What are the fillings for vegetarian buns What are the fillings for home cooked vegetarian buns

Vegetarian stuffed buns include vegetarian stuffing, three fresh bun fillings, winter vegetable fungus sesame filling, cabbage vermicelli filling, egg leek bun filling, carrot amphora filling, etc.

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. For pregnant women, if they feel tired of eating anything, they can choose to eat some vegetarian buns to relieve their greasyness, which can also be nutritionally balanced.

Introduction of vegetarian stuffed buns.

1. Vegetarian stuffing with three fresh bun fillings. Diced dried tofu, soaked and chopped bean curd, chopped spinach, scrambled eggs, soaked and diced shiitake mushrooms and fungus, chopped shrimp skin, five-spice powder, salt, sugar, vegetable oil, sesame oil, and a raw egg.

2. Winter vegetable fungus sesame filling. Winter vegetables and shuifa fungus are the main fillings, and they can be seasoned with fried and rolled sesame seeds, so that the dumplings are nutritious and delicious, suitable for all ages.

3. Stuffed with cabbage vermicelli. Take cabbage or cabbage, leeks, vermicelli, and fried chop forks. Chop the cabbage and squeeze out the water, chop the vermicelli after cooking, add minced green onion and ginger, peanut oil, sesame oil, refined salt, monosodium glutamate, and five-spice powder and mix evenly.

4. Egg and leek bun filling. Beat the eggs. Wash the leeks and cut into 2 cm pieces. Soak the vermicelli in water until soft and cut into sections. Heat the oil in the pot, pour in the egg mixture and fry into pieces, put in the vermicelli and stir-fry until it is almost cooked, pour in the leeks, add salt and fry until cooked.

5. Carrot amphora filling. Rub the carrots, chop the black and white fungus, put the wok on the fire, pour in the peanut oil, put the shredded carrots into the pot after heating, add the minced green onion and ginger, black and white fungus, sesame oil, refined salt, monosodium glutamate and mix well.

There are many fillings in vegetarian buns, such as eggs, leeks, eggs, vermicelli, cabbage, vegetables, and so on. Let's take a look at how to do it.

Steamed buns with vegetarian filling. Ingredients: flour, black fungus, carrots, shrimp skin, eggs, oyster sauce, chicken juice, salt.

Specific method: 1. Add 500 grams of flour to the basin, half a spoon of salt to increase the gluten, stir while pouring with boiling water (70°), blanch the noodles, stir them into a large dough floc, and start kneading the dough.

2. Knead the smooth dough all the time, feel moderately soft and hard, cover with a layer of plastic wrap, or a pot lid, and let the noodles for 10 minutes.

3. Prepare the filling part, you can come according to your own preferences, there are soft black fungus, carrots, broken eggs, spinach soaked in advance, teach you a skill, pinch some instant noodles into it, can prevent vegetables from coming out of the water, a handful of shrimp skin fresh.

4. Start seasoning, add an appropriate amount of oyster sauce, chicken juice, 2 tablespoons of salt, stir well, and the filling part is ready.

5. Take out the good dough, sprinkle some dry flour, knead it a few times, knead it into a long strip, divide it into equal dough, and roll it into a skin.

6. Take out a bun skin, scoop in an appropriate amount of filling, pinch the pleats while wrapping, close the mouth and seal tightly, and avoid exposing the filling.

7. Wait for the pot to boil and steam over high heat for 10 minutes, because it is a vegetarian filling, the time is enough to cook.

8. The delicious and fragrant package is done, no yeast powder is used, the skin is also very soft, with a plate of dipping sauce, the saliva has already flowed out, hurry up.

Summary of tips. The dough is steamed for 10 minutes, boil the pot on water, steam on high heat for 10 minutes, turn off the heat, in this way, the dough that lives out, is fully vegetarian and has a light taste.

Nutritional value of fungus:

1.The iron content in black fungus is extremely rich, so eating fungus often can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia;

2.Black fungus contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and have the effect of preventing and treating atherosclerosis and coronary heart disease;

3.The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, thereby clearing the stomach and purifying the intestines, and it also has a significant resolution function for endogenous foreign bodies such as gallstones and kidney stones;

Cabbage, carrots, green onions, fungus are counted here, spinach, carrot fungus, shiitake mushrooms, shrimp skin, vermicelli.

Steamed buns are the staple food that northerners like to eat, steamed buns are wrapped up by noodles and fillings, there are meat fillings or are made of vegetarian fillings, the skin of the steamed buns is thin and filling, soft and delicious, the dough of the buns is made of noodles, and it is easy to digest. The meat-stuffed buns are a little greasy to eat, some friends like to eat vegetarian buns, what kind of stuffing is the vegetarian stuffed buns delicious, and they must be nutritious?

