What are the vegetarian stuffed buns?

Vegetarian steamed stuffed bun is made of vegetarian stuffing. Vegetarian steamed buns are not only rich in nutritional value, but also very refreshing. There are many ways to make vegetarian steamed buns, and the taste and taste of steamed buns wrapped with different vegetarian fillings are also different. The common vegetarian fillings in life are steamed bread with edible fungus and leek or vegetarian and three fresh fillings.

What are the practices of 20 kinds of vegetarian steamed buns?

First, leek dumpling stuffing

Ingredients: half a catty of leek, 2 tablespoons of peanut oil, 3 eggs, 1 handful of auricularia auricula, and 5 tablespoons of salt/kloc-0.

Preparation: soak the fungus, wash the leek and control the water.

Practice steps:

1. Wash the soaked auricularia, control the water, and chop.

2, leeks are also chopped, add peanut oil and mix well.

3. fry the eggs until they are cooked. If they are not broken enough, cut them with a knife and let them cool.

4. Put the fungus, leeks and eggs together and mix well. Just put some salt and mix well before preparing the bag.

The above is the most basic practice of leek dumpling stuffing. You can add side dishes or seasonings according to your personal preference. For example, auricularia can be replaced by mushrooms, vermicelli or dried seaweed, and the seasoning can be spiced powder or thirteen spices except salt.

The role of peanut oil here is also crucial. Mixing chopped leeks with peanut oil can prevent the water in leeks from oozing out and prevent the leeks from discoloring. Of course, peanut oil can also be replaced by other edible oils.

In addition, salt must be put into the stuffing before packaging. If you put it too early, it will lead to high moisture in leeks.

The operation points mentioned above are also applicable to other vegetarian dumpling stuffing, so they will not be introduced later.

Second, seaweed leek dumpling stuffing

Ingredients: half a catty of leek, auricularia auricula 1 handle, seaweed 1 handle, 3 eggs, 2 tablespoons of salad oil, fresh soy sauce, chicken essence and salt.

Practice steps:

1, leeks, fungus and eggs are treated as above, and dried seaweed is washed with warm water and chopped.

2. First mix the chopped leek with salad oil, then add the fungus, eggs and dried seaweed and mix well.

3. Add delicious soy sauce, chicken essence and salt and mix well before making a package.

Susan's fresh dumpling stuffing

Ingredients: 600g leek, 6 eggs, dried mushrooms100g, vermicelli100g, 5 pieces of fragrant dried mushrooms.

Seasoning: salt, sesame oil 1 spoon.

Preparation: soak dried mushrooms and vermicelli, wash leeks and dry.

Practice steps:

1. Chop leek, add sesame oil and mix well. Then chop the dried mushrooms and vermicelli and put them into leeks and mix well.

2. Stir-fry the eggs in a pot, cool them, put them in leeks, add salt and mix well, then wrap them into stuffing.

Fourth, home-cooked vegetarian stuffing jiaozi.

Ingredients: leek 1 small handle, Flammulina velutipes 1 small handle, shrimp 10, 5 eggs, fungus, shrimp skin and tremella.

Seasoning: salt 1 spoon, chicken essence and oyster sauce, salad oil, chopped green onion, sesame oil, spiced powder and ginger powder.

Practice steps:

1, Auricularia auricula and Tremella fuciformis are soaked in advance, washed, cut into pieces after water control.

2. Chop leeks, add salad oil and mix well. Wash and chop Flammulina velutipes. Wash the shrimp and cut it into small pieces or chop it into shrimp paste.

Stir-fry the eggs and let them cool for later use. Wash the dried shrimps, squeeze them dry, and fry them in a pot for later use (the dried shrimps are more fragrant when they are not fried).

4. Put all the above materials into the stuffing bowl, add the spiced powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well. Add salt and stir well before packaging.

Five, dried cabbage dumpling stuffing

Raw materials: 300 grams of Chinese cabbage, 200 grams of dried mushrooms, fresh mushrooms 150 grams.

Seasoning: 4g salt, chopped green onion 10g, Jiang Mo 10g, oyster sauce 10g, sesame oil 15g, and stuffing powder 10g.

Practice steps:

1. Chop the cabbage, add sesame oil and mix well, then chop the dried mushrooms and put them in the cabbage.

2. Add chopped green onion, Jiang Mo, oyster sauce and stuffing powder and mix well. Add salt and stir well before packaging.

