Steamed buns are one of the favorite breakfasts of many people. Whether they are working or studying, they will habitually go to a steamed bun shop to buy steamed buns to eat when they are too late to have breakfast. However, buns bought outside may cause hygiene problems. There are some mothers in life.

I prefer parent-child interaction to make steamed buns for my children. There are many ways to make steamed buns and there are many types of fillings. So what types of fillings are there for meat and vegetable steamed buns? What are the fillings for steamed buns made with vegetarian vegetables?

There are many kinds of steamed stuffed buns with vegetable fillings. The most common ones include cabbage filling, Chinese cabbage and mushroom filling, custard filling, red bean filling, leek filling, melon filling, shredded white radish filling, Sanzhen vegetarian filling, tofu stuffing, and radish vermicelli filling.

Stuffings, etc., mushroom and rapeseed stuffing, oyster mushroom and cabbage stuffing, etc. In fact, many meat vegetables can be made into steamed bun fillings. You can choose according to your preference. Next, we will introduce two methods of meat and vegetable steamed stuffed bun fillings in detail: 1. White radish shredded stuffing 1. First

Prepare food in advance, including 1 radish, appropriate amount of green onions, 2 tablespoons of chili powder, salt, etc.

2. Peel and wash the radish, then grate it into thin strips. Then put the prepared shredded white radish into hot water and boil it. It can be taken out in about 2 minutes.

3. Add a small amount of baking soda to the green onions and mix well, then pour it into the boiled oil, then pour in the shredded radish and stir-fry together. Add chili powder, a little salt, and light soy sauce seasoning to complete the shredded radish filling.

That's it.

2. Mushroom and Rapeseed Filling 1. First prepare 400 grams of rapeseed, 250 grams of mushrooms, salt, oil, sugar, and sesame oil.

2. Wash the lettuce, blanch it in boiling water for 30 seconds, take it out quickly, squeeze out the water, and then chop it into pieces.

Then wash the oyster mushrooms, cut them into small pieces, and fry them in a pot until they become loose.

3. Put the fried oyster mushrooms into a glass container with rapeseed, add a small amount of sesame oil, edible salt, sugar, and oil and mix well. Cover the stuffing tightly with a fresh-keeping bag and put it in the refrigerator for an hour.

Can.