Steps to make fish-flavored eggplant buns

Today I will tell you a few ways to make fish-flavored eggplant buns. I especially like fish-flavored eggplant buns, they are especially delicious:

Introduction of Fish-flavored Eggplant

When making steamed buns and other leavened dough, the most important thing is its chewy texture. Medium-gluten flour with high elasticity is the only choice. Other flours are not suitable. Soybean flour is natural soybeans ground into powder. Its function is to make the dough whiter and make the buns more nutritious. Add a little salad oil when kneading the dough to make the dough soft and not sticky. The hardness of the dough is controlled by the amount of water. Generally, the amount of water is about 40-45% of the flour. If there is too little water, the dough will be dry and hard and cannot be formed. If there is too much water, the dough will become wet and sticky, and more flour will have to be added.

If you want to change things up, you can also use liquid vegetable juice instead of water, which will surprise you in color and taste. The fermentation time depends on the size of the dough and the climate and humidity at the time. It takes about 30 to 40 minutes (about 50 to 60 minutes in winter), and you can always pay attention to the expansion of the dough. The steamed buns or steamed buns must be removed from the steamer, otherwise they will stick to the cloth after cooling.

Fish-flavored eggplant filling 1 (filling)

Purple Eggplant and Vegetarian Shredded Pork

Sichuan Chili Bean Sauce with Ginger

Sweet and Sour

Old soy sauce

Fish-flavored eggplant buns

Fish-flavored eggplant ingredients 2 (dumpling recipe)

1500g flour 10.5g yeast

Baking powder 15g white sugar 30g

Method 1 (Making the filling)

1. Wash and cut the eggplant into strips for later use

2. Soak the vegetarian shredded pork in boiling water until soft, squeeze out the water, mix with a little dry starch and set aside

3. Pour refined oil into a clean pot, wait until the oil temperature rises to about 60%, pour in the vegetarian meat and eggplant shreds, fry over high heat, and drain the oil.

4. Leave a little refined oil in the pot, add Sichuan bean paste and chili sauce and stir-fry over low heat until fragrant, then add minced ginger and continue to stir-fry until fragrant, pour in vegetarian pork shreds and eggplant shreds, then add dark soy sauce, mushroom essence, and sugar and stir-fry over high heat, add wet starch to thicken, add vinegar and stir-fry, remove from the pot and serve on a plate. After cooling, it is the filling for steamed buns. (Key: The filling should be dry after frying to make it easier to wrap)

Fish-flavored eggplant recipe 2 (making steamed buns)

1. Add fine sugar, dry yeast and baking powder to ordinary flour and mix well. Add water and knead into a dough. (If you want to make the buns whiter, you can reduce the amount of water and add some fresh milk.) Knead until it is not sticky to your hands. Put the dough in a bowl, cover it and let it ferment.

2. Cut the dough into pieces and roll them into round pieces. Put the fillings in the center.

3. Pull the leather from the edge to the center and pinch out the crease

4. Using the center point as a reference, pull up the skin in a counterclockwise direction to create a crease.

5. Finally, turn the opening slightly counterclockwise and pinch it tightly.

6. Pour 80% water into the pot and bring to a boil.

7. Place a damp cloth or non-stick paper in the steamer

8. Put the buns in, and make sure to leave some space between them. Cover the steamer tightly and put it on the pot. (If you don’t want the bottom layer to get wet, you can put another layer of steamer)

9. Steam over medium to high heat. If you use 40 grams of dough each, it takes about 7 to 8 minutes; if you use 70 to 80 grams of dough, it takes about 8 to 10 minutes.

10. Turn off the fire when the time is up, and slowly open the lid and take it out after about 1 minute.