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How to prepare delicious pumpkin stuffing

Ingredients: one pumpkin, right amount of green pepper, two green onions, right amount of cooking oil, right amount of salt, right amount of pepper. First, shred the pumpkin, chop the green pepper into small pieces, and chop the green onions into strips and set aside. Then squeeze the water out of the shredded pumpkin by hand and put the shredded pumpkin that controls the water into the basin. Pour in chopped onions and green peppers. Then add cooking oil, salt and pepper and stir well with chopsticks.

To make a delicious pumpkin stuffing, follow these steps: choose a fresh pumpkin: choose a flawless pumpkin with a uniform color. Cut the pumpkin and remove the seeds and fibers. Boil the pumpkin: cut the pumpkin into pieces and cook in a steamer for about 15-20 minutes until the pumpkin is soft. You can use chopsticks to insert pumpkin pieces to check the ripeness.

Practice 1: first shred the pumpkin, chop the green peppers into small pieces, and chop the green onions into strips and set aside. Then squeeze the water out of the shredded pumpkin by hand, put the shredded pumpkin into a basin and pour in the chopped onions and green peppers. Then add cooking oil, salt and pepper and stir well with chopsticks. Practice 2: scramble eggs. Wash the shrimp skin. Stir-fry. Wipe the pumpkin, wash and cook the fungus for 5 minutes, cut well.

Peel and seed the old pumpkin, cut it into Xiaoding, put in the right amount of salt, and let it marinate for more than ten minutes. After pickling, there will be obvious soup out, the pumpkin Ding hoop moisture, otherwise the soup is too much, it will be very difficult to wrap the stuffing at the back.

Practice: wash the pumpkin, peel and peel the pumpkin, steam it in a steamer and prepare it for use. Put the yeast, sugar and salt into the flour and stir well. Add the steamed pumpkin, add a little warm water and stir into a cotton floc. Mix into dough and wake up in a warm place for about 2 hours. Knock the eggs into the pan, stir well, stir well, shovel out, and put them into a bowl for use.

First of all, wash the pumpkin, peel it and cut it into pieces, then use a silk eraser to rub the pumpkin into thin shreds. Next, put the shredded pumpkin into a bowl, chop it a few times with a knife, gently rub it with your hands to break it, then lay it on a clean cloth and squeeze out the excess water. This step is critical to prevent the dumpling skin from breaking due to too much moisture during filling. The squeezed pumpkin water is reserved for mixing noodles.

Preparation method of dumpling stuffing

If you want mutton dumplings to be delicious, they don't taste bad, so don't mix them directly! First soak in cooking juice (clear water + cooking wine) for 2 hours, and then chopped into stuffing can be prepared, this can greatly remove the flavor, be sure to add this step, oh, very critical. The mutton dumplings wrapped in this way smell better and taste better. With one bite, the juice will explode. It almost loses its teeth and is greedy to death.

Shrimp dumpling stuffing: ingredients: 500 grams of shrimp, 150 grams of grass carp meat, a little salt, minced ginger. Practice: first squeeze out the blood of grass carp, peel it, put in minced ginger, and make fish glue. If you have a blender at home, you can put it directly into the blender. At the same time, it is better to add ice, which can make the fish fresh and tender. Go to the line and press the shrimp directly with the knife face. as soon as you grind it, the shrimp paste will come out and add the right amount of minced ginger.

First of all, wash the leeks and cut them into finely chopped pieces. Beat the eggs and stir well with a little salt. Then, add oil to the hot pot, pour in the egg liquid, stir with chopsticks into small pieces, stir-fry and serve. Next, put the chopped leeks and scrambled eggs in a bowl, add the right amount of salt, chicken essence, pepper and sesame oil, and stir well. Finally, wrap the stuffing of leek and egg dumplings into the dumpling skin and cook until the dumplings float.

First of all, choose meat (pork, mutton, beef, etc.), according to personal preferences, choose completely lean meat is not good, boiled dumpling stuffing will be a little dry, affecting the taste. Therefore, it is best to choose fat and thin meat, fat and thin meat, so that it is sticky. You can use a meat grinder to grind the stuffing, which saves the step of chopping.

How to prepare the stuffing of sauerkraut and pork dumplings? First of all, get all the ingredients ready. Sauerkraut stuffed with pork dumplings is generally made of Chinese cabbage, which tastes better.

After the fish stuffing is prepared, it needs to be fully stirred and beaten. The technique of stirring should be light to avoid too much force to destroy the delicate taste of the fish. The action of wrestling can make the stuffing more compact, it is not easy to spread, and it is not easy to break the skin when making dumplings. Packaging and cooking: the prepared fish stuffing can be wrapped in the dumpling skin and squeeze the edge.