Because Chinese cabbage comes out easily, many people like to chop it up and squeeze it into juice. Although this method can avoid filling water, it will lead to a large loss of water-soluble nutrients in Chinese cabbage and is not recommended.

Vermicelli can also be added to the stuffing, dried mushrooms can be replaced with tofu, fresh mushrooms can also be replaced with other edible fungi, and cabbage can also be replaced with celery, lotus root, white radish or shepherd's purse and other vegetables.

Sixth, Tianjin flavor classic vegetarian dumpling stuffing.

Jiaozi, a vegetarian stuffing with Tianjin flavor, is very classic. It is a traditional food that Tianjin people must eat on New Year's Eve. It has a unique taste and a faint fragrance.

Raw materials: coriander100g, dried purslane 50g, spinach 300g, vermicelli100g, oil gluten150g, dried citron 350g, half a Chinese cabbage, dried cauliflower 30g and auricularia auricula 20g.

Accessories: sesame paste 100g, 3 pieces of red sufu, sufu 1 spoon, peanut oil 100g, 25g of sesame oil, salt 1 teaspoon, monosodium glutamate12 teaspoons.

Caption: Portulaca oleracea is called longevity vegetable in Tianjin. Portulaca oleracea is added for good luck, so it is unnecessary.

Preparation: the dried purslane is soaked 2 days in advance, and the dried cauliflower, fungus and vermicelli are also soaked in advance.

Practice steps:

1. Soak the softened Portulaca oleracea, cauliflower, auricularia auricula and vermicelli, squeeze clean water, chop them up and put them in a stuffing bowl.

2. Wash and chop parsley, spinach and cabbage, add peanut oil and mix well, and put it in a stuffing bowl.

3, dry incense, chopped, chopped oil gluten, chopped onion and ginger, these things are also put into the stuffing bowl.

4. Mix sesame paste, fermented bean curd, fermented bean curd, monosodium glutamate and sesame oil, and pour them into the stuffing bowl and mix well. Add salt and stir well before packaging.

The most distinctive feature of this vegetarian dumpling stuffing is the addition of sesame sauce, red fermented bean curd and coriander. These three ingredients can make jiaozi taste unique and fragrant, and the more you eat, the more you like it.

Seven, cucumber dumpling stuffing

It's also good to wrap the vegetarian stuffing in jiaozi with cucumber. It's delicious to add some eggs and peppers to the vegetarian stuffing.

Ingredients: 2 cucumbers, 2 eggs, half a pepper, 5g onion, half a teaspoon of pepper powder, half a teaspoon of cooking wine, half a teaspoon of soy sauce, a proper amount of salt, half a teaspoon of vegetarian dishes, and vegetable oil 1 tablespoon.

Practice steps:

1, chopped pepper, chopped green onion.

2. After cleaning the cucumber, sprinkle half a spoonful of salt to kill water, then squeeze out the water, add 1 spoonful of vegetable oil and mix well.

3. Stir-fry the eggs and let them cool. Add soy sauce, cooking wine, pepper powder, onion, pepper, salt and essence and mix well.

4. Mix eggs and shredded cucumber thoroughly, and then prepare for packaging to form stuffing.

This kind of cucumber dumpling stuffing can also add some shrimp skin, which is relatively fresh, and the seasoning can also be increased or decreased according to personal preference. After the cucumber is shredded, there is no need to squeeze the water.

Eight, melon dumpling stuffing

The vegetarian stuffing made of wax gourd is refreshing and greasy, especially suitable for boring summer.

Ingredients: appropriate amount of wax gourd, carrot 1 root, 5 fresh mushrooms, and coriander 1 root.

Seasoning: salad oil, salt and sesame oil.

Practice steps:

1, melon peeled and seeded, rubbed into filaments, sprinkled with salt to kill water, then squeezed dry, and mixed well with appropriate amount of salad oil.

2. Wash and chop fresh mushrooms, knead carrots into filaments, and chop parsley.

3. Put the above raw materials together, add sesame oil and mix well. Add salt and stir well before packaging.

The squeezed wax gourd juice is reserved as an auto quick soup, which is very fragrant. Pour the wax gourd juice into the pot, add water to boil, add some sweet corn kernels and cabbage leaves, add some salt and sesame oil, and then take it out of the pot.

