Steamed bun with eggplant(qie zi rou zheng bao )

Steamed bun with eggplant

Introduction:

"Eggplant is the best food in summer. It has thin skin and thick meat. It is rich in nutrition. Before, we made eggplant mixed with sesame paste, fried eggplant with minced garlic and other home dishes. Today, we continue to make eggplant steamed bun. It's really the first time to use eggplant as stuffing. In fact, I don't pay so much attention to cooking at home. As long as my family likes it, I can eat any vegetables healthily and safely. "

Production steps:

Step 1: add oil consumption, old soy sauce and raw soy sauce to the mashed meat and stir evenly

Step 2: add chopped green onion and ginger and stir

Step 3: slice eggplant first and then cut into strips

Step 4: marinate with salt for 10 minutes

Step 5: remove the moisture and chop

Step 6: add to the mashed meat bowl

Step 7: pour a little corn oil, add appropriate amount of salt and mix well to make steamed bun filling

Step 8: exhaust and knead the fermented dough

Step 9: divide into small dough and roll into bun skin

Step 10: add the filling

Step 11: make your favorite bun shape

Step 12: finish all hair (15 minutes)

Step 13: make cold water in the steamer and put the steamed stuffed buns on it

Step 14: steam for 20 minutes

Step 15: take it out and let it cool

Materials required:

Flour: 350g

Meat paste: 170g

Eggplant: 1

Yeast powder: 2G

Scallion: right amount

Ginger: right amount

Oyster sauce: right amount

Soy sauce: moderate

Old style: moderate

Note: do not open the cover immediately after steamed bun, and steam for 2-3 minutes.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Qie Zi Rou Zheng Bao