1, bean curd stuffing

Ingredients: tofu, vermicelli, carrot, coriander, salt, chicken essence and soybean oil. Practice: cut tofu into pieces and fry it with soybeans. Rub carrots into filaments, chop coriander, chop vermicelli, add seasoning and mix well.

2, zucchini egg stuffing

Ingredients: zucchini, vermicelli, eggs, fungus, leek, scallion oil and salt. Practice: shredded zucchini, salted and dried, shredded vermicelli, fried eggs in advance, shredded fungus, and mixed with leek powder.

3, leek egg stuffing

Ingredients: leek, fungus, vermicelli, eggs, shrimp skin, salt, chicken essence and scallion oil. Practice: add a little baking soda to leek, then add some onion oil and mix well. Chop the fungus and the vermicelli. Stir-fry the eggs in advance, stir-fry the shrimps in advance, add seasoning and mix well.

4. Carrot and mushroom stuffing

Ingredients: carrots, mushrooms, eggs, vermicelli, salt, chicken essence, shrimp skin and scallion oil. Practice: shredded carrots, chopped with a knife, diced mushrooms, fried shrimps, minced vermicelli, fried eggs in advance, and mixed well.

5. Cabbage vermicelli stuffing

Ingredients: Chinese cabbage, vermicelli, eggs, shrimp skin, minced onion and ginger, onion oil, salt and pepper powder. Practice: Chop the cabbage, add salt to dry, add vermicelli, fried eggs, fried shrimp skin, add seasoning and mix well.

6. Spinach and egg stuffing

Ingredients: spinach, eggs, vermicelli, salt, scallion oil, minced scallion, Jiang Mo. Wash and blanch the spinach, wring out the water, fry the eggs in advance, chop the spinach into fine powder, add the chopped green onion Jiang Mo, and add the seasoning and mix well.