Braised pork bun with Eggplant in soy sauce(jiang xiang qie zi rou bao )

Braised pork bun with Eggplant in soy sauce

Introduction:

"The ginger eggplant bag made by chef Yu of CCTV is a mixture of egg and eggplant fresh ginger. After watching TV, he thought about it and tried it out. After the finished product, he spread it among his friends. Some praised it, some disapproved it, and some suggested that the egg should be changed into pork stuffing. When it comes to eating, he was good at listening to different opinions, adopted it, and improved it. He made a sauce flavored eggplant meat bag. This time, there were repercussions and all praised it . "Steamed stuffed bun"

Production steps:

Step 1: 500 grams of flour, (because of different brands, flour water consumption is also different) 10 grams of sugar, 5 grams of yeast, 35-40 degrees, 250-260 grams of water, after the synthesis of dough wake up for an hour

Step 2: pork into stuffing, three fat, seven thin; eggplant peeled and cut into one centimeter thick slices

Step 3: dry fry eggplant in hot pot to lock water

Step 4: dry fried eggplant; other seasonings: Northeast soybean sauce, ginger juice, seafood sauce, onion, fresh ginger, thirteen spices

Step 5: stir fry the meat with sauce: heat the pan to cool the oil, fry the pepper granules, remove the granules, add 5 grams of ginger, 10 grams of scallion powder, add 20 grams of northeast sauce, put the meat into the pot, add 13 spices, cooking wine, oil consumption, thicken, and then leave the pot to cool

Step 6: dice eggplant, cut fresh ginger 45g, mix with minced meat, mix with a little salt to find the flavor, put chopped green onion, little carrot, a small spoon of cooked oil, half a teaspoon of sesame oil, mix well

Step 7: after exhausting, the dough can be made into shape, and then it can be steamed in 20 minutes in summer. Due to the rush to go out, did not wait for 20 minutes to start earning, so the lack of wake-up.

Materials required:

Pork stuffing: 250g

Eggplant: 400g

Onion: 100g

Refined flour: 500g

Yeast: 5g

Sugar: 10 g

Water: 250g

Salt: 5g

Northeast soybean paste: 20g

Oyster sauce: 10g

Cooking wine: a little

Sugar: a little

Thirteen spices: 3 G

Fresh ginger: 50g

Shredded carrot: 5g

Note: usually seasoning is to remove some bad smell in the raw materials, so as to achieve the purpose of delicious and salty taste. The stuffing should be lighter than ordinary dishes. Seasoning should be added according to the order of seasoning, such as refined salt, soy sauce and other salty seasonings, and then MSG and other fresh seasonings.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Qie Zi Rou Bao