The recipe of super delicious vegetarian dumpling stuffing is complete, light and refreshing, and the whole family loves it!

jiaozi is a special pasta in China. 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 they are used to make dumpling stuffing, the taste is not lost at all, and they are more refreshing and delicious.

A Complete Collection of Vegetarian Dumpling Stuffing Practices

1/ Carrot+Bean Bubble

Ingredients: Carrot, Bean Bubble, Vegetable Oil, Salt, Ginger, Salt, Sesame Oil and Jiang Mo

Practice:

① Chop the Bean Bubble, cut the ginger into powder, peel the carrot and rub it into fine shreds;

② Heat oil in the pot, stir-fry carrots slowly with low fire, take them to a container and cool them;

③ Later, put the beans in pieces and mix them with carrots clockwise;

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

2/ 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 it with oil, and pouring it on the mixed stuffing together with the oil;

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

④ add salt and continue to mix clockwise.

3/ Chinese cabbage+Lentinus edodes

Ingredients: Chinese cabbage, Lentinus edodes, olive vegetable powder, sesame oil and salt

Practice:

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

② chop mushrooms for later use;

③ Add the minced olives into the Chinese cabbage stuffing and mix slightly clockwise;

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

4/ Lentinus edodes+rape

Ingredients: Lentinus edodes, rape, salt, high and fresh taste, sweet noodle sauce, cooked oil and sesame oil

Practice:

① Wash and chop the rape for later use;

② the mushrooms are soaked in advance and cut into pieces;

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

5/ Eggplant+Lentinus edodes

Ingredients: Eggplant, Lentinus edodes, all delicious, salt, corn oil

Practice:

① Soak the Lentinus edodes, wash and cut into powder;

② Wash eggplant, cut into strips, add salt and marinate for 1 minutes, then squeeze out the marinated water and chop it;

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

6/ spinach+vermicelli

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

Practice:

① Wash the spinach, 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.

7/ Sauerkraut stuffing

Ingredients: 5g of Sauerkraut, 3g of salt, appropriate amount of fresh vegetable powder, 3g of Jiang Mo, soy sauce and peanut oil

Practice:

① Chop the Sauerkraut, wring out the water, then soak it in heated water, and 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.

8/ Cabbage+Dried Xiangzi

Ingredients: 3g of Cabbage, 2g of Dried Xiangzi, 15g of Lentinus edodes, 4g of salt, 2g of fresh vegetable powder, 1g of Jiang Mo, 1g of vegetarian oyster sauce and 15g of sesame oil

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.

9/ celery+radish

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

Practice:

① old terrier and old leaves (some young leaves can be left) are removed from celery, and then washed.

② Chop the bean curd skin, add 1 tablespoon peanut oil to the oil pan, add a few pepper seeds to stir-fry and then take them out. Add the bean curd skin into the oil and stir-fry until a few drops of soy sauce can be dropped, and then take them 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!

1/ carrot+potato+shiitake mushroom

Ingredients: carrot, potato, shiitake mushroom, salt and vegetable oil

Practice:

① Wash, peel and dice the potato, add a little water and put it in the microwave oven for 15 minutes, while washing and dicing the shiitake mushroom and carrot respectively;

② Take out the potatoes, add carrots and diced mushrooms, sprinkle some salt, add a little water and put them back in the microwave oven for 1 minutes;

③ Take out the bitten food, press it with a spoon several times and stir it 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.

11/ Carrot+Cabbage+Dried Mushroom

Ingredients: Carrot, Cabbage, Dried Mushroom, Salt and Olive Oil

Practice:

① Soak the mushrooms, peel the carrots and wash the cabbage;

② Shred mushrooms, carrots and cabbage respectively;

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

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

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

⑥ drain the cabbage, pour it into the wok and mix well.

12/ Carrot+Wax gourd+Lentinus edodes

Ingredients: carrot, wax gourd, fresh Lentinus edodes, 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 water, squeeze dry, add appropriate amount of salad oil and mix well;

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

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 old terrier and old leaves from celery, wash it, put it in a water pot and scald it for a while, then take it out, and chop it up and squeeze it out.

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

③ Add 1 tablespoon of peanut oil to the oil pan, put a few Chinese prickly ash into the oil pan, stir fry the bean curd skin, pour a few drops of soy sauce and stir fry evenly, and then take it out 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+shiitake mushrooms+sweet potato peel

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

Practice:

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

③ cut the 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, and add a little mustard tuber to continue frying (not too much, for seasoning);

⑤ Add the five-spice powder, stir-fry the fragrance, add the chopped bark of Polygonum cuspidatum, add salt and pepper noodles;

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

15/ Pumpkin+Lentinus edodes+dried bean curd

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

Practice:

① Wash and chop the Lentinus edodes and dried bean curd respectively, and peel and shred the pumpkin for later use;

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

③ add dried beancurd and a little mustard tuber (not too much, which plays a seasoning role) and continue to stir-fry, add five-spice powder, stir-fry until fragrant, add salt and pepper noodles, and set aside;

④ re-start the pan and pour the oil, add the old ginger rice, pour the shredded pumpkin, add salt and stir-fry for 1 minute, then turn off the heat, pour the fried dried mushrooms and beans, add fresh vegetable powder and stir well.

