Eggplant Shaomai
by Painful life
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put a pound of flour into the basin
2. Four or two clear water
3. Proof with the dough, ten minutes is almost the same
4. After waking up, use the noodle pressing machine to press five gears
5. Use a mold to carve out the dough and sprinkle starch on the dough (not easy to stick together)
6. After the starch is sprinkled in the middle, the six are stacked together (this one is up to you, you can roll a few if you want), it looks quite thick, but it's actually not thick! !
7. Get out of the shaomai skin lace with a walking hammer!
8. Peel and clean the eggplant! Sprinkle salt and squeeze out the water in the eggplant, add bean paste (pour the oil in the pot to heat, add the chopped green onion and bean paste to fry the red oil, then add the eggplant), green pepper, thirteen incense, light soy sauce, sesame oil, Chicken essence, monosodium glutamate, flax oil, fried chili, salt (the eggplant and bean paste have salt in it, so put less), stir well!
9. Put the eggplant filling in the rolled siu mai wrapper, hold the bottom of the siu mai wrapper in one hand, and gently close the mouth with the thumb and index finger of the other hand! (The pastry was made last time. I overturned the stuffing pot during the wrapping process. My little niece overturned. Today’s shaomai wrappers are thin noodles made of cornmeal. The starch was ruined by me when I rolled the wrappers last time. It’s light, so the colors are different before and after)
10. Put it in a pot of boiling water and steam for ten minutes.
11. Out of the pot😄
12. Have some chili sauce and eat it! Absolutely delicious!
13. Finished picture 😄
