This Kind of Bun Stuffing is Also Delicious-bean Curd Buns
by happy985
Favorite
Difficulty
Normal
Time
1h
Serving
2
The food outside is becoming more and more unsafe, and there are frequent problems, which is really worrying! Cooking a healthy meal for my family has become my pursuit. I feel very happy to see my family happy and healthy!
I don't know when I started, I like and I am used to making breakfast at home. I used to buy some steamed buns, biscuits, or deep-fried dough sticks outside and rushed to work on the way to work. I am accustomed to seeing those breakfast aunts who have greasy hands and filling food and looking for money. I am used to seeing breakfast racks full of grease, and I am also used to inferior plastic bags of food. It seems that since I have a baby, I am always worried about what harmful things will be absorbed by him, and pay more and more attention to the health of his diet... So I started to make breakfast and found that eating breakfast at home is not a waste of time.
Steamed buns became the first thing I made for breakfast, because it can have different traps, so that you can change the taste without being too monotonous. A few cages of steamed buns are frozen in the refrigerator every week. In the morning, they are heated on a rice cooker. After washing, the buns are almost ready to be heated. Add some milk or soy milk or some rice porridge. I feel very energetic after a full breakfast and all morning work.
In my childhood memories, my mother’s buns seem to be filled with radish filling, leek filling, and sauerkraut filling. These are the same. Now I see a lot of stuffing outside, and I also see meat filling, dried vegetable filling, kelp filling, and soy sauce. Stuffing, vegetable and mushroom stuffing, etc. Once I passed by a steamed bun shop and saw there was bean curd filling in it. This was the first time I saw it, so I was curious to buy it and tasted it. It turned out to be made from the dried tofu skin we ate. Before this week, I thought about making it. A bun with bean curd stuffing, it tastes really good! "
I don't know when I started, I like and I am used to making breakfast at home. I used to buy some steamed buns, biscuits, or deep-fried dough sticks outside and rushed to work on the way to work. I am accustomed to seeing those breakfast aunts who have greasy hands and filling food and looking for money. I am used to seeing breakfast racks full of grease, and I am also used to inferior plastic bags of food. It seems that since I have a baby, I am always worried about what harmful things will be absorbed by him, and pay more and more attention to the health of his diet... So I started to make breakfast and found that eating breakfast at home is not a waste of time.
Steamed buns became the first thing I made for breakfast, because it can have different traps, so that you can change the taste without being too monotonous. A few cages of steamed buns are frozen in the refrigerator every week. In the morning, they are heated on a rice cooker. After washing, the buns are almost ready to be heated. Add some milk or soy milk or some rice porridge. I feel very energetic after a full breakfast and all morning work.
In my childhood memories, my mother’s buns seem to be filled with radish filling, leek filling, and sauerkraut filling. These are the same. Now I see a lot of stuffing outside, and I also see meat filling, dried vegetable filling, kelp filling, and soy sauce. Stuffing, vegetable and mushroom stuffing, etc. Once I passed by a steamed bun shop and saw there was bean curd filling in it. This was the first time I saw it, so I was curious to buy it and tasted it. It turned out to be made from the dried tofu skin we ate. Before this week, I thought about making it. A bun with bean curd stuffing, it tastes really good! "
