Comprehensive recipe of yuba dumpling fillings: fennel yuba meat filling, scallion yuba pork filling, carrot yuba filling, mushroom yuba filling, bean yuba filling.

1. Fennel and bean curd meat filling

Remove the fennel roots, soak in salted water for 10 minutes, wash, drain, mince, and set aside. For 3 fat and 7 lean meat fillings, add salt and water in 3 batches until sticky, add soy sauce, salt, MSG, cooking wine, and sugar, and beat vigorously in one direction. Finally, add onion, ginger, cooked oil and sesame oil and mix well, then add fennel and soaked yuba in advance.

2. Onion-flavored yuba and pork filling

Chop the pork belly into a meat filling, add oil to the wok, add the meat filling and stir-fry until the oil is released. Add dark soy sauce, salt, ginger powder, and five-spice powder to taste, stir well and turn off the heat; soak the yuba in advance, drain the water, chop into pieces, and mince the green onions. Add minced green onion and yuba into the meat filling and mix well.

3. Carrot and yuba filling

Soak the yuba in warm water until soft and chop into small pieces. Shred the carrots and wash the shrimps. Chop the meat filling and marinate with a little oil. Put a little oil in the pot, stir-fry the shrimp and meat filling, and remove from the pot. Continue to add oil, stir-fry the yuba and radish separately, remove, and stir all ingredients evenly.

4. Mushroom and yuba filling

Soak the yuba in cold water until soft and chop into small pieces. Add an appropriate amount of water to the pot and bring to a boil. Add the mushrooms and blanch them for 1 minute. Remove them and run them through cold water to remove the water and chop them into small pieces. Put all the ingredients into a basin, add 1 tablespoon each of light soy sauce, oyster sauce and cooking wine, then add an appropriate amount of salt, 1 teaspoon of sugar, a little sesame oil and some cooked vegetable oil, and stir evenly.

5. Beans and yuba filling

Blan the beans, salt them for a while, and squeeze out the water. Soak and chop the yuba, shred the vegetarian meat, and mince the ginger. Heat oil, stir-fry minced ginger until fragrant, add beancurd sticks and turmeric powder, stir-fry evenly and take out. Put oil, peppercorns, star anise, bay leaves, nutmeg, and grass fruits in the pot and fry until fragrant. Remove and cool until fragrant.

First put two spoons of cooking oil into the filling, stir evenly, then add two spoons of light soy sauce, one spoon of vegetarian oyster sauce, one spoon of mushroom sauce, one spoon of thirteen spices, and one spoon of black pepper. , finally add a spoonful of sesame oil and stir evenly.