It is a good choice to use mushrooms as fillings, teach you to do so, more nutritious than putting meat, shiitake mushrooms are thick and tender, delicious, unique aroma, rich in nutrients, and the polysaccharides contained in shiitake mushrooms have the benefits of improving body metabolism and enhancing immunity. Pleurotus eryngii mushroom meat is thick, the texture is crisp and tender, with the aroma of almonds and the taste of abalone, rich in cellulose, essential amino acids, and the protein of Pleurotus eryngii is the most important nutrient for maintaining immune function, so this filling is not seen as a vegetarian filling, however, it is more nutritious than putting meat, delicious, fresh and fragrant, and the following is to share the method:

【Mushroom Vegetarian Stuffed Bun】Ingredients: flour, dried yeast, water, king oyster mushroom, shiitake mushroom, carrot, oil, salt, green onion, ginger, thirteen spices, oyster sauce, light soy sauce, sugar

Steps: <>

1.The first thing to do is to make the dough, the proportion of materials: 500 grams of flour plus about 50% warm water, 1% yeast, and a small amount of salt can be added, so that the steamed bun dough eats more vigorously.

Put the flour and yeast in a basin, pour warm water into the flour one time, stir with chopsticks while drizzling, and stir the flour until it is flocculent. Squeeze the dough with both hands and the wrist until the dough becomes a soft and smooth dough, knead it thoroughly, and cover it with plastic wrap to prevent the surface of the dough from drying out. Place in a warm place or a sunny place to fully rise for 1 hour.

2.Prepare the required ingredients, cut the roots of the mushrooms and wash them, and peel and wash the carrots.

3.Blanch the oyster mushrooms and shiitake mushrooms until tender, then finely chop the oyster mushrooms and shiitake mushrooms, the carrots into minced pieces, and the green onion and ginger into finely chopped pieces.

4.Put the carrots, shiitake mushrooms and oyster mushrooms together in a pot, then add salt, thirteen spices, oyster sauce, light soy sauce and a little sugar, and stir well.

5.Add oil and stir well so that the filling of the bun is ready. The oil used for the filling should be cooked oil or salad oil, the salad oil does not need to be refined, after the raw vegetable oil is refined, it is cooked oil, put the oil into the pot, heat it until it smokes, turn off the fire, and let the oil cool, it is cooked oil, and you can mix the filling.

6.The awakened dough is kneaded into strips, divided into evenly sized agents, one agent is flattened, rolled into a skin, wrapped in an appropriate amount of filling, closed and wrapped, and the rest are wrapped in the same way. Put the wrapped buns in the steamer cage drawer, leave some gaps, leave for 10 minutes, and let them rise again.

7.After adding water to the steamer and boiling, put it in the cage drawer containing the buns, steam for 15 minutes, when the time is up, turn off the heat, do not open the lid of the pot, simmer for 3 minutes, and when the time is up, take out the buns.

There are many fillings in the home-cooked vegetarian buns, such as egg filling, shrimp, carrots, white radish, leeks, shiitake mushrooms, etc. Let's take a look at the recipe for a vegetarian bun.

Ingredients: Chinese cabbage, dried tofu, 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.

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 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.

There are many types of vegetarian bun filling, such as leek filling and onion filling. It's up to you to like it.

1. Stuffed with shredded radish

The shredded radish is very moist and sweet, and if it is used to wrap buns, the juice is also very rich, and the shredded radish will become very soft when steamed, and it tastes really delicious and juicy. General steamed bun shops will also have shredded radish buns**.

2. Spicy vermicelli stuffing

The vermicelli stuffing, which is blended with spicy seasoning, tastes particularly spicy and fragrant, and some restaurants have a more delicious seasoning, which is even more tempting than meat buns.

3. Stuffed with leeks

Many people like to eat leeks, such as leek stuffed dumplings, leek boxes, etc., so of course, leeks can also be used to make buns, leeks are rich in sulfide, which also makes the taste of leeks very special, deeply loved by everyone. However, the taste of leeks is relatively strong, and if you want to go to work in the morning, it is recommended that you try not to eat leek buns, or prepare some food that can freshen your breath.

4. Mushroom and cabbage buns

Shiitake mushrooms contain a lot of minerals and trace elements, it tastes very fresh, and with juicy cabbage, it is very nutritious and delicious, especially if you use lotus white, lotus white juice is rich, not to mention, it is very crisp, it is a very delicious bun filling.

5. Sprout filling

In the Sichuan and Chongqing area is more common vegetarian stuffed buns, the taste of sprouts is more salty and fresh, very suitable for heavy taste friends to eat, and with some green onions, it is very delicious, plus the sprouts taste relatively crispy, it is the early breakfast that the people in Sichuan and Chongqing are very fond of.

6. Potato filling

Potatoes are rich in starch, they taste very soft and glutinous, and the stuffing of buns made of potatoes is actually very popular, but the starch content in potatoes is relatively high, and they are very full after eating, so you can eat less, after all, you should be careful not to eat too much food for breakfast.

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.