Packing properties:
Common entrees: Chinese cabbage, cabbage, celery, pumpkin, carrot, radish, laver and eggplant.
Green leafy vegetables: Shanghai cuisine, rape and spinach.
Mushrooms: Mushrooms, Pleurotus eryngii and other fungi.
Protein: Bean products (tofu, dried tofu, oily tofu), nut paste or chopped nuts.
Increase the crispy taste: lotus root, winter bamboo shoots, water chestnut, water bamboo, fungus and lettuce.
Flavoring type: fennel, coriander, leek, leek yellow, sauerkraut, vegetarian meat stuffing.
Increase the adhesion of fillings: taro paste, yam paste, oat paste, rice.
Water absorption balance dry-wet ratio: vermicelli, vermicelli, rice, broken nuts, fried dough sticks.
Filling treatment method:
Marinate with salt, squeeze or fry until soft.
Precooking, chopping, and squeezing.
Dice and stir-fry until fragrant.
Dice tofu and stir-fry until fragrant.
Squeeze water for direct use
Stir-fried or directly used.
Direct use
Soft cutting of vermicelli
Seasoning: spiced powder, pepper powder, pepper powder, Jiang Mo, mushroom powder, sesame oil, soy sauce, vegetarian oyster sauce, salt (freely matched).
Oil: pepper, star anise, fragrant leaves, ginger and coriander.
Practice: The oil in the pot is cold. Finally, put the coriander, turn on a small fire, and stir-fry until the seasoning is brown and fragrant.