As the saying goes, "The deliciousness of a bun is not in its folds." This is a well-known mantra, but it is also an obvious truth. Just because a bun looks good with many pleats, it doesn’t mean it’s delicious. After all, the soul of a delicious bun lies in its fillings. Many friends don’t like making steamed buns because they don’t know how to match the fillings or what kind of fillings are delicious. Everyone loves to eat meat buns, and everyone knows the fillings. Today, let’s talk about three delicious fillings for vegetarian buns. I guarantee that the steamed buns will make you want to eat them even after eating 5 of them.

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fennel and egg buns

Ingredients: appropriate amount of fennel, four eggs, appropriate amount of flour, onion, ginger, salt Appropriate amount, sesame oil, bean paste

Method:

1. Make the buns and flour first. The ratio of flour and water is about one pound of flour mixed with about half a pound of water. , after adding yeast and water to the flour and mixing it up, start to rise. In winter, the weather is cold, and it takes about 2 hours even in the house.

2. After the dough has risen, you can start making the filling. Wash the fennel and dry it, then chop it into fine pieces, put it into a large bowl, beat four eggs and fry them. Crush the eggs into the fennel bowl. Add an appropriate amount of chopped green onion and ginger, a small spoonful of cooking oil, a small spoonful of sesame oil, and a large spoonful of bean paste, and stir the filling evenly. This is the key to the good taste of sauce-flavored buns. The resulting buns are very similar to the mushroom sauce buns outside. After the fillings are mixed and the dough is almost risen, you can make buns.

Matsutake and shrimp buns

Ingredients: appropriate amount of dried shrimps, appropriate amount of cabbage, a section of lotus root, appropriate amount of matsutake, onion and ginger, sesame oil, bean paste

Method:

1. Wash and chop the cabbage, add an appropriate amount of salt, squeeze out the water, wash the lotus root, grate it with a grater and then chop it into fine pieces;

2. Wash the shrimp skin Twice, squeeze out the water and stir-fry it in the pot for a while, stir-fry it and then put it out. You don’t need to put too much oil in the pot, just a little;

3. Wash and chop the matsutake mushrooms. Drain the water and stir-fry it in a pan. Heat the pan and cool down the oil. When the oil is hot, add some chopped green onion, then add the matsutake mushrooms and stir-fry for 2 minutes;

4. Next, it’s time to stir-fry the bean paste. Heat the oil. Add a split dried chili pepper, sprinkle with some chopped green onion, add two tablespoons of bean paste, and stir-fry for 1 minute. Put all the stir-fried ingredients into a large bowl, add the bean paste, and stir evenly. Add the shredded cabbage and chopped cabbage, sprinkle some chopped green onion and ginger, pour in an appropriate amount of sesame oil, stir evenly and you can make buns.