Tomorrow in Tomb-Sweeping Day, traditional vegetarian stuffing in jiaozi, three kinds of stuffing are more fragrant than meat, which means safety and health.

What are the customs in Tomb-Sweeping Day, such as ancestor worship, outing, eating green balls and eggs? In many areas, Tomb-Sweeping Day has the custom of eating jiaozi. Jiaozi is round and shaped like an ingot, which means round and round, good luck and good luck. It is very suitable for festivals like Tomb-Sweeping Day.

And you have to remember, Tomb-Sweeping Day eats jiaozi, and stuffing can't be eaten casually. It is better to be vegetarian. Because there is a saying that Tomb-Sweeping Day's vegetarian jiaozi means "plain and healthy", which not only has a beautiful meaning, but also represents respect for ancestors.

Tomorrow is Tomb-Sweeping Day, and everyone will have a holiday. While you have time, you might as well pack a jiaozi at home. Don't lose the old tradition. Next, I will share with you three kinds of vegetarian stuffing jiaozi, which are seasonal, delicious and nutritious. It tastes more fragrant than meat stuffing, implying safety and health.

Ingredients: shepherd's purse, eggs, vermicelli, onion and ginger, salt, chicken essence, oyster sauce and cooking oil.

1, shepherd's purse is the best seasonal dish in spring. After cleaning, drain the water and chop it up. It's best to pour some cooking oil in and mix well to prevent water from coming out.

2. Beat the eggs in the bowl below, then stir, stir the eggs in the oil, stir well and put them out for use. Let's soak the vermicelli in water and chop it up. Next, prepare a basin, put shepherd's purse, eggs and vermicelli together, and season below.

3. Cut some minced onion and ginger, put them into the stuffing, and then add some salt, chicken essence and oyster sauce. These three kinds are enough. There is no need to put them in soy sauce. It will affect the color and taste. After adding seasoning, stir thoroughly and evenly, and the shepherd's purse stuffing is ready.

Ingredients: leek, egg, shrimp skin, fungus, pepper oil, salt, white pepper, oyster sauce and cooking oil.

1. Wash leek, drain water, cut into pieces, put in a bowl, add a spoonful of cooking oil and mix well for later use.

2. Break up the eggs below and pour them into a hot oil pan and stir fry. After being cooked and dispersed, let it cool. Auricularia auricula must be soaked 1 hour in advance, washed and cut into pieces after soaking. Then mix leeks, eggs, dried shrimps and fungus together, add salt, white pepper, oyster sauce and pepper oil, and stir well.

Ingredients: spinach, fungus, carrot, egg, salt, spiced powder, soy sauce, oyster sauce and sesame oil.

1. Put auricularia auricula in cold water and soak it in advance. After soaking, cut into pieces for later use. Pour the eggs into the pot, stir fry until cooked, and then take them out to cool for later use.

2. Immediately clean the spinach, boil a pot of boiling water, add a spoonful of salt, then put the spinach in blanching water, blanch it, take it out, soak it in cold water, and then control the water and chop it up for later use. Next, cut the carrots and blanch them in the pot.

3. Put spinach, fungus, carrots and eggs into a small pot, add a certain amount of salt, spiced powder, soy sauce and oyster sauce, and finally add a little sesame oil. After fully stirring with chopsticks, the spinach stuffing is finished. Cook the bread in the jiaozi.