Vegetarian buns are made with vegetarian fillings, vegetarian buns are not only rich in nutritional value, and the taste is very refreshing, and the practice of vegetarian buns there are many kinds of different vegetarian fillings out of the buns taste and flavor is not the same, the more common vegetarian fillings in life are fungus and leeks or vegetarian tripe fillings of the buns and so on.

What are the 20 ways to make vegetarian buns?

One, leek vegetarian dumpling filling

Ingredients: leeks half a catty, 2 tablespoons of peanut oil, three eggs, a handful of fungus, salt 1.5 spoons.

Preparation: soak the fungus, wash the leeks and control the water.

Practice steps:

1. Wash the soaked fungus and control the water, and chop it.

2, chives also chopped, add peanut oil and mix well.

3, the eggs scrambled scrambled, if not enough scrambled chopped with a knife and cut, let cool.

4, the fungus, leeks and eggs together, mix well, ready to wrap before putting some salt on the line.

The above is the most basic practice of leek vegetarian dumpling filling, you can add according to personal preference or seasoning, such as fungus can be replaced with mushrooms, vermicelli or seaweed, etc., seasoning, in addition to salt, you can also add five spices or thirteen spices and so on.

The role of peanut oil here is also very critical, the chopped leeks with peanut oil mix, can stop the leeks in the water seepage out, but also can play a role in preventing leeks discoloration. Of course, peanut oil can also be replaced with other cooking oil.

Also, the salt must be put into the filling only before it is ready to be wrapped; putting it in too early will cause a lot of water to seep out of the leeks.

The above tips apply to other vegetarian dumpling fillings as well, so I won't go into them again.

Two, seaweed leek vegetarian dumpling filling

Raw materials: leeks half a catty, fungus 1, seaweed 1, 3 eggs, 2 tablespoons of salad oil, aji fresh soy sauce, chicken broth, salt to taste.

Practice steps:

1, leeks, fungus and eggs according to the above method to deal with, seaweed with warm water to wash and also chopped.

2, cut leeks first with salad oil, then add fungus, eggs and seaweed mix well.

3, ready to wrap before adding aji fresh soy sauce, chicken essence and salt mix well on the line.

Three, vegetarian dumplings filling

Raw materials: 600 grams of leeks, 6 eggs, 10 dried mushrooms, 100 grams of vermicelli, 5 pieces of dried spices.

Seasoning: salt to taste, 1 tablespoon of sesame oil.

Preparation: soak dried shiitake mushrooms and vermicelli, wash leeks and dried herbs.

Practice steps:

1, leek chopped with sesame oil and mix well, and then the dried mushrooms, mushrooms and vermicelli chopped in leeks, mix well.

2, the eggs in the pan scrambled, cooled and also placed in the leeks, packaged with salt before mixing into the filling.

Four, home-cooked vegetarian dumpling filling

Raw materials: leeks 1 small hand, 1 small hand of enoki mushrooms, shrimp 10, 5 eggs, black fungus, shrimp, silver ear, each moderate.

Seasoning: 1 tablespoon of salt, chicken essence, oyster sauce, salad oil, green onion, sesame oil, five-spice powder, ginger powder, each moderate.

Practice steps:

1, black fungus and silver ear soaked in advance, washed, water control and then chopped.

2, leek chopped and mixed with salad oil, enoki mushrooms are also washed and chopped, shrimp washed and cut into small particles or chopped into shrimp puree.

3, eggs scrambled scrambled and cooled to use. Shrimp skin after washing and squeezing the water, pan fried flavor to be used (shrimp skin can not be fried, but fried more fragrant).

4, all of the above materials are put into the filling basin, add five-spice powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well, add salt and mix well before wrapping.

Five, cabbage and dried veggie dumplings filling

Raw materials: 300 grams of cabbage, 200 grams of dried mushrooms, 150 grams of fresh mushrooms.

Seasoning: 4 grams of salt, 10 grams of minced green onion, 10 grams of minced ginger, 10 grams of oyster sauce, 15 grams of sesame oil, 10 grams of filling powder.

Practice steps:

1, cabbage chopped first with sesame oil and mix well, and then the dried and fresh mushrooms chopped, put in the cabbage.

2, add chopped green onion, ginger, oyster sauce and stuffing powder and mix well, add salt and mix well before wrapping.

