Pork and Eggplant Stuffed Steamed Buns

2024-07-01 06:13:54  Views 2 Comments 0

Health benefits

Eggplant: clear away heat
Cooking wine: low in protein

Ingredients

Flour ( 300g )
Instant fermentation ( 4 grams )
Warm water ( appropriate amount )
Pork stuffing ( 250g )
Eggplant ( 1 )
Cooking wine (appropriate amount)
Salt ( appropriate amount )
Peanut oil ( appropriate amount )
Light soy sauce ( appropriate amount )
Dark soy sauce (appropriate amount)
Five-spice powder ( appropriate amount )
Onion and ginger ( Adequate amount )
Sesame oil ( Appropriate amount )

How to make large steamed buns stuffed with pork and eggplant

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    1. Flour, put it on a plate for instant fermentation , add appropriate amount of warm water and stir into cotton wool.

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    2. Knead the dough and ferment it at room temperature until it doubles in size.

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    3. Cut the eggplant into thin strips and then chop into small pieces.

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    4. Soak in cold water for a while.To avoid oxidation and blackening.

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    5.Put the pork stuffing into a basin, add cooking wine first, and stir clockwise with salt.Evenly, then add peanut oil, five-spice powder, light soy sauce, dark soy sauce, green onion, ginger, and sesame oil and stir clockwise evenly.

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    6. Remove the eggplant and put it into the beaten meat filling, and stir evenly.

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    7.Poke a hole in the middle of the dough without collapsing, then the dough has fermented.

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    8. Deflate the dough and let it rest for 10 minutes, then divide it into 12 small pieces, round and let them rest.5 minutes.

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    9. Roll each dough into a round shape.

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    10.Take a bun skin and put pork and eggplant filling in the middle.

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    11. Wrap it in the way you usually like, and finish it in sequence.

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    12. Brush the steamer with a layer of oil.

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    13. Place the buns on the steamer to rest for 20 minutes.(The buns will loosen up if they are too big)

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    14.After 20 minutes, the buns became bigger again.Steam for 15 minutes, then simmer for 5 minutes.

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    15.The big meat buns are out of the pot.

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    16. Steamed 12 large buns in one pot.Are you fat and want to eat?

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    17.Picture of the finished product.

Tips

The steamed buns should be loosened for a while after the steam is released into a round shape, so that the steamed buns will be white and plump.

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