Diced Pork Bun

Name: Diced Pork Bun
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 200g Pork mash; 180g eggplant; 5g granulated sugar; 2g yeast; a little Blending oil; 1 tablespoon Cooking Wine; a little salt; 1 tablespoon Soy sauce; a little White pepper; a little Chicken noodles; a little chopped green onion; Some Green onion ginger water; 1/2 a spoon sesame oil

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

It takes time to make buns, so it must be done on weekends. I bought eggplants and mashed pork from the vegetable market in the morning, and cut the eggplants into small cubes when I got home. The special thing here is to make one step less, that is, do not peel the eggplants, because Eggplant skin is more nutritious than eggplant meat. Eggplant skin is rich in vitamin P, especially purple eggplant skin. Eggplant peel is rich in water-soluble vitamins—B vitamins, which can promote the synthesis of enzymes in the body and the absorption of vitamin C. The rich rutin contained in eggplant skin has the effect of lowering blood lipids and cholesterol. So don't waste such good things, and I personally think that eggplants with eggplant skins are more delicious. Another thing is to do one more step before mixing the stuffing. Put the diced eggplant in the pot and fry for a while, let it evaporate the excess water, and then mix it with the pork puree for seasoning and mix well, so that no water will come out when the stuffing is adjusted, which is convenient for the next. Operation. Because it’s cold, we don’t have any heating here, so now it takes a lot of time to make steamed buns. It took nearly 3 hours before and after to finally eat the delicious diced eggplant pork buns. If you like it, you can try it, just remember what I reminded: one more step to adjust the filling will not produce water, one step less nutrition retains the flavor better!

Diced Pork Bun

1. Put pork puree into a bowl, add cooking wine, salt, sugar, white pepper, light soy sauce, sesame oil, chicken powder and appropriate amount of green onion and ginger water and stir well

2. Eggplant cut into small dices

3. Add a little oil to the pot, add the diced eggplant and stir fry until the moisture evaporates and the eggplant is dry

4. Add some soybean paste and chopped green onion, mix well

5. Put the fried eggplant into the pork puree

6. Stir well

7. Add 100 grams of water, 2 grams of yeast, and 5 grams of sugar to 200 grams of medium flour to form a smooth dough. Put it in a warm place and ferment to double its size.

8. After the fermentation is completed, flatten and exhaust, knead the dough again to relax for 10 minutes, then knead into long strips and cut into 10 small doses

9. Take a potion, squeeze and roll it out, put in a proper amount of stuffing

10. Wrap it at a discount, put it on a steamer, and let it rest in a warm place for 20 minutes

11. Put the pot on high heat and steam for 12 minutes, turn off the heat and simmer for 5 minutes

12. carry out

Tips:
Don't open the lid immediately after the steamed buns are steamed, turn off the heat and simmer for a few minutes, so that the buns won't shrink back. It is best not to peel the eggplant, because the skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good partner. Eating eggplant with the skin will help promote the absorption of vitamin C.