Because the cabbage is very easy to water, so many people like to chop the cabbage and squeeze the water, this method can avoid the filling water, but it will lead to a large loss of water-soluble nutrients in the cabbage, do not recommend this practice.

The above filling can also be added to the vermicelli, dried spices can be replaced with tofu, fresh shiitake mushrooms can be replaced with other mushrooms, cabbage can also be replaced with celery, lotus root, white radish or other vegetables such as chestnuts.

Sixth, Tianjin-style classic vegetarian dumpling filling

This Tianjin-style vegetarian dumpling filling is a classic, it is a must-eat traditional food on New Year's Eve in Tianjin, with a unique flavor and fragrance.

Ingredients: 100 grams of cilantro, 50 grams of dried amaranth, 300 grams of spinach, 100 grams of vermicelli, 150 grams of oil gluten, 350 grams of dried spices, half a cabbage, 30 grams of dried cauliflower, 20 grams of black fungus.

Accessories: 100g sesame paste, 3 pieces of red bean curd, 1 tablespoon of bean curd juice, 100g peanut oil, 25g sesame oil, 1 teaspoon of refined salt, 1/2 teaspoon of monosodium glutamate.

Note: Amaranth is known as the longevity vegetable in Tianjin, adding amaranth for good luck, no can not be used.

Preparation: Soak the dried amaranth 2 days in advance, and soak the dried cauliflower, fungus and vermicelli in advance.

How to do it:

1. Squeeze the softened amaranth, cauliflower, fungus and vermicelli, chop them and put them into the stuffing bowl.

2. Wash and chop cilantro, spinach and cabbage, add peanut oil and mix well, then put into the stuffing bowl.

3, dried spices cleaned and chopped, oil gluten chopped, onion and ginger chopped, all of these things also into the filling pot.

4, sesame paste, curd, curd juice, monosodium glutamate and sesame oil together, pour into the stuffing bowl and mix well, add salt and mix well before wrapping.

This vegetarian dumpling filling is the most Tianjin characteristics of the addition of sesame paste, red curd and cilantro, these three ingredients can make the dumplings unique flavor, fragrant, the more you eat the more you love to eat.

Seven, cucumber vegetarian dumpling filling

With cucumber wrapped in vegetarian dumplings is also very good, and then add some eggs and bell peppers in the vegetarian filling, very fragrant.

Raw materials: 2 cucumbers, 2 eggs, half a pepper, 5 grams of green onions, half a teaspoon of pepper, half a teaspoon of cooking wine, half a teaspoon of soy sauce, salt, half a teaspoon of monosodium glutamate, 1 tablespoon of vegetable oil.

Practice steps:

1, sharp pepper chopped, chopped green onion.

2, cucumber rubbed wire sprinkled with half a spoon of salt to kill the water, and then squeeze out the water killed, add 1 tablespoon of vegetable oil and mix well.

3, eggs scrambled and cooled, add soy sauce, cooking wine, pepper, onions, bell pepper, salt and monosodium glutamate mix well.

4, ready to package before the egg and cucumber shredded mix well into the filling.

This cucumber vegetarian dumpling filling can also add some shrimp, more fresh, seasoning can also be added or subtracted according to personal preference, cucumber rubbed into the shredded can also be squeezed without water.

Eight, winter melon vegetarian dumplings

With winter melon to make the vegetarian filling refreshing, especially suitable for boring summer eating.

Raw materials: winter melon, 1 carrot, fresh mushrooms 5, parsley 1 small.

Seasoning: salad oil, salt, sesame oil, each moderate.

Practice steps:

1, winter melon peeled and deseeded and rubbed into a fine shred, sprinkle some salt to kill the water and then squeeze dry, add the appropriate amount of salad oil and mix well.

2, fresh mushrooms washed and chopped, carrots rubbed thin, parsley chopped.

3, the above ingredients together, add sesame oil and mix well, add salt and mix well before wrapping.

Squeeze out the winter melon juice to save a quick soup, very fragrant. Pour the winter melon juice in the pot, add the right amount of water to boil, under the sweet corn kernels and green cabbage leaves, add some salt and sesame oil before leaving the pot on the line.

