Jiaozi is a kind of pasta with China characteristics. As the saying goes, "It's delicious but not as good as jiaozi", and the research on jiaozi has almost reached the extreme.

There are many kinds of vegetarian stuffing in jiaozi, especially in summer, a large number of fresh vegetables are on the market, which are tender, juicy and nutritious. When used as dumpling stuffing, the taste is not lost at all, and it is more refreshing and delicious.

A complete collection of vegetarian dumpling stuffing practices

0 1/ carrot+bean bubble

Ingredients: carrot, bean bubble, vegetable oil, salt, ginger, salt, sesame oil, Jiang Mo.

Practice:

(1) Chopping bean bubbles, cutting ginger into powder, peeling carrots, and rubbing them into fine threads;

(2) Heat oil in the pot, stir-fry carrots slowly with low fire, and then fish them into a container to cool them;

(3) later put the beans in, together with carrots, and mix them clockwise;

④ Add proper amount of salt, sesame oil and Jiang Mo and mix well again.

02/ Carrot+Cucumber

Ingredients: carrot, cucumber, Jiang Mo, vegetable oil, sesame oil, salt.

Practice:

(1) Wash cucumber and carrot separately, peel and shred them, and mix them in a container;

(2) cutting ginger, stir-frying with oil, and pouring it on the mixed stuffing together with oil;

③ Pour in a proper amount of sesame oil, and stir quickly clockwise for several times;

(4) add salt, continue to mix clockwise.

03/ Chinese Cabbage+Mushroom

Ingredients: Chinese cabbage, mushrooms, minced olives, sesame oil, salt.

Practice:

① Wash and chop the Chinese cabbage, marinate it with a little salt for 10 minute, and squeeze out the water for later use;

② Chop mushrooms for later use;

(3) Add the minced olives to the cabbage stuffing, and mix slightly clockwise;

④ Add mushrooms, oil and salt, and mix well clockwise.

04/ Lentinus edodes+rape

Ingredients: Lentinus edodes, rape, salt, delicious, sweet noodle sauce, cooked oil, sesame oil.

Practice:

(1) cleaning and chopping rape for later use;

2 Mushrooms are soaked in advance and cut into diced pieces;

③ Mix the rape and mushrooms together in a container, add salt, all-delicious and fresh, sweet noodle sauce, cooked oil and sesame oil, and mix well clockwise.

05/ Eggplant+Mushroom

Ingredients: eggplant, shiitake mushrooms, all delicious, salt, corn oil.

Practice:

① Soak the mushrooms, wash them and cut them into powder;

② Wash eggplant, cut into strips, marinate with salt for 10 minute, then squeeze out the marinated water and chop it;

③ Eggplant and shiitake mushrooms are mixed together in a container, with salt, corn oil and fresh taste, and mixed clockwise.

06/ Spinach+vermicelli

Ingredients: spinach, vermicelli, noodle sauce, soy sauce, oil and salt.

Practice:

① Wash spinach selectively, blanch it to remove oxalic acid, take it out and soak it in cold water;

② Soak the vermicelli in cold water and chop it;

③ Squeeze the spinach and chop it, then add the flour paste, soy sauce, vegetable oil and sesame oil and mix well.

07/ Sauerkraut stuffing

Ingredients: 500g sauerkraut, 3g salt, appropriate amount of fresh vegetable powder, 30g Jiang Mo, soy sauce and peanut oil.

Practice:

(1) Chop the sauerkraut, wring out the water, then soak it in heated water, and then wring out the water (be careful not to wring it too dry).

(2) Then put the chopped sauerkraut into a pot, add salt, fresh vegetable powder, Jiang Mo, soy sauce and peanut oil and stir well;

③ Leave it for 15 minutes at last.

08/ Chinese Cabbage+Dried Xianggan

Ingredients: 300g of Chinese cabbage, 200g of dried fragrant mushrooms, 4g of edible salt, 2g of fresh vegetable powder, 0g of Jiang Mo/kloc-0, 0g of vegetarian oyster sauce/kloc-0, 0g of sesame oil/kloc-0, 5g.

