Which vegetables are delicious to make steamed bun fillings What are the vegetable steamed bun filli

At this time of year, I will adjust my diet, eat less fish and meat, and eat more seasonal vegetables, especially loofah, cucumber, zucchini, etc., stir-fried cold salad can also make bun filling. The vegetables in the vegetable garden are extraordinarily vigorous, the stems and leaves are fat, extraordinarily spiritual, and the vegetables produced are also particularly tender, especially suitable for adjusting the filling, wrapped into buns to eat, tender and juicy, nutritious and delicious and not greasy.

The ten best vegetarian bun fillings are:

1. Shiitake mushroom filling: The recipe is shiitake mushroom + tofu + carrot + vegetable oil + chicken essence + light soy sauce + five-spice powder + salt + chopped green onion + dried tofu.

2. Courgette filling: The recipe is salt + chicken essence + pepper oil + pepper powder + five-spice powder + courgette + egg.

3. Leek filling: The recipe is leeks + salt + minced ginger + oil + pepper + vermicelli.

4. Leek tofu filling: The recipe is tofu + peanut oil + leek + salt + chicken essence.

5. Cabbage vermicelli filling: The recipe is spine salt + vermicelli + minced ginger + Sichuan pepper powder + chopped green onion + cabbage.

6. Cowpea filling recipe: cowpea + salt + minced green onion + minced ginger + Sichuan pepper powder + edible oil.

7. Zucchini filling recipe zucchini + salt + minced ginger + chopped green onion + cooking oil + peppercorn noodles.

8. The recipe of three fresh fillings is cherry blossoms: porcini mushroom + matsutake mushroom + vermicelli + scoop white + shiitake mushroom + yuba + cabbage + salt + pepper + sesame oil.

9. Kohlrabi filling recipe: kohlrabi + vermicelli + salt + sesame oil + pepper.

10. Carrot and cabbage filling recipe: carrot + cabbage + salt + edible oil + sesame oil + pepper.

It is delicious to make steamed buns with leeks, eggs, rice noodles, wild vegetables, cabbage, pickled cabbage, pu choy, wakame, spinach, radish, carrots, cabbage, shiitake mushrooms, zucchini, etc.

Preparation of leek buns:

1. Add water and dry yeast to the flour, stir into a paste, ferment until a large number of bubbles are generated, add the rest of the flour and corn oil, knead and form a dough, and ferment the wild steak until it is twice as large.

2. Soak the vermicelli in cold water until soft, soak the fungus in cold water, remove the roots, wash them, and cut them into minced pieces.

3. Beat the eggs, put in peanut oil, double the oil than the usual scrambled eggs, because the extra oil is just to adjust the filling, after the oil is heated, the eggs are scrambled, just solidify and turn off the fire, use a shovel to shovel the eggs as much as possible, boil the water, boil the soaked vermicelli until there is no hard heart, remove the cold water, and chop it.

4. Wash and drain the leeks, chop them into pieces, mix all the fillings, and mix well.

5. Divide the dough into agents, roll out the skin, thin on the outside and thick on the heart, let it rise for 20 minutes after wrapping, pot on cold water, and 15 minutes after boiling.

Baozi is an ancient traditional noodle dish in China, which is said to have been invented by Zhuge Liang during the Three Kingdoms period.

Steamed buns are generally made of dough fermented after mixing flour with water, wrapped with filling, steamed, and commonly filled with various meats, vegetables, sesame seeds, bean paste, etc.

Steamed buns are fermented foods, and eating more fermented foods is very good for human health. The raw materials of traditional fermented foods are very wide, and the microorganisms used in fermentation are diverse, and the fermentation forms are mainly liquid or solid fermentation and natural or pure-bred fermentation. Traditional fermented foods are rich in nutritional value and have strong health care functions.

The same is pasta, and steamed bread and bread that can be fermented are more nutritious than unfermented foods such as flatbread and noodles. Studies have proved that yeast not only changes the structure of dough and makes them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread.

There are many ways to ferment Qingji flour, such as baking soda fermentation, old flour fermentation, yeast fermentation, etc. These methods are the same in principle, that is, a large amount of carbon dioxide gas is produced in the dough through the starter culture, and during the cooking process, the carbon dioxide is heated and expanded, so that the pasta becomes soft and delicious. But the first two methods have their drawbacks, baking soda will seriously destroy the B vitamins in the flour, the fermentation of old noodles will make the dough sour, and only yeast fermentation will not only make the pasta taste good, but also improve its nutritional value.

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 pairings are: beef onions, carrots, turnips, green onions, etc.; lamb carrots; Pork kidney beans, cabbage, bok choy, 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.

