What are the fillings of vegetarian buns in winter?

In winter, vegetarian buns are stuffed with shiitake mushrooms with fungus and oyster mushroom vegetables. This stuffed bun is often eaten by children, and the effect is particularly good, enhancing physical fitness, inhibiting cold, and the more you eat, the stronger your body becomes. Now I will share with you the recipe of this "mushroom vegetarian stuffed bun".

Ingredients: 2 bowls of flour, 1 teaspoon of yeast, 1 teaspoon of sugar, shiitake mushrooms, appropriate amount of oyster mushroom fungus, 1 handful of chives, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

Method: Add yeast and sugar to the bowl of flour and stir well, stir into a flocculent shape with an appropriate amount of warm water, knead it into a smooth dough by hand, cover it with plastic wrap and let it ferment in a warm place.

2. Start to process the stuffing vegetables, soak the fungus in advance, clean all the vegetables, cut them into small dices, cut the chives into green onions, and separate the green onion white and green onion leaves.

3. Add vegetable oil to the pot, add the green onion and stir-fry until fragrant, add the diced vegetables, add 1 tablespoon of salt, 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce and stir well.

4. In about an hour, the dough ferments twice as big, the dough is honeycomb-shaped, the dough is ready, the dough is kneaded evenly and the gas is discharged, the long strips are kneaded and cut into agents, and rolled into a thick dough that is slightly thinner around the middle thick.

5. Take a rolled dough, put an appropriate amount of mushroom filling in the middle, wrap all the buns, add water to the pot, put the buns in the steaming drawer, and let them rise for 15 minutes.

There are many fillings for vegetarian buns, such as leeks, eggs, shrimp, carrots, white radish, and shiitake mushrooms. Let's take a look at the recipe for a vegetarian stuffed bun.

Vegetable shrimp skin bag.

Ingredients: Chinese cabbage, dried tofu, ground vegetables, 2 eggs, shrimp skin, minced green onion and ginger, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of chicken essence, a little sesame oil.

Production Steps] 1Prepare an appropriate amount of Chinese cabbage leaves, clean them, cut them into pieces, put them in a large pot, add an appropriate amount of salt to them, grasp and mix evenly, and set them aside to marinate to get out the water. Wash the ground vegetables and chop them for later use.

2.Rub the carrots into short filaments and set aside.

3.Cut the tofu into slices, then into strips, and finally into small cubes, then add 2 eggs to it and stir it up for later use.

4.Finely chop the green onion and ginger and set aside.

5.Remove from the pan and pour the oil, add the dried tofu and stir-fry until it is cooked through, which is very elastic.

6.Then add the carrots and ground vegetables and stir-fry a few times until tender.

7.Squeeze the water inside the Chinese cabbage, put it in a large pot, add carrots, dried tofu, minced green onion and ginger, and then add a handful of shrimp skin, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of chicken essence, and finally add a little sesame oil, stir well.

8.Dumpling wrappers are a group of five, and use a rolling pin to roll them out a little thinner, not too thick, otherwise the rolling will not be even.

9.Take a dumpling wrapper and add the appropriate amount of filling.

10.Wrap it up like a bun. Make it all ready and set aside.

11.Remove from the pan and pour the oil, heat the oil to low heat, add the green billet, and fry slowly.

12.After frying to a slightly browned bottom, add one-third of the water that is not over the bun, cover with a lid and turn on high heat.

13.Cook until the soup is dry, the surface of the bun is crystal clear, sprinkle some chopped green onions, and you can get out of the pot.

Ground vegetables, also known as ground fungus and ground fungus, contain a variety of nutrients and trace elements required by the human body, such as vitamins, carotene, protein, sugar, phosphorus, iron, zinc, etc., which are nutritional supplements.

The leek stuffing is delicious, or you can also eat the mushroom filling, depending on which flavor you like. Let's take a look at the recipe for vegetarian filling.

Main ingredients to prepare: nine vegetables, eggs.

