Health benefits
Eggplant: Reduce swelling
Green onion: Low protein
Ginger: Reduce qi and stop vomiting, resolve phlegm and relieve cough, dispel cold and resolve Table
Ingredients
Plain flour ( 500g ) | Eggplant ( 2 pieces ) |
Vermicelli ( A handful ) | Green onions ( 1 plant ) |
Ginger ( appropriate amount ) | Dark soy sauce ( 5 grams ) |
Salt ( appropriate amount ) | Chicken Essence ( Adequate amount ) |
Sesame oil ( 30g ) |
How to make eggplant stuffed buns
1. Cut the eggplant into small dices and marinate with some salt to make soup!
2. Mix flour and baking powder, add warm water and knead into a smooth dough!
3. Cover with plastic wrap and ferment to 2.5 times the size!
4. Pour away the marinated eggplant soup and squeeze out the eggplant soup with your hands!
5. Soak the vermicelli until soft and chop into pieces, mince the green onion and ginger!
6. Put all the fillings together, add dark soy sauce, a small amount of salt, chicken essence, Mix the sesame oil!
7. Knead the dough evenly, roll it into long strips, and divide it into small doughs of the same size!
8. Roll out into a disc with thin edges and thick middle!
9.Put the filling in the middle, pinch it along the edge with your left hand, and push the thumb of your right hand inward Press down!
10.Pinch the seal tightly!
11. Wrap everything and let it rest for fifteen minutes.Pour cold water into the pot and steam for 15 minutes until cooked.Wait two minutes before opening the lid!
12.Picture of the finished product, the fat and fat buns are out of the pot!
Tips
Flour absorbs different amounts of water.You need to add water little by little and knead it into a softer dough.Put salt in the soup before the eggplant.The salt flows away with the soup, so it is not too salty.You still need to add a little less salt when mixing.A little bit of it is added for coloring.The main reason is that the green onion has a strong flavor and must be added, and more sesame oil is needed to make it delicious!
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