After autumn, the weather began to cool, the temperature difference between morning and evening is particularly large, vegetables like leeks, celery are not as delicious as in spring, but the cabbage planted in the mother’s small vegetable garden is the vigorous period of growth, the green look is very tender at a glance, today the mother used small cabbage seedlings to make vegetarian stuffed fried buns, did not expect to be more delicious than leeks and celery! Chinese cabbage is very nutritious, the autumn climate is dry, eating more green vegetables “anti-autumn dryness” is a very good choice!
As the saying goes: “Don’t eat green for three days, two eyes burst into Venus”, Chinese cabbage is rich in dietary fiber, a variety of vitamins, minerals, protein, fat and other nutrients, like to grow in spring and autumn, easy to age in summer. Eating more Chinese cabbage can help digestion, weight loss and beauty, replenish water and nutrients in the body and other benefits. The fresh taste is even more popular with people, the buns with cabbage filling are delicious, and the filling is the key, let’s take a look at the specific method.
【Ingredients】Dumpling skin, Chinese cabbage, egg, shrimp skin, vermicelli, fungus, carrot, 2 green onions, ginger
Specific production steps: 1: Wash the fungus, remove the roots, cut into chopped fungus, and put them in a bowl for later use. Wash and cut the carrots into diced caramuses and set aside. Cut the spring onions into rings. Peel and finely chop the ginger. Soak the vermicelli in advance and cut into noodles and set aside. Wash the shrimp skin and control the moisture for later use. Wash the cabbage, drain and cut the head and tail separately. Crack the eggs into a bowl, add a little salt to the base and stir well to set aside. Prepare a small bowl, pour in a tablespoon of flour, a tablespoon of starch, pour half a bowl of water and stir well.
2: Heat the pan with cold oil, pour in the stirred egg liquid, fry until the egg is chopped, put it in a bowl and let it cool for later use. Then we add a little oil, put in the washed shrimp skin, fry the shrimp skin until slightly yellow, stir-fry the aroma, and put it in a bowl for later use. The fried shrimp skin is not fishy and more delicious.
3: Add water to another pot, boil water and add half a spoonful of salt, first put in the cabbage stalks and blanch water, blanch for 1 minute and put in the leaves of the cabbage, blanch for 30 seconds, the cabbage changes color, take out the cool water, so that the color of the cabbage will not yellow. We squeeze the water of the overcooled cabbage, chop it, put it in a cage cloth to squeeze the water, put it in a larger pot, pour an appropriate amount of peanut oil and stir well, lock in the moisture of the cabbage, so that it is not easy to come out of the water.
4: In the chopped cabbage, we put the chopped vermicelli, chopped fungus, crushed egg, green onion, minced ginger, and fried shrimp skin
5: Finally, we put in the crushed carrots, add oil, salt, pepper, oyster sauce, chicken essence, small sesame oil and stir well, our vegetarian filling is ready
6: Take out a dumpling skin, put in the adjusted filling, use your rich little hands, close the mouth in the direction of happiness, wrap it into a round bun, put it on the grate, neatly arrange, it is best to stick some dry flour or starch underneath to prevent sticking to the grate to break the skin and reveal the filling. Until we finished wrapping our dumpling wrappers.
7: Add a little oil to the frying pan, apply evenly with a brush, put in our vegetarian buns in turn, cover the lid after neatly arranged, simmer slowly for 3 minutes, use chopsticks to clamp one to see that the bottom of the packet turns yellow, the bottom of the rest of the packet is also yellow, we stir the starch water adjusted in advance again well, pour it into the pot, the starch flour water is less than two-thirds of the packet, then cover the lid and boil the water dry.
8: After about 5 minutes, the water in the pan is dry, and the dumpling skin becomes crystal clear, making people salivate and drool! With the help of a plate, we turned the delicious fried buns out of the pot, golden crispy ice flowers, broken when touched, eat a bite of the skin burnt and crispy, the vegetarian filling inside is simply too delicious, although we did not add a piece of meat, but it tasted more fragrant than meat stuffed dumpling buns, one bite at a time, more enjoyable than eating dumplings. After autumn, don’t let go when you encounter this dish, the nutrition is extremely high, the buns are more delicious than leeks and celery, it’s a pity not to know how to eat!
