Scrape carrots, chop them, add salt, celery powder, oil, vegetable essence and a little parsley, and then make them into small jiaozi.
One more thing, jiaozi and steamed stuffed buns with carrot stuffing should not be stained with vinegar, because acid will destroy carotene.
(2) Chinese cabbage and mushroom jiaozi
Exercise:
1. Wash and chop Chinese cabbage, add a little salt 10 minute, and squeeze out water for later use.
2. cut mushrooms.
3. Olive vegetable powder (canned olive vegetable powder can be used in the market)
4. Mix the others together first, then add the mushrooms, add oil and salt, and you can make your favorite jiaozi.
(3) Five-color jiaozi
One cucumber, one big green pepper, half a carrot (carrot), 2-3 slices of Chinese cabbage (with leaves) and 5-6 mushrooms. Chop it all. . . . . Chinese cabbage (with a spoonful of salt) and cucumber should be dried by hand, and the fillings should be combined: mix them together, and add vegetarian chicken essence (more points), vegetarian oyster sauce (the fillings will stick together), a little soy sauce, pepper noodles and vegetable oil. . . . . It's over (you have to put the noodles together first to be hard ~ ~). This ratio can make 40 small jiaozi.
(4) Chinese cabbage, auricularia auricula and jiaozi.
1。 Stuffing: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus, fine vermicelli, all broken and blended, mixed with salad oil and salt. Don't fry it.
2。 Making: Make dough with homemade flour and good dough, and wrap it with stuffing. When the water boils, you can cook.
3。 Seasoning vinegar practice: add a little soy sauce and a little sesame oil with vinegar (spicy oil or mustard can also be added according to personal taste. )
(5) Zucchini stuffing
Production method: squash; Chop soaked auricularia auricula, soaked vermicelli and ginger into powder, mix well and add cooked oil (note: vermicelli can be soaked in cold water until soft, not scalded with hot water, which will affect the taste). The subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix vegetables and oil before adding salt.