Nine, spinach vegetarian dumpling filling

Raw materials: 500 grams of spinach, hairy tofu (that is, curd) 500 grams, 30 grams of soaked black fungus, 6 eggs, the amount of vermicelli.

Seasoning: 50 grams of peanut oil, 8 grams of salt, 5 grams of chicken essence, 50 grams of green onion, 10 grams of ginger, pepper and sesame oil.

Practice steps:

1, Mao tofu cut into small cubes, add 20 grams of peanut oil and mix well into the baking dish, upper and lower heat 150 degrees baked for about 10 minutes, baked until the Mao tofu slightly brown.

2, eggs scrambled and cooled, black fungus chopped. Blanch the vermicelli in boiling water for 3 minutes, cool and chop.

3, spinach blanched and cast in cold water to cool, fish out and squeeze dry and then chopped, add 30 grams of peanut oil and mix well.

4, spinach, fungus, vermicelli, hairy tofu and eggs into the pot, add sesame oil, chicken essence, pepper, green onion and ginger mix well, add salt before wrapping.

The hairy tofu here can also be not baked, you can also replace the hairy tofu with ordinary tofu or oil tofu, each with a different flavor.

Ten, spinach vegetarian dumpling filling

Raw materials: spinach, hairy tofu, vermicelli, each appropriate amount.

Accessories: chopped green onion and ginger, pepper, sesame oil, corn oil, salt each moderate.

Practice steps:

1, fans with boiling water to soften chopped, spinach blanched and chopped, hairy tofu on the steamer to steam a little bit (after steaming is not easy to fry broken).

2, steamed tofu chopped, with a frying pan dry frying (no oil) until the water basically evaporated, to be used.

3, another pan into the appropriate amount of corn oil, burst incense onion and ginger, then pour into the hairy tofu stir fry until brown and crusty.

4, spinach, hairy tofu and vermicelli put together and mix well, then add pepper and sesame oil and mix well, add salt before the package can be.

Eleven, carrot vegetarian dumpling filling

Raw materials: 300 grams of carrots, 200 grams of red onion, 3 eggs.

Seasoning: salt, ginger, five spice powder, sesame oil in moderation.

Practice steps:

1, carrots washed and peeled, rubbed into thin, blanched into the boiling water, cooled and squeezed dry, and then chopped into fine powder.

2, scrambled eggs, chopped red onion.

3, carrots, red onion and eggs together, add seasonings and mix well into the filling.

Twelve, apricot mushroom vegetarian dumpling filling

Raw materials: apricot mushrooms 1, persimmon pepper 1, zucchini 1, fresh mushrooms 10.

Seasoning: salt, ginger, oyster sauce, green onion oil, sugar, sesame oil.

Practice steps:

1, zucchini rubbed into julienne with a little salt marinade for 10 minutes, squeeze out the water.

2, persimmon pepper and fresh shiitake mushrooms chopped dice, apricot mushrooms cut into thin julienne.

3, frying pan with a little bit of oil, pour into the almond mushrooms with medium fried until soft, and then add the mushrooms fried flavor.

4, add green onion oil and stir-fry, turn the heat down, put in the green pepper and zucchini wire, add salt, oyster sauce and a little sugar and stir-fry well.

5, turn off the heat and pour out, cool down and add sesame oil to mix well that is the filling.

Thirteen, caper mushroom vegetarian dumpling filling

Raw materials: caper 350 grams, 3 eggs, fresh mushrooms 1, 30 grams of shrimp.

Seasoning: 8 grams of salt, 4 grams of chicken broth, 3 green onions, 1 tablespoon of cooking wine, 2 grams of sugar, 1 tablespoon of sesame oil, 2 tablespoons of vegetable oil, freshly pumped to the right amount.

Practice steps:

1, capers with boiling water blanch a bit out of the chopped, add vegetable oil mix well.

2, fresh shiitake mushrooms cleaned and chopped, eggs beaten into egg with a frying pan fried, down into the mushrooms, shrimp and capers stir-fried well.

3, turn off the fire, let cool, take 3 green onions cut into scallions.

4, after the filling cooled, add sesame oil, salt, sugar, cooking wine, chicken essence, chopped green onion and fresh pumping mix well to become the filling.

Fourteen, celery vegetarian dumpling filling

Raw materials: 400 grams of celery, 100 grams of black fungus, 3 eggs, tomatoes.