Practice:

① Chop the cabbage, then add sesame oil and mix well;

② Chop dried fragrant mushrooms and fresh mushrooms and put them in Chinese cabbage;

③ Add Jiang Mo, oyster sauce and sesame oil and mix well. Add salt and fresh vegetable powder and mix well before wrapping.

09/ celery+radish

Ingredients: celery 1 kg, tofu skin 1 piece (dried tofu is also acceptable), carrot, Jiang Mo, peanut oil, pepper, salt, pepper, pepper noodles and fresh vegetable powder.

Practice:

① Remove old terrier and old leaves from celery (some young leaves can be left), wash them, scald them in boiling water for twenty seconds, then remove them, chop them and squeeze them;

(2) Chop the bean curd skin, add 1 tablespoon peanut oil into the oil pan, add a few prickly ash and fry until fragrant, then take it out, stir-fry the bean curd skin into the oil and drop a few drops of soy sauce, and then take it out of the pan for later use;

③ Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little pepper, pepper noodles and fresh vegetable powder and stir evenly!

10/ carrot+potato+mushroom

Ingredients: carrots, potatoes, mushrooms, salt, vegetable oil.

Practice:

① Wash potatoes, peel them and dice them, add a little water and put them in the microwave oven for 15 minutes. At the same time, wash and dice mushrooms and carrots respectively;

(2) Take out the potatoes, add carrots and diced mushrooms, sprinkle with appropriate amount of salt, add a little water and put them back in the microwave oven again for 10 minute;

③ Take out the bitten ingredients, press them with a spoon several times and stir them into mud;

(4) Pour oil into the pot, add mashed potatoes, stir-fry to taste, and crush it again to turn it into mashed potatoes.

1 1/ carrot+cabbage+dried mushroom

Ingredients: carrot, cabbage, dried mushroom, salt, olive oil.

Practice:

① Soak mushrooms, peel carrots and wash cabbage;

② Shred mushrooms, carrots and cabbage respectively;

(3) put a little salt in the shredded cabbage, grab it evenly and leave it for a while;

(4) boil a pot of hot water, blanch the diced carrots and drain them;

⑤ Put olive oil in the hot pot, first add mushrooms and stir fry until fragrant, then add carrots and stir fry together 1 min, add some salt and stir fry evenly, then turn off the heat;

6. Squeeze the cabbage and pour it into a wok and mix well.

12/ carrot+wax gourd+mushroom

Ingredients: carrots, wax gourd, fresh mushrooms, coriander, salad oil, salt and sesame oil.

Practice:

(1) Peel the wax gourd, remove the seeds, rub it into filaments, sprinkle some salt to kill the water, squeeze it dry, add a proper amount of salad oil and mix well;

② Wash and chop fresh mushrooms, shred carrots, and chop parsley 1 handful;

③ Put all the ingredients together, add sesame oil and mix well. Add salt and mix well before wrapping jiaozi.

13/ carrot+celery+tofu

Ingredients: carrot, celery, bean curd skin, peanut oil, pepper, soy sauce, ginger, salt, pepper, pepper noodles, fresh vegetable powder.

Practice:

(1) remove the old terrier and old leaves from celery, wash it, put it in a water pot, scald it for a while, take it out, chop it and squeeze it;

2 peeled carrots, washed and diced, tofu skin 1 piece chopped (dried tofu is also acceptable), and ginger minced;

(3) Add 1 tablespoon peanut oil to the oil pan, put a few Chinese prickly ash and fry until fragrant, then take it out, put the bean curd skin into the oil pan and stir-fry, pour a few drops of soy sauce and stir-fry, and then take it out of the pan for later use;

(4) Pour the processed celery, diced carrots, bean curd skin and Jiang Mo into a large container, and then add a proper amount of salt, a little pepper, pepper noodles and fresh vegetable powder and stir evenly.

14/ Chinese cabbage+Lentinus edodes+sweet potato skin

Ingredients: Chinese cabbage, shiitake mushrooms, bagged yam bark/yam powder, pickled mustard tuber, ginger, sesame oil, soy sauce, spiced powder, pepper noodles, fresh vegetable powder and salt.

