Dumpling is a traditional food feature in China. It has skin and stuffing, and it is slippery when eaten hot. Whether it's taste or taste, it's excellent. Especially at present, it is autumn, and autumn is a harvest season. Many kinds of fresh fruits, fruits and vegetables are on sale, which gives a lot of grindability to make dumplings. When holidays arrive in our family, we always pack a meal in jiaozi. The whole family loves it. I don't know if this is the case in your family. There are many kinds of fillings in jiaozi, but in general, there are actually two categories, dumpling fillings and vegetarian fillings.

It is very likely that most people will think that dumplings or dumpling stuffing are delicious, but after all, they will taste bad after putting meat. If you have such an idea, it shows that you have eaten too little vegetarian jiaozi. Vegetarian dumplings are all ready, and the taste is not worse than that of dumpling stuffing, and it is more tender and delicious. And the vegetarian stuffing jiaozi is lower in fat, contains no oil, is not afraid of being fat, and can be safely eaten by beautiful female friends. Although vegetarian jiaozi is delicious, it needs some skill when cooking, and it will take some time. Next, I will introduce you to four kinds of vegetarian jiaozi, each of which is quite delicious.

1. Dumplings stuffed with leek eggs can be said to be a very classic kind of dumplings, and it will definitely rank first among vegetarian jiaozi. Emerald amaranth, with golden raw eggs, is delicious, so delicious that you have no friends. To make leek egg stuffing, raw eggs must be fried tender, not too old, otherwise the taste is not very good. After the amaranth is mixed, it should be wrapped as soon as possible, otherwise the amaranth will easily come out of the water after a long time. In addition, if you like to eat shrimp skin, you can also put some shrimp skin on it, which will make the taste fragrant. 2 Cucurbita pepo stuffed with pumpkin, also known as small melon and cantaloupe, is crisp and sweet, and is usually used for stewing. Chances are you'll never know that cantaloupes are used to make jiaozi. They are fragrant, strong, delicious and juicy, and super delicious. The cantaloupe should be cut into silk first, squeezed out by hand, and chopped before use. After being wrapped in jiaozi like that, there will be no water.

3 Carrots stuffed with carrots, also known as small ginseng, are also very good for making jiaozi. Carrots are rich in nutrients, such as protein, carotene, vitamin C and B vitamins, which are very beneficial to health. Carrots contain very little water, so you don't need to squeeze water, just chop them up and use them all. However, carrots are not well cooked. In the case of stewing, they should be cooked for a long time until they are cooked thoroughly and become fragrant. 4 Tofu Stuffed Tofu Stuffed jiaozi is a kind of jiaozi that is very difficult to wrap. Because tofu is soft and broken, it contains more water. Therefore, be more patient. To make tofu stuffing, first cut the tofu into pieces, and then blanch it in clear water, so it is not easy to get water when wrapping. And it can also remove the bitter and astringent taste in the tofu and improve the taste. In addition, when mixing tofu stuffing, add some raw soybean oil, which will taste better.