The combinations of vegetarian bun fillings are:

1. Mushroom filling

Shitake mushrooms + tofu + wild rice + carrots + vegetable oil + MSG + soy sauce + five-spice powder + salt +Chopped green onion+dried fragrant aroma.

2. Corned melon filling

Salt + monosodium glutamate + pepper oil + pepper + allspice + horned melon + eggs (can be eaten by vegetarians).

3. Leek filling

Chives + salt + minced ginger + sesame oil + pepper + vermicelli.

4. Tofu and leek filling

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

5. Cabbage vermicelli filling

Salt + vermicelli (or vermicelli) + minced ginger + pepper powder + chopped green onion + cabbage (cabbage).

6. Cowpea filling

Cowpea + salt + minced green onion + minced ginger + pepper powder + edible oil (steamed before use).

7. Sanzhen vegetarian stuffing

Porcini mushrooms + matsutake + vermicelli + Shanghai greens + shiitake mushrooms + yuba + Chinese cabbage (saute them first) + salt + pepper + sesame oil.

Notes on making vegetable steamed buns:

1. Vegetarian vegetables must be drained of water before cutting. The cut vegetable dices need to be mixed with sesame oil or cooking oil and wrapped in vegetable dices. to prevent water from flowing out of it. When mixing the fillings, don't rush to add salt. Wait until the bun wrapper is rolled out before adding salt to prevent the vegetable vegetables from becoming too watery.

2. When making bun wrappers and dough, do not pour too much water into the flour at one time. It will be difficult to control the softness and hardness of the dough. You need to add a little water in batches to make it easier to control.

The dough must be fermented in place. Do not roll out the bun wrapper before it has fermented successfully. Otherwise, the steamed buns will not be soft. Check whether the dough has fermented successfully and wait until the volume becomes significantly larger. , tear the dough apart with your hands. If there are dense holes inside, it means it is ready.

3. Steamed buns with vegetarian fillings are easy to cook, so 15-20 minutes is enough. After steaming the buns, turn off the heat and simmer for a few minutes to prevent the surface from collapsing and shrinking.