Vegetarian dumplings
Preparation of ingredients:
100 grams of vermicelli
Eggs 3
Carrots, two
Minced green onion and ginger
Cooking oil, cooking wine, soy sauce, salt, sesame oil
Dumpling skin, moderate
This is the first time I've seen the carrot and vermicelli stuffing in the past, but it's a good idea. p>Practice:
1, vermicelli and fungus into warm water to soak, vermicelli generally soften the need for 3-4 hours, the time is relatively long, but if the time is urgent, we can wash the vermicelli first soak for a quarter of an hour, the surface becomes soft with a hard core of the state, and then cooked in boiling water, vermicelli no hard core can be fished out.
2, the vermicelli soaked soft and slippery, so do not have to deliberately drain the water, so that it is easy to cut.
3 eggs in a frying pan spread cooked, get the egg crumbled. Vermicelli made of vegetarian dumplings, you need to use the right amount of soup or fat to enhance the adhesion, otherwise it is more scattered, so put in the chopped eggs, the effect is better.
3, shredded carrots and vermicelli with, taste good and nutritious, but here to pay attention to a point, shredded carrots do not cut too much, to cut into large sections. The first time to do is to cut the flower is too broken, the result of the filling is too loose, can only be wrapped up the buns, of course, the flavor does not affect, but if you do dumplings should pay attention to this point.
4, the ingredients are ready to mix, add a little onion minced ginger, pour wine, soy sauce, salt, mix well, of course, you can add a little sesame oil on the more fragrant.
5, the dumplings will inevitably pack more, frozen storage is the best way, first put on the tray into the freezer for about half an hour, take out into the plastic bag sealing preservation, a half months no problem.