One meat and one vegetarian two flavors, the preparation method of leek bun filling is delicious!

Pasta made with leek filling, whether it is steamed buns or dumplings; Whether it's meat stuffing or vegetarian stuffing, you always get tired of eating it!

The following is the preparation method of leek filling with two flavors of one meat and one vegetable, and share it together.

Pork stuffing with leeks

Ingredients Required:

Leeks, pork, fungus, green onions, ginger

Salt, cooking wine, soy sauce, thirteen spices, sugar, cooked oil, sesame oil

1. Soak the fungus in advance, wash and chop.

Wash the leeks and control the moisture.

Chop the leeks that control the dry water and put them in a pot, put in the cool cooked oil and mix well to lock the water in the leeks.

2. Remove the oil from the pot, add the pork and stir-fry until the color turns white, add the chopped green onion and minced ginger and stir-fry evenly.

Add cooking wine, soy sauce, thirteen spices, and sugar and stir-fry evenly, and set aside.

3. Put the fried pork filling and chopped fungus into the leek pot, then add a little oyster sauce and sesame oil and mix well, so that the pork and leek filling is ready!

Preparation method of leek vegetable filling:

Ingredients Required:

Leeks, eggs, vermicelli, shrimp skin

Salt, cooking wine, oyster sauce, cooked oil, sesame oil

1. Soak the vermicelli in boiling water in advance

Wash the leeks, control the moisture, chop them, put them in a pot, put them in a cold cooked oil and mix well.

2. Knock the eggs into a bowl, add a little salt and cooking wine, and whip into an egg mixture.

Remove from the pan and add the oil, add the beaten egg mixture, fry and crush when the oil is hot.

3. Put the soaked chopped vermicelli and scrambled eggs into a leek pot, and then put a small handful of shrimp skin.

When mixing this filling, only add a little salt, oyster sauce and sesame oil and mix well, without adding too much seasoning.

Mix the dough before mixing the filling

1. Put flour in a basin, add dry yeast and sugar (to promote fermentation), and mix the dough with warm water.

Stir with chopsticks while adding water, stir until flocculent, and then mix into a dough with moderate firmness. Cover and let rise until twice the size.

[500 grams of flour, a teaspoon of sugar, 4 grams of yeast]

2. After the dough is ready, knead the dough on the board and exhaust it, apply the agent, roll the skin, and wrap the filling.

3. Cover with plastic wrap and let rise for 10 minutes.

Steam for 10 minutes, turn off the heat and simmer for 3 minutes. Remove from the pan.