How time flies! In a blink of an eye, I will be in beginning of autumn the day after tomorrow. As the saying goes, "Summer is reduced, and beginning of autumn is supplemented". After a hot summer, many friends have lost a lot of weight due to poor appetite. In beginning of autumn season, we should replenish nutrition to our bodies in time and be full of energy in autumn.

"It's delicious but not as good as jiaozi". Although people's living standards are better now, and all kinds of delicious food are overwhelmed, jiaozi has always been the deepest love of many people. On holidays, it is inseparable from jiaozi, and when you are away from home, what you want most is jiaozi wrapped by your mother, and all kinds of solar terms are inseparable from jiaozi. Here, we have the custom of beginning of autumn eating jiaozi to paste autumn fat.

Beginning of autumn ate jiaozi and shared six kinds of simple and delicious dumpling stuffing, which was well-prepared and varied after learning beginning of autumn:

1. Plain stuffing jiaozi

Prepare a handful of mung bean sprouts and leeks respectively and cut them into pieces for later use; A carrot is shredded first and then chopped for later use; Beat two eggs and fry them in a pan into evenly sized egg pieces for later use; Wash three or five shiitake mushrooms, blanch them in water 1 min, then dry them and cut them into pieces for later use; Soak a handful of auricularia auricula in warm water first, then blanch it in the pot 1 min, and then cut it into pieces for later use; Blanch one piece of old tofu with water 1 min to remove the beany smell and cut it into thin slices, then fry it in the pan until both sides are golden, and then cut it into thin slices for later use. Finally, put all these ingredients in the same pot. (The above ingredients can be increased or decreased at will according to your own preferences.)

Stir-fry a secret scallion oil in a wok again, which is the key to the delicious vegetarian stuffing in jiaozi: add oil to the wok, add scallion, onion pieces, pepper and ginger slices when it is 70% hot, turn off the fire after frying, filter out the scallion oil, and pour it into the dumpling stuffing.

Then add a proper amount of salt, oyster sauce, pepper powder and a little sesame oil and stir well. The dumpling stuffing mixed with fried scallion oil is delicious!

2. Sauerkraut jiaozi

Rinse the sauerkraut several times first, then squeeze out the water, not too dry, leaving a little water to wrap the jiaozi fresh and juicy, and then cut the sauerkraut into pieces.

Then prepare the meat stuffing, and the pickled jiaozi will be more fragrant when it is made with fat and thin pork belly. Chop the meat stuffing finely, then add more chopped green onion, appropriate amount of Jiang Mo, salt, soy sauce, oyster sauce, pepper, 1 spoon soybean sauce, stir well and marinate for 20 minutes. Finally, mix the sauerkraut with the meat stuffing, add more cooking oil and stir well. Jiaozi with pickled cabbage and appropriate amount of soybean sauce, it tastes very special!

3. Bayujiaozi:

Clean the Spanish mackerel first, remove the viscera and head, then remove the fishbone along the fish tail, scrape off the fish with a spoon, and then chop it up for later use. Be careful not to bring any fish skin. The jiaozi with fish skin bag is fishy.

Pour a small amount of pepper water into the chopped fish several times, and stir while pouring until the fish makes a "squeaky" sound and becomes sticky and elastic.

Seasoning begins again: add proper amount of salt, pepper and 1 spoon of pig oil, stir well and then marinate for 10 minute. There is no pig oil, so you can chop some pork belly stuffing and add it, so the dumpling stuffing is especially fragrant!

Finally, take a handful of leeks and add them into the fish stuffing, and stir them evenly. Leeks are the soul of the squid dumpling stuffing, so don't miss them!

4. Kelp jiaozi:

Marinate the minced meat first: chop a proper amount of pork, then add chopped green onion and Jiang Mo, then add a proper amount of light soy sauce and spiced powder, stir well, then pour a small amount of pepper water several times, stir until the minced meat is strong, and then marinate 15 minutes.

First, the radish is shredded, then boiled in water for 2 minutes to remove the spicy taste, and then taken out with cold water and chopped for later use.

Boil the water in the wok again, put in the clean kelp blanching water, remove the mucus and impurities on the kelp surface, take out the kelp after 2 minutes, cool it, chop it up, and put it with radish and meat stuffing. Add 2 tablespoons of cooked oil and stir well, then add 1 spoon of salt and mix well again.

Many people in jiaozi haven't eaten kelp. It's really delicious!

5. Zucchini jiaozi:

First, remove the pulp of the zucchini and rub it into filaments, then put it into a bowl, add a spoonful of salt, mix well and marinate for 15 minutes.

Take a few fresh shrimps, peel them, remove the shrimp line, cut them into small dices, and marinate them in a bowl with cooking wine to remove the fishy smell.

Then take 2 eggs and break them up, and fry them into evenly sized eggs.

15 minutes later, you can see that the shredded Cucurbita moschata pickled a lot of water, and then rinse it with clear water several times to remove excess salt. After squeezing out the water, put it together with chopped eggs and shrimps, add a proper amount of chopped green onion, add oil and mix well to lock the water before seasoning: add a proper amount of salt, pepper and oyster sauce, and mix well. It's so fresh! Remember not to add spices such as spiced powder, soy sauce and so on to the filling of zucchini.

6. Chinese chive scallop jiaozi:

Wash and cut the leek, add appropriate amount of oil and stir evenly for later use. The purpose is to lock the moisture in the leek, and no water will come out when jiaozi is wrapped.

Then clean the scallops and steam them in a steamer until the scallops open, take them out, remove the shell and black viscera, chop them up and put them in a bowl, and add appropriate amount of salt, cooking wine and soy sauce to marinate them and remove the fishy smell.

After five minutes, put the pickled scallop meat and leek together and stir well. Chinese chives and scallops are particularly delicious, and the packaged jiaozi is extremely rare, so you don't need to put monosodium glutamate when mixing stuffing.