When I made steamed buns, I changed the meat stuffing into eggplant stuffing. I didn't expect it to taste bad at all. Sauce is thicker, softer and more delicious than meat, and richer than soup filled with meat. With a bowl of cold millet porridge and a plate of cucumbers, this steamed stuffed bun can eat several at a time.

This kind of stuffing is very simple to make, and it doesn't need to be chopped like meat stuffing. It just cuts the eggplant into skins and dices. But in order to make the eggplant soft and glutinous, and the sauce more fragrant, we must fry the eggplant, so that it tastes fragrant.

Well, without further ado, let's introduce how to make this vegetarian steamed stuffed bun. See how many you can eat at a time ~

Prepare ingredients

Dough: 500g flour, 4-5g yeast powder and 260ml water.

Stuffing: 800g eggplant, a little ginger and half onion.

Specific production method

Step 1: Put the yeast powder into a bowl, pour in warm water, stir well and let it stand for a few minutes.

Step 2: Slowly pour the yeast water into the flour and stir with chopsticks until there is no excess dry flour in the basin. Then, knead it into smooth dough.

Step 3: Cover with plastic wrap or pot cover and start mixing dough.

Step 4: Start making stuffing. Peel the eggplant and cut it into small pieces, as shown in the figure.

Step 5: Add 1 tablespoon salt into eggplant, mix well and marinate for 20 minutes. After marinating, a lot of water will be marinated in the eggplant, and then it will be wrung out by hand.

Step 6: pour a little oil into the pot, and the amount of oil used for cooking is enough. After the oil is hot, put the diced eggplant into the pot and stir-fry it on low heat until the eggplant is soft.

Step 7: Put 2 tablespoons of sweet noodle sauce, 1 tablespoon of soy sauce and half a spoonful of soy sauce into the pot.

Step 8: stir fry evenly until the eggplant is colored and the overall sauce color is bright, as shown in the figure.

Step 9: Put the chopped green onion and Jiang Mo into the pot, as shown in the figure.

Step 10: Stir fry evenly again, and then turn off the heat. Put the fried stuffing out, let it cool, and you can make steamed buns.

Step 11: ferment the dough to twice its size. At this time, you can see that there are n honeycomb holes in the dough.

Step 12: Take the dough out of the basin and knead it until the surface is smooth.

Step 13: Divide the dough into small portions with uniform size.

Step 14: Take a small dose and roll it into steamed bread skin with thin edge and slightly thick middle. Then put some stuffing on the skin to make steamed buns.

Step 15: As shown in the picture, this is what it looks like after it is all wrapped. Put it on the steamer, the bottom of the steamer can be coated with oil or padded with oil paper, which can play an anti-sticking role.

Cover the pot or close the steamer door, and let the steamed buns ferment for the second time, about 15 minutes.

Steamed steamed bread after fermentation. If you use a steamer, put cold water on it, heat it until the steamer is steaming, and steam it for about 20 minutes.

If you use a steamer, the time is 25 minutes. Whether using a steamer or a steamer, the steaming time depends on the size of the steamed buns. If it's big, steam it for a few more minutes.

After steaming, don't take it out immediately, but put it in a steamer or a steamer for a few minutes, so as to prevent the steamed bread skin from shrinking suddenly when it is cold.

Step 16: Steamed steamed bread is really super fragrant ~

Say a few more words

1. When mixing dough, the water temperature is only twenty or thirty degrees, and it must not exceed 40 degrees, which will affect the fermentation of yeast. Also, different flours have different water absorption, so the dough used for making steamed buns should have moderate hardness.

2. If there is no sweet noodle sauce, use soy sauce. You can increase the amount of soy sauce at this time.

3, sweet noodle sauce, soy sauce are salty, there is no need to put salt.

4. This stuffing must be cooled before wrapping, otherwise it will affect the fermentation of steamed stuffed bun skin.

5. Secondary fermentation is really critical, so everyone must omit it. Now that the temperature is high, it usually takes 15 minutes to send it. Steamed buns have a faint feeling when picked up and held in your hand.