Steamed bun with eggplant and pork(qie zi wu hua rou zheng bao )

Steamed bun with eggplant and pork

Introduction:

"I always like to eat eggplant, but I have never tried to make steamed bread with eggplant. It happened that there were eggplant and meat in the refrigerator. I tried to do it when I didn't have anything to do at home. I didn't expect that I was very satisfied with the experimental results. It's really delicious to make steamed buns with eggplant and meat. You can have a try! "

Production steps:

Step 1: dissolve a proper amount of yeast in warm water, add yeast water into flour, mix the dough into a smooth dough, cover the basin and let the dough ferment.

Step 2: wash and peel the eggplant and cut it into cubes. Put the cubes into a container and marinate with a little salt for a while.

Step 3: wash the pork and chop it into mince.

Step 4: add onion and ginger powder, salt, five spice powder, oil and soy sauce to the meat stuffing, and stir well.

Step 5: wrap the pickled diced eggplant with gauze to squeeze out water.

Step 6: squeeze the eggplant stuffing into the meat stuffing, and stir the stuffing evenly.

Step 7: ferment the dough to about twice the size.

Step 8: knead the dough well and exhaust.

Step 9: divide the dough into several equal sized preparations.

Step 10: roll the preparation into a thick skin in the middle and a thin skin around.

Step 11: add stuffing to the skin and start wrapping the bun.

Step 12: place the wrapped bun for about 20 minutes to let it go again.

Step 13: add cold water to the pan and put in the steamed buns.

Step 14: boil water and steam for 20 minutes, then turn off the heat. Turn off the heat for 5 minutes and then open the lid.

Step 15: take out the bun and eat it.

Materials required:

Flour: right amount

Streaky pork: moderate

Eggplant: moderate

Yeast: right amount

Edible oil: right amount

Salt: right amount

Scallion: right amount

Old style: moderate

Five spice powder: appropriate amount

Ginger: right amount

Note: 1. Diced eggplant should be salted for a while, let it out of moisture, otherwise the stuffing will have too much moisture when making steamed buns, which is not good for making steamed buns. 2. Turn off the fire and open the lid after three or five minutes, otherwise the steamed bun will collapse.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Qie Zi Wu Hua Rou Zheng Bao