Eating Eggplant in Summer to Clear Away The Heat and Heat-fried Eggplant Buns with Vegetarian Stuffing

Name: Eating Eggplant in Summer to Clear Away The Heat and Heat-fried Eggplant Buns with Vegetarian Stuffing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some eggplant; Some Chives; Some Dry yeast; a little Black sesame; Some Sesame sesame oil; Some Cooked cooking oil; Some Thirteen incense; Some salt; Some Soy sauce; A small amount Chicken Essence

by Tiramisu

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, the weather has been too hot and too hot. Xi’an has been experiencing high temperatures of 37°C or 8°C for several days, which makes people totally lost the mood of cooking and cooking. Yesterday evening, there was a heavy rain. It was cool today. a lot of.

Naturally, such a cool morning can't live up to it, so let's have a delicious breakfast.

Eggplant can clear heat and stop bleeding, reduce swelling and relieve pain. It can be used for heat toxin carbuncle, skin ulcer, sore mouth and tongue, blood under hemorrhoids, blood in stool, blood in blemishes, etc. Chinese medicine believes that eggplant is a kind of cold food.

Therefore, eating it in summer can help clear away heat and relieve heat. It is especially suitable for people who are prone to prickly heat and sores.

However, people with indigestion and diarrhea should not eat more.

Personally, I think it’s the season when a large number of fresh fruits and vegetables are on the market. In such a hot summer, you must not miss these fresh local dishes. Eat more fruits, more vegetables, and less greasy meaty food. This summer will definitely not be so sad! "

Eating Eggplant in Summer to Clear Away The Heat and Heat-fried Eggplant Buns with Vegetarian Stuffing

1. Raw material diagram.

Eating Eggplant in Summer to Clear Away The Heat and Heat-fried Eggplant Buns with Vegetarian Stuffing recipe

2. Pick and wash the leeks, chop them, add cooked edible oil and mix well.

3. Chop the eggplants and put them in a bowl together.

4. Add an appropriate amount of thirteen incense.

5. Add salt.

6. Add a little chicken essence.

7. Drizzle a small amount of light soy sauce.

8. Add appropriate amount of sesame sesame oil and stir well.

9. Take out a part of the fermented dough, knead it smoothly, knead it into long strips, and cut it into even-sized ingredients.

10. Sprinkle a small amount of flour on the agent and roll it out.

11. Put the stuffing in and wrap it like you like.

12. Pack all the small buns one by one, or you can pack them and freeze them in the refrigerator the night before. Take them out for breakfast and fry them directly, which is convenient and time-saving.

13. Pour a little oil in the pan, add the small buns, and fry on low heat until the bottom turns yellow.

14. Add a little flour to hydrate to form a batter, and pour it into the pot along the side of the pot until the height is less than two-thirds of the bun.

15. Cover and fry until there is very little juice in the pan and sprinkle with a small amount of sesame seeds. Use a spatula to turn it over and continue frying until the buns are crispy and yellow.