Practice:

(1) Wash and chop the shiitake mushrooms, and then chop the skins until they are softened with boiling water;

(2) Chop the cabbage into pieces with salt, squeeze out the water after a few minutes, pour some sesame oil and stir for later use;

(3) cut ginger into granules for later use;

4 Heat oil in the pot, pour in ginger, pour in mushrooms, add some soy sauce, stir-fry slowly with low fire, stir-fry until fragrant, add a little mustard tuber and continue to stir-fry (not too much, for seasoning);

⑤ Add spiced powder, stir-fry until fragrant, then add chopped bark, salt and pepper noodles;

⑥ Turn off the fire after half a minute, pour the Chinese cabbage in, add fresh vegetable powder and stir well.

15/ pumpkin+mushroom+dried bean curd

Ingredients: Lentinus edodes, pumpkin, dried bean curd, pickled mustard tuber, ginger rice, spiced powder, salt, pepper noodles and fresh vegetable powder.

Practice:

(1) Wash and chop mushrooms and dried beans respectively, and peel and shred pumpkins for later use;

2 Pour oil in a hot pot, add old ginger rice, pour mushrooms, add some soy sauce, and stir-fry slowly with low fire to stir-fry the fragrance;

(3) add dried bean curd and a little mustard tuber (not too much, which plays a seasoning role) to continue frying, add five-spice powder, stir-fry until fragrant, add salt and pepper noodles, and serve for later use;

(4) Pour the oil from the pan again, add the old ginger rice, pour the shredded pumpkin, add salt and stir-fry for 1 min, then turn off the heat, pour the fried dried mushrooms and beans into it, add fresh vegetable powder and stir well.

16/ zucchini+auricularia auricula+vermicelli

Ingredients: zucchini, fungus, vermicelli, ginger, salt.

Practice:

① Wash the zucchini, wipe the silk and squeeze the water for later use;

(2) Chop ginger into powder, soak auricularia auricula and vermicelli in cold water and chop them;

③ All the ingredients are evenly mixed together, and the cooked oil is added. The subsequent production process is the same as that of the cabbage stuffing. The key is to mix the vegetables with oil before adding salt.

17/ water chestnut+oil tofu+celery

Ingredients: water chestnut, bean curd, celery, sesame oil, white pepper, salt, fresh vegetable powder.

Practice:

① Take a dozen water chestnuts, wash them, cut them into final shapes, and drain the juice;

(2) oil tofu 1 block, finely diced; Celery 1 root and leaves are cut into fine powder;

③ Mix water chestnut powder, diced bean curd and celery powder in a container, then add 2 tablespoons of sesame oil 1/,white pepper1,2/3 tablespoons of fresh vegetable powder and 2 tablespoons of salt, and stir well.

18/ Chinese cabbage+dried bean curd+vermicelli

Ingredients: Chinese cabbage, dried bean curd, vermicelli, peanut oil, coriander, pepper, soy sauce, sugar, bean curd, sesame oil.

Practice:

(1) soak the vermicelli and chop it, and chop the dried bean curd;

2 Wash and chop the cabbage, wrap it with gauze and squeeze the water as much as possible;

③ Pour 2 spoonfuls of peanut oil into the oil pan, put a few pepper and fry until fragrant, then take it out. Put the dried bean curd and vermicelli into the pan and stir fry, add a few drops of soy sauce and a little sugar, stir fry for a few times, and you can take it out when you smell the fragrance.

(4) Put the cabbage, dried bean curd and vermicelli into a container, add the bean curd and sesame oil and stir together (the taste of cabbage, dried bean curd and vermicelli is very weak, and the taste will come out when you add the bean curd and sesame oil).

19/ Carrot+Tofu+Mushroom+Auricularia

Ingredients: carrots, tofu, mushrooms, fungus, salt, pepper, vegetable oil and sesame oil.

Practice:

① Wash tofu, soak fungus, wash mushrooms and carrots, and dice the above ingredients respectively;

(2) hot oil from the pan, stir-fry the tofu until the tofu is browned;

(3) Add other materials, stir well, then add appropriate amount of sesame oil, salt and pepper, and mix well.

20/ Mushroom+Pea+Sweet Corn+Horseshoe

Ingredients: peas, mushrooms, mushrooms, sweet corn, water chestnut, oil, salt, black pepper, soy sauce.

