Some people mix dough, some people mix stuffing, and the family members sit around and make jiaozi. There is laughter and laughter. The cooked jiaozi can also be used as a kind of appetizer. "jiaozi drinks wine, and the more you drink it, the more you have it." After eating and drinking, you finally have a bowl of jiaozi soup, which "turns the original soup into the original food". This meal is very happy.
What kind of stuffed jiaozi is delicious? Maybe everyone's heart has a different answer. Some people like meat stuffing, pork, beef, mutton and fish, others like vegetarian stuffing, leek eggs, cucumbers, cabbage, wild vegetables, carrots, etc. Theoretically speaking, most vegetables and meat can be made into dumpling stuffing, and there are elderly people at home. Besides making meat stuffing, I prefer jiaozi, which is a vegetarian stuffing, fresh and juicy.
2. If you want the leek to keep out of water, don't put the salt too early, when to pack it and when to put it. This is the most correct choice, because salt will force the water out of the leek, and it's a pity that the green soup will run off. The soup contains a lot of nutrients.
1. Prepare the ingredients, including mushrooms, eggs, minced onion, ginger and garlic. Wash the Chinese cabbage in advance, boil the water in the pan, drop some cooking oil, blanch the Chinese cabbage for 3 seconds, take it out, put it in cold water, wring out the water and cut it into stuffing, boil the oil in the pan, add the egg liquid, and fry it into pieces.
2. After frying the eggs, continue to add chopped onion, ginger and garlic to saute until fragrant, add appropriate amount of soy sauce and oyster sauce to taste, and then stir-fry the mushrooms. If they are dry mushrooms, they need to be soaked. Wash the wet mushrooms and cut them directly. Turn off the heat and let them cool. Add the chopped Chinese cabbage and minced eggs into the mushrooms to make stuffing, add salt and pepper to taste, and stir evenly to wrap the jiaozi.
1. After the ingredients are prepared, first soak the auricularia auricula in water for two hours and cut it into small flowers. Then peel the zucchini and carrot, and rub them into filaments. The two kinds of materials need to be treated differently. Stir-fry the shredded carrot in the pan to remove the raw flavor of the radish. Marinate the shredded zucchini with salt for 15 minutes, squeeze out the excess water, stir up the three eggs and fry them into broken eggs in the pan.
2. Mix all the ingredients together, squeeze the zucchini out of excess water, cut it into two knives at will, then start seasoning, add salt, oyster sauce, sesame oil, chicken essence and thirteen spices in turn, grab a handful of shrimp skin, stir well, marinate for ten minutes, and then start wrapping jiaozi.
1. Prepare two cucumbers, clean them without peeling, rub them into filaments with a silk wiper, put them into a basin, beat three eggs into egg liquid, cook oil in the pan, stir-fry broken eggs and half carrots into filaments, put all the ingredients together, start seasoning, add sesame oil, oyster sauce and salt in turn, and stir well without adding others.
2. The dumpling stuffing made in this way is fragrant and delicious, fresh and not greasy. I am tired of eating big fish and big meat, and it is also a good choice to have a vegetarian jiaozi occasionally. To be honest, it is more delicious than the meat stuffing.
1. Prepare half a cabbage, one carrot, one fried dough stick, and a proper amount of vermicelli, and start making. Cut the cabbage into pieces, marinate with salt for 15 minutes, wring out the excess water, soak the vermicelli in hot water, chop the radish, and break the shell of prawn to get meat.
2. Cut the fritters into diced pieces, fry the shrimp head with shrimp oil, stir-fry the carrots to remove the smell of raw radish, cut the chopped green onion into pieces, put them all in a pot, start seasoning, add a proper amount of soy sauce, sesame oil, oyster sauce and salt, and stir well to start wrapping jiaozi.