Eggplant Steamed Buns

by Kang Kang 1818

4.6 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

Summer eggplant is the best, with thin skin and thick meat, rich in nutrition. I made eggplant with sesame sauce, fried eggplant with minced garlic and other home-cooked dishes. Today I continued the eggplant series recipe and made eggplant steamed buns. It’s really the first time I have tried using eggplant as a filling. In fact, I don’t pay much attention to cooking at home. As long as my family likes it, I can eat healthy and rest assured. Any vegetables are fine. "

Ingredients

350g Flour

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170g Mashed Meat
1 piece Eggplant
2g Yeast
Some Shallot

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Some Ginger

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Some Oyster Sauce

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Some Soy Sauce

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Eggplant Steamed Buns

1. Add meat mash, oil-consuming, dark soy sauce, light soy sauce and stir well

2. Add chopped green onion and ginger to beat

3. Slice the eggplant first and then cut into strips

4. Marinate with salt for 10 minutes

5. Remove the moisture and chop

6. Add to the meat bowl

7. Pour a little corn oil, add some salt and mix well to make the stuffing

8. Vent and knead the fermented dough panel

9. Divide into small dough and roll into bun skins

10. Put on the filling

11. Wrap it into your favorite bun shape

12. Finish all hair (15 minutes)

13. Make cold water in the steamer and put the raw embryos on the buns

14. Steam for 20 minutes

15. Take out and let cool

Tips:
After the steamed buns are steamed, do not open the lid immediately and steam them for 2-3 minutes.

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