What are the vegetarian fillings of cabbage in jiaozi?

Chinese cabbage stuffing with carrots, mushrooms and vermicelli is delicious. The practice is as follows:

Ingredients: cabbage 1 kg, a little carrot, a little mushroom, vermicelli 1, ginger, onion, salt, cooking oil, half a spoonful of raw flour, one spoonful of soy sauce and one spoonful of oyster sauce.

Steps:

1, wash the cabbage, beat the cabbage first, then cut it into thin strips, cut it into small pieces, put it in a pot, add 1 g salt, stir it evenly, let it stand for 10 minutes, and naturally dehydrate it.

2. Then cut the carrots into thin slices, then cut them into shredded carrots, and then chop them into finely chopped carrots; Mushrooms soaked and washed in advance are also cut into thin strips and then chopped into fine pieces; Fans with wet hair should also be chopped for later use.

3. Dry the broken cabbage and put it back in a clean pot. Divide the carrots, mushrooms and vermicelli and pour them back into the pot together. Add an appropriate amount of cooking oil, stir thoroughly with chopsticks, and lock the moisture to prevent the stuffing from dehydration again.

4. Prepare half a bowl of clear water, add the beaten ginger and mix well, then pour Jiang Shui into another clean bowl. At the same time, add a proper amount of salt, half a spoonful of raw flour, a spoonful of soy sauce and a proper amount of oyster sauce to make feed water.

5. Pour the right amount of oil into the pot, add the shallots and finely divide them. Stir-fry with low heat until fragrant, pour in the prepared feed water, stir while cooking, slowly turn off the heat when it is thick, then pour in the cabbage stuffing and stir it fully again for use.