Nine, spinach dumplings stuffing

Ingredients: 500 grams of spinach, 500 grams of hairy tofu (that is, fermented bean curd), 30 grams of auricularia auricula, 6 eggs, and proper amount of vermicelli.

Seasoning: 50g of peanut oil, 8g of salt, 5g of chicken essence, 50g of chopped green onion, 0g of Jiang Mo10g, and proper amount of pepper noodles and sesame oil.

Practice steps:

1. Dice the hairy tofu, add 20g peanut oil, mix well, put it in a baking tray, and bake at 150℃ for about 10 minute until the hairy tofu is slightly yellow.

2, the eggs are fried cold, and the black fungus is chopped. Blanch vermicelli in boiling water for 3 minutes, cool and chop.

3. After blanching the spinach, cool it with cold water, take it out, squeeze it dry and chop it up, add 30 grams of peanut oil and mix well.

4. Put spinach, auricularia auricula, vermicelli, hairy tofu and eggs into the pot, add sesame oil, chicken essence, pepper noodles, chopped green onion and Jiang Mo, stir well, and add salt before wrapping.

The hairy tofu here can also be baked, or it can be replaced with ordinary tofu or oily tofu, each with its own flavor.

Ten, spinach dumplings stuffing

Ingredients: spinach, tofu, vermicelli.

Accessories: minced onion and ginger, pepper noodles, sesame oil, corn oil and salt.

Practice steps:

1. Soft chop the vermicelli with boiling water, blanch and chop the spinach, and steam the hairy tofu in a steamer (it is not easy to fry after steaming).

2. Chop the steamed hairy tofu and put it in a wok (without oil) and stir-fry until the water basically evaporates.

3. In another pot, pour appropriate amount of corn oil, saute shallots and Jiang Mo, then pour in hairy tofu and fry until it turns yellow and crusts.

4. Put spinach, hairy tofu and vermicelli together and mix well. Add pepper noodles and sesame oil and mix well. Add salt before packaging.

Eleven, carotene dumpling stuffing

Ingredients: 300g carrots, 200g onions and 3 eggs.

Seasoning: salt, Jiang Mo, allspice powder and sesame oil.

Practice steps:

1. Wash and peel carrots, rub them into filaments, blanch them in boiling water, let them cool, squeeze out water, and then chop them into fine powder.

2. Scrambled eggs and chopped red onions.

3. Put carrots, red onions and eggs together, add seasonings and stir evenly to form stuffing.

Twelve, Pleurotus eryngii dumpling stuffing

Ingredients: Pleurotus eryngii 1, persimmon pepper 1, zucchini 1, fresh mushrooms 10.

Seasoning: salt, ginger powder, oyster sauce, onion oil, sugar and sesame oil.

Practice steps:

1, shredded zucchini, marinated with a little salt 10 minute, and squeezed out the water.

2. Dice persimmon pepper and fresh mushrooms, and shred Pleurotus eryngii.

3. Add a little oil to the wok, pour in the Pleurotus eryngii and stir-fry until soft, then add the mushrooms and stir-fry until fragrant.

4. Add onion oil and stir well, turn to low heat, add minced green pepper and shredded zucchini, add salt, oyster sauce and a little sugar and stir well.

5. Turn off the fire and pour it out. After cooling, sesame oil is added and stirred evenly to form stuffing.

Thirteen, shepherd's purse mushroom dumpling stuffing

Ingredients: shepherd's purse 350g, 3 eggs, fresh mushrooms 1 bar, and shrimp skin 30g.

Seasoning: 8 grams of salt, 4 grams of chicken essence, 3 onions, 1 tablespoon of cooking wine, 2 grams of sugar, 1 tablespoon of sesame oil, 2 tablespoons of vegetable oil, fresh and appropriate.

Practice steps:

1. Blanch shepherd's purse with boiling water, remove and chop it, add vegetable oil and mix well.

2. Wash the fresh mushrooms and cut them into pieces. Beat the eggs into egg liquid and fry them in a wok. Add mushrooms, dried shrimps and shepherd's purse and stir well.

3, turn off the fire, let it cool, take 3 onions and cut them into chopped green onions.

4. After the filling is cooled, add sesame oil, salt, sugar, cooking wine, chicken essence, chopped green onion and fresh sauce and mix well to form the filling.

Fourteen, celery dumpling stuffing

Ingredients: celery 400g, auricularia auricula100g, 3 eggs, and proper amount of tomatoes.

