Ingredients: mung bean sprouts, nine vegetables, two mushrooms, a carrot, two eggs, old tofu, and fungus.
1. Add a little salt to 500 grams of flour to increase the gluten of flour, then add about 280 ml of normal temperature water to knead the flour evenly, smooth it, cover it with plastic wrap and wake it up for 20 minutes.
2. Prepare stuffing, including:
Wash a handful of mung bean sprouts and chop them for later use.
Pick and wash the nine dishes one by one, and then cut them into pieces for later use.
After washing a carrot, clean the filaments first, and then chop them up for later use.
Knock two eggs into a bowl, add a little rice vinegar to remove the fishy smell, then break them and pour them into a pot to fry them into eggs for later use.
First soak a handful of auricularia auricula in warm water, then clean it, put it in boiling water for 1 min, then take out cold water and chop it up for later use.
Blanch an old piece of tofu to remove fishy smell, cut it into pieces with a thickness of 1cm, fry it in an oil pan until both sides are golden, take it out, and cut it into small pieces of tofu for later use.
Soak shiitake mushrooms in light salt water for 10 min, then rinse off the impurities on the surface, blanch them in boiling water for 1 min, take out cold water, and then cut them into cubes for later use.
After cutting them all, put these seven ingredients together in a pot for later use.
3. Stir-fry onion oil: add a proper amount of oil to the pot, add ginger slices, onions, onion segments and pepper after heating, fry and remove, leaving only oil. The scallion oil made in this way is particularly delicious. Add it when stuffing, it tastes particularly fresh and monosodium glutamate can be saved!
4. Pour the fried scallion oil into the dumpling stuffing, add appropriate amount of salt, pepper powder, oyster sauce and sesame oil to taste, and then stir well.
I won't go into details about Bao jiaozi. Just pack according to your own skills. It would be better if it could be thin and big!