16/ Zucchini+Auricularia auricula+vermicelli

Ingredients: Zucchini, Auricularia auricula, vermicelli, ginger and salt

Practice:

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

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

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

17/ water chestnut+oily tofu+celery

Ingredients: water chestnut, oily tofu, celery, sesame oil, white pepper, salt and fresh vegetable powder

Practice:

① Take a dozen water chestnut and wash them.

② 1 piece of oil bean curd is finely diced; 1 celery with leaves cut into fine powder;

③ Mix water chestnut powder, diced bean curd and celery powder in a container, then add 1/2 tbsp sesame oil, 1 tbsp white pepper powder, 2/3 tbsp fresh vegetable powder and 2 tbsp 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 and sesame oil

Practice:

① Soak the vermicelli and chop the dried bean curd;

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

③ Pour 2 spoonfuls of peanut oil into the oil pan, stir-fry a few pepper 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 Chinese cabbage, dried bean curd and vermicelli into a container, add bean curd and sesame oil, and stir together (Chinese cabbage, dried bean curd and vermicelli are all very light in taste, and when you add bean curd and sesame oil, the taste will come out).

19/ Carrot+Tofu+Mushroom+Auricularia

Ingredients: Carrot, Tofu, Mushroom, Auricularia, Salt, Pepper, Vegetable Oil and Sesame Oil

Practice:

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

② Take the hot oil out of the pan, stir-fry the tofu until the tofu is browned;

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

2/ Lentinus edodes+peas+sweet corn+water chestnut

Ingredients: peas, Lentinus edodes, Pleurotus ostreatus, sweet corn, water chestnut, oil, salt, black pepper, soy sauce

Practice:

① Steam the peas in a pot for 5 minutes, then take them out to cool, pour them into a fresh-keeping bag, and beat them into mud with a hammer.

② Cut corn kernels with a knife, peel water chestnut, wash it and chop it, wash mushrooms and Pleurotus geesteranus and chop it, and mix 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.

21/ Zucchini+Auricularia auricula+vermicelli+Lentinus edodes

Ingredients: Lentinus edodes, vermicelli, Auricularia auricula, Zucchini, sesame oil, peanut oil, salt

Practice:

① Soak the vermicelli, Lentinus edodes and Auricularia auricula in cold water respectively, wring dry water, cut into powder, and season with salt;

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

③ Mix all the ingredients together and mix well. When wrapping, add a little peanut oil to the stuffing and stir.

22/ zucchini+green pepper+shiitake mushrooms+Pleurotus eryngii

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

Practice:

① Wipe the zucchini filaments, add a little salt for 1 minutes, and squeeze out the water;

② Wash the green pepper and cut it into powder, and cut it into powder after soaking the mushrooms;

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

④ cut ginger into fine powder, put a little oil in the pot, add shredded Pleurotus eryngii, and stir-fry over 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 little sugar and vegetarian oyster sauce, and stir-fry evenly;

⑥ pour in a proper amount of starch and add a little sesame oil to improve the taste.

23/ Carrot+Tricholoma matsutake+celery+green beans+corn

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

Practice:

① Wash Tricholoma matsutake and cut it into pieces. Wash carrot, wipe silk and squeeze water, and wash celery.

② soak green beans and tender corn kernels in boiling water, and chop ginger into powder;

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/ Chinese cabbage+dried plum+potato+auricularia+day lily

Ingredients: Chinese cabbage, dried plum, potato flour, auricularia, day lily, salt and sesame oil

Practice:

① Soak potato flour, day lily and black fungus one night in advance, then cook them, and soak dried plum for half an hour in advance.

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

25/ Chinese cabbage+auricularia auricula+carrot+shiitake mushrooms+vermicelli

Ingredients: Chinese cabbage, carrot, shiitake mushrooms, auricularia auricula, fine vermicelli, salad oil and salt

Practice:

① Soak shiitake mushrooms, auricularia auricula and vermicelli in advance, and wash the Chinese cabbage and carrot;

② all the ingredients are crushed and blended, and salad oil and salt are added to mix well.

26/ Cucumber+Green Pepper+Carrot+Chinese Cabbage+Mushroom

Ingredients: Cucumber, Green Pepper, Carrot, Chinese Cabbage, Mushroom, with high and fresh taste, vegetarian oyster sauce, soy sauce, pepper noodles and vegetable oil

Practice:

① Mix 1 cucumber, 1 green pepper, half carrot and 3 leaves.

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+dried fragrant bean curd+day lily+auricularia+vermicelli+mushroom

Ingredients: Chinese cabbage, gluten, dried fragrant bean curd, day lily, auricularia, vermicelli, mushrooms, coriander, sesame sauce, red fermented bean curd and sesame oil

Practice:

① Mix day lily, dried mushrooms and auricularia.

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+shiitake mushroom+day lily+yam

Ingredients: yam, carrot, celery, cabbage, auricularia, shiitake mushroom, day lily, ginger, salt, peanut oil

Practice:

① Soak auricularia, day lily and shiitake mushroom one night in advance, when using \.

② all vegetables were diced separately, and ginger was minced;

③ Heat the oil in a wok, put it in Jiang Mo, pour the vegetable granules into the wok in order of ripening, stir fry in turn, and finally season with salt.

29/ five pigment dumplings < p