Seasoning: 25ml of peanut oil, 0/0ml of sesame oil/kloc-,salt, monosodium glutamate, chopped green onion, Jiang Mo and pepper.

Practice steps:

1, auricularia auricula is soaked and chopped in advance, celery is washed and chopped, eggs are fried with peanut oil and tomatoes are chopped.

2. Put all the raw materials into the stuffing bowl, add chopped green onion, Jiang Mo, sesame oil, salt, pepper and monosodium glutamate and stir well to make the stuffing.

Fifteen, celery dumpling stuffing

Ingredients: celery 500g, bean curd skin 1 piece (can be changed into dried bean curd or fragrant dried bean curd), carrot 1 root, ginger 1 piece.

Seasoning: pepper, soy sauce, salt, a little sugar, pepper noodles, mushroom essence, a little pepper.

Practice steps:

1. blanch celery with boiling water for 20 seconds, cool, chop, and drain.

2, tofu skin chopped, ginger chopped, carrots chopped.

3. Add proper amount of peanut oil to the wok and heat it. After a few peppers are fragrant, throw them away. Pour in tofu skin and carrots, add a little soy sauce and stir well. Let it cool.

4. Pour celery, bean curd skin, carrot and Jiang Mo into a stuffing bowl, add salt, pepper noodles, mushroom essence, a little pepper and a little sugar and mix well.

Sixteen, zucchini dumpling stuffing

Ingredients: two zucchini, a dozen water-borne black fungus, a handful of vermicelli and a piece of ginger.

Accessories: cooked oil and salt.

Practice steps:

1. Cut the zucchini, add salt to kill water, then squeeze dry and mix well with cooked oil.

2. Soft-chop the vermicelli with boiling water, chop the fungus, and chop the ginger into fine powder.

3. Put the zucchini, vermicelli, fungus and ginger together and mix well. Season with salt before packaging.

Seventeen, assorted dumpling stuffing

Ingredients: Tricholoma 1 kg (use Pleurotus ostreatus, but remember to squeeze out the water), carrot 1 root, 5 parsley (celery can be used instead), a little mung bean (or tender corn kernels), and ginger 1 root.

Seasoning: a few drops of soy sauce, a little salt and sugar, and a little pepper powder.

Practice steps:

1, wash and chop Tricholoma, wipe carrots to drain water, cut coriander into powder, blanch green beans with boiling water, and chop ginger into fine powder.

2. Put the Tricholoma in a wok and stir-fry with oil. Add a few drops of soy sauce and stir-fry evenly for later use. If you like the light taste, you can not fry it.

3. Put all the raw materials into the stuffing bowl, add salt, sugar and pepper powder and mix well to make the stuffing.

Eighteen, seaweed tofu dumpling stuffing

Ingredients: dried seaweed 1 teaspoon, tofu 1 piece, auricularia auricula 1 teaspoon, salt, sesame oil, chicken essence, and half onion.

Practice steps:

1. Dice tofu and soaked auricularia, and cut onion into small pieces.

2. Put all the ingredients into the stuffing bowl, add a little salt and a proper amount of chicken essence sesame oil, then mix well and marinate for more than half an hour.

Nineteen, tomato and egg stuffing

Ingredients: 2 tomatoes, 3 eggs, half onion, and proper amount of salt.

Practice steps:

1, peeled and diced tomatoes and chopped green onions.

2. Add chopped green onion and salt into the egg mixture and stir well. Stir-fry with a little oil and serve.

3. Stir tomatoes into red soup, pour scrambled eggs, stir well, let cool, freeze for 40 minutes or 1 hour, and stir 1 time every half hour.

4. Freeze until the soup turns into ice.

Twenty, sauerkraut dumplings stuffing

Ingredients: 1 sour cabbage, salt, monosodium glutamate, thirteen spices, chopped green onion, Jiang Mo, soy sauce, cooked soybean oil (or peanut oil).

Practice steps:

1. Chop the sauerkraut, then take out the sauerkraut water, soak it in hot water, and then be careful not to dry it too much.

2. Put the processed sauerkraut into a stuffing pot, add refined salt, chopped green onion, monosodium glutamate, Jiang Mo, soy sauce and cooked soybean oil, mix well, and let stand for 15 minutes to get the stuffing.

So much for the common practices of vegetarian dumpling stuffing. I hope to attract more attention and let everyone create more simple and delicious vegetarian dumplings.