What is the best filling for vegetarian buns, and what are the home style vegetarian bun fillings

Home-style vegetarian bun filling, delicious and easy to make.

And steamed buns are very suitable for making breakfast, nutritious, varied, the practice of steamed buns is very simple, there are many kinds of fillings, vegetarian buns are more common in life, the following is an introduction to delicious and easy-to-make steamed bun fillings.

Homemade vegetarian bun filling.

1. Custard filling.

Custard bun is a very popular bun nowadays, with a slightly sweet taste and a Western snack feel.

To make custard buns, you need to prepare 5 eggs, an appropriate amount of milk, cream, and an appropriate amount of granulated sugar.

Crack the eggs into a bowl, add the milk and cream, slowly stir until the paste is formed, then add the sugar and stir until the sugar melts. Then we put the stirred egg batter into the pot, stir it with a wooden spoon and heat it well, add gelatin slices to make it sticky, and then remove from the pot.

2. Stuffing with cabbage and shiitake mushrooms.

To make cabbage and shiitake mushroom filling, you must prepare a large Chinese cabbage, an appropriate amount of shiitake mushrooms with a small spoon of sesame oil, an appropriate amount of salt, sugar and chicken essence.

We wash the cabbage first, then chop it, the pieces here must be as small as possible, the taste is more delicate, and when the cabbage comes out of the water, we drain the cabbage water, so that the filling does not ooze too much water. Soak the mushrooms, then add a little water, steam on the pot for 5 minutes, after steaming, cut into small pieces and mix the water in the dried shiitake mushrooms with the cabbage, add an appropriate amount of sesame oil, add sugar and chicken essence, etc., and then stir, and the cabbage and shiitake mushroom filling is ready.

3. Pumpkin osmanthus filling.

The pumpkin osmanthus filling tastes very sweet and is suitable for the Mid-Autumn Festival.

1.We start by peeling the pumpkin and cutting it into small pieces and crushing it in a bowl. Then heat the pan and add a small amount of butter to heat and melt.

2.Then put the pressed pumpkin puree into the pan and stir-fry for 3 to 5 minutes to allow the water in the pumpkin to evaporate completely. Then add a small amount of sugar and continue to stir-fry, at this time you must use low heat, otherwise it will be easy to paste the pot.

3.When the pumpkin presents a thick lump, you can add an appropriate amount of sugar osmanthus, stir-fry it slightly, and then you can take it out of the pot to cool.

Shanghai green chopped, dried shiitake mushrooms soaked and chopped, crushed vermicelli, chopped with dried cattails, no dried tofu, to soft filling, generally dried tofu has a dry feeling. You can also add a piece of lotus root or tender bamboo shoots, which should be cut a little sparsely to improve the freshness.

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.

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

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.