Ingredients: 500g flour, 270g water, cabbage 1 carrot 1 auricularia, 2 eggs, 2 tablespoons oyster sauce, 2 tablespoons salt 1 tablespoons allspice powder1g.

Production method:

1. Put the flour into a large bowl, add cold water and knead it into a soft dough. Set aside and seal it.

2. Chinese cabbage leaves one by one, soaked in clear water and cleaned;

3. Then take it out and drain it, and cut it into cabbage powder;

4. Add 1 tbsp salt into the pot, stir evenly and marinate for 5 minutes, then squeeze out the water;

5, the fungus is soaked in advance, washed and chopped, and the carrot is peeled and chopped for use;

6. Put the drained cabbage into a bowl, and add the fungus powder, carrot powder and broken eggs;

7. Then add salt, allspice powder and oyster sauce and mix well.

8. Knead the dough into dough, then knead it into strips and cut it into small noodles of the same size;

9. Roll the dough into dumpling skin, with the middle slightly thicker and the edges slightly thinner;

10. Take a roll of dumpling skin and wrap it with appropriate stuffing;

1 1, whatever you want;

12, boil enough water in the pot, put it into jiaozi after boiling, add cold water once after boiling, and then boil it;

13, delicious but not greasy vegetarian stuffing jiaozi, pork is expensive, you might as well eat such vegetarian stuffing jiaozi, which is delicious and nutritious!

Chinese cabbage, also known as Chinese cabbage, Chinese cabbage, oil cabbage and pine cabbage, is a young plant of cruciferous herbs cabbage and green vegetables. Every100g of Chinese cabbage contains 91.6g of water,1.7g of protein, 0.2g of fat, 3. 1 g of carbohydrate, 0.6g of crude fiber, 0.8g of ash,130mg of potassium, and 89.8g. Zinc 0.2 1 mg, copper 0.03 mg, selenium 0.33 mg, carotene 0.25 mg, vitamin B 10.06 mg, vitamin B20.07 mg, nicotinic acid 0.8 mg, vitamin C47 mg, and contains trace elements such as silicon, molybdenum, boron, nickel and cobalt.