Pleurotus eryngii vegetarian dumplings
By CoyKessler
Ingredients: salt,zucchini,green pepper,mushrooms,Pleurotus eryngii,water starch,sesame oil,Jiang,flour,sugar,oyster sauce,qingshui,scallion
Recipe Recommendations
- flour 300 grams
- qingshui 170 grams
- salt a little
- Pleurotus eryngii a
- green pepper one
- zucchini a
- mushrooms the ten
- Jiang two pieces
- oyster sauce appropriate amount
- sugar appropriate amount
- scallion appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- skills
- several hours
- ordinary
Steps for Pleurotus eryngii vegetarian dumplings
1
Prepare materials.
2
Rub the zucchini with thin threads, add a small amount of salt and marinate for ten minutes, squeeze dry.
3
Chop green peppers.
4
Soak the mushrooms and chop them into minced powder.
5
Cut the Pleurotus eryngii into thin threads along the fiber direction, about 2-3 cm long. Cut the ginger into fine powder.
6
Put a little oil in the pan.
7
Add shredded apricot mushroom and stir-fry over medium heat.
8
Stir fry until the water evaporates and the mushroom becomes soft.
9
Add shredded mushrooms and stir-fry until fragrant.
10
Add scallion oil and stir fry well. Control the amount of onion oil yourself, because it is a vegetarian filling, you can have more oil.
11
Turn to low heat and add shredded green pepper.
12
Add shredded zucchini.
13
Add appropriate amount of salt, a small amount of sugar and oyster sauce, and stir fry well.
14
Finally, pour in a proper amount of water starch to thicken, add a little sesame oil to enhance the flavor, and the filling is ready.
15
Add a small amount of salt to the flour, pour in water, and stir into a dough.
16
Knead into a smooth dough, cover the basin and wake for 10 minutes.
17
Roll out the skin.
18
Everyone knows this process of making dumplings, so I won't repeat it. You can eat the dumplings after they are cooked in the pot.Pleurotus eryngii vegetarian dumplings Make Tips
Practice of scallion oil: Shred the scallion, cook the oil until warm, add the shredded scallion and simmer slowly over low heat, cook until the shredded scallion is scorched and not burnt, take out the shredded scallion to get scallion oil. 1. Stir-frying with scallion oil is the key to making the filling more delicious. This effect cannot be achieved by using shredded green onions. You must fry the fragrance of the green onions with oil. 2. When slicing the pleurotus eryngii, remember to follow the fiber, so that even after frying and boiling, the pleurotus eryngii can still maintain a tough taste. 3. The seasoning of the filling should be simple and retain the original flavor of the vegetables. 4. When frying the fillings well, they must be thickened with water starch, so that the fillings will not fall apart and will be easy to wrap. Fresh and delicious vegetarian dumplings are delicious without dipping them in soy sauce and vinegar.