Practice:

(1) steam peas in a pot for 5 minutes, take them out to cool, pour them into fresh-keeping bags, pound them into mud with a hammer, then pour them into a big bowl, add a little oil and salt, and mix well;

(2) cutting corn kernels with a knife, peeling water chestnut, washing and chopping, washing and chopping mushrooms and Pleurotus geesteranus, and mixing the four materials evenly;

③ Pour a little oil into the wok, pour in the mixed materials, stir-fry for a while, then add black pepper, soy sauce and salt, stir-fry the materials until cooked, then add the pea paste and mix well.

2 1/ Zucchini+Auricularia auricula+vermicelli+Lentinus edodes

Ingredients: mushrooms, vermicelli, fungus, zucchini, sesame oil, peanut oil, salt.

Practice:

(1) Soak vermicelli, Lentinus Edodes and Auricularia auricula in cold water to soften, wring out water, cut into powder, and season with salt;

2 Wash and shred the zucchini, add some sesame oil and mix well;

(3) all the ingredients are mixed together and mixed well, and a little peanut oil is added to the stuffing when wrapping.

22/ Zucchini+Green Pepper+Mushroom+Pleurotus eryngii

Ingredients: zucchini, green pepper, mushrooms, Pleurotus eryngii, ginger, sugar, vegetarian oyster sauce, sesame oil, water starch, salt.

Practice:

(1) Wipe the zucchini filaments, add a small amount of salt to marinate for 10 minute, and squeeze out the water;

(2) Wash the green pepper and cut it into powder, and cut the mushroom into powder after soaking;

③ Pleurotus eryngii is cut into filaments along the fiber direction with a length of 2-3 cm;

(4) cut ginger into fine powder, put a little oil in the pot, add shredded Pleurotus eryngii, and stir-fry with medium heat until the water evaporates;

⑤ After softening, add the minced mushrooms and stir-fry until fragrant, turn to low heat, add the minced green peppers and shredded zucchini, add a proper amount of salt, a small amount of sugar and oyster sauce, and stir-fry evenly;

⑥ Pour in a proper amount of water starch to thicken, and add a little sesame oil to improve the taste.

23/ Carrot+Tricholoma+Celery+Green Bean+Corn

Ingredients: carrot, Tricholoma, celery, green beans, tender corn kernels, ginger, soy sauce, salt, sugar and pepper powder.

Practice:

(1) wash Tricholoma, cut into pieces, wash carrot, wipe silk and squeeze water, and wash celery and cut into pieces;

2 green beans and tender corn kernels are soaked in boiling water, and ginger is minced;

(3) stir-fry Tricholoma in oil, add a few drops of soy sauce, and mix well with other stuffing;

④ Add salt, a little sugar and a little pepper powder in turn and mix well.

24/ Cabbage+Dried Plum+Potato+Auricularia+Day Lily

Ingredients: Chinese cabbage, dried plum, potato flour, fungus, day lily, salt, sesame oil.

Practice:

(1) Soak potato flour, day lily and auricularia auricula one night in advance, then blanch them, and soak dried plum half an hour in advance;

(2) all the ingredients are cut into pieces, mixed together, and seasoned with salt and sesame oil.

25/ Cabbage+Auricularia auricula+Carrot+Mushroom+vermicelli

Ingredients: Chinese cabbage, carrots, mushrooms, black fungus, fine vermicelli, salad oil, salt.

Practice:

(1) Soak mushrooms, fungus and vermicelli in advance, and wash cabbage and carrots;

2 All ingredients are broken and blended, and salad oil and salt are added to mix well.

26/ cucumber+green pepper+carrot+Chinese cabbage+mushrooms

Ingredients: cucumber, round green pepper, carrot, Chinese cabbage, mushrooms, all delicious, vegetarian oyster sauce, soy sauce, pepper noodles, vegetable oil.

Practice:

(1) clean 1 root cucumber, 1 green pepper, half carrot, 3-leaf Chinese cabbage and 6 shiitake mushrooms, respectively, and chop them to dry the excess water of Chinese cabbage and cucumber;

② Mix all the fillings together, add vegetable oil, delicious (add more), vegetarian oyster sauce (the fillings will stick together), a little soy sauce, pepper noodles and a spoonful of salt, and mix well.

