Eggplant Sauce Pork Bun
1.
Remove the stems of the eggplant, wash and dice, add minced meat, soy sauce, minced ginger, vegetable oil, salt, thirteen spices, sugar, light soy sauce, cornstarch, and stir in one direction to form a meat filling. Set aside.
2.
Mix flour and yeast, slowly pour in warm water, and stir with chopsticks while pouring into a flocculent shape.
3.
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
4.
Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb shape in the middle of the dough, and it is fermented.
5.
Knead the fermented dough until the surface is smooth, knead it into long strips, and divide it into dough pieces of the same size.
6.
Roll the small agent into a bun skin and wrap it in the meat.
7.
Put the wrapped buns in a steamer with a cloth, with a space between them, because they will get bigger when they are steamed. Proof twice to double the size.
8.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
9.
A fat, swollen bun.
10.
The skin is fluffy and soft, not hard and not collapsed, the filling is tender and juicy, and the sauce is rich.
Tips:
After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
