The first one is shepherd's purse. Shepherd's purse is a wild vegetable, but it is the earliest dish in a year. It was planted in beginning of spring before the Spring Festival. Digged shepherd's purse, washed and chopped, mixed with eggs or pork, tastes like a Spring Festival dinner.
The second course is spring vegetable moss. After the Spring Festival, it is still in the first month, and the small rapeseed will be covered with moss. In February of the lunar calendar, all winter vegetables are lush and fresh. At this time, don't blanch the vegetable moss, just chop it directly, and mix it with tofu or eggs to make the vegetarian stuffing jiaozi, which is fresh and unforgettable.
The third is leek. Immediately after the vegetable moss, the first leek grows in spring. After a winter's precipitation, the first leek was chopped and mixed with eggs or tofu to make dumplings, which constituted the classic legend of vegetarian stuffing in jiaozi.
The fourth is all kinds of vegetables and melons in hot summer. First, the amaranth Schizonepeta in early summer, then the long and short beans, then the pumpkin, the eggplant and the gourd, and all kinds of vegetables and melons can be used as stuffing. jiaozi steamed stuffed bun, vegetables and pythons, and steamed dumplings with pot stickers can be used as stuffing as long as they are vegetables, and nothing is not delicious.
The fifth road is autumn radish. The first dish in autumn is cool, and radish is on the market. Radish is on the street, so the drugstore doesn't have to open. Filling alone, and noodles with tofu and eggs are all delicious.
The sixth course is Chinese cabbage in winter. Pork mixed stuffing is a classic of Chinese cabbage stuffing, which can be eaten until the next year when spring vegetables are connected.
In short, all vegetables can be stuffed, and there is no unpalatable vegetable stuffing, and both meat and vegetarian dishes are delicious.