How to make vegetarian dumplings with Sichuan pepper leaves? Can Sichuan pepper leaves make steamed

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

2. Methods and steps:

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, pour 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.

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.

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.

Summary. Sichuan pepper leaves can be used to make steamed dumplings.

Sichuan pepper leaves can be used to make steamed dumplings.

The pancakes spread over the pepper leaves are delicious.

Tips: Zanthoxylum pepper leaves also have pain, insecticide, cavity and itching, dampness and diarrhea, the benefits of protecting the stomach and intestines, the common ways to eat are fried, dumplings, steamed dumplings, scrambled eggs, spread cakes, cold dressing, steamed flower rolls, stir-fried vegetables, etc., with the pepper with a clear fragrance, mixed with a little numbness, very appetizing.

The practice of steamed dumplings with pepper leavesStep 1 Soak the dried fungus, shiitake mushrooms, and pepper leaves in hot water and chop them into piecesStep 22, pour the cornmeal and white flour into a large container and stir well, then slowly pour the water in, and use chopsticks to stir the mixed flour into gnocchi while pouring. When all the flour has turned into lumps, knead them together with your hands and continue to knead until the dough is smooth and non-sticky, then cover the dough with a moist cloth and leave it for 20 minutes. Step 3: Chop the cabbage and carrots into minced pieces and put them in a large bowl, add 4 grams of salt and mix well.

Step 4: Cut the tofu into small cubes of centimeters. Step 5Put the processed pepper leaves, shiitake mushrooms, fungus, cabbage, carrots and tofu in a large bowl, add the remaining salt, sugar, chicken essence, five-spice powder and sesame oil, and stir evenly. Step 6: Put the dough that has been waiting for 20 minutes on the board, roll the dough into long strips (about 5 cm in cross-sectional diameter), cut it into small pieces of about 25 grams, and roll it into dumpling skin.

Hold up a dumpling wrapper in your hand and wrap it in the appropriate amount of filling.

Put the steamed dumplings at an interval of 1-2 cm and put them on the steaming tray with a large cloth next to the yarn at the bottom, and then put the steaming tray into the Fangtai steamer preheated to 100, steam for 10 minutes, and take out the steaming tray after the steamer is finished and put it on the plate.

Summary. Hello, the fragrance of Sichuan pepper leaves is similar to that of Sichuan pepper, there are many farmer friends, there are steamed to eat, it is okay to make steamed dumplings, but also depends on personal preference.

Hello, the taste of Sichuan pepper leaves is fragrant and the taste of Sichuan pepper is almost the same, there are many farmer friends and grandchildren, there are steamed and eaten practices, it is okay to make steamed dumplings, but it also depends on personal preference to send Lu friends.

Zanthoxylum bungeanum leaves are the organs of Zanthoxylum bungeanum for photosynthesis, containing some of the components of the flower and digging pepper, it is said that there is also the effect of dispersing cold in the warm head nucleus, but the young leaves taste more delicious, and they are generally reluctant to pick off the leaves to eat, because the Zanthoxylum pepper tree that has lost its leaves, lacks photosynthetic nutrition, and will affect the yield and quality of Zanthoxylum.

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.

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.