Leek zygote
Overview
Spring is the season for eating leeks. Leeks contain special ingredients such as volatile essential oils and sulfides, which emit a unique spicy smell, which helps relieve liver qi, increase appetite, and enhance digestive function. Leek zygote is a home-cooked staple food in the north, and it is not difficult to make. But if you want to make the zygote filling firm and not runny, there are some tips!
Tags
Ingredients
Steps
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Heat the flour and water and knead it into a soft, smooth dough, set it aside to rest for a while.
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Pour oil into the wok, add vermicelli and fry over low heat.
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The oil temperature should not be too high, and you should flip it as you fry to ensure that every vermicelli is fried until it expands.
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Remove from heat, crush with a spoon and set aside to cool.
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Chop the leeks, add dried shrimps, minced green onions, and beat in 2 eggs.
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After the vermicelli is cooled, add the stuffing and cooked minced meat. You can also use raw minced meat, but you need to add more minced ginger and cooking wine to remove the smell.
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Add salt and sesame oil and mix well.
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Cut the risen noodles into small pieces, roll them out and put the filling in half.
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Put the other halves together, that's how the zygote got its name! Start by compacting the edges with your fingers.
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Then pick it up and pinch out the lace. If it doesn’t look good, you can skip this step.
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Put in an electric pan and add appropriate amount of oil to fry.
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Fry until both sides are golden brown.
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Delicious!
