Filling method of ten kinds of vegetables jiaozi

The making methods of ten kinds of vegetable dumpling stuffing are as follows:

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. scrambled eggs. If the eggs are not fried 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 seaweed, and spices can be added with spiced powder or thirteen spices in addition to salt.

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.

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

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, peeled and seeded wax gourd, kneaded into filaments, sprinkled with salt to kill water, squeezed dry, and mixed 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, Jiang Mo 10g, appropriate amount of pepper noodles and appropriate amount of 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, 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.