If you don't like to eat meat filling, teach you 8 kinds of vegetarian dumplings, light and vegetarian

Today I will teach you 8 kinds of vegetarian dumplings, light and pure, delicious and nutritious, and share the following methods:

【Vegetarian Three Fresh Stuffed Dumplings】Ingredients: 1 kg of leeks, 5 eggs, 1 tablespoon of shrimp skin, 3 tablespoons of salad oil, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, appropriate amount of salt,

1. Remove the old leaves of the leeks, wash them, drain the water, and then chop the leeks.

2. Wash the shrimp skin, drain the water, knock the eggs into the bowl, and beat evenly with chopsticks to make the egg white and egg yolk fully blended together.

3. Heat the pot with oil, pour in the egg liquid, spread it out, wait for the egg liquid to solidify slightly, stir the eggs into small pieces with chopsticks in a circle, stir the eggs into small pieces, so that the scrambled eggs are broken, very even, put out to cool and set aside, if the scrambled egg pieces are relatively large, chop them with a knife.

4. Put the leeks, eggs, and shrimp skin in a basin, add oil to the pot, heat until smoking, turn off the heat, let the oil cool, pour it into the filling, and stir well with chopsticks. If it is cooked oil or salad oil, you don't need to heat it, you can mix the filling directly, and if the raw oil is not heated, the leek box made will have the smell of raw oil.

6. Add salt and white pepper and stir well. Add oil and stir first, and finally add salt and mix well, so that a layer of oil is wrapped on the surface of the leek, forming an isolation layer, and then the salt will not be so easy to get out of the water. Don't mix the filling early, just mix it before rolling the skin, and the salt will easily kill the leeks out of the water after a long time.

【Cabbage fungus stuffed dumplings】Ingredients: 1 cabbage heart, 1 fungus (dry), 4 eggs, 2 tablespoons shrimp skin, appropriate amount of oil and salt, 1 green onion, 1 teaspoon Sichuan pepper powder, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce,

Steps:

1. The fungus should be soaked in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the roots and wash the soaked fungus. Wash the shrimp skin.

2. Heat the oil in the pot, the amount of oil is slightly more, heat the oil until it smokes, turn off the heat, scoop out a part of the oil, let it cool, and mix the filling for a while.

3. Pour in the egg liquid, spread it out, wait for the egg liquid to solidify slightly, stir the eggs into small pieces with chopsticks, stir the eggs into small pieces, put them out to cool and set aside, if the scrambled egg pieces are relatively large, chop them with a knife.

4. Chop the fungus, chop the cabbage into minced pieces, add a little salt, grasp it well with your hands, and after the cabbage is out of the water, the cabbage will be cleaned of water, not too dry.

5. Put the scrambled eggs, fungus and cabbage in a pot, add the cooked oil, shrimp skin, chopped green onion, salt, oyster sauce, peppercorn powder, light soy sauce, and stir well with chopsticks, so that the dumpling filling is ready.

【Cucumber and egg stuffed dumplings】Ingredients: 2 cucumbers, 4 eggs, 3 tablespoons of cooked oil or salad oil, 1 tablespoon of sesame oil, half a green onion, a little white pepper, appropriate amount of salt,

Steps:

1. Wash the cucumbers, rub the cucumbers into shreds with a silk grater, add a little salt, mix well, marinate for 10 minutes, squeeze the cucumber shreds out of the water by hand, and then chop the cucumber shreds.

2. Knock the eggs into a bowl, stir well in one direction, and chop the green onions into minced pieces.

3. Add oil to the pot, pour in the egg liquid, wait for the egg liquid to solidify slightly, stir quickly with chopsticks, stir the eggs into small pieces, put the egg pieces out, let them cool and set aside, if the egg pieces are large, chop the egg pieces with a knife.

4. Put the cut cucumber into the pot, add the chopped green onion, egg cubes and a little white pepper, cooked oil, sesame oil, oyster sauce, mix well, add an appropriate amount of salt, stir well, and the filling is ready.

【Pleurotus with Pleurotus eryngii mushroom】Ingredients required: Pleurotus eryngii, shiitake mushrooms, carrots, oil, salt, green onions, ginger, thirteen spices, oyster sauce, light soy sauce, sugar,

Steps:

1. Cut off the roots of the mushrooms and wash them, and peel and wash the carrots.

2. Blanch the oyster mushrooms and shiitake mushrooms until soft, then chop the oyster mushrooms and shiitake mushrooms, the carrots into minced pieces, and the green onion and ginger into minced pieces.

3. Put the carrots, shiitake mushrooms and oyster mushrooms together in a pot, then add salt, thirteen spices, oyster sauce, light soy sauce and a little sugar, and stir well in one direction.

4. Add oil again and stir well so that the filling of the dumplings is ready. The oil used for the filling should be cooked oil or salad oil, the salad oil does not need to be refined, after the vegetable oil is refined, it is cooked oil, put the oil into the pot, heat it until it smokes, turn off the fire, and let the oil cool, it is cooked oil, and you can mix the filling.

