【tianjin】junior Primary School
1.
Compressed black fungus soaked in cold water
2.
Wash dried day lily and soak in cold water
3.
Wash the vermicelli and soak in cold water
4.
Add water to the wheat flour to form a dough and let stand for 20 minutes
5.
Wash coriander, cabbage, carrots and shiitake mushrooms and control water
6.
Wash dry fragrant, gluten and red powder
7.
Remove the roots of the bean sprouts and wash them, soak them in cold water for a while and remove the water to drain.
8.
Add tahini sauce to the bowl
9.
Add fermented bean curd
10.
Add soy sauce and salt and stir well to form a seasoning sauce for later use
11.
Chop all the ingredients and put them in the basin
12.
Pour in the sauce, add ginger and stir evenly, adjust the vegetarian filling
13.
The rested dough is made into a medium-sized noodle and rolled into a dumpling wrapper
14.
Add vegetarian stuffing in the middle of the dumpling wrapper
15.
Pinch the front and back slices tightly and wrap the dumplings
16.
Add water to the boiling pot to boil, and boil the dumplings in the pot.
17.
Cook it and take it out and enjoy
Tips:
1. Dried day lily, black fungus, vermicelli, fragrant dried, gluten, red vermicelli, and coriander are the basic ingredients for the first vegetarian filling.
2. To prepare the first-year vegetable filling, sesame sauce and fermented bean curd are essential.
3. After washing the ingredients, you must control the water to avoid the stuffing out of the soup.
4. Don't add green onions when preparing vegetarian fillings.
5. The veggie dumplings must be wide in the soup. Don't overcook it.
6. Do not use ordinary vinegar as the dipping material for vegetarian stuffed dumplings, let alone laba vinegar. Use vinegar to prepare fermented bean curd dipping dumplings.
