Leek and egg stuffed buns recipe

Leeks and eggs are a match made in heaven! Though the presence of leeks always gives such a strong penetration that it's not uncommon for a leek box type of eats to make it to the blacklist at some point in the scene! Haha! But that doesn't stop us from enjoying all cuisines that include eggs with leeks! Among them, the most classic, no better than chives and eggs filled dumplings! So, how do you mix the filling for the best flavor? However, there is a key issue here, is that many people know, leeks into the filling is easy to water, affecting the package and texture, exactly how to solve it? Today I will share my method with you:

1. leeks choose clean, placed on the grate of the steamer to control the water, seaweed soaked in water, beaten eggs spare

2. pan put the bottom of the oil, hot pan cool oil, fire is not too big, and slowly into the egg mixture, while using chopsticks constantly stirring, so that out of the egg is more finely chopped, tasty and flavorful, scrambled eggs sheng out to cool

3. p>3. seaweed chopped, put into the egg, add salt to taste

4. leek chopped, put on top of the egg, add sesame oil, individually the leek lightly mixed evenly, and then and the egg seaweed mix, a little mixing can be, do not a strong mixing

leeks and eggs seasoning, not too much seasoning, just highlight the original aroma of the ingredients on the right to eat and healthy, to do it also not Complicated. The key point to avoid leeks out of water, lies in the role of sesame oil, in the oil under the package, water is also locked in the leeks inside. If there is no seaweed at home, you can also use shrimp instead, but the shrimp itself has a salty flavor, the amount of salt should be reduced accordingly.