more balanced nutrition |
4. Tips to avoid water in leek and egg fillings
1.Leek preprocessing:The chopped leeks are first mixed with sesame oil or cooking oil to form an oil film to lock in the moisture.
2.When to use salt:It is best to add salt before stuffing to avoid adding salt too early and causing the leeks to become watery.
3.Control dry moisture:The scrambled eggs should be allowed to cool and the oil content is controlled before mixing with the leeks.
5. Various uses of leek and egg filling
In addition to traditional dumplings and steamed buns, leek and egg filling can also be used for:
| Purpose | Preparation method |
|---|---|
| pie | Wrap in dough and fry until golden brown on both sides |
| spring rolls | Rolled into spring roll skin and deep fried |
| box | Molded into a half-moon shape |
6. Tips for preserving leek and egg fillings
1.Short term storage:The prepared filling can be kept refrigerated for 1 day, but it is best to make it fresh and use it immediately.
2.Long term storage:Frozen storage is not recommended as leeks will become soft and rotten after thawing.
3.Packaging skills:If you need to prepare it in advance, you can store the leeks and eggs separately and mix them together when you use them.
7. Health Tips
1. Leeks are rich in dietary fiber and vitamins, but they are warm in nature and should be consumed in moderation by those with yin deficiency and fire excess.
2. Eggs provide high-quality protein, but people with higher cholesterol can reduce the amount of egg yolk.
3. To reduce fat intake, you can reduce the amount of sesame oil or replace it with other vegetable oils.
Through the above detailed steps and techniques, I believe you will be able to prepare delicious leek and egg filling. Whether eating at home or entertaining guests, this classic filling is a great addition to any meal. Remember to adjust the proportion of ingredients appropriately according to your personal taste to create your own unique flavor!
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