In our hometown, as long as jiaozi or steamed stuffed buns with vegetarian stuffing are mentioned, there is definitely one thing in the stuffing, and that is vermicelli, our local specialty, which is famous all over the country. Some people say that it's strange to make vegetarian jiaozi with vermicelli, but we have a little more procedures for making stuffed vermicelli, so the made jiaozi will be more delicious. Boil the vermicelli until it is soft, chop it up, then fry it in a pot, add seasoning to taste it, and through frying and seasoning, the vermicelli will be given a new taste again, even jiaozi with vegetarian stuffing will eat the taste of meat.
The cabbage vegetarian jiaozi I shared today uses three ingredients: cabbage, eggs and vermicelli. They make a delicious vegetarian jiaozi. Next, I will share the practice of jiaozi with Chinese cabbage vermicelli and eggs.
Cabbage and egg vermicelli jiaozi
Ingredients used
3 slices of Chinese cabbage, 2 pieces of eggs and vermicelli 1 chopped green onion 1 chopped spiced powder, soy sauce, chicken essence, sesame oil and black pepper.
500 grams of flour, 3 grams of salt and 230 grams of warm water.
Production process
1. Mix the flour first, pour the flour into a basin, add salt and mix well, and then pour in the weighed warm water several times. While pouring water, stir it into wheat ears with chopsticks, and finally make dough. We should achieve three lights: face light, hand light and basin light.
2. The ratio of flour and water to the dough is golden, and the dough kneaded for the first time is rough. If you want to make the dumpling skin smooth and unbreakable, you should "knead three times and wake up", knead the kneaded dough for 10 minutes, then wake up for 10 minutes, and then knead it again. Cover the dough with plastic wrap for later use.
3. Ready to start stuffing, first soak the vermicelli in cold water in advance, clean the cabbage, control the water, break the eggs, and cut the green onions into chopped green onions.
4. Cut the dried cabbage into pieces, put it in a pot, sprinkle with appropriate amount of salt and mix well, marinate for 5 minutes to kill the water.
5. Soak the vermicelli until it is soft, put it in a pot and add water to cook it into a transparent color that can be broken with chopsticks. Remove the cold water, remove the water and put it on the chopping board for chopping.
6. Heat the oil from the pan, pour the oil into the beaten egg liquid, quickly break it up with chopsticks, turn off the fire, and shovel the eggs with a shovel.
7. Add oil to the bottom of the pot, the oil is hot, add shredded noodles, add salt, spiced powder, soy sauce, soy sauce, stir fry evenly. Stir-fry for 5 minutes, and let it cool.
8. Put the cold eggs, vermicelli, chopped Chinese cabbage and chopped green onion in a container, add sesame oil, a little salt, chicken essence and black pepper and mix well.
9. Put the awakened dough on the silica gel mat, sprinkle with dry flour, knead it a little, knead it into long strips, and knead it into a uniform size agent. Roll into dumpling skin.
10. Wrap the dumpling stuffing in the dumpling wrapper, squeeze it tightly with your hands and arrange it in two rows.
1 1. Add water to the pot, pour the water into jiaozi, wait for the pot to boil, gently push the back with a spoon, cover the pot, wait for the pot to boil again, add an appropriate amount of cold water, cover the pot, and after the pot is boiled, jiaozi floats and takes out.
Have a taste. jiaozi is delicious and delicious.