In the spring when the face is not cold, nothing is more wild than a leek. As for how wild? In the Jin Dynasty, someone wrote a special "endowment": "Drilling heavy ice and very lush, Meng Yan cream to fresh. She Shengyang and Fu Meng, in the Taiyin and Si Yu. Yongan sex in the cold, poor It’s warm and warm.” The growth of leeks is almost “brutal”. There is a kind of amaranth leaves that are sharp and jagged, and with the green of the drops, it looks like a sharp-edged blade, which freezes the soil of a season and the weeds that are in the way of hindrance. It knows the trick of "grabbing the ground", not showing it in the wind, just sticking to the ground, paving the mountains with the big green flowers. At this time of the season, the adults at home will never let go of the fun of pulling the children out to work. One person smashed a basket and cut the next bunch of leeks with an inverted triangle knife. Because of its sculpt, it doesn't stick to the ground, and the leaves will fall apart. It doesn't look like the wildness of the leeks. It is so weak that it instantly loses its appetite. However, the leek is a wild animal with super resilience. Even if it is wilting, as long as it is soaked in the water, the greenery that wrinkles into a group will stretch out and become full. The leek is so tough that even the ingredients can't grab its limelight, and the secret is in the uncontrollable and surging. In the southern town where Wang Zengqi was born, leek is a rare wild vegetable that can be served on the banquet. "The leeks are smashed, chopped, and mixed with fragrant dried diced, add ginger rice, pour in sesame soy sauce vinegar, or use shrimp, or not. This dish is often boiled into a pagoda shape. Mixing leeks is always popular, and eat fresh." Zhou Zuoren, who grew up listening to "Leek Ma Lantou, married at the back door", recalled the leeks, and thought of a leek fried rice cake. The savory taste of the leek is enough to squander the whole rice cake on the rice plate, so that the white rice cakes are so delicate. Perhaps it is to pay for the hard work of one afternoon, and the baskets of pickles that have been carefully selected have a more grand way of eating: burdens. The southerners are like dumplings in the north, and they are especially rare because they are not often eaten. The leeks lick the water and remove the bandits and smells. At this time, the aroma has been abundance without any other embellishment. The fat and thin three-seven-point pork is stuffed into a stuffing. In addition to enhancing the taste, it is more to use the oily oysters to moisturize the slightly thick taste of the leeks. In some places, the fine leeks will be cooked with bamboo shoots, and the bamboo shoots that are covered with leeks are a double crit of umami, which is simply a luxury. So in today's leeks I want to teach you to do, especially joined the spring bamboo shoots, after all, this is a fresh taste of a year, do not eat enough! Next, I will use a suede to wrap up this fierce spring. Even if you are "wild" all over the world, you have to do a delicate leeks and spring bamboo shoots~ (the following materials can make about 45 馄饨)
The spring bamboo shoots are peeled, and a knife is cut in the middle of the longitudinal direction, and the outer shell is peeled off.
Cut off the old roots, whole spring bamboo shoots in a cold water pot, boil for 5 minutes on medium heat, remove and let cool and cut into small pieces.
Cut fresh leeks, remove the old yellow leaves, and rinse off the sand.
Boil a pot of boiling water, add salt, boil the leeks after the water is opened, remove the color, do not burn too long. Squeeze and chop the water after cooling.
Add the 3:7 gold ratio of the fat to the minced meat, add chopped shallot, rice wine, soy sauce, salt, white sugar, sesame sesame oil, add a little water, stir the strength;
Add the chopped leeks and spring bamboo shoots, stir well, and try the bun.
The trapezoidal suede is placed flat in the palm of the hand, the short side is down, and the stuffing is placed;
Fold the short side up, wrap the stuffing over the long side, and seal the edge with water.
Then fold it up once with the short side with the filling;
Pour some water and press the sides to the middle. Packed into an ingot. And so on.
Boil the pot and boil it, boil until it floats out.
Prepare the big bowl, put a little salt and green garlic, simmer into the hot chicken soup, and put the cooked simmer into the chicken soup, even if it is done.