If you are vegetarian and have a heavy taste, black fungus and spicy mushroom stuffing are good choices. You can put a little less sugar in the filling process, just a little. Oh, don't put too much, it's fragrant. Add sauerkraut, and then add half a chopped pepper, and you can wrap jiaozi. Cut more chopped green onion? Jiang Mo, who has no meat, is seasoned with onion and ginger. Cut the soaked vermicelli into diced pieces, put all the fillings into a pot, and add the oil squeezed in advance and slightly larger oil.
Su jiaozi, the most common and widely accepted, should be the classic leek and egg stuffing. The practice is also very simple. The fried eggs are fully mixed with the chopped leeks, seasoned and slightly pickled. You can wrap it.
Prepare ingredients: zucchini, eggs, fungus, carrots, chopped green onion, Jiang Mo, spiced powder, salt and monosodium glutamate. Practice: First, wash the zucchini to remove the core, and use a silk wiper to shred it. Wash the soaked fungus, remove the roots of chives, and wash the shrimp skin to drain the water. Put the chopped fungus, shallots and shrimps into the zucchini pot, then pour in the chopped eggs, preferably add the scrambled eggs and cut some chopped green onion. Pour the fried pepper aniseed oil into the ingredients quickly, and there is a sizzling sound, and the fragrance is enough to arouse your appetite. Pour water into the vegetarian stuffing once and cook it for a while, and it's almost the same, because the eggs are cooked, and the shrimp skin itself can be eaten, just blanch the shredded cucurbits.