Eggplant Big Pork Buns

I. Main Ingredients: 500g of flour, 3g of yeast

II. Supplementary Ingredients: 500g of eggplants, 300g of pork filling

III. soy sauce 20 ml, salt 10 g, cooking oil 15 ml, 10 g of five-spice powder, 10 g of chicken essence, 50 g of green onion, 10 g of ginger

Four, eggplant big meat buns practice and steps

1, flour with yeast and the right amount of water kneaded into a dough, covered with plastic wrap for fermentation.

2, meat filling add green onion ginger soy sauce salt chicken flavor sesame oil five spice powder cooking oil and mix well.

3, peel the eggplant.

4, the eggplant first rubbed with a rubbing into silk, in a little salt chopped.

5, chopped eggplant on a drawer cloth to squeeze out the water.

6, squeeze out the moisture of the eggplant added to the seasoned meat mixture.

7, mix well into the eggplant filling.

8, the dough at this time has fermented.

9: Remove the air and divide the dough into small, even-sized pieces.

10: Shape the dough into a thick center and thin outer layer. Put the filling, thumb support the crust, index finger began to evenly pleat the skin. Wrap into a bun.

11, wrapped buns. Wake up for another 15 minutes.

12, the steamer pot put water to boil to wake up the buns on the cage drawer, steam steam 15 minutes, turn off the fire can be 5 minutes of virtual steam.

13, finished picture.

Five, eggplant big meat buns preparation skills

1, eggplant peeled, add a little salt chopped, squeeze out the water.

2, wrapped buns. Wake up for another 15 minutes to make the buns soft and sticky in texture. Baozi waking time needs to be based on the surrounding environment of the room temperature to decide, the higher the temperature waking time is shorter.

3, the steamer put the water boiler to put a good bun on the cage drawer, steam steam 15 minutes, turn off the fire virtual steam 5 minutes.