Apricot abalone mushroom dumplings

Apricot abalone mushroom dumplings

Introduction:

"I don't understand the fact that I want to eat vegetarian dumplings with meat flavor, so the vegetarian dumplings I made only have the delicious original flavor of vegetables, so that you can't stop eating one by one, and you won't get tired of how much you eat. It's just a panic, O (∩)_ How can we keep the fresh taste of vegetables without appearing too light? Look down. Ingredients: (40 dumplings) dough: 300g flour, 170g water, a little salt. Stuffing: one Pleurotus eryngii, one green pepper, one zucchini, about ten mushrooms, two pieces of ginger. Seasoning: salt, oyster sauce, sugar, scallion oil, starch, sesame oil

Production steps:

Step 1: prepare materials.

Step 2: rub the zucchini, marinate with a little salt for 10 minutes, and squeeze out the water.

Step 3: cut green pepper.

Step 4: soak the mushrooms and cut them.

Step 5: cut the Pleurotus eryngii into filaments along the fiber direction, about 2-3cm in length. Cut ginger into small pieces.

Step 6: put a little oil in the pan.

Step 7: stir fry the mushrooms with apricot abalone.

Step 8: stir fry until the water evaporates and the Pleurotus eryngii becomes soft.

Step 9: add Lentinus edodes and stir fry until fragrant.

Step 10: add onion oil and stir well. You can control the amount of onion oil, because it's pure vegetable filling, so you can have more oil.

Step 11: turn the heat down and add the green pepper powder.

Step 12: add shredded zucchini.

Step 13: stir fry with a little salt and oyster sauce.

Step 14: finally pour in the right amount of starch to thicken, add a little sesame oil to improve the flavor, and the filling is ready.

Step 15: add a little salt to the flour, pour in water, and stir to form a ball.

Step 16: knead into smooth dough, cover the basin and wake up for 10 minutes.

Step 17: roll the skin.

Step 18: make dumplings. Everyone knows the process, so I won't repeat it. The dumplings can be cooked in the pot.

Materials required:

Flour: 300g

Water: 170g

Salt: a little

Pleurotus eryngii: one

Green pepper: one

Zucchini: one

Ten mushrooms

Ginger: two

Oyster sauce: right amount

Sugar: right amount

Onion oil: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: scallion oil method: scallion shred, oil to warm, under the scallion slowly boil, boil until the scallion scorched but not paste, take out the scallion is scallion oil. 1. Frying with scallion oil is the key to make the filling more delicious. The use of onion powder is not to achieve this effect, you must use oil to fry out the flavor of onion. 2. When slicing Pleurotus eryngii, remember to follow the fiber direction, so that even after frying and boiling, Pleurotus eryngii can still maintain its toughness and taste. 3. The seasoning of fillings should be simple and keep the original flavor of vegetables. 4. When the stuffing is fried well, it should be thickened with water starch, so that the stuffing can not be scattered and easy to wrap. Fresh and delicious vegetable dumplings, do not dip in soy sauce vinegar is very delicious.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and fresh