Garlic and eggplant go well together, so I put a whole head of garlic in a large round eggplant, and I also used a few small green onions to add flavor.

----- Eggplant Dumplings in Sauce -----

Materials

1 soft dough, 1 round eggplant, 3 green onions, 1 head of garlic, 2 tablespoons of fried sauce, 2 grams of salt, 15 grams of sesame oil

Procedure

1. Mix gluten-free flour with cool water and knead to form a dough that is not too soft or too hard, cover with plastic wrap or a lid and let rise for 30 minutes. Cover, molasses about 30 minutes before use, the dough is soft and moist;

2. round eggplant wash, remove the tip, leave the skin without peeling, which is rich in minerals and anthocyanins;

3. eggplant cut into 2 centimeters into chunks, put into a cooking machine;

4. with the pointing method, so that eggplant pieces in the cooking machine rotating, uniformly The eggplant is not too broken, a little grain taste better; sprinkle 2 grams of salt, mix well, and let it rest for a few minutes;

5. small onions cut into pieces and put in the processor;

6. 5 seconds to beat the onion into the minced onion, remembered that the garlic is not yet beaten, and then threw the garlic into the processor;

7. onions and garlic 5 seconds to be all broken;< /p>

7.

8. Clutch off the excess water of the chopped eggplant, put the chopped onion and garlic, and then scoop two tablespoons of the fried sauce, the fried sauce in the end of the article in the "private conversation";

9. Pour a little sesame sesame oil, and use chopsticks to mix these ingredients can be evenly; if you want to retain more eggplant sauce, you can If you want to keep more eggplant juice, you can soak a handful of fans in warm water in advance, and then chop the fans into the filling and mix them together, so that the eggplant juice can be absorbed into the fans;

10. roll out the molasses dough into long strips, cut them into even-sized dosage pieces, and roll them out into round skins that are a little thicker in the middle and thinner around the sides;

11. take the right amount of filling and put it on the round skins, and it depends on your own skills to make it bigger or smaller;

12. press the dough into the center of the circle, and then press it to the top of the circle. The first thing you need to do is to make sure that you have the right amount of water in your mouth.

1. round eggplant is thicker than long eggplant, relatively more out of the number, but the eggplant juice, so be sure to marinate in advance with a little salt, clenched off the excess juice and then into the filling; if it is a meat filling, you can clutch out the eggplant juice directly to adjust the meat, to prevent the loss of nutrients;

2. in order to avoid the loss of eggplant juice in the vegetarian stuffing, you can soak in warm water with the vermicelli In order to avoid losing too much juice in the vegetarian filling, you can chop up the vermicelli soaked in warm water and mix it with the eggplant and other ingredients, which preserves most of the juice and nutrients, and also makes the dumpling filling full. Sauce into the pot over low heat and slowly simmer until the surface of the sauce like magma bubbling up, will be stir-fried diced meat back into the pot, stirring evenly that is off the fire