First, carrot jiaozi.
Scrape carrots, chop them, add salt, celery powder, oil, vegetable essence and a little parsley, and then make them into small jiaozi.
One more thing, jiaozi and steamed stuffed buns with carrot stuffing should not be stained with vinegar, because acid will destroy carotene.
Second, Chinese cabbage and mushroom jiaozi.
Exercise:
1. Wash and chop Chinese cabbage, add a little salt 10 minute, and squeeze out water for later use.
2. cut mushrooms.
3. Olive vegetable powder (canned olive vegetable powder can be used in the market)
4. Put the others together and mix them first. Finally, add mushrooms, oil and salt to taste, and you can make your favorite jiaozi.
Third, the new method of "five-color jiaozi":
One cucumber, one big green pepper, half a carrot (carrot), 2-3 slices of Chinese cabbage (with leaves) and 5-6 mushrooms. Chop all ... Chinese cabbage (add a spoonful of salt) and cucumber should be dried by hand, and the fillings should be combined: mix together, add vegetarian chicken essence (more points), vegetarian oyster sauce (the fillings are stuck together), a little soy sauce, pepper noodles and vegetable oil ... Done (you should put the noodles together first to make them firm). This ratio can make 40 small jiaozi.
Fourth, Chinese cabbage and carrot jiaozi.
Stuffing: Chinese cabbage (cabbage), chopped carrots, diced mushrooms (peanuts are optional), fried steamed bread, diced steamed buns and a little oil in the pot, some fried dough sticks and diced Jiang Mo thirteen spices.
5. Cabbage, Auricularia auricula and jiaozi
1. Filling: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus and fine vermicelli, all broken and blended, mixed with salad oil and salt. Don't fry it.
2. Production: Use homemade flour and good dough to make dough, and wrap it with stuffing. When the water boils, you can cook.
3. Seasoning vinegar practice: add a little soy sauce and a little sesame oil with vinegar (spicy oil or mustard can also be added according to personal taste. )
Six, cabbage tofu jiaozi
1. Five or six mushrooms or ancient animals (you can prepare more if you like). 2. About 250g of tofu. 3. Half a cabbage (you can also use celery, lotus root, white radish, shepherd's purse, etc. According to your own preferences). 4. Ginger.
Seasoning: salt, soy sauce, sesame oil, cooking oil (some people like spiced powder, so it doesn't hurt to prepare it).
Practice steps:
1. Chop all the materials with a knife, and control some water in cabbage and radish.
2. Stir-fry the cut materials, oil and seasoning.
3. Wrap jiaozi in prepared leather.
Because the filling is cooked, it is easy to cook. Once the skin is cooked, you can eat it.
Seven. Excerpt from the simple and easy-to-do type elements of Jiaozi exercise.
Choose your favorite wild vegetables and tofu (broken) and put some sesame oil as stuffing. Use the prepared purse, jiaozi.
Mix bean sprouts and green peppers (slightly spicy) with oil. Wrap jiaozi in prepared leather.
Spinach (or cabbage or cabbage), carrot, gluten or fried dough sticks, mushrooms and horseshoes are all broken, mixed with sesame oil and mushroom essence, and fried. Wrap it. Steamed.
Eight, Tianjin traditional vegetarian dumpling stuffing
1. Su Jiaozi wants the word "Su", which is the home of ordinary people. I hope there will be no ups and downs in the new year and nothing will happen. In Tianjin, this means "Su Su lived peacefully for a year". Vegetarian dumplings are stuffed with Chinese cabbage, dried tofu, coriander, fungus, vermicelli, day lily, and most importantly, tofu and sesame oil. You can chop all kinds of ingredients into powder and season them with tofu and sesame oil to make stuffing.
2. On the first day of school, jiaozi was packed with stuffing made of gluten, dried fragrant bean sprouts and vermicelli. Will keep vegetarian food clean all year round. ...
3. Deep-fried vegetable rolls, with bean skin as the skin, mung beans, dried incense, vermicelli and coriander mixed with sesame sauce, fermented bean curd, sesame oil, Jiang Mo and other condiments to make stuffing, then roll the stuffing on the skin, cut it into sections, and put it in an oil pan to fry with batter at both ends. Fried vegetable rolls, with golden color, crisp outside and tender inside, are light and palatable, and are a special snack in Tianjin.
4. Su Baoer, which is sold in Tianjin Su Bao Er store or steamed food store, is made of chopped vermicelli, dried citron and coriander, with a little bean sprouts, sesame sauce, bean curd brain juice and sesame oil, stirred into stuffing and wrapped into buns. The top of the steamed stuffed bun should be pinched and folded.
5. Soup filling type: it is a kind of filling that will have a lot of juice when biting the skin when eating. It is to add vegetables with high water content to the stuffing, such as cabbage or zucchini. Of course, there will be some water when wrapping, but as long as it is handled properly, there is no problem.
Nine, cabbage mushroom jiaozi
Ingredients: half a cabbage, six mushrooms, a carrot and a ginger (more people can increase the amount of two people).
Production method:
1. Chop the cabbage, wrap it in gauze, and then squeeze it until no more water flows out.
2. Remove the hard stems of the watered mushrooms and chop them up. It's best to rub carrots into filaments with a fine eraser and then squeeze them a little. Then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper, stir-fry and take it out. Add a few drops of soy sauce and a little sugar to the chopped mushrooms and stir for later use.
3. Chop ginger according to taste;
4. Put the cabbage and carrot into a big container, pour a spoonful of sesame oil and stir well. Make sure that all the vegetables are evenly coated with oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir well, and a pot of dumpling stuffing is ready!
When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing bowl is raised, the water will naturally flow to the bottom. Because Bao jiaozi is very skilled, he always likes to use water as stuffing, so it's really delicious to leave oil in his mouth after making it!
Ten, zucchini stuffing
The main ingredients are two zucchini, a dozen fungus, a handful of vermicelli and a slice of ginger.
Production method: squash; Chop soaked auricularia auricula, soaked vermicelli and ginger into powder, mix well and add cooked oil (note: vermicelli can be soaked in cold water until soft, not scalded with hot water, which will affect the taste). The subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix vegetables and oil before adding salt.
Xi。 Celery stuffing
Ingredients: celery 1 kg, tofu skin 1 block (dried tofu is also acceptable), carrots and ginger.
Production method:
1. Pick the old terrier and old leaves (some young leaves can be left) of celery, wash them, scald them in boiling water for more than 20 seconds, then take them out, chop them up and squeeze them out;
2. Chop the tofu skin, add 1 tbsp peanut oil to the oil pan, add a little pepper and stir-fry until fragrant, and take it out. Stir-fry the bean curd skin in oil until a few drops of soy sauce can be dropped, and then take it out of the pot for later use.
3. Ginger is minced;
4. Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little sugar, a little pepper, pepper noodles and mushroom essence and mix well!
Twelve, assorted stuffing
Ingredients: Tricholoma (Tricholoma can buy Pleurotus ostreatus, but remember to squeeze the water dry), 1 kg, carrot 1 root, 5 parsley (celery can be used instead of parsley), a little mung bean (or tender corn kernels), and ginger 1 root.
Production method:
1. Wash Tricholoma, cut into pieces, wipe carrots and squeeze water, cut coriander into pieces, soak green beans or tender corn kernels in boiling water, and chop ginger;
2. If you like Luzhou-flavor food, fry Tricholoma in oil for a while, add a few drops of soy sauce and mix well with other dishes. Then add salt, a little sugar and a little pepper powder and mix well. If you like the original flavor, you don't have to fry it. Mix the stuffing with the oil and add the seasoning.