Step-by-step instructions:

The nine vegetables used in the filling can be cut slightly larger, not as broken as the vegetable filling, because the steaming process is heated for a long time, and cutting too little will make the nine vegetables yellow faster, and you can also add some baking soda to avoid changing color.

After the nine vegetables are cut, use the fried green onion and ginger oil to mix the nine vegetables, the amount of oil is larger, and generally one pound of stuffing can be put 1 or two oils. Remember, no spices have been put in at this time. Let the scrambled eggs cool, then mix well with the oiled nine vegetables, and then add salt to taste.

Just put salt.

After mixing the nine vegetables with oil, the water can slow down, but if you leave it for a long time, it will also produce soup. Therefore, the nine-vegetable filling must be mixed when the noodles and skin are ready, and it should be wrapped as soon as possible.

This kind of nine-vegetable egg stuffing bun with green onion and ginger oil is just from the back, the filling of nine vegetables inside is emerald green, the entrance is smooth and tender, and the shrimp skin is put to make the stuffing more delicious, and it tastes really delicious.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Efficacy and function:

1.Brain Puzzle: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.

2.Liver protection: The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic function and immune function.

3.Prevention and treatment of arteriosclerosis: eggs to prevent atherosclerosis, obtained unexpected and amazing results, they extract lecithin from eggs, walnuts, pig liver, and give 4 6 tablespoons a day to cardiovascular patients.

After 3 months, the patient's serum cholesterol decreased significantly and satisfactory results were obtained.

If you talk about the delicious stuffing of vegetarian buns, I feel that the following ones are more delicious first, and then I will introduce the meaning for you to choose.

The first type: spicy tofu stuffing Some people love to eat spicy, this spicy tofu stuffing is guaranteed to be enjoyable, I went out to buy it, but I can't always buy the most palatable, so I make it myself, it's very simple. Prepare a piece of tofu, note that it is old tofu, not too tender tofu.

After rinsing, cut into small cubes, add water to the pot and boil, add a spoonful of salt, pour in the diced tofu and blanch the water, boil again and remove the water. Add some oil to the pot, add a little minced ginger and stir-fry until fragrant, then pour the diced tofu into the pot, fry until slightly yellow, put a spoonful of bean paste, stir-fry evenly and then add a spoonful of chili noodles into it. Stir-fry for a while, avoid sticking to the pan and fry the paste over low heat, fry the red oil and add diced green peppers to fry, then add salt, light soy sauce, sugar and stir-fry, the taste is appropriate, turn off the heat and add some green onions and sesame oil into it.

The second type: leek egg filling This filling is the most common, but it is a filling that you never get tired of eating, and it is fresh and fragrant and not enough to eat. Pick and wash the leeks first, stand up and control the water, this step must be done well, and it is best to have no water.

Add salt to the eggs and stir well, fry them in the pan until the eggs are chopped, stir and let cool. Chop the leeks after controlling the water, add sesame oil and stir after putting them in a bowl, mix evenly to avoid water, and then add minced eggs, salt, sugar, and chicken essence and stir well, and the filling is ready.

The third type: red and white radish vermicelli stuffing. It's the season to eat turnips, and it's so delicious that it's a great stuffing to be made.

Wash and rub the white radish, wash and rub the carrot or carrot, soak the vermicelli in water in advance to soften, and then match a few shiitake mushrooms to increase the fragrance, just use fresh shiitake mushrooms, a few fungus to increase the taste, soak and wash in advance and set aside. Add water to the pot and boil, put the fungus into the pot and blanch the water, put the red and white radish shreds into the pot and blanch the water to become soft, take it out and squeeze out the water, chop it a little shorter, and cut the fungus into shreds. After slicing the mushrooms, fry them in the pan, and the fragrance is enough after the wok, and there will be no raw taste.

Cut the vermicelli short after controlling the water. Put all the ingredients into a bowl, add salt, thirteen spices, chicken essence, sesame oil and mix well, and the filling is ready.

