Vegetarian stuffing jiaoziNo. 1
The material of vegetarian stuffing jiaozi
1, stuffing: chopped Chinese cabbage, diced carrots and diced mushrooms (peanuts are also acceptable)
There are) fried steamed buns and a little oil in the pot, some fried dough sticks and thirteen spices of Jiang Mo. 2, production:
1), carrots, Chinese cabbage (the largest amount), mushrooms, black fungus and fine vermicelli, all broken and blended.
Add salad oil and salt and stir well. Don't fry it. 2) 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 can also be added according to personal taste.
Or mustard. ) Plain stuffing jiaozi II
Material of vegetarian stuffing jiaozi:
1, stuffing: 5 or 6 mushrooms or ancient animals (you can prepare more if you like), about 250g of tofu and half a cabbage.
◆ Celery, lotus root, carrot and shepherd's purse can also be used. According to your own preferences). energy
2, seasoning: salt, soy sauce, sesame oil, cooking oil (some people like spiced powder, it doesn't hurt to prepare it)
Practice steps:
1 Chop all the materials with a knife. Cabbage and radish control part of the water.
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.
Third, jiaozi with vegetarian stuffing.
-Excerpts from Jiaozi's practice of simple and easy-to-do type elements-
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), carrots, gluten or fried dough sticks, mushrooms and horseshoes are all mashed and mixed.
Cooking oil, mushroom essence, etc. Wrap it. Steamed. Tianjin traditional vegetarian dumplings stuffing
1. What Su Jiaozi wants is the word "Su", which is the home of ordinary people. I hope there is nothing in the new year.
Ups and downs, safe and sound, in Tianjin dialect is "always quiet for a year." Vegetarian jiaozi has white stuffing.
Vegetables, dried bean curd, coriander, fungus, vermicelli, day lily, and most importantly, bean curd and incense.
Oil, chop all kinds of ingredients into powder, add bean curd and sesame oil to taste, and you can make stuffing.
2. Wrap the vegetarian jiaozi on the first day and make a whole stuffing of gluten, dried incense, yuba, bean sprouts and vermicelli.
Every year, vegetarian food is clean ... 3. Stir-fry vegetable rolls with bean skin as the skin, mung bean vegetables, dried citron, vermicelli, coriander and sesame sauce.
Fermented bean curd, sesame oil, Jiang Mo and other condiments are mixed into stuffing, and then the stuffing is rolled on the skin and cut into sections.
The head paste was fried in a frying pan. Fried vegetable rolls are golden in color, crisp outside and tender inside, light and delicious.
This is a special snack in Tianjin. 4. Su Bao Er was sold in Tianjin Su Bao Er Store or Steamed Food Store, which was made of chopped vermicelli and incense.
Dried coriander, a little bean sprouts, sesame sauce, bean curd brain juice and sesame oil.
Stuffed buns. The top of the steamed stuffed bun should be pinched and folded.
Others:
Soup filling type: it is a kind of filling with a lot of juice when the skin is bitten open. Is to add to the stuffing.
Vegetables with high water content, such as cabbage or zucchini, will of course have some water when wrapped, but as long as they are treated.
Just do it properly.
Cabbage stuffing: main ingredients: half a cabbage, six mushrooms, a carrot and a ginger (two people, such as
If there are many people, you can add the main ingredients).
Production method: 1. Chop the cabbage, wrap it in gauze, and squeeze it until no more water flows out.
2. Remove the hard stems from the soaked mushrooms and chop them. It's best to rub carrots into filaments with a thin eraser.
Squeeze the water a little, then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper and stir-fry until fragrant.
No, stir-fry the chopped mushrooms in oil, add a few drops of soy sauce and a little sugar, and stir-fry for a few times.
Smell the fragrance and you can use it out of the pot;
3, ginger can be more or less according to taste, chopped for later use;
4. Put the cabbage and carrots into a large container, pour a spoonful of sesame oil and mix well. Make sure all the dishes
Oil the grain evenly, then add the fried mushrooms and Jiang Mo, add salt and a little mushrooms.
After mixing the essence and spiced powder evenly, a pot of glutinous rice balls 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 a little, the water will naturally go down.
One side flows past. I always like making stuffing with water, because I am good at making jiaozi.
After the sample is ready, a bite will really leave oil in your mouth, delicious! Zucchini stuffing:
The main ingredients are two zucchini, a dozen fungus, a handful of vermicelli and a slice of ginger. Production method: Knead and squeeze zucchini; Chop auricularia auricula and vermicelli, chop ginger into powder, and stir well.
Mix together and add cooked oil (note: vermicelli can be soaked in cold water until soft, and never scalded with hot water, it will
Affect the taste), and the subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix the vegetables with oil first.
Add salt later. Celery stuffing:
Ingredients: celery 1 kg, tofu skin 1 block (dried tofu is also acceptable), carrots and ginger. Production method: 1, celery, old terrier and old leaves (some young leaves can be left), washed and scalded in boiling water for 20 minutes.
Take it out after a few seconds, chop it and squeeze it dry;
2. Chop the tofu skin, add 1 tbsp peanut oil to the oil pan, add a little pepper and stir-fry until fragrant, then remove the beans.
Stir-fry the bean curd in oil, then drop a few drops of soy sauce, and then take it out of the pan for later use.
3, ginger minced;
4. Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little sugar, a little pepper and flowers.
Just mix pepper noodles and mushroom essence evenly! Assorted stuffing: Ingredients: a catty of Tricholoma (Tricholoma can buy Pleurotus ostreatus, but remember to squeeze the water out) and a carrot.
One or five parsley (celery can be used if you don't eat parsley), a little mung bean (or tender corn kernels) and one ginger.
piece
Production method: 1. Cleaning Tricholoma, cutting into pieces, cleaning carrot, squeezing, cutting coriander, soaking green beans or tender corn kernels in boiling water, and chopping ginger; 2. If you like to eat Luzhou-flavor food, fry Tricholoma in oil and add a few drops of soy sauce to the pot and other dishes.
Mix well together, then add salt, a little sugar and a little pepper powder, and mix well. You don't have to like the original flavor
Stir-fry the vegetable stuffing, mix well with oil, and then add seasoning.