Health benefits
Eggplant: clears away heat
Carrot: strengthens the spleen
Pork: nourishes yin
Ingredients
Eggplant ( one ) | Tomato ( a ) |
Carrot ( Half a root ) | Pork ( Moderate amount ) |
Flour ( Two large bowls ) | Onions ( Moderate amount ) |
| Ginger ( Two pieces ) | Zanthoxylum bungeanum ( Appropriate amount ) |
Five-spice powder ( Appropriate amount ) | Oil ( One tablespoon ) |
Salt ( appropriate amount ) | Soy sauce ( a little ) |
Sesame oil ( a little ) |
Eggplant stuffed buns How to make
1. Prepare all the ingredients and wash them , peel the eggplant
2.Cut the eggplant into cubes and squeeze out the water
3. Chop the green onions, grate the carrots and chop them into small pieces, and dice the tomatoes
4.Chop the meat into minced pieces, mince the ginger, and put all the fillings into a basin
5.Add oil, salt and other seasonings, do not stir yet
6.For the dough that has been made in advance, add a little less alkaline flour and knead evenly and cut into equal-sized dough pieces
7. Dip the dough into the dough with the incision, flatten it with the incision facing down, and roll it into dough
8.Mix the bun stuffing well and start making the buns
9.Wrap the buns and steam them in a pot of boiling water for fifteen to twenty minutes, or two or three minutes
10.After taking over the pot, gently move the buns to avoid sticking to the pan and exposing the filling
11.Pick up a few and start eating!
Tips
After the fillings are mixed, don't stir it yet.Once the dough is rolled out, stir it and start wrapping.You can reduce the amount of water.
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