Eggplant Meat Buns: It Tastes Very Good

Name: Eggplant Meat Buns: It Tastes Very Good
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g High-gluten flour; 360g milk; 5g yeast; 500g Lean Mince; 1 piece Green eggplant; 1 stage shallot; 3 slices ginger; 20g Soy sauce; 10g sesame oil; 1 small bowl Pepper water

by Little Gourmet Master

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

The child thinks the meat buns are delicious and wants to eat it. Taking advantage of the rest, I specially prepared a pound of minced meat. I wanted to make 2 drawers of meat buns for the child to relieve my greed.
Open the refrigerator and find that there is still a green eggplant in the refrigerator!
I have never wrapped a bun with eggplant stuffing, so I cut this green eggplant into shreds and put it in the meat stuffing. As a result, I successfully expanded the 2 drawer bun into 4 drawer bun!
Haha! The steamed buns have meat, vegetables and noodles. They are delicious and nutritious! Not bad!

Eggplant Meat Buns: It Tastes Very Good

1. Put flour, milk and yeast into the bread machine and start the dough stall. Knead into a smooth dough

Eggplant Meat Buns: It Tastes Very Good recipe

2. Cover the lid and leave it in a warm place to ferment to 2-3 times the size

3. Chopped green onion, chopped ginger

4. Green eggplant peeled and shredded

5. Soak a few peppers in boiling water and stuff with pepper water to remove fishy and flavor

6. Pick out the peppercorns, add the peppercorn water to the meat filling a little bit, slowly beat the meat filling, and then add the sugar and cooking wine

7. Pour in the ground ginger, light soy sauce and salt, and continue to stir. Be sure to put salt before putting the eggplant, so that the cooked meat will not make the soup, and the buns will be wrapped well.

8. Finally put the eggplant and chopped green onion

9. Pour the sesame oil on the chopped green onion to inspire a rich fragrance

10. Stir well, make up the meat and prepare to open the package

11. Take out the dough, rub it on the chopping board with both hands into a long strip of uniform thickness, use a knife to cut the strip into small pieces

12. Stand up the small dough and press it flat with the palm of your hand to form a round cake

13. Put the small noodles on the chopping board and roll out the dumpling wrapper like a little bit thicker than the dumpling wrapper

14. Take 1 piece of dough and put the eggplant meat in the middle of the dough

15. Use your thumb and index finger to squeeze the buns and wrap them up

16. Lay oiled paper in the steamer. Put the small buns neatly into the cage, and carry out two fermentations. The fermentation time is 30 minutes.

17. After the two fermentations are over, boil the water in the steamer and put the bamboo basket

18. Steam on high heat for 18 minutes. Don’t uncover the pan immediately. Let the steam return for 5 minutes so that the buns don’t collapse.

19. The vinegar is paired with pepper oil and chili oil. It is a very good dipping material. The eggplant meat buns can be eaten with the sauce. The flavor is full and it is really a perfect match.