What kind of dishes can you put in the buns?

The vegetables that are more suitable for making vegetable buns are kohlrabi, radish, bok choy, Chinese cabbage, rape, snow fern, celery, leek, etc. The more common combinations are: beef + onions, carrots, radish, green onions; lamb carrots; pork + kidney beans, cabbage, cabbage, eggplant, green pepper, celery, mustard greens, coriander, etc.; eggs + leeks, zucchini; Vegetable buns:

Cabbage, radish, rape, zucchini, etc. Not suitable for making vegetable buns, too much moisture, brittle, and strange taste, such as cucumber, bitter gourd, winter melon, garlic moss, lettuce, coconut white, etc. How to deal with vegetable buns and vegetables 1, water blanching method:

Promote the texture to become softer, better flavor vegetables washed and blanched in boiling water, the time is 1-3 minutes, don't blanch too much, for a long time, the dish is easy to "soft and rotten", and there is no vegetable flavor and no gluten when eating. Such as celery, radish, etc. 2, salting method: eliminate excessive water vegetables after washing and salting for 5-10 minutes, stir evenly, squeeze out the water into the filling.

Such as cabbage, kohlrabi, radish, etc. can all be used this method. 3. During the production process of juicy vegetables, squeeze out a part of the juice, and add salt before wrapping the buns to avoid water. The juicy water will affect the taste of the filling and the beauty of the bun (shriveling).

What are the vegetable bun fillings such as eggplant pork filling, cabbage vermicelli pork filling, beef onion filling, lamb carrot filling, carrot egg fungus vermicelli filling, leek egg fungus vermicelli filling, tofu leek vermicelli filling, bean bean pork filling, lotus root pork filling, kidney bean pork filling, pumpkin leek vermicelli filling, cabbage vermicelli tofu filling, celery pork filling, mushroom pork filling, plum dried vegetable pork filling, ......Wait a minute. In addition to these, because the elders in the family like to maintain health, they will often make some wild vegetables, such as grasshopper pork filling, artemisia pork filling, and shepherd's cabbage pork filling. I think a lot of vegetables with pork will be particularly delicious, if the vegan stuffing is usually with tofu, eggs, fungus, vermicelli, etc.

You can put leek eggs, leek pork, mutton, beef, the key is what stuffing you want to eat.

Is it better to have meat buns or vegetable buns, personal preferences are different, delicious vegetable buns are more nutritious, and this bun is a vegetable bun.

Inside is cabbage, vermicelli and shrimp skin, the nutritional value is very high, the taste is also very good, the production is also very simple, the dishes inside need to be fresh, so that the taste will be better, and then make a vegetable bun with me!

Vegetable buns:by Dong'er's mother.

Ingredients: 1 Chinese cabbage, appropriate amount of vermicelli, appropriate amount of shrimp skin, 1 tablespoon of oyster sauce, appropriate amount of refined salt, appropriate amount of chives, appropriate amount of olive oil.

Step 1Chop the cabbage and add refined salt.

Step 2Rub out the water and wash twice.

Step 3Squeeze out the water from the cabbage and put the vermicelli and chopped shrimp skin and green onion together.

Step 4Add MSG and oyster sauce.

Step 5Add the olive oil and mix well.

Step 6Finally, add the refined salt.

Step 7Mix well.

Step 8Roll out the skin and add the filling.

Step 9Wrap into buns.

Step 10Put in the bun and let it rise for 10 minutes.

Step 11Steam for 15 minutes and simmer for 3 minutes.

Step 12It was especially delicious.

Cooking Tips:

1.The production is very simple, the ingredients should be fresh, so that it will be delicious, you can add some chili peppers if you like spicy food, you don't need to add if you don't like it, and the vegetables in it can be added according to your preferences;

2.Chinese cabbage is rich in carotene, and regular consumption is conducive to clearing heat and removing annoyance; It is also good for digestion; Chinese cabbage has high nutritional value, contains protein, fat, vitamins and minerals such as calcium and phosphorus, as well as a lot of crude fiber, and is a very good healthy vegetable;

3.Traditional Chinese medicine believes that shrimp is sweet, salty, warm, and the nutritional value of shrimp is relatively high, which is rich in high-quality protein, fat, carbohydrates, vitamins and mineral elements such as calcium, phosphorus, and iron. Eating some shrimp in moderation can effectively supplement calcium and high-quality protein, which can increase human immunity and prevent osteoporosis.

