The practice of vegetarian steamed buns, the practice and recipe of vegetarian steamed buns

In the summer, due to the hot weather, people do not like to eat food that is too greasy. At this time, the choice of vegetarian buns is much greater than the demand for meat buns. There are also many types of vegetarian steamed buns, and people's choices are still very wide, so vegetarian steamed buns are very popular in summer.

Today I will introduce a method of mushroom and green vegetable bun filling, its unique fresh fragrance is unforgettable, so how to make this vegetarian bun filling?

Ingredients for bun filling: 250 grams of green vegetables (Shanghai green), dried shiitake mushrooms, appropriate amount of sea rice, sugar, salt, appropriate amount of sesame oil, and a little pepper.

How to make the bun filling:

1. Wash the greens, blanch them in a pot of boiling water, and then let them cool immediately. (Blanch the washed vegetables for a short time, because they will be steamed for a while, and the taste of the vegetables will wilt after blanching for a long time.) At the same time, when blanching, put a few drops of oil in the pan and add an appropriate amount of salt, which can lock in nutrients and maintain color.

2. Cut the blanched greens into minced pieces, and squeeze out the excess water.

3. Soak the sea rice in advance, and then wash the soaked sea rice and chop it on the cutting board.

4. Soak the dried shiitake mushrooms in hot water in advance to soften, and then wash the soaked shiitake mushrooms and cut them into minced shapes.

5. Mix the chopped vegetables, sea rice and mushrooms with seasonings and mix well to form a filling for later use. (Note that all kinds of seasonings do not need to be put in a hurry, mix before wrapping the buns, add sesame oil and mix well, and then add salt, sugar and other seasonings to avoid the filling out of the water, and it is difficult to wrap the buns tightly.) ）

2. Vegetarian buns can add some sea rice to increase the umami, and those you don't like can omit it, but sesame oil is indispensable, and you should put a little more, so that the taste is good.

Through the above method steps, we should have learned the method of stuffing mushrooms and green vegetable buns. It is not difficult to make, the key is that it is very nutritious, and it is delicious and delicious. Therefore, if you are tired of eating meat buns, you might as well follow the above steps to make a meal of mushroom and green vegetable buns, and ensure that the aftertaste is endless after eating.

It is important to note that you try to eat as much as you can.

The practice of vegetarian stuffed buns, the leather band, the filling is fragrant.

The preparation of vegetarian buns is as follows:Ingredients: 500 grams of flour, 5 grams of yeast, 30 grams of sugar, 500 grams of greens, 10 shiitake mushrooms, 50 grams of black fungus, 50 grams of goldenrod.

Step 1: Wash the shiitake mushrooms, black fungus and goldenrod and cut them into small pieces and set aside.

Step 2: Add the mushrooms to the oil temperature until fragrant, add the black fungus, and finally add the golden needle cabbage and sprinkle a little salt.

Step 3: Add the fried mushrooms to the greens.

Step 4: Wrap the filling with vegetarian vegetables.

Step 5: Add 40 grams of kneaded dough and 20 grams of filling.

Step 6: After proofing, steam for 10 minutes.

Cabbage vegetarian bun steps:Ingredients: 600 grams of flour, 3 grams of thirteen spices, 2 grams of white pepper, 2 grams of chicken broth powder, 2 tablespoons of cooking oil, appropriate amount of salt, 4 grams of dry yeast, 1 handful of longkou vermicelli, 1 2 cabbages, 6 grams of black fungus, 2 eggs, 1 green onion, 5 grams of ginger, 2 tablespoons of oyster sauce.

Excipients: appropriate amount of warm water.

1. Mix the flour and dry yeast well.

2. Add an appropriate amount of warm water in batches and stir with chopsticks to form cotton wool.

3. Knead into a smooth dough, cover with plastic wrap and let it rise in a warm place until it is twice as large.

4. Prepare the following materials, and soak the black fungus in advance.

5. Break the cabbage, blanch it in boiling water, and remove it.

6. After cooling, take out the water and chop it for later use.

7. Soak the vermicelli until soft and chop it finely.

8. Wash and chop the soaked black fungus.

9. Beat the eggs in a bowl, pour them into a wok, fry them and smash them, and let them cool.

10. Chop the green onion and ginger and set aside.

11. Put all the ingredients into the pot.

12. Add the chopped green onion and ginger.

13. Add oyster sauce, thirteen spices, white pepper, salt, chicken powder and cooking oil.

14. Stir well with chopsticks in one direction, and the bun filling is ready.

15. The fermented dough has obviously expanded a lot, and the internal tissue is honeycomb-shaped.

16. Take out the dough, knead it well, knead it into long strips, and cut it into evenly sized agents.

17. Use a rolling pin to roll out a dough with thick middle and thin edges. (Thicker than dumpling skin).

18. Add an appropriate amount of filling.

19. Wrap out the shape of the bun.

20. The cabbage vegetarian buns are out of the pot.

Steamed buns are a more traditional noodle dish that has been eaten by our predecessors and can be eaten for breakfast. Generally, the stuffing is wrapped in noodles, with meat filling and vegetarian vegetable filling, which is rich in nutrition. It is also more suitable for pregnant women to eat for breakfast.

