Health benefits
Eggplant: promote blood circulation
Ingredients
Eggplant ( 4 pieces ) | Fermented noodles ( appropriate amount span> ) |
Green chili peppers ( 7 pcs ) | Onions ( 4 ) |
Chive moss ( A small handful is enough to enhance the flavor ) | Light soy sauce ( optional ) |
Very fresh taste ( Moderate amount ) | Ten Three spices ( appropriate amount ) |
Salt ( appropriate amount ) | Hot sesame oil ( a small bowl ) |
How to make vegetarian steamed buns with eggplant filling
1. Peel and shred the eggplant (the green one is good), then sprinkle with salt Submerge in water, squeeze out, then chop green onions and peppers,
2.Posted For dough, you can mix it freshly or use leftover fermented dough.Add a small amount of baking soda and knead it.Leave it to wake up for ten minutes.Heat a small piece of fire to check whether it has fermented well.(If the baking soda is too little, break it apart.There is a sour taste, and the baking soda steamed buns will turn yellow and unsightly).This step is very critical and is a real test of technique.Sometimes the baking soda is just right, but if it is left for too long, the alkali will run out, and you have to make it again.
3. The noodles are so soft and have an indescribable smell.The taste is different from the previous sour smell
4. Steamed bun filling.Stir the squeezed out eggplant shreds, chopped chili peppers, and chopped green onions.Add Shisanxiang, very fresh flavor, light soy sauce, salt and other seasonings.Be careful to taste and make sure it is not too salty.Then heat the oil in the pot and simmer.Go up and mix well.
5.Make buns.Roll out the risen dough.Be careful not to make it too thin or too thick.Just a little thicker than making dumplings.The size is up to your preference.Don’t make it too big because the dough will expand when steamed..
6.Make buns.Thin skin and plenty of filling.
7. Wrapped buns.Isn’t it beautiful haha
8.Steamed buns.There is enough water in the pot.After it boils, wash the steamer and brush it with a layer of oil (to prevent it from sticking to the pot).Then put the buns in, pay attention to the spacing, not too tight (because they will get bigger), and cover it.Cover and start steaming (15 minutes for small ones, 20 minutes for large ones, depending on the size and thickness of the skin), first on high heat and then on medium heat.When turning off the heat, do not open the lid directly.Wait for 1 or 2 minutes, and do not wait too long to prevent the water from the lid from dripping on the buns.The delicious buns are ready.You can mix some chili garlic paste and vinegar and eat it with water.Since I can’t post pictures, I don’t have any pictures of eating them
9.This is the final bun, it’s delicious
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