Xiao Long Tang Bao

Name: Xiao Long Tang Bao
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 300g pork; 300g eggplant; 1.5 teaspoons salt; 1/2 tbsp Cooking Wine; Some water; 1/2 teaspoon Five spice powder; 1/2 teaspoon Sugar

by Halloween

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Eggplant Jun is a good comrade, juicy and thick, tender and delicious. The hot noodle soup with eggplant puree is very rich, and it also adjusts the taste of lean meat and dried chai, making the filling smooth. I like to make hot noodles because it can be directly frozen in the refrigerator and taken as you eat. It is very convenient. It is especially suitable for student parties and office workers. Of course, you can also make pasta according to your own preferences. The pasta can also be frozen and stored. It should be steamed beforehand and then frozen.

Ingredients

400g Flour
300g Pork
300g Eggplant
1.5 teaspoons Salt
1/2 tbsp Cooking Wine
Some Water
1/2 teaspoon Five Spice Powder
1/2 teaspoon Sugar

Xiao Long Tang Bao

1. The lean pork is chopped into puree for later use, and the eggplant is boiled softly and then stirred into puree for later use

2. Mix the meat puree and eggplant puree 1:1, add salt to taste, add five-spice powder and sugar for freshness, add a little cooking wine to adjust humidity

3. Add a small amount of boiled water to the flour and then add some cold water to knead it into a smooth dough, cover it with plastic wrap and wake up for half an hour (you can knead the dough first, and then make the filling when it wakes up)

4. Knead the dough into thin strips, cut into small pieces, press each small piece into small round cakes (about 2.5 cm in diameter and about half a cm thick)