Name: Pork Buns with Green Pepper and Purple Eggplant Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 4g yeast; 180g water; 15g Sugar; 200g Five flower net stuffing; 400g Purple Eggplant; 5 green pepper; 4g salt; 3g Chicken Bouillon Powder; 1 tablespoon sesame oil; 1 tablespoon Soy sauce; Some Five spice powder; Some Cooking oil

Pork Buns with Green Pepper and Purple Eggplant Sauce

by Yunduo Bread (From WeChat.)

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The daughter has entered puberty, has a great temper, all kinds of dissatisfaction, all kinds of awkwardness. My colleagues educate me: I should deal with it in extraordinary times. Don't talk about so many principles and make so many rules. You have to go smoothly, don't go against the hair. Therefore, she is picky about my breakfast and I am also a variety of forbearance. It was almost ten o'clock after the tuition class last night, she said: "Mom, I suddenly want to eat small meat buns!" Well, it's easy to do if the instructions are clear. When I got home, I tossed about it and waited until the noodles were half-fermented and it was 12 o'clock in the night when the meat filling was finished. This morning at 5:30, I quickly got up and made two steamed buns. When the little princess got up at seven and sat at the table, the hot buns just came out of the basket. The so-called 24 filial piety mother, but so be it!

Pork Buns with Green Pepper and Purple Eggplant Sauce

1. Knead flour, water, sugar and yeast until smooth. Cover with a damp towel and leave the local ferment to double its size.

2. Dice the eggplant, add a spoon of salt and mix well, let it stand for about 15 minutes to remove the moisture.

3. Put a little cooking oil in the wok. After the oil is hot, add the pork belly stuffing and stir until the color changes.

4. Add a spoonful of soybean paste, stir fry until it is colored and turn off the heat.

5. Put the marinated diced eggplant and diced green pepper into the meat, add a little salt (depending on the saltiness), chicken essence, sesame oil and five-spice powder and mix well.

6. The mixed stuffed buns.

7. When the dough rises to twice its size, tear off a piece to see the honeycomb structure inside, then vent the dough, roll it into a strip, and cover it with plastic wrap to wake up for ten minutes.

8. Divide into several noodles.

9. Press each dough flat.

10. Roll into a wafer.

11. Spread the right amount of fillings.

12. wrap up.

13. Wrapped buns.

14. Place the wrapped buns on the second cage cloth to 1.5 times their original size. Steam for 15 minutes on high heat. Do not remove the lid after turning off the heat. After simmering for 5 minutes, remove the lid and serve.