Health benefits
Eggplant: Reduce swelling
Soy sauce: Enrich blood, protect teeth, protect bones
Peanut oil: Strengthen brain and intelligence, fight cancer Cancer prevention
Food ingredients
Yeast ( 3g ) | Flour ( 500 grams ) |
Eggplant ( 500g ) | Meat Filling ( 300g ) |
Soy sauce ( appropriate amount ) | Peanut oil ( appropriate amount ) |
Chicken essence (appropriate amount) | Sesame oil (appropriate amount) |
Salt ( Adequate amount ) | Onions ( Adequate amount ) |
Ginger ( appropriate amount ) |
How to make pork and eggplant stuffed buns
1. Dissolve an appropriate amount of yeast in warm water, pour it into the flour, add an appropriate amount of water, and knead it into a dough.Place in a basin, cover, and ferment.
2. Chop the onion and ginger, put it into the meat filling, and add an appropriate amount Heat the peanut oil, cool it and pour it into the meat filling, and add an appropriate amount of sesame oil, as well as an appropriate amount of soy sauce, salt and chicken essence.
3. Cut the eggplant into strips and then into cubes.
4. Add appropriate amount of salt to the cut cubes and set aside.The main purpose is Drain excess water from eggplant.
5. Place the drained eggplant into the meat filling and stir evenly.
6. After the fermented dough, add an appropriate amount of noodle base and knead it into a dough.Then roll the dough into long strips and cut into pieces for buns.
7.Defend the dough bags
8.Put the wrapped buns into the pot and steam the buns.
9. Timer 25 minutes to complete.
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