The salt must be put in first when mixing the veggie stuffing, because the salt can kill the water inside the vegetables, so that the veggie stuffing can be formed into a ball. If you put the oil in first, the water inside the vegetables has not been killed out, then the stuffing will spread out and not form a ball. So remember to put the salt in first, then the oil.

After adding salt to the vegetable stuffing, you have to squeeze out the water with your hands, and when you can hold the stuffing in your hands, it's almost done. At this point you can add some oil to the inside, and then add some other seasonings. The purpose of adding oil is mainly to make the vegetable filling into a ball, can increase the aroma of vegetable filling.

If most of the water in the vegetables is killed out and not yet formed into a ball, you can add some flour to it. This is to take advantage of the vegetable filling itself contains moisture characteristics, after adding flour will increase the viscosity of the vegetable filling, naturally formed into a ball. But don't add too much flour, if you add too much it will become a batter.

The purpose of making the vegetable filling into a ball is to make it easy to wrap, otherwise, whether it's a bun or a dumpling, the filling will easily come out when it's not in a ball and put it on the surface. If you don't pinch the filling tightly, it's easy to expose the filling during the cooking process. So, if you can make the stuffing into a ball, you should try to make the stuffing into a ball.

When you make buns with veggie filling, you must use hairy flour, not dead flour. Because of the elasticity of the dough, it can be stretched at will, which makes the skin of the buns more malleable. If the skin of the bun has good ductility, then it will be able to completely cover the vegetable filling.

The favorite veggie filling in the north is cabbage and vermicelli, the cabbage has the effect of clearing heat and detoxifying the body, and the vermicelli can absorb the juice in the cabbage. And the vermicelli also adds texture to the buns, making the vegetarian buns taste as if they have a meaty flavor.

We also like to use wild vegetables to make vegetable stuffing in the north, and commonly used wild vegetables include watercress, dandelion, wild fennel and so on. The best feature of wild vegetables is their fresh flavor. Just add some vinegar, chicken essence and sugar in it to bring out the fresh flavor in the wild vegetables. Eat a mouthful, full of fresh and delicious flavor, feel the gift of nature to the people.