The combination of vegetarian bun filling is: 1. Shiitake mushroom stuffing mushroom + tofu + coconut white + carrot + vegetable oil + monosodium glutamate + soy sauce + five-spice powder + salt + chopped green onion + dried fragrant. 2. Salt + monosodium glutamate + pepper oil + pepper + pepper + five-spice powder + carob melon + eggs (edible for vegetarians).

3. Leek stuffed leeks + salt + minced ginger + sesame oil + pepper + vermicelli. 4. Tofu leek stuffed tofu + peanut oil (sesame oil) + leeks + tofu + salt (optional). 5. Cabbage vermicelli stuffing salt + vermicelli (or vermicelli) + minced ginger + pepper powder + chopped green onion + cabbage (cabbage).

6. Cowpea stuffing cowpea + salt + minced green onion + minced ginger + Sichuan pepper powder + edible oil (use again after steaming). 7. Sanzhen vegetarian stuffed porcini mushrooms + matsutake mushrooms + vermicelli + Shanghai green + shiitake mushrooms + yuba + bok choy (sauté them first) + salt + pepper + sesame oil. Precautions for wrapping vegetarian buns:

1. Vegetarian vegetables must be dried before they can be cut, and the diced vegetarian vegetables need to be mixed with sesame oil or cooking oil and wrapped on the diced vegetarian vegetables to avoid their water. Mix the filling, don't be in a hurry to add salt first, and then put salt after the bun skin is rolled out, so as to avoid letting the vegetarian vegetables kill the water and produce more water. 2. To make bun skin and noodles, do not pour too much water into the flour at one time, it is not easy to grasp the softness and hardness of the dough, and you need to add a little water in batches to make it easier to master.

The dough must be proofed in place, not when it has not been successfully fermented, the bun skin can be rolled out, otherwise the steamed old bun is not soft, and the dough is tested whether it is successfully fermented. 3. Vegetarian stuffed buns are easy to cook, so 15-20 minutes is enough, steam the buns, turn off the heat and simmer for a few minutes to avoid surface collapse and retraction.

Ingredients: 600 grams of wheat flour, 350 grams of pork, 600 grams of cabbage, 20 grams of green onions, 6 grams of ginger, 6 grams of salt, 3 grams of monosodium glutamate, 35 grams of soy sauce, 10 grams of cooking wine, 2 grams of Sichuan pepper, 1 gram of alkali, 50 grams of sesame oil, 15 grams of yeast. Lift.

It is delicious to wrap buns with cabbage, and the method is as follows:

1. Wash the cabbage, chop it into minced pieces, squeeze out the water, wash the mold wheel pork, and cut it into pieces;

2. Peel and wash the green onion and ginger, cut into minced pieces for later use;

3. Put the pork into the basin, add sesame oil, cooking wine, soy sauce, refined salt, monosodium glutamate, pepper powder, minced green onion and ginger, stir well, put in chopped cabbage before stuffing and mix well, that is, the filling;

4. Mix the flour with the yeast and warm water.

Summary. 1. Ingredients: 300g flour, 500g zucchini, appropriate amount of shrimp skin, appropriate amount of green onion, appropriate amount of vermicelli, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of yeast, 3 eggs.

2. Prepare an appropriate amount of flour, take a small bowl of warm water at about 35 degrees, add yeast to melt, then pour into the flour, knead it into a smooth dough, and cover it with a lid or plastic wrap. 3. It is twice the size of the original and can be honeycomb. 4. Wash the zucchini, soak the eggs, flour and vermicelli in water and prepare them for later use.

5. Rub the zucchini into shreds, marinate it with salt, and drain the water. 6. Beat the eggs into egg liquid, fry the eggs, add chopped green onions and shrimp skin.

1. Ingredients: 300g flour, 500g zucchini, appropriate amount of shrimp skin, appropriate amount of green onion, appropriate amount of vermicelli, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of yeast, 3 eggs. 2. Prepare an appropriate amount of flour, take a small bowl of warm water at about 35 degrees, add yeast to melt, then pour into the flour, knead it into a smooth dough, and cover it with a lid or plastic wrap.

3. It is twice the size of the original and can be called into a honeycomb. 4. Wash the zucchini, soak the eggs, flour and vermicelli in water and prepare them for later use. 5. Rub the zucchini into shreds, marinate it with salt, and drain the water.

6. Beat the eggs into egg liquid, foil the tung eggs, add chopped green onions and shrimp skin.

7. Put all the above ingredients together, add salt, flavor and essence, and five-spice powder and stir well. 8. Knead the dough into long strips, then cut it into small balls of similar size, and then roll out the skin. 9. Take a piece of rolled skin and put in an appropriate amount of filling.