How to adjust the vegetarian stuffing of cabbage

1. To make the cabbage vegetarian stuffing delicious, you can try the following techniques: when preparing the stuffing, you can add some seasonings, such as soy sauce, light soy sauce, cooking wine, pepper and so on, to improve the aroma and taste. Add some vegetables, beans or seasonings to increase the layering and taste, such as diced carrots, shredded mushrooms, chopped tofu, chopped onions, ginger and garlic. If you like the spicy taste, you can add the right amount of chili powder or chili sauce to increase the spicy taste.

2. 200 grams of cabbage, 20 grams of shrimp skin, right amount of spring onions and ginger, 3 grams of salt, 5 milliliters of extremely fragrant soy sauce, 3 grams of five-spice powder. Wash the cabbage and cut it into pieces. Take out the shrimp skin and put it on the plate. Chop the spring onions and ginger into small pieces. Put peanut oil in the wok. When the oil is ripe, stir in onions and ginger, add salt and five-spice powder to season. Put the chopped cabbage into a basin, pour in the green onion oil, and then add the shrimp skin to taste the delicious soy sauce.

3. Wash the cabbage and cut it up. Chopped onion and ginger. Add noodles, spring onions and ginger to the chopped cabbage. Add salt, soy sauce, pepper powder and oil. Stir well. Matters needing attention when preparing vegetarian stuffing for cabbage remove the root of the cabbage and cut it up but not too shredded. The stuffing ingredients of dumplings should be adjusted according to personal preference. Add a little salt when mixing, you can add some bottom flavor first, so that the dumpling stuffing is more delicious. Boil dumplings with wide soup over high heat.

How can the stuffing of vegetarian steamed buns taste better?

1. Fungus, eggs, carrots, stuffed buns, fungus, 3 hours ahead of schedule. Prepare 2 eggs, beat them, fry until the eggs are broken, and pour into a bowl. (several eggs are determined according to the amount of stuffing.) slice the carrots and blanch the soaked fungus in the pot. Fish it out and wash it with water. Grab the water from the carrot slices and fungus, cut it up and put it in a bowl.

2. Cabbage plus green vegetables: cut cabbage and vegetables into pieces, add seasoning and stir, and then Baocheng vegetarian dumplings, the taste is good, the dumplings are very delicious. Egg fungus mushroom sank: that is to prepare eggs, fungus, shiitake mushrooms, eggs first fried, and then the eggs, fungus, shiitake mushrooms are chopped into pieces, put into a container to stir well, add seasoning on it.

3. Adjust the taste: in order to enrich the stuffing of vegetarian steamed buns, you can add some cooked vermicelli, foamed fungus or chopped nuts, such as cashew nuts and pine nuts, to the vegetables. These ingredients can not only increase the level of taste, but also provide more nutrients. Taste: before making the package, you can take a small tablespoon of stuffing to taste and adjust the amount of seasoning according to the taste. If the taste is right, then the steamed buns will be more delicious.

4. Increase the taste: in order to make the stuffing of vegetarian steamed buns more rich and diverse, you can add some bean products, such as tofu, dried bean curd, tofu and so on. These ingredients not only increase the taste, but also provide plant protein and make steamed buns more nutritious. Fried stuffing: put the chopped vegetables and bean products into the pan, add the right amount of oil, and quickly stir-fry until half-cooked. This removes excess moisture from the vegetables and makes the stuffing more compact.

5. Lentinus edodes stuffing: cut up Lentinus edodes, tofu, Zizania caduciflora, carrots and other ingredients, add vegetable oil, monosodium glutamate, soy sauce, five-spice powder, salt, chopped onions and dried incense, stir well. Horn melon stuffing: rub the horn melon into shreds, add the right amount of salt, monosodium glutamate, pepper oil, pepper, five-spice powder and eggs (vegetarians can not add), stir well.

6. Choose fresh ingredients: fresh vegetables are the basis of vegetarian stuffing, such as cabbage, carrots, shiitake mushrooms, fungus, tofu and so on. These ingredients should be cleaned in advance to remove excess moisture and cut into small pieces or filaments so that they can be better integrated. Food treatment: for some vegetables with more moisture, such as cabbage, you can first marinate with salt, and then squeeze out the water to prevent the stuffing of steamed buns from being too wet, affecting the taste and shaping.

How should the stuffing of vegetarian steamed buns be prepared to taste good?

Fungus egg carrot stuffed bun fungus bubble 3 hours ahead of time. Prepare 2 eggs, beat them, fry until the eggs are broken, and pour into a bowl. (several eggs are determined according to the amount of stuffing.) slice the carrots and blanch the soaked fungus in the pot. Fish it out and wash it with water. Grab the water from the carrot slices and fungus, cut it up and put it in a bowl.