Preparation of zucchini egg buns

Ingredients: 3-4 eggs, two zucchini, half a carrot, a few black fungus, a small amount of shrimp skin, appropriate amount of green onion, ginger and garlic, appropriate amount of flour, appropriate amount of soy sauce, appropriate amount of sesame oil, and a small amount of salt.

Steps: 1. Knead the dough, knead it into a smooth dough and put it aside to cover with plastic wrap and ferment.

2. Rub the zucchini and salt, rub the carrots, and shred the black fungus.

3. Finely chop the green onion, ginger and garlic.

4. Beat the eggs in a pan and fry them until they are crushed and let cool.

5. After the zucchini is drained, add all the prepared ingredients.

6. Pour in an appropriate amount of soy sauce, sesame oil, a small amount of salt, a small amount of shrimp skin, and stir well.

7. Divide the noodles into small agents and roll out the skin (thicker in the middle), then you can wrap the buns, wrap them and steam them in the pot.

8. Finished product drawing.

Suitable for pork: cabbage, rape, leeks, celery, cabbage, green peppers, beans, carob, eggplant, etc.

Suitable for lamb: carrots, celery, shallots, green onions.

Suitable for beef: radish, green onion, green onion.

Mix and match with vegetable bun filling.

Leeks, three fresh, cabbage, eggplant, coriander, celery, etc.

Vegetable filling. Ingredients: 1000 grams of Chinese cabbage 150 grams of shiitake mushrooms? 100 grams of dried tofu, 4 eggs, 50 grams of chopped green onions, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, 150 grams of refined oil.

Preparation method: Wash the Chinese cabbage, cut it into fine pieces, marinate it with fine salt, and squeeze out the water; Shuifa shiitake mushrooms and dried tofu are finely chopped; Knock the eggs into a bowl and stir well with refined salt.

Put the wok on the fire, put in the refined oil to heat, pour in the egg liquid and spread it evenly and fry it, chop it after it cools, add Chinese cabbage, Shuifa mushroom granules, dried tofu granules and evenly, then add minced green onions, refined salt, pepper, sugar, monosodium glutamate, sesame oil, etc. and mix well.

Note:1Chinese cabbage must be pickled first, and then squeezed out of the water before it can be used for filling; If you don't use Chinese cabbage, you can use radish, leek, celery, etc.; If you don't use dried tofu, you can use tofu skin, water-haired yuba, etc.

2.Eggs can also be left unscrambled, i.e. the egg mixture is mixed directly into the filling. In addition, vermicelli can be added to the filling.

3.When blanching, drop a few drops of oil in the pot, add an appropriate amount of salt, which can lock in nutrition and color, don't blanch the vegetables for too long, and you can take it out after a while of hot water, because it will be steamed for a while, and the overripe processing will affect the taste.

4.The seasoning does not need to be put in a hurry, and the filling should be seasoned before wrapping to avoid the filling coming out of the water.

Cabbage, tofu, vermicelli, carrots, green onions, zucchini, leeks, fennel.

1. Shiitake mushroom filling: The recipe is shiitake mushroom + tofu + carrot + vegetable oil + chicken essence + light soy sauce + five-spice powder + salt + chopped green onion + dried tofu.

2. Courgette filling: The recipe is salt + chicken essence + pepper oil + pepper powder + five-spice powder + courgette + egg.

3. Leek filling: The recipe is leeks + salt + minced ginger + oil + pepper + vermicelli.

4. Leek tofu filling: The recipe is tofu + peanut oil + leek + salt + chicken essence.

5. Cabbage vermicelli filling: The recipe is salt + vermicelli + minced ginger + Sichuan pepper powder + chopped green onion + cabbage.

6. Cowpea filling recipe: cowpea + salt + minced green onion + minced ginger + Sichuan pepper powder + edible oil.

7. Zucchini filling recipe zucchini + salt + minced ginger + chopped green onion + cooking oil + peppercorn noodles.

8. The recipe of three fresh fillings is: porcini mushroom + matsutake mushroom + vermicelli + scoop white + shiitake mushroom + yuba + cabbage + salt + pepper + sesame oil.

9. Kohlrabi filling recipe: kohlrabi + vermicelli + salt + sesame oil + pepper.

10. Carrot and cabbage filling recipe: carrot + cabbage + salt + edible oil + sesame oil + pepper.

The above recipe for vegetarian stuffed buns, if you use vermicelli, you need to soak them in advance and then blanch them in a pot, chop them for use, and the melon and fruit fungi need to be wiped or chopped, and then add a little salt to dry the water, and the buns are delicious.