10. Press the filling with one hand, pinch the pleats inward with one hand, and finally pinch the closing place hard. 11. Wake up the wrapped vegetable bun for about ten minutes, put water in the mold bridge mold steamer, and then put the vegetable bun on high heat for about 20 minutes. The steamed buns are ready and fragrant.

You can also add cabbage or eggs to the steamed buns, which are also delicious, or you can also call them other vegetables.

How to make it.

Step 1: Prepare the ingredients. 400 grams of flour, 1 cabbage, appropriate amount of minced salted vegetables, 4 eggs, appropriate amount of shrimp skin, a little ginger, appropriate amount of green onion.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap and let stand for 1 hour. (The noodles must be left to rest for a long time, so that the taste of the bun skin is good.) ）

Step 3: Wash the kale and chop it finely.

Step 4: Add 1 tablespoon of salt to the chopped cabbage, mix well and marinate for 10 minutes.

Step 5: After marinating, drain the water from the kale.

Step 6: Beat the eggs. You can add 20 ml of water to the egg mixture, so that the scrambled eggs are more tender.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Add the salted vegetables, eggs, minced ginger, minced green onion and shrimp skin to the cabbage, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt and a pinch of chicken essence to taste.

Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well, and the bun filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a skin with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of stuffing and put it on the wrapper.

Step 17: Pinch the bun tightly.

Step 18: Pour raw water into the pot, and put the buns into the pot to steam.

Related knowledge: To make this filling, it is best to choose a more tender cabbage, it is heavier in the hand, the dish looks fresh, and the green part of the leaves is more than the preparation year, so the filling will be more delicious.

There are a lot of vegetarian dishes that can be made into vegetarian stuffed buns. For example, green vegetables and shiitake mushroom filling. Stuffed with shepherd's cabbage. Bean sprout filling. Tofu filling. Cabbage and radish stuffing are all OK. The buns made from the cave are made. The meat is delicious without having to destroy it on the side.

The mutton bun is filled with white radish and stuffy yellow radish. Lamb and radish are an excellent pairing. The smell of mutton is relatively heavy, if you don't get rid of this smell well, even if you are hungry for mutton stuffed dumplings, you don't want to eat them again after eating one or two, which is more important with a vegetable that has the effect of removing the fat.

Mutton belongs to the hair, eating too much at one time will also be easy to cause fire, the radish and mutton together can be said to be a perfect match, when mixing the dumpling filling and then put some green onions, the taste is simply more delicious.

Lamb white radish dumpling filling method. 1. The ingredients should be 300 grams of white radish, 800 grams of mutton, 3 tablespoons of oil, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 50 grams of green onions, tablespoons of cooking wine, and tablespoons of Sichuan pepper powder. Ruler cover rental.

2. Method: Rub the white radish into thin strips. Blanch in a hot water pot.

Mix the lamb into a meat filling. Add cooking oil, light soy sauce, minced green onion, cooking wine, Sichuan pepper powder, and salt to the minced meat and stir well. The blanched shredded white radish was taken out of Lingzhao and squeezed the water dry.

Mix the radish with the lamb and stir thoroughly.

Ingredients: 4 servings.

400 grams of flour.

Accessories. 100 grams of minced mutton, 1 tablespoon of salt, 2 tablespoons of vegetable oil, 2 tablespoons of light soy sauce, 1 green onion, and an appropriate amount of carrots.

Accessories. Step 1: How to make carrot and mutton stuffed buns.

Prepare the minced meat.

The practice of 2 carrot and mutton stuffed buns**.

Green onions and carrots, peeled carrots.

Step 3: A home-cooked recipe for carrot and mutton stuffed buns.

Finely chop the green onions, shred the carrots on a cutting board, chop and set aside.

Step 4: A simple way to make carrot and lamb stuffed buns.

Put all the fillings together and put the vegetable oil. Salt and minced meat are mixed with light soy sauce first.

Step 5: How to eat carrot and mutton stuffed buns.

Ferment with warm water and noodles for about an hour and a half, but now the weather is cold.

Step 6: How to make carrot and mutton stuffed buns with empty eggplant.

The fermented dough is divided into dough of the same size, and the dough is thicker in the middle.

Step 7: How to fry carrot and mutton stuffed buns.

Start to wrap the buns, and the wrapped buns are fermented for the second time.

Step 8: How to cook carrot and mutton stuffed buns.

Steam over high heat for 20 minutes.

Finished product drawing. Cooking skills.

The dough of the bun should not be too thin, as too thin the dough will be soaked in oil and affect the taste.