material

"Cabbage 1/3", "carrot 1/2", "5 auricularia auricula", "4 fresh mushrooms", "2 pieces of smoked bean skin and raw bean skin respectively", "rice wine 1 spoon", "4-5 spoons of soy sauce", ".

method of work

1: Dishes and other ingredients are broken with a food conditioner. In addition to the bean skin, cut the bean skin into strips first, fry the bean skin with a little oil until it is slightly burnt on both sides, and then take it out of the pot to be cooled and chopped. Stir-fry chopped carrots, mushrooms, and black fungus until fragrant. Season with a little salt and put them in the cabbage. Add the chopped bean skin and mix well, and you can start to adjust the taste.

2: Soy sauce and other seasonings are added slowly. Please don't pour all the seasonings once, so as to avoid the taste being too heavy to remedy. Adjust the taste and sprinkle some corn flour to make it sticky, mix well and start making dumplings. 2. Zhang dumpling skin with full stuffing (the stuffing is rich enough to be wrapped in)

Jiaozi's Method 2 for Vegetarian Stuffing of Cabbage,

material

Flour 200g, cabbage 60g, bittern tofu about 100g, dried auricularia 40g, soy sauce 1 teaspoon (5ml), salt 1 teaspoon (5g) and a little sesame oil.

method of work

1, drain the water from the brine tofu and crush it by hand. Soak dried auricularia auricula in cold water, remove the roots, wash the sediment and chop.

2. Wash the spinach, blanch it in boiling water for 1 min, take it out, cut it into small pieces, put it in a blender, add 40ml of cold boiled water and beat it into spinach paste. Filter the beaten spinach paste with a fine screen, drain the spinach juice, and keep the chopped spinach.

3. Add the beaten spinach juice into the flour one by one, and keep stirring by hand to form a dough with moderate hardness, wrap it with plastic wrap and wake up for 30 minutes.

4. Mix the chopped tofu, chopped fungus and chopped spinach, add soy sauce, salt and sesame oil, and stir evenly to form a filling.

5. Divide the mixed dough evenly into two pieces, knead it into a long section, then flatten the long section, roll it into a rectangular skin, and spread it on a jiaozi mold.

6. Put a proper amount of stuffing into each nest of dumpling wrappers, spread another dumpling wrapper on a jiaozi mold, knead the edges and wrap it into a heart-shaped jiaozi.

7. Boil the water in the steamer with high fire, put it into the wrapped jiaozi, and steam it with high fire for about 15 minutes.