Health benefits
Eggplant: clears away heat
Pork: nourishes yin
Soy sauce: nourishes blood, protects teeth, and protects bones
Ingredients
Eggplant ( 1000g ) | Pork ( 500g ) |
Four ( 700g ) | Corn oil ( 40g ) |
Salt ( 2 grams (according to your own taste) ) | Ginger powder ( a little ) |
Five spice powder ( a little ) | Sesame oil ( a little ) |
Soy sauce ( a little ) | Sugar ( half a tablespoon ) |
How to make eggplant stuffed buns
1.Add yeast, half a tablespoon of sugar, and 2 grams of salt to the warm water, stir to dissolve, and mix with the dough.Knead the dough until the dough is smooth, use your hands, and wait for the dough to open.
2. Wash and dice the eggplant, not too small, sprinkle with salt, squeeze after ten minutes Press the water out of the eggplant.
3. Cut the meat into cubes, add cooking wine, dark soy sauce, and Yipin Xian and stir.
4. Add some corn oil, allspice powder and ginger powder to the diced meat and eggplant and stir evenly.
5. After the hair is open, continue to knead, exhaust, squeeze, roll, and pinch pleats.
6. After wrapping, wake up until the buns are light and then steam them in the pot, 15 minutes after boiling That’s it.
7. Open the pot and look, there is no shrinkage at all.Baibai is fat.
8. Doesn’t it look ugly? Haha~
9.Take a bite, it is fragrant and delicious.
Tips
1.Add some sugar and salt when making the dough to increase the viscosity and strength of the dough; 2.Don’t cut the eggplants too small, because they will shrink if you sprinkle salt on them; 3.The wrapped buns should wake up until they feel a little light..
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