2. On the first day, wrap vegetarian dumplings, gluten, dried incense, yuba, bean sprouts, vermicelli and other stuffing. Will keep vegetarian food clean all year round ...
3. Stir-fried rolls, with bean skin as the skin, mixed with mung beans, dried fragrant beans, vermicelli, coriander with sesame sauce, fermented bean curd, sesame oil, Jiang Mo and other condiments to make stuffing, then roll the stuffing on the skin, cut it into sections, put it in an oil pan, and fry both ends with batter. Fried vegetable rolls, with golden color, crisp outside and tender inside, are light and palatable, and are a special snack in Tianjin.
4. Su Bao 'er, which was sold in Tianjin Su Bao Er store or steamed food store, was stuffed into steamed buns with cut vermicelli and dried bean sprouts, mixed with sesame sauce, bean curd brain juice and sesame oil. The top of the steamed stuffed bun should be pinched and folded.
5. The type of soup stuffing is the kind with a lot of juice in it when eating. It is to add vegetables with high water content to the stuffing, such as cabbage or zucchini. Of course, there will be some water when wrapping, but as long as it is handled properly, there is no problem.
Nine, cabbage mushroom jiaozi
Ingredients: half a cabbage, six mushrooms, a carrot and a ginger (more people can increase the amount of two people).
Production method:
1: Chop the cabbage, wrap it in gauze, and then squeeze it until no water runs out.
2. Remove the hard stems from the soaked mushrooms and chop them. It's best to rub carrots into filaments with a fine eraser, and then squeeze the water a little. Then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper and stir-fry until fragrant, and then take it out. Put the chopped mushrooms in oil, add a few drops of soy sauce and a little sugar and stir fry. Then stir-fry a few times to smell the fragrance, and then take it out for later use.
3. cut ginger according to taste.
4. Put the Chinese cabbage and carrot into a big container, pour a spoonful of sesame oil and stir well. Make sure that all the vegetables are evenly coated with oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir well, and a pot of dumpling stuffing is ready!
When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing bowl is raised, the water will naturally flow to the bottom.
Because Bao jiaozi is very skilled, he always likes to use water as stuffing, so it's really delicious to leave oil in his mouth after making it!
Ten, zucchini stuffing
The main ingredients are two zucchini, a dozen fungus, a handful of vermicelli and a slice of ginger.
Production method: squash; Chop soaked auricularia auricula, soaked vermicelli and ginger into powder, mix well, and then add cooked oil (note: vermicelli can be soaked in cold water until soft, and never scalded with hot water, which will affect the taste).
The subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix vegetables and oil before adding salt.
Xi。 Celery stuffing
Ingredients: celery 1 kg, tofu skin 1 block (dried tofu is also acceptable), carrots and ginger.
Production method:
1: Pick the old terrier and old leaves (some young leaves can be left) of celery, wash them, scald them in boiling water for more than 20 seconds, then take them out, chop them up and juice them.
2: Chop the bean curd skin, add 1 tablespoon peanut oil to the oil pan, add a little pepper and stir-fry until fragrant, and take it out. Put the bean curd skin into the oil, stir-fry and drop a few drops of soy sauce, and take it out of the pot for later use.
3: Ginger minced
4: Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little sugar, a little pepper, pepper noodles and mushroom essence and mix well!
Twelve, assorted stuffing
Ingredients: Tricholoma (Tricholoma can buy Pleurotus ostreatus, but remember to squeeze the water dry), 1 kg, carrot 1 root, 5 parsley (celery can be used instead of parsley), a little mung bean (or tender corn kernels), and ginger 1 root.
manufacturing method
1: Wash Tricholoma, cut into pieces, wipe carrots and squeeze water, cut coriander into pieces, soak green beans or tender corn kernels in boiling water, and chop ginger.
2. If you like to eat Luzhou-flavor food, fry the Tricholoma in oil, then add a few drops of soy sauce to the pot and mix well with other dishes. Then add salt, a little sugar and a little pepper powder and mix well. If you like the original flavor, you don't have to fry it. Mix the stuffing with the oil and add the seasoning.