Sauce-flavored Eggplant Meat Buns

Name: Sauce-flavored Eggplant Meat Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork filling; 400g eggplant; 100g Shallots; 500g Fine powder; 5g yeast; 10g Sugar; 250g water; 5g salt; 20g Northeast Soy Sauce; 10g Oyster sauce; a little Cooking Wine; 3g Thirteen incense; 50g Fresh ginger; 5g Chopped carrot

by xielaohu

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The ginger-flavored eggplant bun made by CCTV chef Yu is a mixture of eggs and fresh ginger from eggplant. After watching TV, I was thinking about it, reaching out for a small test, and spreading the finished product to friends. Some people like it, some people don’t like it, and some people propose to change the egg to pork. For stuffing, they are good at listening to different opinions on the issue of eating, and they all adopt them.
Improve it again and make a sauce-flavored eggplant pork bun. This time, there are responses, all praise.
Get on the buns"

Sauce-flavored Eggplant Meat Buns

1. 500 grams of flour, (due to different brands, the draught of flour is also different) 10 grams of sugar, 5 grams of yeast, 35---40 degrees of 250---260 grams of water, and proofing for one hour after the dough is synthesized

Sauce-flavored Eggplant Meat Buns recipe

2. Pork stuffing, 3% fat, 7% lean; peel the eggplant and cut into 1cm thick slices for later use

3. Stir the eggplants in a hot pan to lock the water

4. Stir-fried eggplant; other seasonings: Northeast soybean paste, ginger juice, seafood soy sauce, shallots, fresh ginger, thirteen incense

5. Stir-fried minced meat with sauce: heat the pan with cold oil, fry the peppercorns and remove the diced pieces, add 5 g of ginger, 10 g of chopped green onion, add 20 g of Northeast miso, add the minced meat to the pan, add thirteen incense, cooking wine, oil consumption, Tighten the thin gorgon and let it cool for later use

6. Diced eggplant, 45 grams of fresh ginger, minced and minced mixed with meat, a little salt to adjust the mouth to find the taste, put in a small amount of chopped green onion, carrots, a small spoon of cooked oil, half a spoon of sesame oil, mix well

7. After proofing the dough, it can be packaged into shape after exhausting, and it can be kept in the pot for a second proofing. In summer, it can be steamed in 20 minutes after proofing and mature in 20 minutes. Because I had to go out in a hurry, I didn't wait 20 minutes to start earning, so I didn't wake up enough.

Tips:
Usually seasoning is to remove some unpleasant odors in the raw materials, and make them taste delicious and salty. The filling should be lighter than ordinary dishes. When preparing, you should add seasonings in order, and add salt first. Add salty condiments such as, soy sauce, and add flavors such as monosodium glutamate.