Morning before going to work, my husband said that it has been a long time since I did not do the eggplant stuffed buns, night to do a meal to relieve it.
Eggplant buns are my mother-in-law's specialty, and the first time I ate eggplant buns was at my mother-in-law's house. I ate two large buns in one sitting, but it was my first time there, so I didn't feel like continuing to eat.
When I was hesitating to act like a lady, my mother-in-law kindly shoved one over to me, saying that I had eaten too late in the day to eat more! If you eat a lot of food, it is to support the show, that I do a good job of cooking! So, I "reluctantly" took a little bit of the scene, the result is eaten up.
Later, I also learned to wrap eggplant buns. My mother-in-law likes to use pork, but in the summer I still like to wrap the vegetarian filling, I feel more refreshing to eat than the meat. The eggplant itself has the effect of clearing away heat and losing weight, so if you eat a lot of it, you won't be afraid to get fat, but the more you eat it, the thinner you get.
Below I will share in detail how to make eggplant buns with vegetarian filling.
Main ingredients
Eggplant two big root, 2 big green pepper. The exact amount is adjusted according to the size of the family and the amount of rice.
Practice and Steps
1, buns first and flour, usually do the hair of the noodles. 500 grams of flour, put 5 grams of yeast. Pour warm water while stirring, about 250-280 grams of water. Bun noodle soft a little delicious, but not too soft. Knead into a smooth dough and cover to rise.
Note: master a principle, the ratio of yeast and flour is 1:100.
2, 2 eggplant wash, remove the tail, cut into small dice. Two green peppers also diced. Then put a little salt, scratch with your hands, let it rest for 20 minutes, squeeze out the water inside. I used non-spicy large green peppers, more water. If you use spicy green peppers, you don't need to kill the water.
3, cut some scallions, garlic. Put on the eggplant. Then use hot oil to splash on the minced garlic. This step is very critical, is the eggplant buns delicious one of the tricks.
Note: eggplant and garlic flavor, but raw garlic put in the taste is not good, only hot oil a splash, in order to stimulate the garlic flavor, remove the pungent taste.
4, add salt, pepper, oyster sauce, soybean paste, stirring well.
Note: Bean paste is also one of the tricks to enhance the flavor, eggplant package put bean paste is more delicious.
5, the dough to double the size can be. Knead the dough and start to roll out the buns.
Note: The skin of the bread can't be too thin, otherwise the steam will not rise.
6, after the package must not be immediately steamed, to the second rise at least 15 minutes. On the pot on high heat steaming, bubbling after turning to medium heat for 15-20 minutes.
Note: steamed buns off the fire can not immediately lift the pot, to simmer for three or four minutes.
Eggplant buns are delicious with tips, mixing filling more than 2 steps, fresh and delicious than the meat filling is also delicious. These two steps are hot oil splash garlic, the second is to add bean paste seasoning. This made the eggplant buns, sauce and garlic flavor is rich, fragrant and not greasy, eat more are not afraid of fat.