Cooking steamed buns without rolling vegetables will make one tooth sour. So generally speaking, steamed buns are made of rolled vegetables. Stir-fried mung bean sprouts with vinegar, shredded potatoes with vinegar, shredded green peppers, cumin mutton, or stewed pork vermicelli are all good dishes for eating steamed buns with different tastes. Serve with a bowl of millet porridge or corn porridge; Mixing a cucumber or a shredded mustard tuber is a good Chinese meal or dinner. There is a way to master steamed stuffed bun. Fold the steamed bread by one third, put your heart down vertically, and put the food on it. When rolling steamed bread, put one chopstick in the folded space and one outside, roll up the dish with chopsticks, and then turn the bottom up about an inch. When eating, pinch the top with one hand and the bottom with the other, so that the soup won't drip down. In summer, northerners still like to eat steamed stuffed buns. Because it is hot in summer, steamed buns contain a lot of water, which is easy to deteriorate if steamed too much, and it is not convenient to steam them once a day. You don't need dough to eat steamed stuffed buns, which are simple to make and delicious. When I went to Dengfeng this time, I ate steamed buns and rolled vegetables, which reminded me of the cooperation with my mother-in-law. Mother-in-law is good at rolling noodles, so she rolls noodles and I turn buns, and we cooperate quite tacitly. Between pages, my feelings with my mother-in-law have improved. It's been over twenty years. Recalling the days when we got along, it was warm and sweet.