What stuffing is better for making steamed buns? These fillings are especially delicious.

1, assorted dumpling stuffing: Wash the cabbage heart, wash it, blanch it in boiling water with cold water, drain and dice it for later use. Wash mushrooms, dice them, and fry them with a little cooking oil for later use. Clean carrots with a board and shred them. Stir-fry with a little cooking oil for later use. Dice dried bean curd or vegetarian chicken, blanch with hot water, and then control the water for later use. After the fungus is soaked, cut into pieces. Put all the ingredients in a pot, add chopped green onion, heat the edible oil and about two spoonfuls of prickly ash, cool, pour into the pot and mix well, add oyster sauce, salt, sugar, allspice powder and sesame oil and mix well. If possible, you'd better put them in the refrigerator for half an hour to taste! Assorted vegetables taste sweet and salty, suitable for all ages.

2, carrot vermicelli buns: vermicelli and fungus are soaked separately in advance. Dice carrots. Dice celery and sprinkle salt to kill water. Stir-fry the eggs until they are cooked. Stir them into small pieces, then beat the eggs. Stir-fry carrots in oil pan. Soaked vermicelli, chopped black fungus and fried eggs are put into fried carrots. Add chopped green onion, Jiang Mo, a little oyster sauce, a proper amount of salt and spiced powder, stir well, and open the package after the dough is made.

3, green pepper yuba buns: cut the soaked yuba into small dices and chop the green pepper. Add cooking oil into the pot, heat it, add green pepper, stir-fry until it tastes good, then add yuba and stir-fry, then add two spoonfuls of soy sauce, a little sesame oil, a spoonful of chicken essence, a spoonful of salt and a spoonful of sugar, stir-fry evenly, and take out the pot for later use. Open the bag when the noodles are ready.

4. Add enough water to the steamer, heat it on the stove until it is warm, then turn off the fire, put on the steamer rack and steamer pad, and code the wrapped buns, leaving a distance in the middle. Cover the lid and wake up for 10 minute, steam over high fire, steam over medium fire for 15 minute, then simmer for 5 minutes and then open the lid.