Do you want to eat dumplings in Irishiro What kind of dumplings do you eat in Irifu

1。Filling: carrots, cabbage (the largest portion), shiitake mushrooms, black fungus, fine vermicelli, all crushed and mixed with salad oil and salt. No need to stir-fry.

2。Preparation: Make a dough with your own flour and good dough, wrap it with the filling. The water can be boiled in the pot.

3。How to season vinegar: Use vinegar with a little soy sauce and a little sesame oil (you can also add chili oil or wasabi according to personal taste.) ）

Third. Ingredients for vegetarian dumpling filling:

1 shiitake mushroom or 5 or 6 mogu (if you like, you can also prepare more).2. About 250 grams of tofu. 3 half cabbage (you can also use celery, lotus root, white radish, shepherd's cabbage, etc. according to your preference).4 ginger.

Seasoning: salt, soy sauce, sesame oil, stir-fried vegetable oil (some people like five-spice powder, it doesn't hurt to prepare).

Steps: 1 Chop all the ingredients with a knife, cabbage, and radish to control out a part of the water.

2. Fry the chopped ingredients, add oil, add seasonings, etc.

3. Wrap dumplings with prepared skin.

Because the filling is cooked, it is easy to cook in the pot, and as soon as the skin is cooked, it can be eaten.

Fourth. -Excerpt from the simple and easy-to-make vegetarian dumpling recipe--

Choose your favorite wild vegetables and tofu (crushed) and put some sesame oil in the filling. Wrap dumplings with prepared skin.

Bean sprouts, green pepper (slightly spicy) and oil to taste. Wrap dumplings with prepared skin.

Spinach (or cabbage or cabbage), carrots, gluten or fritters, shiitake mushrooms, water chestnuts are all broken and mixed with sesame oil, mushroom essence, etc., and stir-fried. Wrap it up. Steamed.

Tianjin traditional vegetarian dumpling filling.

1.Vegetarian dumplings, what you want is the word "vegetarian", ordinary people's families, I hope that there will be no ups and downs in the new year, peace and security, in Tianjin dialect is "vegetarian quietly for a year". Vegetarian dumplings are filled with cabbage, dried tofu, coriander, fungus, vermicelli, daylily, and most importantly, bean curd and sesame oil.

2.The vegetarian dumplings of the first day of the first year, gluten, dried fragrant, bean curd, bean sprouts, flour skin and stuffing make it a vegetarian and clean ...... all year round

3.Fried vegetarian rolls, with bean skin as the skin, with mung bean vegetables, dried fragrant, flour skin, coriander with sesame paste, bean curd, sesame oil, ginger and other condiments mixed into a filling, and then the filling is rolled up on the skin and cut into sections, and the two ends of the sticky batter are fried in the oil pan. Fried vegetarian rolls, golden in color, crispy on the outside and tender on the inside, light and palatable, it is a special flavor snack in Tianjin.

4.Vegetarian buns, which were sold in Tianjin vegetarian buns or steamed food shops, were made with chopped flour skin, dried fragrant vegetables, coriander, added a little bean teer (mung bean sprouts), stirred into a filling with sesame sauce, soy tofu juice and sesame oil, and wrapped into buns. The top of the bun should be pinched and folded.

The custom in our north is to have dumplings on the head and noodles on the second side, and eggs on the pancakes on the third side". At least the Three Kingdoms period has already begun. At this time, the new wheat has just been harvested for more than a month, and the pasta with the fragrance of wheat can increase appetite and discharge the "heat evil".

Therefore, eating dumplings is a historical accumulation and tradition. Let's take a look at why you should eat dumplings.

1. Eating dumplings at the beginning of the day is a traditional custom, because every time the day is full, people's appetite is not good, and they can't eat anything, and dumplings are appetizing food in the traditional customs of Chinese.

3. The dumplings are shaped like ingots, and "Fu" and "Fu" have the same sound, so the "Chufu" dumplings have the saying of "Yuan Treasure Fu". In the hot summer, people tend to have a bad appetite and can't eat, and dumplings are the appetizing and satisfying in traditional customs.

Therefore, people eat dumplings in the "first fu", hoping to spend the summer safely. What's more, eating dumplings at the beginning of the year, drinking hot soup, sweating, has the effect of dispelling the "poison*" in midsummer and making up for the physical exertion in the hot weather.

Eating dumplings on this day is mainly because at that time, people just said that they were selling, and it didn't take long for them to eat dumplings, which was conducive to satisfying their cravings, and it was able to open their appetite and let them eat more delicious food when they were in the ambush.

Because Futian was hungry and suddenly wanted to eat dumplings, he sent one.

1. Watermelon rind dumpling filling. The biggest difference between the melon peel and the stuffing is that the taste is crisp, and there is a faint fragrance and refreshing breath, which feels very cool to eat, which is really suitable for this sultry dog day. Here's how it works:

Remove the watermelon skin and skin, shave it into thin strips, salt it for 30 minutes, squeeze out the water, mix in green onions, ginger salt, monosodium glutamate, sesame oil and other seasonings, and finally add shrimp (not too much), so that the dumpling filling is ready. The dumplings are crisp and refreshing, with just the right amount of sweet and salty. The watermelon rind is not shredded but chopped, and the previous method is roughly salted and mixed with meat filling (no different from the normal dumpling filling), and the resulting dumplings are particularly refreshing.

