The way to keep mushroom and vegetable buns green is to blanch the vegetables in boiling water. When blanching, add a few drops of oil and a little salt to the water. Don't steam the buns for too long.

1. Wash the vegetables, blanch them in a pot of boiling water, and then cool them immediately. (When blanching, add a few drops of oil to the pot and add an appropriate amount of salt, which can lock in nutrients and maintain color)

2. Chop the blanched vegetables into small pieces and squeeze out excess water. Do not squeeze. It should not be too dry and not too wet

3. Soak the sea rice in advance, wash it and chop it into pieces

4. Soak the dried mushrooms in advance, wash it and cut it into pieces

5. Mix all the filling ingredients and mix well to make a filling and set aside (don’t rush to add the seasoning, mix it before wrapping, add oil and mix well, then add salt, sugar and other seasonings to prevent the filling from becoming watery)

Tips

1. Green vegetables should be blanched in advance, but the blanching time should not be too long, and the speed should be fast. Once they are soft, take them out quickly and put them in cold water immediately

2. Don’t steam the steamed buns for too long, because they are made with vegetables and the buns are not big. If steamed for too long, the color of the vegetables will easily turn yellow and affect the taste

3. You can add some dried shrimps to the vegetarian steamed buns. Increase the umami flavor, just omit it if you don’t like it, but sesame oil is essential, and a little more should be added, so that the taste is good

4. Don’t make too many buns stuffed with vegetables at one time, just make as many as you want. , it is best to eat it on the same day rather than leaving it for the next day. Because green leafy vegetables tend to produce nitrite if stored for a long time, which is not good for your health.