Steamed buns with eggplant and green pepper(qie zi qing jiao bao )

Steamed buns with eggplant and green pepper

Introduction:

"Eggplant is one of the few purple vegetables, and it is also a very common home vegetable on the table. When I was a child, I used to wrap eggplant stuffed buns at home. At that time, there was a shortage of meat, plain stuffing, and there were not many kinds of stuffing, such as pepper, vermicelli and eggplant, but they tasted delicious. "

Production steps:

Step 1: prepare materials.

Step 2: clean the eggplant, peel and cut into small cubes, put the cubes into the pot, and marinate with 3 spoonfuls of salt

Step 3: clean the green pepper and dice it

Step 4: prepare the vermicelli

Step 5: wash the vermicelli and put it into the pot. Blanch it over low heat. Take out the vermicelli, drain the water and cut it into pieces.

Step 6: put oil in the frying pan, stir pepper in low heat, take out pepper, and set aside pepper oil

Step 7: squeeze the eggplant dry and put it into pepper oil; add diced green pepper, vermicelli, chopped green onion and ginger, 13 spices and 2 tbsp oyster sauce

Step 8: prepare flour and baking powder

Step 9: take a bowl of warm water, put in yeast, knead flour into dough.

Step 10: close the lid and put it on the heater to make the face wake up to twice the original volume.

Step 11: put the dough on the chopping board and knead it into a smooth dough. Use a knife to cut into equal sized tablets.

Step 12: flatten the preparation and roll it with a rolling pin into a skin about the size of a palm.

Step 13: before packing, add salt to the stuffing, stir well, start from one end, and finally form willow leaf shape

Step 14: wrap the steamed buns in turn and put them into the steamer to wake up for 20 minutes. Bring to a boil over high heat and steam over medium heat for 20 minutes. After steaming, turn off the fire, stop for 2 minutes and open the lid.

Materials required:

Flour: 800g

Eggplant: 500g

Green pepper: 200g

Vermicelli: 100g

Baking powder: 6 g

Salt: 5g

Thirteen spices: 5g

Zanthoxylum oil: 4G

Oyster sauce: 2 tbsp

Scallion: right amount

Note: 1. Don't put salt in the stuffing to prevent eggplant from getting out of water. Put salt to taste before packing. 2. Because there is heating at home, cut the stuffing before sending the noodles. If it's not warm at home, send the noodles before cutting the stuffing, so as to save time. 3. The noodles should be soft before eating. 4. The steamed buns must be stopped for 2 minutes before opening the lid

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qie Zi Qing Jiao Bao