Leek and egg dumplings
By RyleighRatke
Leek and egg dumplings are dumplings with leeks and eggs as the main fillings. Leek contains a variety of vitamins and crude fiber, which has high nutritional value. At the same time, it can improve gastrointestinal peristalsis and treat constipation. The following will introduce in detail the method of making leek and egg dumplings.
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Leek and egg dumplings
1
Preparation ingredients: Wash leeks and beat eggs.
2
Scramble the eggs first, heat the oil, pour in the eggs and stir constantly with chopsticks.
3
The eggs scrambled in this way are tender and loose.
4
Put it out for later use.
5
Chop the leeks.
6
Put the leeks and eggs together, add sesame oil and salt and mix well.
7
Rub the mixed dough into long strips.
8
Pull the long dough and roll it into a dumpling skin.
9
Put appropriate amount of stuffing on the dumpling skin.
10
Seal it slowly from one side.
11
The dumplings are ready.Leek and egg dumplings Make Tips
Leeks contain volatile sulfur propylene, so they have a spicy taste and have an appetite-promoting effect. In addition to being used for cooking, leeks also have good medicinal value. The roots taste spicy and enter the liver meridians to warm the middle, circulate qi and dissipate blood stasis. The leaves taste sweet, spicy and salty, and are warm in nature. They enter the stomach, liver, and kidney meridians to warm and circulate qi, dissipate blood stasis, nourish liver and kidney, warm waist and knees, and strengthen yang and solidify essence. Chives promote blood circulation and dispel blood stasis, regulate qi and reduce adverse reactions, warm the kidney and strengthen yang. Chives juice can be used to treat Shigella, Salmonella typhi, Escherichia coli, and Staphylococcus.