The practice of Sichuan pepper leaf vegetarian dumplings, how to make dumplings with Sichuan pepper

Ingredients: 6 eggs, a handful of dried fungus, an appropriate amount of Sichuan pepper leaves, half a cabbage, 4 green onions, 2 carrots, Sichuan pepper, five-spice powder, extremely fresh, salt.

1. Eggs are scrambled and chopped, the fungus is foamed and scalded in boiling water, carrots and cabbage are crushed and salted to remove the water! Fungus, green onion churner crushing!

2. Stir all materials into a container for later use.

3. Boil the oil and add the peppercorns, let the pepper oil cool, take out the peppercorns, introduce them into the materials prepared in advance, add the minced ginger, five-spice powder, salt, the taste is very fresh, stir!

4. I am cold water and noodles, wrap in plastic wrap and wake up for 20 minutes!

5. Remove the dumplings from the pot.

Ingredients: about 1 and a half pounds of dumpling skin, 3 carrots, 4 eggs, appropriate amount of chopped green onions, appropriate amount of sesame oil, about 5-6 spoons of salt (2g small spoon).

1. Beat the eggs into a bowl, add chopped green onions and a little salt, beat them, put more oil in the pot, scramble the eggs, fry them, or use chopsticks to scatter them into small pieces for later use.

2. Wash the carrots, peel them, and rub them into fine pieces with a rub for later use.

3. Put more oil in the pot, put all the carrots in the pan over low heat, slowly fry until soft, and let it cool slightly for later use.

4. Mix the chopped eggs into the carrots, mix well, add 5-6 teaspoons of salt (2g teaspoons), sesame oil, and minced ginger and stir well, and the filling is ready to start wrapping.

5. Take a dumpling wrapper, put an appropriate amount of filling, dip your fingers in some water and apply it to the edge of the dumpling wrapper, and then wrap it without revealing the filling.

6. Fold the dumpling wrapper in half, pinch it tightly in the middle, and then pinch the right side to the middle to form two petals.

7. Pinch the petal facing yourself first, and then press the other petal towards the middle, pinch it firmly, and wrap one side.

8. Wrap the left side tightly as the right side.

9. A dumpling is wrapped.

Ingredients: a small amount of fungus, a small amount of dried bamboo shoots, a small amount of vermicelli, a little tofu, a small amount of carrots, a small amount of cabbage, a small amount of cooked corn kernels, salt, ginger, a little white pepper.

1. Chop all the ingredients, dried bamboo shoots and minced ginger (a little more tastes fresher), put them in an oil pan and stir-fry them to bring out the fragrance, pour them into other fillings and stir well, and finally add salt to taste, and open the bag. Olive oil is used for stir-fried dried bamboo shoots and minced ginger, the amount of oil can be slightly more, and the seasoning is simple to highlight the original umami of the filling.

2. Rich colors arouse people's infinite appetite.

3. The wrapping method of dumplings is ever-changing, and the filling is the soul of dumplings.

4. When you bite into it, the umami ripples between your lips and teeth, which is a praise for vegetarian food.

1.The raw materials are ready, and the dishes are washed.

2.Blanch the cabbage whole in boiling water and blanch it quickly.

3.First, put the ginger in a meat grinder and beat it into pieces.

4.Don't take out the ginger, just squeeze out the water from the cabbage and break it, so that the ginger is more broken, and the flavor is all integrated into the dish.

5.Add five-spice powder, soy sauce, rice wine and salt to the meat filling and stir well.

6.Pour the minced cabbage and minced ginger aside, and mix well with sesame oil to lock in the water.

7.Stir to combine.

8.Add chopped green onions.

9.Stir into filling.

10.Flour and form a dough, let it sit for 30 minutes, roll out the skin and wrap the filling.

11.Wrap into dumplings.

12.Wrap it all up.

13.Bring boiling water to a boil.

First crush the pepper sprouts to make the pepper sprout filling. Dumpling wrapping method:

1. Flatten the dough of the dumplings and put in the filling.

2. Fold the skin of the two slag trapped sides in half and move closer to the middle.

3. Pinch both sides tightly.

4. The kneading method of the dumpling pattern is here.

Dumpling filling is mainly divided into meat filling, vegetarian filling, meat and vegetarian filling, buy back the meat filling to add a small amount of water before mixing, and then add green onions, minced ginger, peppercorn noodles or five-spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine and the like, not too greasy to add some vegetable oil, but if the meat filling is fat enough, you can save, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

On Chinese New Year's Eve, people eat dumplings to increase their strength, and then, men, women, and children fire firecrackers in unison to help the gods get rid of powerful ghosts, and then reverently paste a new portrait of King Zao, Liang Heng and in front of the portraits of God of Wealth and King Zao, offering dumplings-based food, meaning that the coming year is safe and auspicious. This is the origin of the custom of "the sound of firecrackers to remove the old year".

Wrapping method. 1. Wash the pepper sprouts first, then break them up to make a filling.

2. Flatten the dumpling wrappers and add the filling.

3. Fold the dumplings in half on both sides and press well.

4. Use a scraper to press the dumplings out of the ripples.

5. Pressed dumplings.

Dumplings are a folk food with a long history, and eating dumplings is also a unique folk tradition of the Chinese during the Spring Festival. Because it means "more old friends", it is very popular with the people. There is a popular saying that "it is not as delicious as dumplings".

During the Chinese New Year, dumplings have become an indispensable delicacy. In many parts of China, eating "dumplings" on Chinese New Year's Eve is an irreplaceable feast for any mountain and sea delicacies.

Our folklore researchers can refer to the customs and habits of the time according to these records, and what is more meaningful is that some of the customs records in the book can also correct some mistakes of later generations, such as the custom of eating dumplings on the first day of the first lunar month, which was in Beijing at the latest in the Wanli period of the Ming Dynasty.