Which freshness enhancer is used for fried vegetarian dumplings

Carrot dumplings. Rub the carrots and chop them + salt + minced celery + oil + vegetable essence, and form a filling, and then you can make small dumplings. Another point to mention is that it is not advisable to dip vinegar in carrot-stuffed dumplings and buns, because acid can destroy carotene.

Cabbage and shiitake mushroom dumplings.

Method: 1. Wash the Chinese cabbage, chop it, put a little salt, yard it for 10 minutes, squeeze out the water and set aside.

2. Finely chop the shiitake mushrooms.

3. Minced olive vegetables (can be filled with minced olive vegetables on the market).

New method of five-color dumplings:

1 cucumber, 1 large green pepper, half a carrot (carrot), 2-3 leaves of Chinese cabbage (with leaves), 5-6 shiitake mushrooms. Chop it all up... Chinese cabbage (add a small spoon of salt) and cucumber should be dried by hand and filled

Mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little soy sauce, Sichuan pepper noodles, vegetable oil... It's done (you have to put the noodles together before you have gluten) This ratio can make 40 small dumplings.

Cabbage and carrot dumplings.

Filling: cabbage (Chinese cabbage), chopped carrots, small cloves, diced mushrooms (small diced peanuts can also be without), fried steamed buns, small dices and oil in the pot, a little fried dough sticks, minced ginger, thirteen spiced salt.

Cabbage and black fungus dumplings.

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

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

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

Cabbage tofu dumplings.

2. About 250 grams of tofu;

3. Half a 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, and control a part of the water from cabbage and rabu.

2. Fry the chopped ingredients, oil, 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.

There is no need to add freshness enhancers, and the original taste of the vegetables themselves is the best.

Personally, I think the leek pork is delicious, but you can try these kinds.

Chicken winter bamboo shoot filling: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onions, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Coriander pork filling: 250 grams of coriander, 150 grams of pork filling, light soy sauce, cooking wine, refined salt, monosodium glutamate, appropriate amount of broth.

Three fresh filling: 200 grams of fresh shrimp, 100 grams of sea cucumber in Shuifa, 150 grams of winter bamboo shoots, 200 grams of pork front meat, 10 grams of ginger, 20 grams of green onions, 20 grams of minced ginger, 50 minced green onions, 1 egg white, 10 grams of refined salt, 3 grams of pepper, 30 grams of cooking wine, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sugar, 25 grams of sesame oil, 350 grams of broth.

Tomato and egg dumpling filling: 300 grams of cooked eggs (scrambled), 300 grams of tomatoes, 8 grams of green onions, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, 10 grams of sesame oil.

Beef shiitake mushroom pickled vegetable filling: 200 grams of minced beef, 200 grams of minced pork, appropriate amount of green onions, ginger, thirteen spices, Sichuan pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil, blended oil.

Celery pork filling: pork, celery, chopped green onions, Sichuan peppercorns, monosodium glutamate, soy sauce, peanut oil.

Pork and corn filling: 400g pork, 200g corn, 150g chicken leg mushrooms, 550g flour, appropriate amount of salt, green onion, light soy sauce, blended oil, five-spice powder.

Cabbage and pork filling: 400 grams of pork, a cabbage, an appropriate amount of green onion and ginger, 35 ml of peanut oil, 5 grams of salt, 30 grams of sweet noodle sauce, 15 ml of cooking wine, 20 ml of soy sauce, 2 grams of pepper, 2 grams of chicken essence, 15 ml of vinegar, 15 ml of seasoning soy sauce, 5 ml of sesame oil.

Some of them are flattened and translucent like potato chips, and they grow big when they are fried in oil.

With starch as the main ingredient, add the muscle or juice of marine fish, freshwater fish, shrimp and the juice of edible economic algae such as moss and kelp as the flavor and coloring, and add other seasonings to make seasoned dry products made by high temperature and high pressure expansion.

It's called spring rolls.

There's also bean paste stuffing in it.

It's sold in supermarkets.

Sanquan is a little more famous.

Are you talking about fried dumplings?

