Egg Stuffed Buns

Name: Egg Stuffed Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 380g Flour; 120g Pork filling; 1 piece Hot pepper; 50g onion; 5 Cherry tomatoes; 30g parsley; 10g ginger; 50 pieces pea; 10ml Peanut oil; 2g Chicken Essence; 2g pepper; 2g Cooked pepper powder; 2g Cooked star anise powder; 1g Angel Yeast; 1.5g White sugar; 1.5g baking soda; 5ml Pepper oil; 5ml sesame oil; 3 cloves star anise; 10ml Oyster sauce; 3ml Cooking Wine; 5ml Soy sauce; 6g salt

by Akai╮(╯▽╰)╭ing (from WeChat.)

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

⒈Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
⒉The content of vitamin P in eggplant is very high, and every 100 grams contains 750 mg of vitamin P. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.
⒊Eggplant also contains phosphorus, calcium, potassium and other trace elements and choline, trigonelline, stachyine, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. Can inhibit the proliferation of tumor cells in the digestive tract.
⒋Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars put forward the "12 methods for lowering cholesterol", and eating eggplant is one of them.
⒌B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis and edema.

Egg Stuffed Buns

1. Add yeast and white sugar, cold water and flour.

2. Put the soda powder in the noodles, and knead the noodles evenly.

3. Add the meat filling, mix well, add ginger, mix well and marinate.

4. Wash the side dishes and set aside.

5. Soak in cold water for 5 minutes.

6. Cut the shallots and peppers into cubes, remove the seeds and dice the cherry tomatoes, and cut the coriander into sections.

7. Heat the pot, add peanut oil, pepper, and star anise until fragrant.

8. Remove the pepper and star anise, add the drained eggplant pellets and stir-fry until the eggplant pellets are golden brown.

9. Put the cold eggplant in the meat filling, mix thoroughly, and add the peas.

10. Cut the noodles into small pieces and roll the skin. Add the side dishes to the filling, (if you add it early, you may get the water out of the dishes) and mix well to wrap.