2. Purslane stuffed dumplings. Purslane, also known as longevity vegetables, can be anti-inflammatory, cool, detoxify, has the effect of preventing dysentery, and has curative effects on gastric and duodenal ulcers, mouth ulcers and other diseases. After chopping purslane and stuffing, the dumplings made have a unique flavor and are liked by many people.

Wash the fresh purslane, then blanch it in boiling water, remove it from the water, clean it for 10 minutes and then chop it for later use. Stir the purslane and other dumpling fillings well, and you can make dumplings.

3. Mushroom-stuffed dumplings. Shiitake mushroom is one of the "Four Mountain Delicacies", known as the "Queen of Plants", and has a conditioning effect on people who are deficient in qi and blood and often fatigued. The "Compendium of Materia Medica" records:

Mushrooms can benefit the stomach and intestines, dissolve phlegm and regulate qi." Prepare a cabbage, an appropriate amount of shiitake mushrooms, an appropriate amount of thirteen spices, an appropriate amount of salt, two spoonfuls of light soy sauce, an appropriate amount of cooked cooking oil, and a spoonful of chicken essence. chop the cabbage; Wash and chop the shiitake mushrooms; Add an appropriate amount of cooked cooking oil; Add thirteen spice powder; Add an appropriate amount of salt; Add a small amount of chicken bouillon.

Add a small amount of light soy sauce and stir well, and the cabbage and shiitake mushroom filling is ready.

4. Cucumber-stuffed dumplings. Cucumbers are one of the most commonly eaten melons and vegetables in summer, so if you're tired of stir-fried cucumbers or cold salads, you might as well try a fresh way to eat them: cucumber-stuffed dumplings.

It is not only refreshing, but also prevents heatstroke, lowers blood pressure, and prevents cardiovascular and cerebrovascular diseases. When making the filling, rub the cucumber into fine strips, cut it slightly, squeeze out the water, do not throw away the squeezed water, leave it in the basin for later use. Beat two eggs with an appropriate amount of salt and fry them in an oil pan, mash them while frying, the more broken the better, and let them cool after frying.

If you like to eat rich fillings, you can also put a little tofu. Then add the cold eggs, tofu and cucumber shreds to the chicken essence, minced green onion and ginger, stir well and set aside. When you mix the noodles, you will not only add cucumber water, but the noodles will not only be more chewy, but also taste better.

1. Three fresh fillings: leeks, eggs, shrimp. Leeks are rich in fiber, which can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, and prevent arteriosclerosis, coronary heart disease and other diseases.

Eggs are highly nutritious, and the amino acid nutritional value of protein is high. The shrimp is light and refreshing, easy to digest, and suitable for all ages. It is very suitable for summer consumption.

2. Celery beef filling: celery, beef. Eating celery often can effectively help ** anti-aging and achieve the effect of whitening skin care.

Beef has high protein content, low fat content, and contains a variety of important nutrients, which has the effect of tonifying the spleen and stomach, invigorating the qi plate, and strengthening the muscles and bones. It is very suitable for summer consumption.

3. Cabbage and tofu filling: tofu, cabbage, pork. Tofu fat is unsaturated fatty acids and does not contain cholesterol, known as "plant-based meat".

Two small pieces of tofu can meet a person's daily calcium needs. The cellulose contained in cabbage helps digestion and prevents the occurrence of many stomach problems. It is very suitable for summer consumption.

Black fungus is smooth and tender and refreshing to the throat, and has the effect of increasing appetite and nourishing and strengthening the body, and has the effect of cleansing the stomach and intestines and digesting cellulose to the human body.

It's good to eat leek-stuffed dumplings.

Ingredients: 250g leeks, 4 eggs, appropriate amount of sesame oil, appropriate amount of salt, a little chicken essence, a little oyster sauce, a little ginger powder, an appropriate amount of warm water, a little cooking oil.

1. Prepare the dumpling filling ingredients.

2. Pick the leeks well, wash them and dry them.

3. Crack the eggs into a bowl and stir well in one direction.

4. Heat oil in a pot, pour in the stirred eggs and pour them into the pot.

5. Use a shovel to scatter the eggs and let them cool for later use.

6. Cut the dried leeks into fine foam and pour in sesame oil.

7. Then mix well.

8. After the eggs are naturally cool, pour them into the mixed leeks.

9. Mix well.

10. Add an appropriate amount of salt.

11. Add chicken essence, sesame oil, oyster sauce and ginger powder.

12. Mix well at the end.

Precautions: 1. Put green onion and ginger water.

Green onion and ginger water is a very important kind of water for mixing dumpling filling, which can play a role in removing the smell and increasing the flavor. Soak the green onions and ginger in water to 70 degrees for 5 minutes, and then filter them into the dumpling filling after the water cools.

2. Put oyster sauce.

Whether it is a vegetarian filling or a meat filling, you must add some oyster sauce to it, there are 3 benefits, the first point is to improve the freshness of the dumpling filling, the second point is to color the dumpling filling, and the third point is to increase the saltiness of the dumpling filling.

3. Put cooked oil.

If you want to make the dumpling filling is very fragrant, of course, you can't lack the oil, the oil must not release raw oil, but put cooked oil, generally use fried pepper oil, which can enhance the fragrance, and at the same time can lock the moisture in the vegetables and avoid water, so it is indispensable in the dumpling filling.