Leek and egg dumplings
Overview
Leeks are of high value. Regular consumption is good for the body. Leeks are warm in nature, pungent in taste, nourishing the kidneys and warming yang. They contain special ingredients such as volatile essential oils and sulfides, and emit a unique spicy smell, which helps to regulate liver qi, increase appetite, and enhance digestive function. Yes, it contains a lot of vitamins and crude fiber, which can promote gastrointestinal motility, treat constipation, and prevent intestinal cancer... Every time Mr. Fried doesn't like to eat it, saying it's like grass, wrap it into dumplings and steam it, and he likes it very much. It's also very easy to make!
Tags
Ingredients
Steps
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Wash the leeks and control the water, and use the dumpling wrappers bought next door
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When the leek is water-controlled, add three or four eggs, add oil and stir over low heat with a spatula until it looks like the picture, then turn off the heat!
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Chop the leeks and mix with the eggs. If you want to supplement calcium, you can chop the dried shrimps and put them together. If you want to eat the original flavor, just add some salt as appropriate!
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I started making dumplings, and my husband also wanted to help. You see, here are his tips: the dumpling wrappers you bought may be a little dry. When wrapping, put a small bowl of water and dip some water on the contact area, so that it will be easy to wrap tightly!
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The dumplings are wrapped, steaming and cooking are up to you. My husband likes steamed ones, and I like soup dumplings, so let’s make two kinds! The steamed dumplings will be ready in about ten minutes!
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If you like it spicy, add some vinegar. If you like it sour, add some vinegar. If you don’t like anything, just sip dumpling soup and eat dumplings!
