Vegetarian dumpling stuffing material:15,6 mushroom or ancient animal husbandry (you can prepare more if you like)
2 about 250 grams of tofu.
3 Half a cabbage (celery, lotus root, carrot, shepherd's purse, etc. You can also use it 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. 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.
If you have any questions, you can ask me. When writing a cookbook for the first time, I am afraid that the steps are not clear and people can't understand it.
The practice of various vegetarian fillings in jiaozi
one
Stuffing: Chinese cabbage (cabbage), chopped carrots, diced mushrooms (peanuts are optional), fried steamed bread, diced steamed buns, a little oil in the pot, fried fritters and diced Jiang Mo thirteen spices.
Secondly,
1。 Stuffing: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus, fine vermicelli, all broken and blended, mixed with salad oil and salt. Don't fry it.
2。 Making: Make dough with homemade flour and good 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. )
third
Material of vegetarian stuffing jiaozi:
15,6 Mushrooms or ancient grazing (you can prepare more if you like). /2 tofu is about 250g. /3 Half a cabbage (celery, lotus root, carrot and shepherd's purse can also be used. 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. 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.
Fourth.
-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), carrot, gluten or fried dough sticks, mushrooms and horseshoes are all broken, mixed with sesame oil and mushroom essence, and fried. Wrap it. Steamed.
Tianjin traditional vegetarian dumplings 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. Bao Su jiaozi on the first day of school. Gluten, dried fragrant bean sprouts, vermicelli and stuffing make 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.
Others:
Soup filling type: it is a kind of filling with a lot of juice when the skin is bitten open. 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.
Cabbage stuffing: half a cabbage, six mushrooms, one carrot and one ginger are the main ingredients (for two people, more people 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 of the watered mushrooms and chop them up. It's best to rub carrots into filaments with a fine eraser, and then squeeze the water 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, ginger can be more or less according to taste, chopped for later use;
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!
Zucchini stuffing: The main ingredients are two zucchini, a dozen fungus, a handful of vermicelli and a piece 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.
Celery stuffing: main 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, scalded in boiling water for more than 20 seconds, then fished out, chopped and juiced;
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 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!
Assorted fillers:
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. Add salt, a little sugar and a little pepper powder in turn 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.
Responder: fast food reality-title of generals in ancient times 16 10-22 09:30.
carrot
Wash, steam, peel and mash carrots.
Respondent: lim 95- Tong Sheng Grade I 10-22 09:55
I don't know where you come from or your taste;
My hometown is Hebei. Let me introduce a list of fillings:
((Mom's private cuisine))
One: Materials
Zucchini is about 1kg (not too much, soon there will be few)
Leek is about 0.2kg (too much will be very tasty, not suitable for white-collar workers).
Thirteen spices, 5 teaspoons of salt, a small amount of soy sauce, a small amount of sesame oil, 3-4 eggs and an appropriate amount of cooking oil. Flour or buy dumpling skin in moderation.
Two: the zucchini should be peeled, crushed, sprinkled with 2 spoonfuls of salt, put into a small white cloth bag and squeezed out. (Otherwise, there will be a lot of soup in the stuffing, which is not easy to wrap. )
Wash leek, drain and chop.
Beat the eggs into a bowl and mix well.
Boil the pan to 40% heat, pour in the eggs, fry until cooked, and mash it with a shovel.
Pour in chopped zucchini and leeks.
Add 3 tablespoons salt, a little soy sauce, a little thirteen spices (depending on personal taste) and a little sesame oil.
Adjust and mix these and stir them in one direction until they feel even. Okay.
Mend the noodles, buy ready-made dumpling wrappers and start wrapping.
The important thing to eat jiaozi is to enjoy the process of wrapping jiaozi! It is more beautiful!