Health benefits
Eggplant: Clear away heat
Sesame oil: Anti-cancer and prevent cancer
Ingredients
Eggplant ( one ) | Fresh Pork ( Half a catty ) |
Four ( Appropriate amount ) | Baking powder ( appropriate amount ) |
Onions ( One plant ) | Ginger ( piece ) |
Salt ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Dark soy sauce ( Moderate amount ) | Fuel consumption (appropriate amount) |
Cooking wine (appropriate amount) | Thirteen incense ( appropriate amount ) |
Sesame oil ( Appropriate amount ) | Cooking oil ( a little ) |
MSG (appropriate amount) |
How to make eggplant and meat buns
1.Knead the dough first: dissolve the baking powder with warm water
2.Put the melted baking powder into a basin, mix it with the noodles, and stir with chopsticks while adding water until there is no dry noodles
3.Knead it into a smooth dough with your hands, cover it with plastic wrap and put it in a warm place to wait for fermentation
4.Prepare the filling: minced meat, minced green onion, minced ginger
5.Wash, peel and chop the eggplant
6.First put the minced meat, minced onion and ginger in a basin, add salt, light soy sauce, cooking wine, thirteen-flavor sesame oil and MSG, and use chopsticks to stir in one direction
8. The facial hair will be ready in about 40 minutes: the facial hair will be twice as big, and if it doesn’t shrink back when pressed with your fingers, it will be ready
9.Knead the dough to release air and knead into a smooth dough
10.Shape into long strips
11.Cut into appropriate-sized pieces
12. Flatten each ingredient and roll it into a bun wrapper
13.Take a bun skin and put an appropriate amount of Stuffing
14. Wrap it into the shape you like: hold the dough with your left hand, use your right thumb and Use your index finger to pinch the pleats to about two-thirds of the edge of the bun skin, then pinch the remaining edge of the bun skin and the pinched pleats together, see the picture below
15.Pinch them together to make a bun
16.Wrap other buns in the same way
17.After the wrapped buns are fermented for about 20 minutes, they can be steamed (the buns will become larger and feel lighter when picked up)
18. After boiling the pot, steam for fifteen minutes, turn off the heat and steam for another five minutes, then the pot is ready
19.Okay, the big white and fat buns are out of the pot.Try them.They are soft and fragrant.They are really delicious!
20. Here is a picture of the finished product
7.Add the eggplant and stir evenly, the filling will be ready
Tips
Prepare the meat filling first and then add the eggplant to prevent eggplant Drain the water; when steaming, don't forget to put a little cooking oil or a damp cloth on the drawer to prevent the buns from sticking to the pan.
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