What is the recipe for steamed bun fillings?

Baozi is a relatively ancient food in China, and its creator was Zhuge Liang, a famous think tank during the Three Kingdoms period. The reason why this food has been passed down for thousands of years is that the buns have a variety of flavors. Different fillings have different flavors, which greatly satisfies people's appetites. Secondly, buns are very easy to make. It usually only takes twenty minutes from wrapping to steaming them. So, how to make the bun filling recipe?

1. Chive vermicelli filling. Wash the leeks and cut into small pieces. Soak the vermicelli in boiling water until soft, remove from the water, drain and cut into small pieces. Put them together with the leeks, add salt, soy sauce and chicken essence and mix well.

2. Vegetable and mushroom filling. Cut the cauliflower into small strips, soak the mushrooms and cut them into small cubes, mix them together, add salt and chicken essence and stir well.

3. Pickled mustard greens and dried tofu filling. Wash and chop the snow vegetables, cut the dried tofu into small cubes, add a small amount of salt and chicken essence and mix well.

4. Dried bamboo shoots and meat filling. Wash and soak the dried bamboo shoots until soft, cut into small cubes, and fry them with oil in advance, remember to add salt. Chop the pork into minced meat, mix it with diced bamboo shoots, add a little soy sauce and chicken stock and mix well.

5. Chive and egg filling. Wash and chop the leeks, fry the eggs with salt, then break them and mix them with the leeks. Add chicken essence and mix well.

6. Cowpea and meat filling. Wash the cowpeas, remove the tendons, and chop them into small pieces. Chop the pork into minced meat, mix it with the chopped cowpea, add soy sauce, salt and chicken essence and mix well.

7. Steamed buns with custard filling

Ingredients: 5 eggs, 125g cornstarch, 25g custard powder, 250g milk, 125g melted butter, 400g granulated sugar

practice:

1. Add eggs one at a time to material 2 and mix into a paste.

2. Heat the milk and cream over water, add sugar to the milk and stir until the sugar dissolves.

3. Add the egg paste prepared in step 1 into the pot and continue stirring with a wooden spoon. Heat until it becomes a gelatinous consistency and then remove from heat.