Cold Tossed Leek Egg Wraps is a mouthwatering delicacy. When you serve this dish on the table, the enticing combination of colors immediately catches the eye – the golden yellow egg wraps intertwined perfectly with the vibrant green leek fillings. Every bite is a light and delightful experience, as the softness of the egg wraps blends with their resilience, delivering a silky smooth texture. The aromatic freshness of the leeks spreads in your mouth, providing a refreshing culinary sensation. This Cold Tossed Leek Egg Wraps not only surprises your taste buds but also allows you to feel the unique vitality and coolness of summer, as if taking a bite can capture the essence of sunshine throughout the entire season.
Ingredients for Cold Tossed Leek Egg Wraps：
| Leek | 300g |
| Egg | 150g |
| Salt | 4g |
| Red pepper | 8g |
| Garlic | 5g |
| Sugar | 1g |
| Mature vinegar | 5g |
| Light soy sauce | 5g |
| Sesame oil | 2g |
Step:
1.Prepare a bunch of fresh leeks, their tender green color is delightful. Carefully remove the older leaves, leaving only the tender parts of the leeks, preparing them for the next steps. Gently rinse the leeks with clean water, allowing their natural aroma to be fully released. As the water flows over the leeks, it carries away any dirt or dust. After preparing the leeks, carefully remove them and set them aside. These fresh leeks will add color and unique flavor to the Cold Tossed Leek Egg Wraps, infusing freshness and vitality into the dish.
2.Prepare a small bowl and gently crack three fresh eggs into it. Then, add a pinch of salt, which enhances the freshness of the eggs and adds a delicate base flavor to the texture. Using chopsticks or another utensil, gently beat and stir the eggs until the egg whites and yolks are fully combined. During this process, you can see the egg mixture gradually becoming smooth and uniform, like a delicate silk fabric.
3.To add layers of texture and spicy flavor to the Cold Tossed Leek Egg Wraps, take a fresh red pepper, cut it open, remove the seeds, and finely slice it into thin strips. These red pepper strips resemble fiery flames, providing a visual highlight. Additionally, take a few cloves of garlic, gently flatten them with a knife before cutting them into tiny minced pieces. The rich aroma of garlic fills the kitchen, arousing your appetite. These sliced red pepper strips and minced garlic will be the secret weapons that add spiciness and a special flavor to the Cold Tossed Leek Egg Wraps. They will blend perfectly with the leeks and eggs, injecting a touch of fiery charm into the dish.
4.Heat oil in a pan, then pour out most of the hot oil after it has coated the pan evenly, leaving just a little bit of oil. Pour in 1/4 of the beaten eggs, use low heat to gently rotate the pan, allowing the eggs to evenly stick to the sides of the pan. The eggs will slowly solidify and set. Keep rotating the pan so that the egg mixture is evenly heated. Drizzle a little cooking oil from the pan’s edges, which helps the eggs detach from the bottom. If the eggs don’t detach, shake the pan handle with force to release them. When the edges turn golden and slightly curl up, flip the egg wrap over to fry the other side. Maintain low heat during frying to avoid burning the eggs. Once both sides are golden, remove the egg wrap from the pan. Repeat the process with the remaining beaten eggs until all the egg wraps are made.
5.Carefully stack the fried egg wraps together, like soft ornaments. They form layers of golden segments, presenting an enticing appearance. Next, use a knife to cut the stacked egg wraps into approximately one centimeter-wide strips, resembling neatly arranged thin noodles. Gently pour the cut egg strips into a bowl. These egg strips have a tender and resilient texture and are easier to absorb the flavors of seasonings and other ingredients. These egg strips will be one of the key elements in the Cold Tossed Leek Egg Wraps.
6.Next, we will blanch the leeks. First, bring a pot of water to a boil. Once the water is boiling, add the prepared leeks to the pot. The leeks will undergo a quick blanching process for about 30 seconds. In this short time, the leeks will become more tender and retain some crunch while also removing any raw taste. After blanching, use a colander or chopsticks to remove the blanched leeks and immediately rinse them with cold water to stop the cooking process and cool them down. Rinsing with cold water helps the leeks maintain their vibrant green color and fresh texture.
7.Cut the fresh leeks into small sections, about two centimeters long, and place them in a bowl. These small leek sections have a tender texture and unique flavor, adding a distinctive taste and texture to the dish. Leeks have a high water content, so it’s important to control their moisture before processing them. By cutting the leeks into small sections, you can reduce their surface area, which minimizes moisture loss. This treated leek will better retain its tenderness and texture.
8.Pour the cut egg strips, red pepper strips, and minced garlic into the bowl with the leeks. These ingredients will blend perfectly with the leeks. Then, add two grams of salt to enhance the overall flavor, a little bit of sugar to enhance the freshness, five grams of aged vinegar for a touch of acidity, and five grams of light soy sauce for a savory umami taste. Finally, gently drizzle some sesame oil, which not only provides a rich sesame aroma but also adds a beautiful sheen to the dish. Before adding the sesame oil, quickly stir all the ingredients together with chopsticks to ensure even distribution of the seasonings. Then, gently drizzle the sesame oil and mix again to ensure all the ingredients are thoroughly coated. Once all the ingredients are well mixed, this Cold Tossed Leek Egg Wraps is ready to be served on a plate and enjoyed.
Tips:
1.To make the egg wraps even more tender, you can add a little water or milk while beating the eggs and thoroughly mix them.
2.When frying the egg wraps, use medium-low heat to control the cooking process. This will help maintain the smooth and tender texture of the egg wraps and prevent them from becoming too crispy.
3.When selecting leeks, choose fresh and tender ones with vibrant green color, no yellow leaves, and without stickiness. It’s best to avoid using old leeks to ensure the optimal texture and flavor.
On this sunny summer afternoon, a plate of colorful Cold Tossed Leek Egg Wraps is placed on the table, infusing the room with vitality. The golden egg wraps are spread out, soft and tender, releasing an enticing aroma. Fresh and verdant minced leeks adorn the dish, quietly conveying a refreshing scent. When you pick up a piece of egg wrap with chopsticks and take a bite, you first experience its delicate texture, followed by the rich flavor of the leeks, as if a summer garden is dancing on your taste buds.