Carotene dumpling stuffing

Ingredients: 300g carrots, 200g onions and 3 eggs.

Seasoning: salt, Jiang Mo, allspice powder and sesame oil.

1. Wash and peel carrots, rub them into filaments, blanch them in boiling water, let them cool, squeeze out water, and then chop them into fine powder.

2. Scrambled eggs and chopped red onions.

3. Put carrots, red onions and eggs together, add seasonings and stir evenly to form stuffing.

Pleurotus eryngii dumpling stuffing

Ingredients: Pleurotus eryngii 1, persimmon pepper 1, zucchini 1, fresh mushrooms 10.

Seasoning: salt, ginger powder, oyster sauce, onion oil, sugar and sesame oil.

1, shredded zucchini, marinated with a little salt 10 minute, and squeezed out the water.

2. Dice persimmon pepper and fresh mushrooms, and shred Pleurotus eryngii.

3. Add a little oil to the wok, pour in the Pleurotus eryngii and stir-fry until soft, then add the mushrooms and stir-fry until fragrant.

4. Add onion oil and stir well, turn to low heat, add minced green pepper and shredded zucchini, add salt, oyster sauce and a little sugar and stir well.

5. Turn off the fire and pour it out. After cooling, sesame oil is added and stirred evenly to form stuffing.

Shepherd's purse and mushroom dumpling stuffing

Ingredients: shepherd's purse 350g, 3 eggs, fresh mushrooms 1 bar, and shrimp skin 30g.

Seasoning: 8 grams of salt, 4 grams of chicken essence, 3 onions, 1 tablespoon of cooking wine, 2 grams of sugar, 1 tablespoon of sesame oil, 2 tablespoons of vegetable oil, fresh and appropriate.

1. Blanch shepherd's purse with boiling water, remove and chop it, add vegetable oil and mix well.

2. Wash the fresh mushrooms and cut them into pieces. Beat the eggs into egg liquid and fry them in a wok. Add mushrooms, dried shrimps and shepherd's purse and stir well.

3, turn off the fire, let it cool, take 3 onions and cut them into chopped green onions.

4. After the filling is cooled, add sesame oil, salt, sugar, cooking wine, chicken essence, chopped green onion and fresh sauce and mix well to form the filling.

Celery dumpling stuffing

Ingredients: celery 500g, bean curd skin 1 piece (can be changed into dried bean curd or fragrant dried bean curd), carrot 1 root, ginger 1 piece.

Seasoning: pepper, soy sauce, salt, a little sugar, pepper noodles, mushroom essence, a little pepper.

1. blanch celery with boiling water for 20 seconds, cool, chop, and drain.

2, tofu skin chopped, ginger chopped, carrots chopped.

3. Add proper amount of peanut oil to the wok and heat it. After a few peppers are fragrant, throw them away. Pour in tofu skin and carrots, add a little soy sauce and stir well. Let it cool.

4. Pour celery, bean curd skin, carrot and Jiang Mo into a stuffing bowl, add salt, pepper noodles, mushroom essence, a little pepper and a little sugar and mix well.

Zucchini dumpling stuffing

Ingredients: two zucchini, a dozen water-borne black fungus, a handful of vermicelli and a piece of ginger.

Accessories: cooked oil and salt.

1. Cut the zucchini, add salt to kill water, then squeeze dry and mix well with cooked oil.

2. Soft-chop the vermicelli with boiling water, chop the fungus, and chop the ginger into fine powder.

3. Put the zucchini, vermicelli, fungus and ginger together and mix well. Season with salt before wrapping.