Vegetarian buns, as the name suggests, are buns without meat filling. The delicious home-cooked vegetarian bun recipe is as follows:

1. Ingredients for radish buns: flour, radish, tofu, ginger, salt. Directions:

Add the flour to warm water and yeast to knead the dough and let it rise for a while. Rub the radish into a shredded garrot and add salt to remove the moisture. Drain the water.

Chop finely with a knife. Cut the tofu into small pieces, mince the ginger and mix them together, add peanut oil and salt to make a steamed bun filling. Remove the dough and divide it evenly into portions.

Roll out the dough, wrap it in the filling, and wrap it into a bun. Put it in a pot and steam it for half an hour.

2. Sanzhen vegetarian package ingredients: porcini mushrooms, matsutake mushrooms, vermicelli, green vegetables, shiitake mushrooms, yuba, cabbage, yeast production method: flour and yeast are good, covered with plastic wrap and fermented in a warm place.

Wash and chop cabbage and greens, soak shiitake mushrooms, porcini mushrooms, and matsutake mushrooms until soft, remove stems and cut into cubes, and soak yuba and vermicelli until soft and chop. Pour the chopped ingredients into the pan and stir-fry until fragrant, add salt, sesame oil and pepper and stir to taste. The dough is vented, rolled into a bun wrapper, and wrapped in the mixed filling.

Wrap the buns and let them sit for a while and put them into the pot, boil and steam for 20 minutes, turn off the heat and simmer for 3 minutes.

3. Ingredients for shiitake mushroom vegetarian package: all-purpose flour, yeast, baking powder, sugar, greens, mushrooms, bamboo shoots, sesame oil, salt, and sugar Production method: green vegetables, shiitake mushrooms, bamboo shoots are cut into foam, mix these three raw materials evenly, squeeze out the water, add seasonings, and stir well.

Flour and baking powder are evenly blended, yeast and sugar are boiled with warm water, added to the flour, kneaded into a dough, and kneaded smooth. Roll out into a round crust and wrap in the filling. Steam for 20-25 minutes.

There are also cabbage vermicelli, pumpkin, purple potatoes, etc. to make vegetarian buns, and we also pay attention to the ingredients used when making bun fillings, the ingredients used must be fresh, and the things that pregnant women eat should be fresh, otherwise it is easy to eat bad stomach.

Here's how to make vegan cabbage buns:Ingredients: 500 grams of all-purpose flour, a cabbage, a bag of dried bamboo shoots, an appropriate amount of fungus, an appropriate amount of salt, and an appropriate amount of sesame oil.

Step 1: If you want to make steamed buns, your temporary family members say that you want to eat steamed buns.

Step 2: In summer, if you are afraid of overdoing it, put it in the refrigerator for low temperature fermentation.

Step 3: It seems that it is the first time to get such a perfect shape, hehe!

Step 4: Soak the fungus and chop it, dry clean and chop the bamboo shoots, chop the cabbage to kill the water, add salt and sesame oil and mix well.

Step 5, why does the wood have pleats, is it a big treasure every day?

Step 6, finished product drawing.

The practice of cabbage to make vegetarian bun filling:Ingredients: 500 grams of flour; water 250 g; yeast 5 g; cabbage to taste; 1 carrot; Appropriate amount of fungus; 2 eggs; salt to taste; Ground white pepper to taste; Light soy sauce to taste; Appropriate amount of chicken essence; a pinch of sesame oil; A pinch of sugar.

Steps:1.Add yeast and flour to warm water and stir into a flocculent, then knead into a smooth dough and let it rise in a warm place until it is twice as large.

2.The dough can be prepared during the fermentation process.

3.Chop cabbage, fungus, carrots. 2. Beat the eggs and fry them into broken eggs, heat oil in another pot, pour the above ingredients into the pot and stir-fry, add an appropriate amount of salt, light soy sauce, thirteen spices, chicken essence, sugar, and sesame oil. Stir-fry for about 2 minutes, don't fry for too long.

4.Stir-fry the filling. Vegetarian bun filling finished.

Cabbage, leeks, carrots, celery, shepherd's cabbage and other vegetarian stuffed buns

Ingredients: Chinese cabbage, leeks, etc., tofu (dried tofu can be used), shiitake mushrooms, vermicelli, eggs, shrimp skin, green onions, ginger.

Method: 1. Wash the cabbage and leeks to control the moisture, chop them and set aside.

2. Soak the vermicelli until soft and chop it for later use; Cut the tofu into small cubes and fry until golden brown, drain and set aside; Beat the eggs, add a pinch of salt, fry and chop them for later use; Fish dried shrimp chopped; Wash and chop the mushrooms, green onions, and ginger separately and set aside.

