How to make eggplant sauce meat buns

Eggplant sauce meat buns are my favorite. Just thinking about it now makes me feel delicious. So today I will tell you how to make it:

Eggplant Sauce Meat Bun Ingredients 1

(Filling) 300g pork (preferably 30% fat and 70% lean) 2 long eggplants

2 tablespoons of fermented bean paste 1 scallion

Ginger powder Thirteen spice powder (or five spice powder)

A little chicken powder sugar

Salad oil

Ingredients 2 (Dough)

500g flour, about 250ml water

5g baking powder

Eggplant sauce meat buns recipe 1

1. Wash the eggplant, dice it, sprinkle a little salt on it and marinate it for 20 minutes, then wrap it in gauze and squeeze out the water.

2. Wash the pork, drain the water, cut into nail-sized dices, add chopped green onion, ginger powder, thirteen spices, bean paste, a little sugar, chicken powder, salad oil and all the seasonings, mix well

3. Add the squeezed eggplant cubes to the prepared meat filling and mix well. Adjust the salt as needed.

Eggplant sauce meat buns recipe 2

1. Add baking powder to flour and mix slightly, then add water in batches, knead into dough and let it rise until it doubles in size.

2. Put the fermented dough on the chopping board, sprinkle some dry flour on the chopping board, knead the dough again to release the air, cover with plastic wrap for secondary fermentation, and ferment again until it doubles in size.

3. Roll the dough that has been fermented twice into long strips and pinch them into small pieces.

4. Flatten each dough, roll it thin, wrap it with the prepared filling, and shape it into a bun

5. Add cold water to the steamer, cover it with a cloth, put the wrapped buns into the steamer, don't turn on the fire yet, cover the pot, and let it rise for 15-20 minutes.

6. Turn on the fire, cook on medium-low heat for 10 minutes (this will allow the buns to further rise as the cold water gradually heats up), then turn on high heat and boil, steam for 15 minutes and then turn off the heat

7. After turning off the heat, do not open the lid immediately. Steam for 5 minutes before opening the lid. Then you can see the plump, white, steaming buns.

Eggplant recipe recommendation: Eggplant with sesame oil and garlic

Introduction

Among melon vegetables, my favorite is eggplant! Some people must find it strange that eggplant is included in melon vegetables. Eggplant is also called eggplant melon or dwarf melon in Guangdong, so it also belongs to melon!

I remember that N years ago, I bought a book called "Single Cooking". After buying it, I only tried one dish in it, which was eggplant! When I carefully followed the steps in the book to make it for the first time, I thought it was very interesting. After I finished making it, I had a delicious meal. It has been many years since then, and I haven't tried to make this dish again! Some time ago, my husband was on a business trip, and I returned to my single life. I thought of making this dish again, so I took out the book again and made it in a serious manner. The taste is still so good! It is definitely worth a try!

You may worry that deep-frying will make it too greasy. In fact, eggplant absorbs oil when it is first fried, and the oil will come out when it is cooked, so it will not feel greasy! Eat it with confidence!

Materials

8 cloves of garlic 1 tablespoon of sesame oil

2 eggplants 4 tablespoons corn oil

2 tablespoons soy sauce 1 tablespoon sugar

practice

1. Wash and cut the eggplant into sections, mash the garlic in a bowl, add 2 spoons of soy sauce, 1 spoon of sugar, and 1 spoon of sesame oil, mix well and set aside

2. Heat the oil in the pan, fry the eggplant until soft, and serve on a plate. Pour the reserved seasoning on the fried eggplant.