How to make vegetarian jiaozi;
Zongzi leaf
polished glutinous rice
vegetarian's chicken (made from steamed rolled sheets of tofu skin)
Dry chestnuts
Dried lotus seeds
Dried mushrooms (it is best to choose mushrooms with thick meat and big flowers, I use Japanese mushrooms)
five spice powder
soy
white pepper
Mushroom essence
salt
sugar
sesame oil
(The ingredients are not marked with weight. Adjust the weight according to your taste. I like strong taste, and put more spiced powder and soy sauce. I prefer heavy taste. )
Food processing:
1, washed glutinous rice, soaked in clear water for more than two hours, and dried for later use;
2. Soak chestnuts and lotus seeds in clear water for one hour and steam for half an hour until they become soft and fragrant.
3. Wash the soaked mushrooms and remove the roots for later use;
4. Mash garlic, add spiced powder, white pepper, mushroom essence, salt, sugar, sesame oil and soy sauce to vegetarian meat, and then put it in the refrigerator for later use;
5. Soak the zongzi leaves in clear water for 2 hours, wash them one by one, add clear water to the pot and cook for 20 minutes, and then continue to soak them in water for later use after the fragrance of the zongzi leaves comes out and softens;
6. After the soaked glutinous rice is processed, it is packaged. Add spiced powder, white pepper, sesame oil, soy sauce, salt and mushrooms to the soaked glutinous rice to package jiaozi.
7. When wrapping zongzi, take the leaves of zongzi, first put a whole mushroom, then add a proper amount of glutinous rice, then put two pieces of marinated vegetarian meat, three chestnuts and two lotus seeds in the middle, then cover with a proper amount of glutinous rice, wrap it tightly and tie it tightly with a string, and so on until all the materials are used up.
Put the wrapped zongzi into the pot and add water, the amount of which is the same as that of zongzi. Cover and cook for more than 2 hours.