Cabbage plus green vegetables: cut the cabbages and vegetables into pieces, add seasoning and stir, and then Baocheng vegetarian dumplings, the taste is good, the dumplings are very delicious. Egg fungus mushroom sank: that is to prepare eggs, fungus, shiitake mushrooms, eggs first fried, and then the eggs, fungus, shiitake mushrooms are chopped into pieces, put into a container to stir well, add seasoning on it.

Adjust the taste: in order to enrich the stuffing of vegetarian steamed buns, you can add some cooked vermicelli, bubbly fungus or chopped nuts, such as cashews and pine nuts, to the vegetables. These ingredients can not only increase the level of taste, but also provide more nutrients. Taste: before making the package, you can take a small tablespoon of stuffing to taste and adjust the amount of seasoning according to the taste. If the taste is right, then the steamed buns will be more delicious.

Choose fresh ingredients: fresh vegetables are the basis of vegetarian stuffing, you can choose cabbage, carrots, mushrooms, fungus, tofu and so on. These ingredients should be cleaned in advance to remove excess moisture and cut into small pieces or filaments so that they can be better integrated. Food treatment: for some vegetables with more moisture, such as cabbage, you can first marinate with salt, and then squeeze out the water to prevent the stuffing of steamed buns from being too wet, affecting the taste and shaping.

Steaming: put the wrapped steamed buns in a steamer and cook over high heat for about 15-20 minutes until the steamed buns are expanded and the dough is transparent. Note: when modulating the stuffing of steamed buns, pay attention to the moisture control of vegetables, too much moisture will make the steamed buns easy to break the skin and affect the taste. In addition, the seasoning of the stuffing should be increased or decreased according to the individual taste to avoid being too salty or too light.

The preparation of vegetarian steamed stuffing is an art, which needs to take into account the freshness of the ingredients, the matching of taste and the balance of seasoning. The following is a detailed guide to the preparation of vegetarian steamed buns stuffing: main vegetables: cabbage, shiitake mushrooms, carrots, tofu and so on are commonly used vegetarian steamed buns stuffing materials. Auxiliary ingredients: fungus, cauliflower, corn kernels, peas and so on can increase the taste and nutrition.

What kind of stuffing do vegetarian dumplings have

There are many kinds of stuffing for vegetarian dumplings, the common ones are as follows: vegetable stuffing: including carrots, cabbages, mushrooms, tofu, mushrooms and other vegetables, can be used alone or mixed. Bean stuffing: including red beans, mung beans, etc., usually cooked with sugar or other sweeteners. Vegetarian meat stuffing: a filling made of vegetarian meat, which can add vegetarian substitutes such as tofu and shredded vegetarian chicken, which tastes and tastes similar to meat stuffing.

Vegetable dumplings are mainly made of all kinds of fresh vegetables, such as leek, coriander, cabbage, zucchini and so on. These vegetables are chopped and seasoned and can be stuffed either alone or with other ingredients. For example, dumplings filled with chives and eggs, with chives and eggs as the main ingredients, taste delicious and nutritious. Bean products vegetarian stuffing mainly includes tofu, bean skins, bean sprouts and so on.

Carrot dumplings. First of all, cut the carrots, add salt and celery, and make a filling, then you can start making dumplings. When eating carrot dumplings, it is best not to dip in vinegar, because acetic acid will destroy carotene. Chinese cabbage and mushroom dumplings. First wash the cabbage and chopped, add salt to squeeze out the excess water, add chopped shiitake mushrooms, stir well, add seasoning to make dumplings. Cabbage, carrot dumplings.

Vegetarian dumplings there are spinach stuffing, cabbage stuffing, leek stuffing, celery stuffing, shredded radish stuffing, mushroom and corn stuffing, carrot cabbage stuffing, sauerkraut stuffing, wild vegetable stuffing, dried mushroom stuffing, wild vegetable stuffing and so on. Dumpling stuffing refers to the meat, vegetables, sugar and other ingredients wrapped in the dumpling dough crust, usually chopped and mixed with seasoning, mainly divided into meat stuffing and vegetarian stuffing.

Vegetarian dumplings are filled with carrot dumplings, cabbage mushroom dumplings, cabbage carrot dumplings, gourd stuffing, celery stuffing, sauerkraut stuffing and so on.

You can try the following fillings for vegetarian dumplings: leek egg filling, a very classic filling among vegetarian dumplings. It tastes fragrant and is very delicious. The zucchini egg filling is delicious, refreshing and delicious, and is very suitable for vegetarians. Diced tofu, eggs, and Chinese cabbage fillings are rich in taste and nutritious, making them very suitable for vegetarians. You can also try a variety of other fillings for vegetarian dumplings, which can be selected according to your own tastes and preferences.