The secret recipe for vegetarian dumpling filling, 20 tips for making vegetarian dumpling filling

1.Lotus vegetable meat filling |

Ingredients: 100 grams of vegetarian pork belly, 200 grams of vegetarian meat, 500 grams of lotus vegetables.

Ginger, salt, soy sauce.

Sichuan pepper oil, sesame oil.

Step 1Chop the vegetarian meat and cut the vegetarian pork belly into small pieces, then pour the two into a container and stir well in one direction.

2.Slice the lotus cabbage, blanch it in boiling water, chop it and add it to the filling. Add more than 100 grams of ginger water. Ginger and lotus vegetables, add an appropriate amount of salt and stir well.

3.Add the fried peppercorn oil, stir well and serve.

2.Cucumber stuffing |

Ingredients: 1000g cucumber, coriander.

Refined salt, vegetarian oyster sauce.

Sesame oil, thirteen spices (a little).

Step 1Chop the cucumber into mung bean-sized pellets, then dehydrate it with gauze, and the juice can be mixed with water and dough.

2.Chop the coriander, then put the above three things into the container and stir, and add various seasonings in turn, stirring well.

Reminder 1Due to the large moisture content of cucumbers, the dumpling filling should be placed in a tight cover filter to continue to control the water after mixing, otherwise the dumpling filling has more moisture and it will be difficult to make dumplings.

2.When boiling dumplings, bring to a boil over high heat, cook over low heat, and add cold water twice, otherwise the dumplings are easy to boil.

How to make cabbage and mushroom dumplings:

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

Finely chop the shiitake mushrooms. Olive chop (can be filled with commercially available olive choop) <>

Ingredients: 1 cabbage, 1 carrot, 1 dried tofu, appropriate amount of black fungus, 3 tablespoons of oil, a pinch of salt.

1. Put the dried tofu you bought on the cutting board and chop it with a knife.

2. Wash the cabbage you bought and drain it.

3. Put the drained cabbage on the cutting board and use a knife to shred it first, and then chop it into minced pieces.

3. Put the minced cabbage and dried bean curd in a bowl, stir well and set aside.

4. Put the carrots you bought on the cutting board and chop them with a knife.

5. Pour the minced carrots into a bowl of cabbage and dried tofu, add a spoonful of oil and mix well.

6. Soak the black fungus in hot water, and then chop the black fungus into minced pieces.

7. Mix the chopped black fungus into the filling, add salt to taste, and the vegetarian dumpling filling is ready.

Vegetarian dumplings are filled with carrot dumplings, cabbage and mushroom dumplings, cabbage and carrot dumplings, zucchini filling, celery filling, sauerkraut filling, etc.

After more than 1,000 years of improvement and development, the traditional dumpling filling has many novel methods: for example, kimchi and fried tofu, as well as mustard and seafood, curry and pork, as well as considerate vegetarian fillings, as well as trendy tomatoes, water chestnuts and mustards as the main filling, which tastes crisp and nutritious.

The family prefers to eat dumplings, so they often change the pattern to do, dumplings are mainly based on vegetables and meat, more vegetables and less meat are more beneficial to health, and sometimes some seafood is added, which tastes more delicious, the following is my collated vegetarian dumpling filling tips, welcome to read.

Ingredients and seasonings for vegetarian dumpling filling:Vermicelli, spinach, tofu, corn oil, green onion, ginger, salt, pepper noodles, sesame oilA home-cooked way of stuffing vegetarian dumplings1. Boil an appropriate amount of vermicelli in boiling water and remove the cold water.

2. Chop the vermicelli.

3. Chop the spinach in an appropriate amount and filter out the juice.

4. Put the spinach filling and vermicelli together for later use.

5. Steam the tofu in a pot so that it is not easy to fry. Serve and let cool and chop.

6. Heat the pot without oil, and fry the chopped tofu until the water evaporates.

7. In another pot, pour in an appropriate amount of corn oil, and stir-fry chives and ginger.

8. Pour in the crushed tofu and fry until it scabs and turns yellow.

9. Mix the chopped tofu with step 4.

10. Add an appropriate amount of salt, pepper noodles and sesame oil, and mix well. Put more sesame oil to make it taste more beautiful.

Ten. 1. Mix the filling well.

Introduction of vegetarian dumpling filling:In the splendid hometown, every Spring Festival, dumplings with two kinds of fillings will be wrapped. One is vegetarian-stuffed dumplings, eaten on the evening of the Chinese New Year's Eve, and the other is meat-stuffed dumplings, eaten on the morning of the first day of the new year.

Every year at the end of the lunar month, every household will make their own tofu. I remember when I was a child, the smell of tofu wafted everywhere in my house. When the tofu is ready, it will be placed in a water tank, filled with water, and placed in a cold place.

In the thirtieth year of the Chinese New Year's Eve, take out the tofu and chop the stuffing to wrap dumplings.

Vegetarian stuffing is also my father's favorite food, and my mother will always prepare more fillings, put them on a plate, put a little pepper noodles, and make snacks for my father. At this time, my mother has been dead for seven years, and my father no longer eats soy products because of his health, and vegetarian stuffing is now a brilliant staple filling. Every time I make vegetarian dumplings, I always miss the busy figure of my mother's Chinese New Year's Eve......The passage of time will always take away a lot of things, only the taste of memory, which will not be able to ...... for a long timeYangyang now also likes vegetarian dumplings the most, today I will share with my friends how to make vegetarian filling, welcome to guide you.

The best thing to eat is of course vegetarian dumplings, and the specific method is as follows:

Ingredients: 1 handful of dried fungus, 1 handful of dried shiitake mushrooms, 4 eggs, 1 small handful of shrimp skin, 1 carrot.

Excipients: 1 tablespoon salt, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil.

Steps: 1. Prepare all the ingredients.

2. Put dried shiitake mushrooms and dried fungus into clean water to soak, if you are in a hurry, you can use warm water, but not only hot water.

3. Put the soaked shiitake mushrooms and fungus in a pot of boiling water, blanch them, remove them, drain them and set aside.

4. Knock the eggs into a bowl, add 1 teaspoon of cooking wine, 1 teaspoon of salt and 1 tablespoon of water, and beat with an egg whip until scattered.

5. Heat the wok, put in more oil than usual to stir-fry, after the oil is hot, pour the egg liquid into the pot, stir-fry over high heat until the egg liquid has just solidified, don't fry it old.

6. Put the scrambled eggs in a bowl and crush some with a spoon to make it easier to wrap the filling.

7. Clean the carrots, peel off the skin, and rub them into fine threads with a silk grater.

8. Clean the carrots, peel off the skin, and rub them into finer filaments with a grater.

9. Squeeze out the blanched shiitake mushrooms by hand and put them in a food processor to crush.

10. Put the fungus in a food processor and stir it. You don't need to crumble too much, just a few seconds. Or it is okay to cut it with a knife.

11. Put the processed fungus, shiitake mushrooms, shredded carrots and eggs into a bowl, soak the shrimp skin to remove some of the salt, and put it in a bowl, then add an appropriate amount of oyster sauce, light soy sauce, salt and sesame oil.

12. Stir well with chopsticks, and the vegetarian filling is ready.