It is to dip the wrapped dumplings in a large frying pan and put them in a circle to fry them.

Pingtan in Fujian, dumplings are called forever.

This practice is generally found in Fujian snacks, the name is fried steamed dumplings, and it is generally found in Shaxian snack bars, I hope it can help you.

In Hu Jian hahahaha.

You go there and play.

Let's stop by and eat there.

Corn dumplings are available in general night markets.

Deep-fried dumplings can be made with vegetable oil or lard, but vegetable oil is better. The taste is fragrant and delicious, and the nutritional value is high. Fried dumplings are one of the traditional snacks of the Han nationality in northern China, and the main ingredients are flour and meat filling, which are made into dumplings and then fried in oil.

The surface is crisp yellow and the taste is fragrant. According to legend, dumplings were first invented by Zhang Zhongjing, a medical saint in China, and have a history of more than 1,800 years. Dumplings are a New Year's food.

There is a folk song called "Big cold and small cold, eat dumplings for the New Year."

It is better to have vegetable oil, the lard is too greasy.

It's better to use vegetable oil, the lard is too greasy and you won't get used to it.

Ingredients: steamed bun one.

Leeks 500g

Eggs 4 pcs.

Cabbage 500g

Flour several.

The preparation of steamed bread crispy vegetarian dumplings.

Cut the steamed buns into centimeter cubes, fry them in oil until golden brown, and serve them cool for later use.

And noodles, chop the cabbage, squeeze out the water return to the wheel, chop the leeks, scramble the eggs into small pieces, and together with the noisy Tong Bureau, add salt and sesame oil. Add the minced steamed bread before wrapping. Wrap it over high heat and cook it, and the steamed buns are still crunchy when you eat them.

Ingredients: 9 quick-frozen dumplings, half a bowl of water, a little cornstarch, peanut oil.

Amount. Steps:

1. Take out the quick-frozen dumplings from the refrigerator first.

2. Heat the pot, add a little peanut oil, then let the bottom of the dumplings brush with oil and fry for about 30 seconds.

3. Mix the cornstarch and water and pour it into the dumplings, cover the pot, and turn down the heat after the water boils.

4. When the water is about to dry, open the lid and fry until the water is dry.

5. Put the dish upside down in a nonstick pan.

Pull the pot upside down.

Ingredients: 7 dumplings.

Seasoning: a little vegetable oil, 20 grams of water, 10 grams of starch.

Steps: 1. Cook the quick-frozen dumplings.

2. Fry on low heat for three or two minutes, and fry all sides until slightly yellowed.

3. Mix the starch and water in a ratio of 1:2. I didn't weigh it carefully, but it was a little thicker as I felt it.

4. Pour into the pan and continue to fry over low heat. Don't shake the pot from this point on.

5. Until the water in the pot is exhausted and the bottom is crispy, gently cover the appropriately sized plate over the dumplings, flip the pot, and pour it out completely.

6. Flip it over again.

To thaw the steamed dumplings first, take them out, put them in the electric baking pan, add a small amount of oil to the pan, the most important thing is that the bottom of the dumplings has to be dipped in water, this is squeezed out of the golden and very fuel-efficient, the general fried dumplings are fried at the bottom, you try, it will definitely be easy to use.

The key is less oil, high temperature, and less turning.

Potstickers : Pour a little oil into the pan, shake the oil evenly in the pan, wait for the oil to be hot, put in the dumplings, cover and simmer for a minute, open the lid and add an appropriate amount of water, (the water must be poured evenly along the edge of the pot), then cover and turn down the heat to continue to suffocate until cooked! (Splash oil carefully when opening the lid).

It is best to cook it before frying it! Hope it helps!

Defrost first, then like your usual dumplings.

Obviously asking about fried dumplings, one by one fried dumplings, the eggs are really true!

I want to eat quick-frozen dumplings, but the water at home is out! You can only have a "wide fried dumpling".

1 Cook the frozen dumplings 2 Put a small amount of oil in a pot and cook until 5 or 6 are hot and fried until golden brown.

Cook it first, let it dry for a while, and then fry it.