As the saying goes, "jiaozi is delicious, but the stuffing is difficult to mix". Whether jiaozi is delicious or not depends on the stuffing. Recently, the public's dining table has gradually turned to health care. Today, we talk about vegetarian jiaozi. How to match it reasonably? Xiao Jian teaches you seven kinds of stuffing making methods commonly used in restaurants, and then teaches you four tips, which can be described as full of dry goods. Don't miss it ...
Cucumber egg stuffing practice, cucumber is washed, twisted into filaments, marinated for flavor, and squeezed dry. Soak auricularia auricula, cut into fine powder, fry eggs in advance, mix the prepared ingredients, add salt, scallion oil and pepper, and stir well.
Vegetarian cabbage stuffing method: wash cabbage, cut into fine powder, sprinkle with salt and marinate, then wring out the water, add coriander powder, salt and scallion oil and mix well.
Practice of carrot and egg stuffing: wash carrots and rub them into filaments, blanch them with boiling water, let them cool, control moisture, then chop them into fine powder, add fungus, vermicelli and fried eggs, add salt, oyster sauce, coriander powder and onion oil, and stir well.
Celery stuffing method: clean celery, cut into fine powder, sprinkle with salt and marinate, then wring out water, chop tofu skin, add a little cooking oil to the pot, add a few pieces of pepper and stir-fry until fragrant, then add tofu skin, stir-fry evenly, add a little soy sauce and stir-fry until fragrant, then take out, mix celery with tofu skin, add oyster sauce, salt and pepper and mix well.
The filling method of zucchini eggs: wash zucchini, rub into filaments, sprinkle with salt and marinate, then wring out the water, add a little onion oil, fry the eggs in advance, cool thoroughly, soak the vermicelli until soft, cut into powder, soak the fungus until soft, soak the shrimp skin until soft, wring out the water, mix the prepared ingredients, add pepper, oyster sauce and onion oil, and stir evenly.
The method of egg stuffing is to chop leek and leek, mix with scallion oil, stir-fry eggs thoroughly with pepper and cooking wine, soak them in vermicelli, soak them in black fungus, mix with the prepared ingredients, add salt, scallion oil and soaked shrimp skin, and stir evenly.
Mushroom tofu stuffing method: Dice tofu, stir-fry with soybean oil until thoroughly cool, wash fresh mushrooms and cut into powder, cut into vermicelli, cut into coriander, mix the prepared ingredients, add oyster sauce, pepper, salt and scallion oil, and stir well.
Four skills of vegetarian stuffing jiaozi;
1: When the vegetarian stuffing is mixed with jiaozi, the salt must be put at the end. Remember, adding salt too early will cause serious water leakage.
It is very important that all the raw materials are cut with a knife, not chopped, which must not be mistaken.
3. When filling, don't miss oyster sauce and onion oil, which play a key role.
4. Vegetarian stuffing jiaozi, never add thirteen spices, spiced powder, soy sauce, soy sauce and other heavy-colored seasonings.
Finally, generally speaking, jiaozi mostly uses cold water to mix flour, and the ratio is: 500g flour +250g water +5g salt+1 egg +20g starch. After stirring, cover with plastic wrap and stir for 30 minutes, the effect will be better. Be sure to add some starch to the dough, so that the cooked jiaozi is crystal clear and special, and it is not easy to break the skin when cooking!