Fourth: Vermicelli stuffed with dried tofu noodles soaked in warm water and salt in advance to soften, if you are in a hurry, you can also cook it in the pot, it will be soft, and the vermicelli will be cut short and set aside. There are many types of dried tofu, just use the most common kind, in order to increase the taste, fried the dried tofu in the pot, so that it will be more delicious, if you feel troublesome, you can cut it directly into cubes.

Put the vermicelli and dried tofu into a bowl, add salt, light soy sauce and oyster sauce and stir well, then add an appropriate amount of chopped green onions, heat oil in a pot and pour it on top of the chopped green onions to stimulate the fragrance, then stir evenly and the filling is ready.

The fifth: winter melon and shrimp filling. Rub the winter melon into shreds with a rubber, then chop it slightly, and finally turn off the excess water, wash the shrimp, and then put the winter melon, sweat, an appropriate amount of salt and monosodium glutamate, stir evenly, when wrapping the buns, according to the number of shrimps, put one or several shrimps in the winter melon filling of each bun, and the bun filling that comes out of this way has a special flavor.

The delicious fillings of vegetarian buns are: cabbage and radish filling, sauerkraut filling, custard filling, bean paste filling, white sugar filling, brown sugar filling and so on. When the vegetarian stuffed buns are used, they can also be eaten with seasonings, which will taste better and be more appetizing.

Baozi is a traditional Chinese food and a staple food with a strong sense of satiety.

The bun is wrapped with noodles and filling, the skin is thin and the filling is more, soft and delicious, and the filling is divided into meat filling and vegetarian filling.

There are also pork and cabbage filling, pork and mushroom filling, pork celery filling, tofu and pork filling, plum vegetable and meat filling, vermicelli tofu filling, mushroom corn filling, corn shrimp filling, leek egg filling, beef filling, etc.

There are a lot of vegetarian stuffed buns, such as coriander, bean sprouts, carrots, vermicelli, daylily, black fungus, shiitake mushrooms, dried fragrant, gluten, leeks, sauerkraut, cabbage, beans, eggplant, tofu and so on. You can choose the one that suits your taste! The most classic is the leek egg!

There are three main categories of vegetarian stuffing: Vegan filling. Vegetables, mushrooms, tofu, no animal ingredients, no small meat, onions, garlic, leeks, onions, etc.; Vegetarian filling.

There are small five meats, eggs, etc.; Imitation vegetarian filling. There are meat materials such as lard residue and shrimpNo matter what kind of vegetarian filling is good, it depends on personal preference.

Of course, I prefer vegan stuffing.

There are many delicious fillings for vegetarian buns, and everyone's preferences are different. There are vegetarian three fresh fillings, and I prefer steamed buns with egg and leek filling.

If you eat vegetarian stuffed buns, it must be buns stuffed with leeks and eggs.

Vegetarian stuffed buns include: tofu filling, mountain mushroom filling, carrot and cabbage vegan filling.

Commonly used vegetarian fillings include coriander, bean sprouts, carrots, vermicelli, daylily, black fungus, shiitake mushrooms, dried, gluten, etc. Condiments can not lack sesame sauce and bean curd, and Tianjin calls bean curd as soy tofu. When mixing the filling, add minced ginger, but not green onions.

It is also necessary to pay attention to the fact that all ingredients must be dried dry, otherwise the filling will become soft or even out of the soup, affecting the texture and taste.

Steamed bun is a staple food with a strong sense of satiety, is a traditional Chinese food, and coarse or an indispensable food in people's lives, it is wrapped up by noodles and filling, or made of vegetarian filling, the good bun skin is thin and filling, soft and delicious. You can also do a variety of tricks. Cute and cute, animals, plants, flowers, all kinds of patterns, for people to taste.

How to make the bun:

1. Dough. Melt the yeast with warm boiled water, pour it into the flour in two parts, add milk and form a ball, and put it on a rice cooker and keep warm for fermentation. When the dough is twice as large, take it out, put it in a ventilated place, and continue to ferment.

I left it overnight, and the next morning, the dough was twice the size.

2. And stuffing. Chop the ingredients 2, the cabbage is very fresh and do not need to pinch out the water, and the onion and ginger should be slightly chopped. Add light soy sauce, chicken essence, thirteen spices, cooking wine, oyster sauce, a little sesame oil to taste, and salt before wrapping.

