1, mushroom stuffing

Lentinus edodes+tofu+Zizania latifolia+carrot+vegetable oil+monosodium glutamate+soy sauce+spiced powder+salt+chopped green onion+dried incense.

2. Pumpkin stuffing

Salt+monosodium glutamate+pepper oil+pepper+spiced powder+cantaloupe+eggs (for vegetarians).

3, leek stuffing

Leek+salt+Jiang Mo+sesame oil+pepper+vermicelli.

4. Tofu and leek stuffing

Tofu+peanut oil (sesame oil)+leek+tofu+salt (optional).

5. Cabbage vermicelli stuffing

Salt+vermicelli (or vermicelli)+Jiang Mo+pepper powder+chopped green onion+Chinese cabbage (cabbage).

6. Cowpea stuffing

Cowpea+salt+chopped green onion+Jiang Mo+pepper powder+cooking oil (steamed before use).

7. Sanzhen vegetarian stuffing

Boletus+Tricholoma matsutake+vermicelli+Shanghai green+mushrooms+yuba+Chinese cabbage (fry them first)+salt+pepper+sesame oil.

Precautions for vegetarian steamed stuffed bun:

1. Vegetarian vegetables can only be cut by controlling dry water. Cut diced vegetables need to be mixed with sesame oil or edible oil and wrapped around the diced vegetables to avoid water coming out. When mixing stuffing, don't add salt in a hurry. Add salt after rolling the steamed stuffed bun skin to avoid letting vegetarian dishes kill water and produce more water.

2. When making steamed stuffed bun skin and dough, don't pour too much water into the flour at one time, so it is not easy to master the hardness of the dough. You need to add a little water several times, which is easier to master.

Dough must be properly proofed, and steamed bread is not allowed without successful fermentation, otherwise steamed bread will not be soft. Check whether the dough is fermented successfully. When its volume increases obviously, tear the dough by hand, and it is full of dense holes.

3, vegetarian stuffed buns are easy to make, so 15-20 minutes is enough, steam steamed buns for a few more minutes to avoid surface collapse and retraction.