When I came across this dish in the spring, I was never soft-handed. It was more fragrant than shepherd's purse and more fragrant than spinach. It's a pity I don't know how to eat it!

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Many people think shepherd's purse is more fragrant this season, but it's not. Today I will share with you a dish that is fresher than shepherd's purse, more fragrant than spinach, and highly nutritious. Many people don't know how to eat it, which is a pity. It's chives. Chives are warm in nature and pungent in taste, and have better effects of invigorating the kidneys and strengthening yang. Leeks are rich in protein, sugar, vitamins, cellulose, calcium, phosphorus, iron and other nutrients. Can promote gastrointestinal motility and increase appetite.

Leeks are the first to eat in spring. The first leeks are delicious and highly nutritious. The most common way to eat leeks is to make dumplings and steamed buns. Today, I will share with you the practice of leek pie. It is crispy on the outside and tender on the inside, and it is especially delicious. Let's take a look!

【How to make leek pie】

The ingredients to prepare are: leeks, pork filling,

Seasoning: Thirteen incense, oyster sauce, extremely fresh, sesame oil, edible oil

The specific methods are as follows:

Step 1: First, marinate the pork stuffing you bought. When choosing the meat stuffing, you should choose pork that is 30% lean and 70% fat. This kind of meat stuffing is fragrant. Put 1 tablespoon of the meat stuffing into the meat stuffing. , a spoonful of oyster sauce, and an appropriate amount of sesame oil, stir well, and marinate for 30 minutes. Pork is only nine yuan a pound, how much is a pound of pork on your side!

Step 2: Wash the leeks you bought and control the water, cut them into small pieces, put them in a pot, put in an appropriate amount of cooking oil, lock the moisture of the leeks, and make the color green and water-free.

Step 3: Put the marinated meat stuffing into the leek stuffing to adjust the stuffing, this step is very important, remember that the leek stuffing "does not add two kinds", the chive stuffing does not need to add onion, ginger, cooking wine, The leek itself has a deodorizing taste. Add an appropriate amount of thirteen incense, an appropriate amount of salt, and sesame oil to lubricate. Add an egg to make the filling not easy to disperse, just stir well.

Step 4: Take out the dough that has been mixed in advance, knead it into long strips, divide it into buns of the same size, roll it into a bun skin, put an appropriate amount of vegetable filling, and wrap it into small buns like steamed buns.

Step 5: Preheat the electric baking pan, brush a layer of cooking oil on the bottom, put the steamed buns in the oil when the oil is hot, press down, and cook for about 3 minutes, and the pan is ready to cook when both sides are golden brown.

The leek and pork stuffing prepared in this way is tender and juicy, not fishy or woody, and it is especially delicious. Adults and children love to eat it.

Cooking Tips:

1. Do not put green onion or ginger in the leek. The taste of leek and green onion is opposite. The green onion will cover the fragrance of the leek. You don’t need to add ginger.

2. Add an egg when mixing the leek and pork stuffing. The egg can play a role in bonding, so that the vegetable stuffing is not easy to disperse.

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