27/ Chinese cabbage+gluten+fragrant dried+day lily+auricularia auricula+vermicelli+mushroom

Ingredients: Chinese cabbage, gluten, dried citron, day lily, fungus, vermicelli, mushroom, coriander, sesame sauce, red fermented bean curd and sesame oil.

Practice:

(1) Soak daylily, dried mushrooms, auricularia auricula and vermicelli, then cut them into pieces together with washed Chinese cabbage, gluten, dried citron and coriander, and put them into containers;

② Mix well with three teaspoons of sesame sauce, four pieces of red fermented bean curd, appropriate amount of sesame oil and fermented bean curd (if it is not salty enough, add appropriate amount of salt).

28/ Carrot+Celery+Cabbage+Auricularia+Mushroom+Day Lily+Yam

Ingredients: yam, carrot, celery, cabbage, fungus, mushroom, day lily, ginger, salt, peanut oil.

Practice:

① Soak auricularia auricula, daylily and shiitake mushrooms one night in advance, and blanch them with water when using them;

② Dice all vegetables separately and mince ginger;

(3) Heat the wok with oil, put it into Jiang Mo, pour the vegetable grains into the wok in the order of ripening, stir fry in turn, and finally add salt to taste.

29/ Five Pigment Dumplings

Ingredients: one cucumber, one green pepper, half a carrot, three Chinese cabbages (with leaves), five mushrooms, vegetarian oyster sauce, soy sauce, pepper noodles, vegetable oil and salt.

Practice:

① The ingredients are processed, washed and all chopped;

② Chinese cabbage (with a spoonful of salt) and cucumber should be dried by hand;

③ Filling: Mix the ingredients together, add the prepared seasoning and mix well.

30/ Assorted stuffing jiaozi

Ingredients: 1 kg of Tricholoma, 1 carrot, 5 coriander, a little green beans, 1 piece of ginger, salt and pepper powder.

Practice:

① Wash Tricholoma, cut it into pieces, wipe carrots and squeeze water, cut parsley into pieces, soak green beans in boiling water, and chop ginger into pieces;

2 If you like to eat Luzhou-flavor, stir-fry Tricholoma in oil and put a few drops of soy sauce in the pan;

③ Mix other dishes together, then add salt and a little pepper powder and mix well.

4 If you like the original flavor, you don't have to fry it. Just mix the stuffing with oil and put the seasoning.

Key elements of jiaozi production

1

knead dough

① Use wheat flour or other flour with cold water, and the ratio of flour to water: four bowls of flour and one bowl of water. After kneading the dough in the basin, let it stand for 20 minutes to wake up.

② There is too much water, and the dough is soft and easy to wrap, but it is easy to break when cooked. There is less water, the surface is hard, it takes a lot of trouble to roll the skin, and the bag is also hard. A good taste generally requires the dough to be hard, and there is a saying that soft cakes are hard to jiaozi.

2

Roll skin

① Put the awakened dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm.

(2) Pull (or cut) the column strips into small columns with a height of 1.5 cm.

(3) Squeeze the medicine by hand.

(4) Roll it with a rolling pin into a thin round cake with a moderate diameter (4-7 cm) and a thickness of about 0.5-1mm, with a slightly thicker central part. It's for dumplings.

⑤ When rolling leather, sprinkle some thin surfaces on the chopping board to prevent the board from sticking.

three

boil dumplings

(1) put water in the pot, after the fire is boiling, add raw jiaozi and stir it while putting it to prevent it from sticking to the pot.

(2) The height of the jiaozi layer sinking in the lower part of the pot and the thickness of the water layer above it should not exceed 3:2.

(3) jiaozi too much, easy to break. Add the lid. The whole process remained prosperous.

(4) The water is boiled again. At this time, jiaozi should all float on the surface of the water and add a little cold water to stop the tumbling soup from tumbling and stirring.

⑤ The water is boiled again, add a little cold water and stir.

⑥ When the water is boiled again, jiaozi can be fished out with a colander.

⑦ Method of judging whether it is cooked or not: press jiaozi's belly with your finger, and then swell up after leaving, and it is cooked.