Seasoning: peanut oil 25ml, sesame oil 10ml, salt, monosodium glutamate, onion, ginger, pepper.

Practice steps:

1, the fungus soaked in advance and chopped, celery washed and chopped, eggs scrambled with peanut oil, tomatoes chopped.

2, all the ingredients into the stuffing pot, add chopped green onion, ginger, sesame oil, salt, pepper and monosodium glutamate seasoning that is into the stuffing.

Fifteen, celery vegetarian dumpling filling

Raw materials: 500 grams of celery, tofu skin 1 (can be replaced with dried tofu or dried), a carrot, ginger a piece.

Seasoning: pepper, soy sauce, salt, a little sugar, pepper, mushroom seasoning, a little pepper.

Practice steps:

1, celery blanched in boiling water for 20 seconds, cooled and chopped, squeeze out the water.

2, tofu skin chopped, ginger minced, carrots chopped.

3, frying pan with a moderate amount of peanut oil to heat, under a few peppercorns pepper popping incense, discarded, pour into the tofu skin and carrots, add a little soy sauce stir fry, out of the pan and let cool.

4, the celery, tofu skin, carrots and ginger poured into the stuffing bowl, add salt, pepper, mushroom seasoning, and then a little pepper and a little sugar mix well.

Sixteen, zucchini vegetarian dumpling filling

Raw materials: zucchini two, hydrated black fungus dozen, a small piece of vermicelli, ginger a piece.

Accessories: cooked oil, salt to taste.

Practice steps:

1, zucchini rubbed with salt to kill the water, and then squeezed dry, mixed with cooked oil.

2, fans with boiling water to cook soft and chopped, hydrated fungus also chopped, ginger chopped into fine powder.

3, zucchini, fans, fungus and ginger put together and mix well, add salt to taste before wrapping.

Seventeen, mixed vegetarian dumpling filling

Raw materials: portobello mushrooms (with mushrooms can also be, but remember to squeeze) a catty, carrots, cilantro 5 (can be replaced with the right amount of celery), a little green beans (or tender corn), ginger.

Seasoning: a few drops of dark soy sauce, salt, a little sugar, a little pepper.

Practice steps:

1, wash and chopped mushrooms, carrots rubbed into julienne and squeezed dry, cilantro chopped, green beans blanched in boiling water, ginger finely chopped.

2, put the mushrooms in a frying pan with a little bit of oil, add a few drops of soy sauce and stir-fry until use, like light taste can not fry.

3, all the ingredients are put into the filling pot, add salt, sugar and pepper powder mix well into the filling.

Eighteen, seaweed and tofu vegetarian dumpling filling

Raw materials: seaweed 1 small handful, tofu 1 block, fungus 1 small, salt, sesame oil, chicken essence, half a scallion.

Practice steps:

1, the tofu, soaked fungus diced, green onion minced.

2, all the ingredients into the filling basin, add a little salt, moderate chicken flavor sesame oil, after mixing marinate for more than half an hour.

Nineteen, tomato and egg filling

Raw materials: tomatoes 2, 3 eggs, half a large onion, salt.

Practice steps:

1, tomatoes peeled and cut into pieces, scallions cut into scallions.

2, egg mixture with chopped scallions and salt mix well, stir fry with a little oil, serve.

3, tomatoes fried red soup, pour into the scrambled eggs scrambled, out of the pan and let cool, frozen for 40 minutes or 1 hour, stirring once every half hour.

4, frozen until the soup becomes ice-like can be used.

Twenty, pickled cabbage vegetarian dumpling filling

Raw materials: pickled cabbage 1, salt, monosodium glutamate, thirteen spices, green onions, minced ginger, soy sauce, cooked soybean oil (or peanut oil), each appropriate amount.

Practice steps:

1, sour cabbage chopped and clenched out of the sauerkraut water, then reheat the water to soak, and then clenched dry water, pay attention to do not clenched too dry.

2, processed sour cabbage into the stuffing pot, add refined salt, chopped green onion, monosodium glutamate, minced ginger, soy sauce and cooked soybean oil and mix well, and leave it for 15 minutes to become the stuffing.

The common practice of vegetarian dumpling filling is introduced so much, I hope to throw a brick to attract jade, so that we can create more simple and delicious vegetarian dumpling filling.