Baozi is one of the breakfast items that many people like to eat. Whether they are working or going to school, they will habitually go to a bun shop to buy buns when they don’t have time to eat breakfast. However, if you buy buns from outside, you will worry about hygiene issues. , in life, some mothers prefer to make steamed buns for their children. There are many ways to make steamed buns and there are many kinds of fillings. So what types of fillings are there for vegetarian steamed buns? What kind of fillings are there for steamed buns?

There are many kinds of steamed buns with vegetable fillings. The more common ones include cabbage filling, cabbage and mushroom filling, custard filling, bean paste filling, leek filling, horned melon filling, shredded white radish filling, Sanzhen vegetarian filling, and bean filling. Pickled stuffing, radish and vermicelli filling, etc., mushroom and rape filling, mushroom and kohlrabi filling, etc. In fact, many vegetarian vegetables can be made into steamed bun fillings. You can choose according to your preference. Here are two ways to make vegetarian steamed bun fillings:

1 , shredded white radish stuffing

1. Prepare the ingredients first, including 1 white radish, an appropriate amount of green onions, 2 spoons of chili noodles, salt, etc.

2. Peel and wash the white radish, then grate it into thin shreds. Then blanch the shredded white radish in boiling water and take it out in about two minutes.

3. Add a little soda to the chopped green onions and mix evenly, then pour in hot oil and stir-fry, then add shredded white radish and stir-fry together, add chili powder, a little salt, and light soy sauce to taste. The shredded radish filling is ready.

2. Mushroom and Rapeseed Filling

1. First prepare 400 grams of rapeseed, 250 grams of mushrooms, salt, oil, white sugar, and sesame oil.

2. Wash the small rapeseed, blanch it in boiling water for half a minute, quickly take it out and squeeze out the water, and then chop it into pieces. Then wash the mushrooms, cut them into small pieces, and fry them in an oil pan until they become soft.

3. Put the fried mushrooms into a container with rapeseed, add a little sesame oil, salt, sugar, and oil and mix well. Cover the prepared filling with plastic wrap and put it in the refrigerator. Refrigerate for one hour.