The unleavened buns are delicious. Ingredients: 500 grams of flour, 75 grams of mushrooms, 75 grams of mung bean sprouts, 75 grams of gluten, 75 grams of water-raised fungus, 75 grams of water-raised yellow flowers, 75 grams of mung bean flour skin,

75 grams of dried fragrant dices, 75 grams of coriander, 25 grams of fermented bean curd, 25 grams of sesame paste, 2 grams of salt, 2 grams of alkali, 1 gram of MSG, 20 grams of minced ginger, 10 grams of water starch, and 30 grams of sesame oil. Preparation: 1. Add water, alkali and alkali to the flour.

Noodle 2. Dice mushrooms, cut coriander and yellow flowers into sections.

Blanch the mung bean sprouts and chop into small pieces, chop the fungus and vermicelli into small pieces, mix well with 15 grams of sesame paste and sesame oil. 3. Add sesame oil to the wok, stir-fry minced ginger until fragrant, add mushrooms, thicken with water starch, add coriander and MSG, mix well, add seasonings and mix

Mix well into stuffing (2) Jinan Changqing vegetarian buns: Ingredients: 350g flour, 150g baking powder, 200g vermicelli, 200g cabbage, 100g green onion, 15g soy sauce, 4g salt, 1.5g MSG

, 1.5 grams of pepper, 5 grams of minced ginger, 30 grams of oil, 2 grams of alkali. Preparation: 1. Add water to flour and baking powder, cook vermicelli until soft and chop into pieces, mix well with 3 grams of oil and salt, and chop cabbage into pieces.

, mix well with 1 gram of salt, slice green onions 2. Add alkali to the mixed noodles and knead evenly 3. Remove the water from the cabbage, mix with green onions, vermicelli, soy sauce, MSG, pepper, and minced ginger to form a filling (3) Jinan Lentinoids

Bag: Ingredients: 500 grams of flour, 200 grams of fermented mushrooms, 250 grams of rapeseed, 60 grams of gluten, 100 grams of fermented fungus, 3 grams of yeast, 5 grams of salt, 2 grams of MSG, 5 grams of sugar, 20 grams of oil, 15 grams of sesame oil

Preparation: 1. Wash and chop mushrooms and fungus.