Cabbage veggie dumpling fillings include shiitake mushroom and fungus cabbage filling, oil gluten cabbage filling, pure cabbage filling, cabbage and carrot filling, and corn and egg cabbage filling.
Cabbage is a cruciferous, Brassica genus biennial herbs, up to 60 cm tall, glabrous throughout the plant, the majority of basal leaves, large, large, obovate-oblong to broadly obovate, rounded at the tip, the margins are crinkled, undulate, petiole white, flattened, flowers bright yellow, sepals oblong or ovate-lanceolate, erect, light green to yellow; petals obovate, fruiting pedicels spreading or ascending. Seeds globose, brown. flowering in May, fruiting in June.
Cabbage and vegetarian dumpling filling practices are as follows:
I. Mushroom and fungus cabbage filling
Materials: cabbage, dried shiitake mushrooms, asparagus, carrots, eggs, sugar, five-spice powder, soy sauce, sesame oil, green onions.
1, prepare the ingredients, mushrooms soaked in warm water, fungus soaked in cold water, asparagus shelled.
2, vegetables shredded, a vegetable with 1-2 spoons of salt marinated for 2-4 hours, clenched dry water, to be used.
3, eggs beaten, scrambled with oil into egg crumbles standby, fungus, mushrooms, asparagus, carrots finely chopped standby.
4, open fire, add a little more oil, in order of asparagus, (carrots, mushrooms), (vegetables, eggs), fungus, fried, soy sauce, sugar and five spice powder seasoning, not salty enough to add salt, after the pan, add sesame oil and stir well.
Two, gluten cabbage filling
Materials: cabbage, gluten, dried tofu, dried mushrooms, thirteen spices, salt.
1, all ingredients chopped.
2, cabbage with salt for a while to remove excess water, squeeze dry, can be chopped marinated, or marinated and then cut, torn gluten with hot water, squeeze dry, dried mushrooms soaked and squeezed dry and chopped.
3, hot pan hot oil under the chopped mushrooms fried incense, then turn off the heat, put all the other ingredients into the mix, put some thirteen spices and salt.
Three, pure cabbage filling
Materials: cabbage, green onion, ginger, salt, pepper, sugar, soy sauce.
1, first of all, the cabbage to break a few petals of leaves, be sure to use this fresh cabbage, washed with water, shredded and chopped, I'm lazy a little big, home plate is too small. Then put into the pot with a moderate amount of salt and stir, marinate for 10 minutes to let kill the water.
2, chopped green onions and ginger.
3, the pan into the right amount of oil, the onion into the minced fried. Oil temperature is not too high slightly fried fried flavor can be.
4, this time the cabbage has killed the water, the water out of the dry control began to mix filling, put just fried green onion, ginger, put the right amount of salt, pepper, sugar, soy sauce, mix well.
Four, cabbage and carrot filling
Materials: cabbage, carrots, salt, soy sauce, oil, green onions, chicken essence, parsley, ginger, thirteen spices.
1, prepare the cabbage washed, chopped, add salt pickle out of water.
2, carrots, cilantro and green onions chopped and spare.
3, hot oil in the pan, put a little onion chili, add carrots fried, cool (this step did not shoot) Cabbage squeeze out the water, add all the ingredients seasoning mix well, taste the salinity, should not need to add salt.
5, corn, egg and cabbage filling
Materials: eggs, corn, dried fungus, cabbage, carrots, sesame oil, salt, oil, thirteen spices, chili sauce.
1, carrot diced, beat the juice spare, to add water oh.
2, eggs and carrot juice beaten, fried standby (and eggs to put sesame oil and salt), I use a non-stick pan.
3, corn kernels, fungus shredded, cabbage shredded standby.
4, first oil hot pan, and then in turn into the corn, fungus, cabbage, add salt, thirteen spices stir fry for 5 minutes.
5, pour in the fried eggs, put oyster sauce to taste, clang clang ~ next start wrapping dumplings ah ~ open the pot with homemade chili sauce dipped eat really good taste.