The taste of vegetarian stuffing is definitely not worse than that of meat stuffing. Oh, learn quickly!
Ingredients: half a catty of leek, 2 tablespoons of peanut oil, three eggs, a handful of fungus, and 0/.5 tablespoons of salt.
Preparation: Soak the fungus, wash the leek and control the water.
Practice steps:
1, wash the soaked auricularia auricula, control the water, and chop it.
2, leeks are also chopped, add peanut oil and mix well.
3. Stir-fry the eggs until they are cooked and broken. If they are not broken enough, cut them with a knife and let them cool.
4. Put the fungus, leek and eggs together and mix well. Just put some salt before preparing the bag and mix well.
The above is the most basic method of leek dumpling stuffing. You can add side dishes or seasonings according to your personal preference. For example, auricularia can be replaced with mushrooms, vermicelli or dried seaweed, and the seasonings can be spiced powder or thirteen spices in addition to salt.
Ingredients: half a catty of leek, auricularia auricula 1 handful, dried seaweed 1 handful, 3 eggs, 2 tablespoons of salad oil, delicious soy sauce, chicken essence and salt.
Practice steps:
1, leeks, fungus and eggs are treated as above, and dried seaweed is washed with warm water and chopped.
2. Mix the chopped leeks with salad oil first, then add fungus, eggs and dried seaweed and mix well.
3. Add delicious soy sauce, chicken essence and salt and mix well before preparing the package.
Ingredients: 600g leek, 6 eggs, 0/0 dried mushrooms, 0/00g vermicelli, and 5 pieces of dried citron.
Seasoning: salt, sesame oil 1 tablespoon.
Preparation: soak dried mushrooms and vermicelli, wash leek and dried fragrant.
Practice steps:
1, chop leek, add sesame oil and mix well, then chop dried fragrant mushrooms and vermicelli into leek and mix well.
2. Stir-fry the eggs in the pan, put them in leeks after cooling, and add salt and mix well before wrapping to form the filling.
Ingredients: leek 1 teaspoon, Flammulina velutipes 1 teaspoon, shrimp 10, 5 eggs, proper amount of auricularia auricula, dried shrimp skin and tremella.
Seasoning: salt 1 spoon, chicken essence and oyster sauce, salad oil, chopped green onion, sesame oil, spiced powder and ginger powder.
Practice steps:
1, Auricularia auricula and Tremella fuciformis are soaked in advance, washed, controlled in water and then chopped.
2. Chop the leek, add salad oil and mix well. Wash and chop the Flammulina velutipes. Wash the shrimps and cut them into small pieces or chop them into shrimp paste.
3. Stir-fry the eggs and let them cool for later use. Wash the dried shrimps, squeeze them out, and stir-fry them in the pan for later use (the dried shrimps are not fried, but they are more fragrant when fried).
4. Put all the above materials into the stuffing bowl, add spiced powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well. Add salt and mix well before wrapping.
Raw materials: 300 grams of Chinese cabbage, 200 grams of dried fragrant mushrooms, fresh mushrooms 150 grams.
Seasoning: 4g of salt, chopped green onion10g, Jiang Mo10g, oyster sauce10g, sesame oil15g, and stuffing powder10g.
Practice steps:
1 Chop the cabbage, add sesame oil and mix well, then chop the dried fragrant mushrooms and put them in the cabbage.
2. Add chopped green onion, Jiang Mo, oyster sauce and stuffing powder and mix well. Add salt and mix well before wrapping.
Because Chinese cabbage is very easy to get water, many people like to chop it up and squeeze it. Although this method can avoid the stuffing from getting water, it will lead to a large loss of water-soluble nutrients in Chinese cabbage, which is not recommended.
Vermicelli can also be added into the stuffing, dried fragrant mushrooms can be replaced with tofu, fresh mushrooms can also be replaced with other edible fungi, and Chinese cabbage can also be replaced with celery, lotus root, white radish or shepherd's purse and other vegetables.
Raw materials: coriander100g, dried purslane 50g, spinach 300g, vermicelli100g, oil gluten150g, dried citron 350g, half a Chinese cabbage, dried cauliflower 30g and auricularia auricula 20g.
Accessories: sesame paste 1 00g, 3 pieces of red sufu, sufu 1 spoon, peanut oil100g, sesame oil 25g, refined salt1teaspoon, monosodium glutamate12 teaspoons.
