Eggplant and Green Pepper Buns
by Recalling Jiangnan's Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare materials.
2. Kneading the noodles: Pour dry flour and baking powder into a basin, dissolve the yeast with warm water; slowly pour the yeast water into the flour, and knead while pouring.
3. Wake up the noodles: Cover the kneaded noodles with plastic wrap and let stand for 30 minutes.
4. Mixing: Clean the eggplant, green pepper, green onion, and ginger. Peel the eggplant and cut into small pieces. Put the green pepper on the glove and cut into small pieces. Mince the green onion and ginger; pour the cut eggplant into the right amount of rapeseed oil and mix well (so After adding salt, it is not easy to produce water), add green pepper, green onion and ground ginger, add pepper powder, five-spice powder and salt and stir well. (Forgot to take a picture of the mixture, put a piece of dough).
5. When it is mixed, the noodles are almost ready. Knead the dough into strips and cut into 18 small dough pieces; roll the dough into a slightly thinner dough around the middle and later.
6. Put the dumplings in the dough and wrap them into round buns.
7. Put the wrapped buns on a basket coated with rapeseed oil and steam them in a pot of cold water. After the water is boiled on high heat, change to medium heat and steam for 15 minutes. Turn off the heat and leave for 3 minutes. Open the lid and open the lid. The steamed eggplants and green peppers The stuffed buns are ready to serve.
