Pork and eggplant steamed buns(zhu rou qie zi bao zi )

Pork and eggplant steamed buns

Introduction:

"Summer is the best time to make pasta. The dough ferments very fast. You don't need to ferment the dough in advance. You can make it now. Today, I use eggplant as stuffing. The steamed buns are very delicious. Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Vitamin P can maintain the elasticity and physiological function of blood vessel wall, protect cardiovascular system and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent the rupture and bleeding of capillaries, maintain the normal function of cardiovascular system, and prevent hardening and rupture Often eat eggplant, help to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Protect cardiovascular and ascorbic acid: in addition, eggplant has the effect of preventing and curing scurvy and promoting wound healing. "

Production steps:

Step 1: add yeast to flour and appropriate amount of water to knead into dough, cover with plastic film for fermentation.

Step 2: add onion, ginger, soy sauce, salt, chicken essence, sesame oil and five spice powder to the meat, and stir well.

Step 3: peel the eggplant.

Step 4: rub the eggplant into silk with an eraser and chop it with a little salt.

Step 5: put the chopped eggplant on the drawer cloth to squeeze the water.

Step 6: squeeze the dried eggplant into the prepared meat.

Step 7: mix well into eggplant stuffing.

Step 8: the dough is now ready to ferment.

Step 9: remove the air and divide into small even sized dough.

Step 10: make a cake thick in the middle and thin on the outside. Put on the stuffing, hold the dough with your thumb, and fold the skin evenly with your index finger. Make a bun.

Step 11: wrapped bun. 15 more minutes.

Step 12: Boil the steamed buns in the steamer, put the steamed buns on the drawer, steam for 15 minutes, and steam for 5 minutes.

Materials required:

Flour: 500g

Yeast: 3G

Eggplant: 500g

Pork stuffing: 300g

Soy sauce: right amount

Salt: right amount

Edible oil: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Note: in order to have a good taste, peel the eggplant. Don't throw away the eggplant skin. Let it dry in the air. The stew is very delicious.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Qie Zi Bao Zi