【Cabbage Egg Vermicelli Stuffed Dumplings】Ingredients required: 1 cabbage, 3 eggs, 1 handful of vermicelli, appropriate amount of oil and salt, 1 green onion, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 teaspoon Sichuan pepper powder, 1 teaspoon thirteen spices,

Steps:

1. Soak the vermicelli in warm water, soak the vermicelli until there is no hard core, and cut the vermicelli into small pieces.

2. Chop the cabbage, sprinkle in half a spoon of salt, knead the cabbage by hand, marinate for a few minutes, then add water to wash the cabbage to remove the salt taste, take out the cabbage and use it to clean the water by hand and set aside.

3. Peel and wash the carrots, then chop the carrots and green onions.

4. Add oil to the pot and heat it, pour in the egg liquid, spread it out, wait until the egg liquid is heated to a slight solidification, stir it in a circle with chopsticks, stir the egg into small pieces, and put it out for later use.

5. Put the cabbage in a basin, add chopped vermicelli, egg pieces, minced carrots, minced green onions, then add cooked oil, or salad oil is OK, oyster sauce, light soy sauce, Sichuan pepper powder, thirteen spices, stir well with chopsticks in one direction, and the dumpling filling is adjusted.

【Zucchini Egg Stuffed Dumplings】Ingredients Required: Zucchini, egg, green onion, pepper, oil, salt,

Steps:

1. Wash the zucchini, scrape off the skin, remove the pulp, rub the zucchini into shreds with a silk grater, then chop the zucchini shreds, add a little salt and marinate slightly.

2. Squeeze out the water from the marinated zucchini by hand, chop the green onion for later use, and beat the eggs into a bowl.

3. Add oil to the pot and heat it, pour in the egg mixture, spread it out, wait for the egg liquid to heat until it is slightly solidified, then stir it with chopsticks in a circle, stir the eggs into small pieces, and put them out for later use.

4. Mix the chopped zucchini, egg pieces, minced green onion, salt, chicken essence, thirteen spices, pepper, sesame oil, and the filling is ready.

【Assorted Vegetarian Filling】Ingredients: half a cabbage, 1 carrot, 1 handful of vermicelli, 1 bowl of water fungus, 2 tablespoons of shrimp skin, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, about 20 Sichuan peppercorns, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 teaspoon thirteen spices,

Steps:

1. Prepare the required materials, the fungus should be soaked in advance, the vermicelli is dry, you need to soak it, add water to the pot to boil, put the vermicelli into the boil, boil the vermicelli until it becomes soft, and then soak the vermicelli in warm water, and soak the vermicelli until there is no hard core.

2. Peel off the cabbage leaves and wash them, drain the water, peel and wash the carrots.

3. Finely chop the carrots, chop the cabbage, add a little salt, grasp it with your hands, and after the cabbage is out of the water, the cabbage is cleaned of water, not too dry, and put it on a plate.

4. Cut the green onion and ginger into minced pieces, wash the shrimp skin with warm water, and remove the water.

5. Cut the soaked vermicelli into small pieces, remove the roots of the fungus, wash it clean, and chop it into pieces.

6. Heat the oil in the pot, heat the oil until it smokes, turn off the heat, lower the temperature of the oil, turn on low heat, fry the peppercorns over low heat, fry the peppercorns until slightly charred, turn off the heat, take out the peppercorns, heat the oil temperature to smoke, let it cool, and then fry the peppercorns, so that the dumplings have no raw oil smell. Sichuan peppercorns should be fried over low heat, and they are easy to burn over high heat.

7. Put the chopped cabbage, carrots, vermicelli segments, and fungus together in a pot, add shrimp skin, minced green onion and ginger.

8. Pour in the fried oil, then add oyster sauce, light soy sauce, a little salt, thirteen spices, and stir well with chopsticks, so that the dumpling filling is ready.

【Tofu Stuffed Dumplings】Ingredients: 1 piece of northern tofu, 4 eggs, 1 carrot, 1 handful of garlic sprouts, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 tablespoon of oyster sauce, 1 teaspoon of thirteen spices,

Steps:

1. Peel and wash the carrots, then cut the carrots into slices, then shreds, and finally minced again. Pick and wash the garlic sprouts, then chop the garlic sprouts, chop the green onions, and mince the ginger.

2. Heat the oil in the pot, the amount of oil is slightly more, heat the oil until it smokes, turn off the heat, scoop out a part of the oil, let it cool, mix the filling for a while, turn on the fire, pour in the egg liquid, spread it out, wait for the egg liquid to solidify slightly, use chopsticks to turn around and stir, stir the egg into small pieces, so that the scrambled eggs are broken, very even, put out to cool and set aside, if the scrambled egg pieces are relatively large, chop it with a knife.

3. Add water to the pot and boil, cut the tofu into pieces, blanch in the pot, boil for 2-3 minutes, remove the water, let the tofu cool, and then chop the tofu and cut it into small pieces. Tofu can also be placed on a plate and pressed into small pieces with a spoon. Blanching tofu can remove the beany smell of tofu.

4. Put the scrambled eggs in a basin, add tofu, carrots, minced green onion and ginger, add the cooked oil that has just been refined, then add salt, oyster sauce, thirteen spices, stir well with chopsticks, sprinkle in garlic sprouts, stir evenly, so that the dumpling filling is adjusted.