Description: Portulaca oleracea L. is called longevity dish in Tianjin. Portulaca oleracea L. is added for good luck, so it is unnecessary.
Preparation: The dried purslane is soaked 2 days in advance, and the dried cauliflower, fungus and vermicelli are also soaked in advance.
Practice steps:
1, soaked purslane, cauliflower, auricularia auricula and vermicelli, squeeze clean water, chop them up and put them in the stuffing bowl.
2. Wash and chop parsley, spinach and cabbage, add peanut oil and mix well, then put it into the stuffing bowl.
3, dried fragrant, chopped, chopped oil gluten, chopped onion and ginger, these things are also put into the stuffing basin.
4. Mix sesame sauce, fermented bean curd, fermented bean curd, monosodium glutamate and sesame oil together, pour into the stuffing bowl and mix well. Add salt and mix well before wrapping.
The most distinctive feature of this vegetarian dumpling stuffing is the addition of sesame sauce, red fermented bean curd and coriander. These three ingredients can make jiaozi taste unique and fragrant, and the more you eat it, the more you like it.
Ingredients: 2 cucumbers, 2 eggs, half a pepper, 5g onion, half a teaspoon of pepper powder, half a teaspoon of cooking wine, half a teaspoon of soy sauce, a proper amount of salt, half a teaspoon of miso, and vegetable oil 1 soup spoon.
Practice steps:
1, chopped pepper, chopped onion.
2. After the cucumber is shredded, sprinkle half a spoonful of salt to kill water, then squeeze out the water, add 1 tablespoon vegetable oil and mix well.
3. Stir-fry the eggs and let them cool. Add soy sauce, cooking wine, pepper powder, onion, pepper, salt and flavor and mix well.
4. Mix the eggs and shredded cucumber well before preparing the package to form the filling.
This kind of cucumber dumpling stuffing can also add some shrimp skin, which is fresher, and the seasoning can also be increased or decreased according to personal preference. After the cucumber is shredded, it is not necessary to squeeze water.
Ingredients: appropriate amount of wax gourd, carrot 1 root, 5 fresh mushrooms, coriander 1 teaspoon.
Seasoning: salad oil, salt and sesame oil.
Practice steps:
1, wax gourd peeled and seeded, rubbed into filaments, sprinkled with salt to kill water, then squeezed dry, and mixed well with appropriate amount of salad oil.
2, fresh mushrooms washed and chopped, carrots rubbed filaments, parsley chopped.
3. Put the above raw materials together, add sesame oil and mix well. Add salt and mix well before wrapping.
The squeezed wax gourd juice is reserved for Aauto Quicker soup, which is very fragrant. Pour the wax gourd juice into the pot, add some water to boil, add some sweet corn kernels and cabbage leaves, and add some salt and sesame oil before taking out the pot.
Ingredients: 500 grams of spinach, 500 grams of hairy tofu (that is, fermented bean curd), 30 grams of black fungus, 6 eggs, and a proper amount of vermicelli.
Seasoning: 50g of peanut oil, 8g of salt, 5g of chicken essence, 50g of chopped green onion, 0g of Jiang Mo10g, and appropriate amounts of pepper noodles and sesame oil.
Practice steps:
1, Dice the hairy tofu, add 20g peanut oil and mix well, then put it into a baking tray, and bake it at the upper and lower fire 150℃ 10 minutes or so until the hairy tofu turns slightly yellow.
2, the eggs are fried and cooled, and the black fungus is chopped. Blanch the vermicelli in boiling water for 3 minutes, let it cool and chop it up.
3. After blanching the spinach, cool it with cold water, remove it, squeeze it and chop it, add 30 grams of peanut oil and mix well.
4. Put spinach, fungus, vermicelli, hairy tofu and eggs into a pot, add sesame oil, chicken essence, pepper noodles, chopped green onion and Jiang Mo, stir well, and add salt before wrapping.
The hairy tofu here can also be baked, and it can also be replaced with ordinary tofu or oily tofu, each with different flavors.
Ingredients: 300g carrot, 200g onion and 3 eggs.
Seasoning: salt, Jiang Mo, spiced powder and sesame oil.
Practice steps:
1, carrots are cleaned, peeled, rubbed into filaments, blanched in boiling water, cooled, drained, and chopped into fine powder.
2. Stir-fry the eggs and chop the red onion.
3. Put carrots, red onions and eggs together, add seasonings and mix well to make the filling.