3. Add an appropriate amount of oil to the pot and stir-fry the peppercorns, remove the fried peppercorns, add the chopped green onion and ginger and stir-fry until fragrant, and then leave for a while. After the oil cools slightly, add the chives and cabbage and mix well, add crushed eggs, vermicelli, diced mushrooms, diced tofu, and chopped shrimp skin, and then add an appropriate amount of salt, a little chicken essence and sesame oil and mix well.

4. Cut the dough into an appropriate size of agent, press it flat, roll it into a thick and thin skin on both sides with a rolling pin, put the filling on the dough **, pinch its side and pinch a fold, don't let go, develop to the side, and then pinch a pleat little by little until the dough is all folded on the top of the bun and sealed, you can see the shape.

5. Don't steam the buns immediately after wrapping them, leave them for about 10 minutes to let them ferment again. After the steamer water is boiled, it can be steamed for about ten minutes (if the skin is thicker, the time should be extended appropriately), but do not open it immediately after turning off the heat, and let it simmer for another five minutes, and the buns will look better.

Tips for mixing vegetarian stuffing:

Chop the vegetables and put them in a pot, pour in a little oil for eating rotten grinding, mix gently, and then mix the other ingredients that have been mixed in, and then add salt before wrapping. Because the dish is wrapped in a layer of oil, it is not easy to get out of the water when it encounters salt.

Clause. Second, egg whites make the vegetarian filling more "united".

When making vegetarian stuffed buns and dumplings, the filling is particularly easy to fall apart. When mixing the filling, put some egg whites to make the filling have a certain viscosity, so that it is not easy to fall apart.

Clause. 3. Crushed green onion and ginger are more mellow after oil.

Ordinary people make vegetarian stuffing, chopped green onion and ginger are added directly to the filling, in fact, put it in pepper oil and stir-fry it to make it more mellow and flavorful.

Fourth, shrimp skin and Sichuan pepper are indispensable.

The shrimp skin and Sichuan pepper seem to be a small part, but they play a pivotal role in the vegetarian filling, so it is recommended to add them!

1. Ingredients: 1/2 kg of flour, 8 grams of yeast, 1 kg of green vegetables, 2 handfuls of vermicelli, 3 eggs, 1 spoon of salt, 2 spoons of oyster sauce, 1 spoon of five-spice powder, a little chicken essence, 2 spoons of peanut oil, 2 spoons of light soy sauce.

2. First mix the dough, add yeast to the flour and slowly pour in warm water and stir, knead into a smooth dough and cover it with plastic wrap to ferment.

3. Prepare the stuffing of the buns, greens, vermicelli and eggs.

4. Pick and wash the greens, blanch them in a pot of boiling water and remove them, squeeze out the water when cool, soak the vermicelli in warm water until soft, and chop them all.

5. Beat the eggs, add a little more oil to the pot and heat them, and stir them with chopsticks while pouring the egg liquid.

6. Mix the vermicelli, green vegetables and crushed eggs, adjust the filling, add 1 tablespoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of five-spice powder, a little chicken essence, 2 tablespoons of peanut oil, 2 tablespoons of light soy sauce, and stir well.

7. The dough is twice as large, and there are honeycomb eyes when it is opened.

8. Move it to the cutting board and exhaust it, and divide it into agents of equal size, and the size is arbitrary.

9. Roll it into a bun skin with thin sides and thick middle.

10. Put on the mixed filling, and pinch out the bun pleats in turn with your right hand, and try to pinch the pleats as much as possible to the same size.

11. Wrap all the bags and put them on the cage drawer, don't turn on the wax fire in the pot with cold water, do the second shot for 20 minutes, and then turn on the high heat to steam for 15 to 20 minutes after 20 minutes, the time depends on the size of the bun.

Cabbage and shiitake mushroom buns.

Ingredients: dough: 500g of refined flour, 5g of dry yeast, 300g of warm water, a teaspoon of sugar, filling: a large cabbage seed, 25 shiitake mushrooms, a tablespoon of sesame oil, an appropriate amount of salt, a little sugar, an appropriate amount of chicken essence and lead.

Method: 1. Put the yeast into warm water to dissolve and let stand for a while.

2. After the flour is sifted, add 1. Knead into a smooth dough, cover with a damp cloth and put it in a warm place to rise. The dough is twice as large as before.

3. Make the filling, wash the cabbage and chop it, add an appropriate amount of salt, wait until the cabbage comes out of the water, and squeeze out the water of the cabbage.

4. Add a little water to the mushrooms and steam for 5 minutes (microwave on high heat for 2 minutes is OK), cut into small cubes after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your own taste, and put a little sugar to hang the umami.

5. After the dough is ready, roll it into long strips, use small agents cut into one by one, and roll it into a bun skin, not too thin. Add the filling and wrap it into a bun.

6. Let the wrapped buns stand for 20 minutes and then steam for about 8 minutes.