There are many types of stuffings for steamed buns, including pork, mutton, beef, sauerkraut, vermicelli, mushrooms, bean paste, celery, eggplant, cabbage, leeks, tofu, fungus, dried vegetable meat, egg yolk, sesame, fennel, etc.

There are also three fresh stuffings, which are divided into vegetarian three fresh foods and meat three fresh foods. The vegetarian three fresh foods are leeks, eggs, and shrimps, and the meat three fresh foods are meat, leeks, and eggs.

When it comes to the combination of leeks and eggs, most people think of dumplings. After all, this is our most common dumpling filling.

In fact, leeks and eggs are also used as fillings for steamed buns. They are the representative of vegetarian steamed buns, and the price is also very cheap, usually 5 cents each.

The steamed buns fresh out of the pan are very enjoyable to eat while they are hot.

Leeks are available all year round, but spring and autumn are the most nutritious. Leeks contain protein, vitamin A, calcium, phosphorus, etc., and are very nutritious.

Moreover, making vegetarian stuffing is simpler than meat stuffing. There are no special skills. It can be said to be a zero-failure stuffing.

In fact, it is most cost-effective to make leek and egg buns at home.

And once you make it, you can make a big pot, and your family can eat as much as they want.