Diced Egg Buns with Meat Sauce

Diced Egg Buns with Meat Sauce

1. material. Because of the cold weather in autumn, eggplants grow slowly, and the meat is firmer and firmer. The buns are very delicious.

2. Make noodles first. Add water and yeast to the flour, stir it with chopsticks, and knead it into a smooth dough.

3. Put it in a warm place, cover it with plastic wrap and ferment to twice its size, until a large number of honeycomb-shaped pores appear inside.

4. When the dough is fermented, start making fillings. If you want to taste delicious, you need to fry the stuffing first. First cut the eggplant into cubes, add an appropriate amount of salt to marinate the water, then squeeze out the water, rinse with water to remove the excess salt, squeeze the water again and set aside. Mince the green onion and ginger and set aside.

5. Heat oil in a wok, add minced meat and minced green onion and ginger and sauté until the minced meat turns white.

6. Push the minced meat aside, add 2 tablespoons of bean paste and stir fry until fragrant, and then stir-fry with the minced meat.

7. Add the diced eggplant just prepared, and continue to stir-fry for 2 minutes.

8. Add a handful of shrimp peels to freshen up, and the shrimp peels can also supplement calcium.

9. Finally, the fried meat sauce, remember to stir fry until it is sticky, if it is too thin, the buns will not be easy to handle.

10. Put the fermented dough on the kneading mat and knead it for a while to exhaust the gas inside. You can knead it for a while. It's best if you don't see the pores in the dough. Then rub into long strips and cut into uniform size.

11. After pressing it, roll it into a thick dough with a thin edge and a thick middle, not too thin.

12. Pack a spoonful of fried eggplant and meat sauce stuffing. If you want the buns to be delicious or have more stuffing, don’t put so much stuffing and the skin shouldn’t be too thin, otherwise the stuffing will show through and be ugly. .

13. I wrap it according to my own technique. My principle is that it’s fine to not reveal the stuffing. It’s easy to eat it by yourself, and all the good-looking packages are professional pastry chefs. Proof the finished buns for 20 minutes to become light.

14. Wanmu raises and lowers the pot, press the up button to raise the steaming grate, apply oil to the grate, and put in the proofed bun embryo.

15. Cover the pot and let it steam for 6 minutes. If the buns are big, steam them for a while.

Tips:

1. First use salt to kill the water in the eggplant, the color is bright, and will not inhale more oil.
2. The bean paste is very salty, so there is no need to add salt.
3. This bun is not big, and the filling is in a wok, so it will be cooked in 6 to 8 minutes. If the bun is big, you can steam it for 2 more minutes.