3. Wrap buns.

Pinch out the fold along the edge.

4. Steamed buns.

Pot on cold water, this is also a fermentation process, after the water is boiled, steam for another 20 minutes, you can.

The above content reference: Encyclopedia - vegetarian stuffed buns.

1. Carrot dumplings.

Rub the carrots and chop them, add salt, minced lettuce, oil, and monosodium glutamate to form a filling, and then you can make small dumplings. Carrots are not blanched in tap water, you can fry them with cooking oil to make them soft and easy to wrap, carrots like oil, so that the nutrients are not easy to flow out! It is also worth mentioning that eating carrot-stuffed dumplings and xiaolongbao is not suitable for vinegar, because acid can destroy carotene.

2. Cabbage and mushroom dumplings.

Method: 1. Clean the cabbage, chop it, put a small amount of salt, yard it for 10 minutes, and drain the water for later use.

2. Chop oyster mushrooms. Stir-fry with cooking oil to bring out the fragrance, and in the case of frying, you can put a little less thirteen spices and salt to taste.

3. Minced olive vegetables (canned minced olive vegetables can be used on the market).

4. Mix the others together first, and finally add oyster mushrooms to oil and salt to adjust the flavor and then you can wrap them into your favorite dumplings.

Three or five black vegetarian dumplings.

A loofah, a large green pepper, a carrot (carrot), 2-3 cabbage leaves (with leaves), 5-6 oyster mushrooms. All chopped... Cabbage (add a spoonful of salt) and cucumbers should be vigorously dried and filled:

Mix together, add vegetarian monosodium glutamate (multi-talent plus point), vegetarian sesame oil (the filling will stick together), a small amount of light soy sauce, Sichuan pepper powder, edible oil... It's over (you have to put the noodles together first to have gluten) That proportion can make 40 small dumplings.

Fourth, Chinese cabbage and carrot dumplings.

Stuffing: chopped Chinese cabbage (Chinese cabbage), carrot Xiaofu, diced oyster mushrooms (peanut kernel Xiaofu can also be not), fried steamed bun Xiaofu and a small amount of oil in the pot, some fried fritters, ginger foam, thirteen spices, salt. Wrap it up in your favorite shape and you can eat it beautifully!

5. Chinese cabbage fungus dumplings.

Filling: carrots, Chinese cabbage (the largest portions), oyster mushrooms, fungus, fine vermicelli, all crushed and mixed with cooking oil and salt. No need to stir-fry.

Preparation: Make a dough crust with your own wheat flour and batter, wrap it with the filling. The water can be boiled in the pot.

Seasoning vinegar method: use vinegar and a small amount of light soy sauce and a small amount of sesame oil (you can also add chili oil or mustard sauce according to your taste.) )

6. Cabbage tofu dumplings.

Raw materials: 5 or 6 oyster mushrooms or mushrooms (if you like it, you can prepare more in advance), 250 grams of water tofu, a Chinese cabbage (you can also use lettuce, lotus root, radish, chrysanthemum, etc. according to your own preferences), ginger.

Condiments: salt, light soy sauce, sesame oil, roasted vegetable oil (many people also love five-spice powder, you can also prepare it in advance).

Method: 1. Chop all the raw materials with a knife, and control a part of the water for Chinese cabbage and radish.

2. Fry the chopped raw materials, add some oil, add condiments, etc.

3. Make dumplings with the prepared skin.

Since the filling is cooked, it is very easy to cook in the pot, and as soon as the skin is cooked, it can be eaten.

7. Simple and easy-to-make vegetarian dumplings.

Stuffed with wild fruit and crushed tofu (crushed) with some salad oil. Make dumplings with prepared skins.

Broccoli (or Chinese cabbage or lettuce), carrots, noodles or fried fritters, oyster mushrooms, water chestnuts all crushed and mixed with sesame oil, mushroom essence, etc., stir-fried. Wrap it up. Cooked.