Health benefits
Eggplant: clear away heat
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Eggplant ( 2 ) | Tenderloin ( Adequate amount ) |
Warm water ( Appropriate amount ) | Flour ( 3 measuring cups ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Onions ( Adequate amount ) | Ginger ( Adequate amount ) |
Soy sauce ( appropriate amount ) | Sichuan peppercorn noodles (appropriate amount) |
Yeast ( Adequate amount ) |
1.Dissolve the yeast in warm water, add flour, knead into a smooth dough and let it rise for two hours.
2. Wake up the noodles.
3. There are many honeycomb holes in the noodles that are well proofed.
4. Wash the eggplant.
5.Peel the eggplant.
6. Chop the eggplant, marinate it with a spoonful of salt for a while, squeeze out the water, and add the tenderloin minced.
7. Chop the green onion and ginger, and chop the ginger very finely.
8. Add pepper noodles, chopped green onion, soy sauce, oil, salt and ginger and stir evenly.
9. Divide the risen dough into small even portions, roll them out and stuff them into buns.
10. After wrapping the buns, the filling was not enough, so I made a few more sesame candy triangles.
11. Add an appropriate amount of water to the pot, put the steamed buns into the pot under cold water, and heat over low heat for five minutes.Turn to high heat and heat for fifteen minutes, take out of the pan and put on a plate.
Tips
Peel the eggplant for a better taste.Lowering the heat for five minutes first will allow the buns to ferment better.
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