Pork Eggplant Buns

Name: Pork Eggplant Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 3g yeast; 500g eggplant; 300g Pork filling; Some Soy sauce; Some salt; Some Cooking oil; Some Five spice powder; Some Chicken Essence; Some shallot; Some ginger

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Summer is the best time to make pasta. The dough is fermented quickly. You don't need to ferment the dough in advance, just make it right now. Today I used eggplant as a filling, and the buns made are very delicious. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Vitamin P can maintain the elasticity and physiological function of the blood vessel wall, protect the cardiovascular system and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, and reduce the fragility of capillaries. And permeability, to prevent the rupture of microvessels and bleeding, to maintain the normal function of the cardiovascular system, to prevent hardening and rupture, so eating eggplant often helps prevent high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant has the effect of preventing scurvy and promoting wound healing. "

Pork Eggplant Buns

1. Add yeast and appropriate amount of water to the flour and knead it into a dough, cover it with plastic wrap to ferment it.

2. Add meat fillings with scallion, ginger, soy sauce, salt, chicken, sesame oil, five-spice powder, cooking oil, and stir well.

3. Peel the eggplant.

4. The eggplant is first rubbed into silk with a grater, and then chopped with a little salt.

5. The chopped eggplants are placed on a cloth to squeeze the moisture.

6. The squeezed eggplant is added to the prepared meat filling.

7. Stir evenly into eggplant filling.

8. The dough has been fermented at this time.

9. Exclude air and divide into small doughs of uniform size.

10. The dough is thick in the middle and thin in the periphery. Put the stuffing on, hold the dough with your thumb, and start pleating evenly with your index finger. Wrap into buns.

11. Wrapped buns. Wake up for another 15 minutes.

12. Boil the water in the steamer, put the proofed buns on a basket, steam for 15 minutes, turn off the heat and steam for 5 minutes.

Tips:
To make the buns taste good, peel the eggplants. Don't throw away the eggplant skins. Dry the eggplant skins into dry ones. The stew is very delicious.