Vegetarian stuffed buns include corn flour and leek, egg and leek, black sesame rice flour, wild vegetables, Chinese cabbage, pickled cabbage, common vegetables, Undaria pinnatifida, spinach tofu, radish tofu vermicelli, carrot vermicelli, cabbage mushroom, zucchini egg, carrot mushroom egg and so on.
Steamed buns are an ancient traditional pasta in China. It is said that it was invented by Zhuge Liang during the Three Kingdoms period. Steamed buns are thin and stuffed, soft and delicious.
Steamed buns are generally dough made by mixing flour and water, wrapping the stuffing and steaming. Commonly used fillings are all kinds of meat, vegetables, sesame seeds and bean paste.
Steamed bread is fermented food, and eating more fermented food is very beneficial to human health. Traditional fermented food has a wide range of raw materials and a wide variety of microorganisms used in fermentation. The main forms of fermentation are liquid or solid fermentation and natural or pure fermentation. Traditional fermented food has rich nutritional value and powerful health care function.
It is also pasta. Fermented steamed bread and bread are more nutritious than non-fermented foods such as cakes and noodles. Studies have proved that yeast not only changed the structure of dough, making it softer and more delicious, but also greatly increased the nutritional value of steamed bread and bread.
There are many methods of flour fermentation, such as baking soda fermentation, dough fermentation, yeast fermentation and so on. These methods are all the same in principle, that is, a large amount of carbon dioxide gas is generated in dough by starter. During cooking, carbon dioxide expands when heated, so spaghetti becomes soft and delicious. However, the first two methods have their own shortcomings. Baking soda will seriously destroy the B vitamins in flour, and fermentation of old flour will make dough sour. Only yeast fermentation can not only make pasta taste good, but also improve its nutritional value.