1. Material preparation
2.
Wash and chop the leeks, chop the white dried seeds, beat the eggs and fry them in a frying pan until the egg skins are chopped.
When frying the egg crust, the oil should not be overheated, and the egg liquid should not be too much. Pour the egg liquid around the edge of the pan. At the same time, wrap the pan handle with a cloth and turn the pan to adjust it slowly.
3. Pour the chopped leeks, egg, white dry chopped together, add light soy sauce, peanut oil, salt, monosodium glutamate, chopped green onion and ginger, add a small amount of sesame oil or olive oil to add flavor, mix well, and the dumpling stuffing is just fine.
4. Make dumplings and put the stuffing in the middle of the crust
5.
Pinch the pleats to one side, or squeeze the pleats in the middle and then squeeze the pleats on both sides.
Please ignore the fat claws of melon hahaha
6. Packed, 60 for 3 people, mainly melon dad can eat ==
7. While making the dumplings, put water in the pot and boil. After making the dumplings, put the dumplings directly into the pot. Stir gently with a wooden spatula. Don't use a metal spatula as it will break the dumplings.
8. After boiling, draw water, draw water twice, that is to say, boil it twice.
9. Finished, try to use a big plate to let go, otherwise it will stick together, the melon is actually wrong to install it, but the only suitable plate in the house is occupied = =
Tips:1. You can’t fry the egg skins. Scrambled eggs are fine. Just chop them.
2. You asked me why I didn't add cooking wine? Because there is meat. . .
3. Don't put too much stuffing when wrapping, the leeks are juicy and easy to overflow
4. Slide the dumplings along the side of the pot when the dumplings are in the pot, so that the boiling water will not splash out and burn your hands
