Steps for making eggplant stuffed buns

Eggplant stuffed buns are my favorite buns. I will make them again for the Chinese New Year. Let me tell you how to make them:

Ingredients for eggplant stuffed buns

Eggplant Self-Raising Flour

Milk flour

Onion and ginger

Peppercorns and cumin

Soy Sauce Meat

Oyster sauce

Eggplant stuffed buns recipe 1

1. It is better to use self-raising flour and milk to make dough. The acid and alkali are neutralized, so the dough will not turn yellow, and the product will be white and tender. Hehe, this is what someone told me in a message last time. I tried it and it is really good. The key is to knead it hard until the dough does not stick to your hands or the bowl, and the dough is shiny. Of course, it is also okay to use water to make dough

2. After kneading the dough, cover the bowl with plastic wrap and place it in a warm place to ferment for 50 minutes. The dough will "grow" about twice as large. If it is winter and the temperature is low, you can put a cup of hot water in the microwave and then put the bowl in.

Eggplant stuffed buns recipe 2

1. Peel the eggplant and cut into small pieces

2. Pour a little oil into the pan, heat it up, add the diced eggplant and fry slowly until the eggplant is soft and the water comes out, so that the eggplant can be flavored. Add a little salt to taste before turning off the heat. Some people steam the eggplant or pickle it with salt, but I like to fry it first. Although it seems that some oil is used, the eggplant will spit out oil after it is fried soft, so in fact, not too much oil is used

3. Look, look, when I make stuffing myself, I usually buy meat and cut it into cubes before chopping it into stuffing. I bought hind leg meat.

4. The key to making any stuffing is to beat the stuffing, that is, pour water into the meat stuffing little by little, stir it into a paste, and make it into a tightly wrapped meat paste. I usually like to use water that has been boiled with spices such as onions, ginger, pepper, cumin, etc. to beat the stuffing. You don't need a lot of water, but more spices will make the taste stronger. After boiling, keep it on low heat for 5 minutes and let it cool naturally

5. Pour the water into the meat filling little by little, stirring for a while each time. At the same time, add some soy sauce. Finally, pour a little sesame oil and salt and stir.

6. Add the fried eggplant cubes to the meat filling and a little oyster sauce and mix well. Then you can wrap it.

7. Then, put it in the steamer, cover the pot and let it sit for half an hour. This step is very important. It must be fermented twice, so that the steamed food will taste better. Then, steam it on high heat for about 15-20 minutes (depending on the size of the buns).