Many people like to eat vegetable-filled buns.BunsBecause, compared to meat-filled buns, vegetable-filled buns are more delicate and flavorful.There are many ways to make vegetable-filled buns, which mainly depend on the combination of ingredients.So, what are the methods for making vegetable-filled buns and vegetable buns?Today, I will introduce you to some methods!Shiitake mushroomsVegetable bun filling method

IngredientsSpinach

500g, 250g shiitake mushrooms soaked in water

Green onions,Gingerminced, each 1 tablespoon,Salt,MSG,each 2/3 tablespoon, rice wine,Soy sauce,each 1 tablespoon,Pepper,2g, sesame oil 1 tablespoon.Method1. Wash the spinach, blanch in boiling water, remove and rinse, drain and chop into pieces, squeeze out the water.2. Cut the shiitake mushrooms into small pieces, add to a pan with oil, rice wine, and soy sauce, stir-fry until fragrant, and set aside.

3. Add the above ingredients and seasonings, along with green onions and ginger, and mix evenly to make the filling.

Vegetable bun filling method: Vegetable mixed bun filling

Ingredients

Mushrooms

50g, green

Bean sprouts

150g, five-spiceTofuDried 50g, 50g lychee flakes,Fried dough sticks1 stick, soaked in waterRice vermicelli100g, soaked in waterWood ear mushrooms50g,White sugar30g, sweet bean paste 15g,Vegetable oil30g, 20g rice wine, 50g green onions, 30g ginger, salt, MSG,Sichuan peppercornsNoodles, rice wine, appropriate amount.Method1. Wash all ingredients separately, blanch in boiling water, remove and cool, chop and squeeze out the water, and set aside.2. Put the chopped ingredients in a bowl, add various seasonings, green onions, and rice wine, and mix evenly to form the filling.

1. Vegetable mixed buns are delicious and flavorful, delicate and not greasy.

2.

Green bean

Tips

sprouts

Do not overcook.Homemade vegetable bun filling methodIngredientsFlour

500g, 50g gluten, rice vermicelli 100g, tofu 150g,

Eggs

1, 6g green onion, 5g ginger, 2g salt, 2g MSG, 3g pepper, 3g soy sauce, 2g alkaline, 5g vegetable oil,Peanuts50g oil.Method1. Dissolve the gluten in water, add flour and knead into a dough, and let it ferment.2. Peel and chop the green onions and ginger, wash them, and mince them, and set aside.

3. Cook the eggs;

Soak the rice vermicelli in hot water and cut into pieces;

Cut the tofu into

small pieces, fry the peanuts in vegetable oil, add other seasonings, and mix into the filling.4. After fermenting the dough, add alkaline agent, knead evenly, and roll into long strips, divide into 20 small dough pieces, flatten them, and roll out into round skins, fill them with the vegetable filling, and shape them into buns, and steam them.Steamuntil cooked, and you can eat it.Methods for making vegetable buns:

Sweet potatoSweet potato bunsIngredients

Flour 500g,Sweet potatoes400g,

Saffron

A little, vegetable oil a little, yeast 150g, white sugar 200g, alkaline agent a little.Method1. Wash the sweet potatoes, put them in a pot with water, cook until soft, pour into a metal sieve, mash, and strain into a bowl, remove the skin and core.2. Put a little vegetable oil and white sugar in a frying pan, heat until the sugar melts, add the sweet potato puree, boil, reduce the heat, and simmer until thick, and pour into a bowl, add saffron, and mix well to make sweet potato filling.3. Mix the flour and yeast, add warm water and knead evenly.

Roll out the dough, add appropriate amount of alkaline agent, and knead evenly, roll into long strips, cut into 20 even pieces, flatten them, and roll out into round skins, fill them with sweet potato filling, and shape them into sweet potato buns.

4. Place the sweet potato buns in a steamer, place it on a boiling pot, steam for about 15 minutes, and remove when cooked.

Put the pot on medium heat, add a little lard and sugar, and wait for the sugar to dissolve.Add the date paste and cook over low heat until thickened.Transfer to a bowl, add rock sugar, and stir until well combined.

Mix flour and yeast together, and add warm water to form a dough.Knead the dough, add appropriate amount of alkaline powder, and knead thoroughly.

Roll into long strands, divide into 20 uniform dough pieces, and flatten into oval shapes with slightly thicker centers and thinner edges.