It is more delicious if eggplant is added to the steamed bun filling

Method steps:

Ingredients: two tender eggplants and one pound of pork filling.

Condiments: Various seasonings can be added to the bun filling according to your own taste.

I mainly added salt, sesame oil, light soy sauce, minced ginger, minced green onion, pepper powder, oyster sauce, etc.

Production process:

1. Remove the stems and peel the eggplants, wash them, slice them into slices, shred them, and dice them.

2. Cut into cubes and put in a basin, add a small amount of salt to marinate.

Marinate for about 15 minutes and squeeze out the water with a drawer cloth.

3. Add various seasonings to adjust the meat filling.

4. Add the diced eggplant with the water squeezed out into the meat filling, and stir evenly.

5. Use the bread machine to make the dough, which will be 1.5 to 2 times the original size and appear honeycomb-shaped.

Or dip your fingers in flour and poke a hole in the dough. If the hole does not shrink or collapse, it means the fermentation is complete.

Knead the dough to deflate the air, squeeze out the air bubbles in the dough, and knead it into a smooth dough.

6. Make a potion.

Knead the dough into long strips and cut into suitable size dough.

7. Roll out the skin.

Press the dough into a thick sheet, then roll the dough into a large round piece that is thick in the middle and thin around the edges.

Be careful not to make the dough too thin, otherwise the steamed buns will look like dead dough, neither white nor soft.

8. Start packaging.

Pick up the disc with your left hand, place the prepared stuffing in the middle of the disc, lift up the edge, push the edge of the disc inward with the middle finger of your right hand, pinch out a pleat with your thumb and index finger, and pinch it in sequence. , according to professionals, it is best to make 18 pleats in a bun to make it look good.

The left and right hands should cooperate well, the right hand lifts the edge and pinches the folds, the left hand gently tilts and rotates the bun, and finally tightens the seal to complete the dough.

My skills need to be improved, and the buns are not very beautiful.

9. Place the wrapped buns on the panel, cover with plastic wrap, and let them rest for another 15 minutes.

10. Put the cold pot on the drawer.

Steam over high heat for 15 minutes.

11. My buns have few pleats, are irregular, and have an ugly appearance.

But it still tastes pretty good

Grind the meat, soak the seasonings in hot water, then stir the meat evenly with the seasonings, and add some cooking oil to remove the moisture. Lock it, then add some other seasonings, and use the risen bread

The secret of juicy meat bun fillings The secret of juicy meat bun fillings: When adding seasonings and stirring, the minced meat can be stirred in one direction. If you like it tenderer, you can add a little cold boiled water in stages during the stirring process and continue stirring until the meat absorbs all the water, so that the meat filling will be more juicy.

2. The secret to juicy stuffing of steamed buns with chicken essence and meat buns: chicken essence in steamed buns is rich in yeast extract, I+G umami substances, and contains a large amount of water-retaining substances. Putting it into the filling has the effect of increasing the size of the steamed buns. The soup-like function of the fillings can make the fillings of the steamed buns delicious and juicy, with a fresh and tender texture.

3. The secret to the juicy stuffing of steamed buns with steamed pork skin: Jellied pork skin is made from pork, which is rich in oil and collagen. Adding it to the steamed bun filling can increase the fat and moisture of the steamed buns, thereby increasing the fat content of the steamed buns. To achieve a juicy and delicious taste, many soup dumplings are made by adding pork skin jelly to achieve the splashing effect of soup. The specific method of pork skin jelly is as follows:

Ingredients: pig skin, ginger, star anise, Cooking wine, garlic, green onions.

Method

1. Blanch the pig skin in water and fry the blood foam in the pig skin.

2. Use a knife to scrape off the fat on the blanched pork skin, and then wash it clean.

3. Then cut the pig skin into small dices. It will be a little difficult to cut. It is recommended to use kitchen scissors. Although it is time-consuming, it is not laborious.

4. Put the jelly, ginger, garlic, star anise and green onion into the pressure cooker and cook for 25 minutes.

5. Use a slotted spoon to filter out the ingredients, pour the soup into a bowl, and then put it in the refrigerator for later use.

6. When making buns, just put some appropriate amount into the filling.

The secret to keeping the stuffing of steamed buns from falling apart. The secret to keeping the filling of steamed buns from falling apart if you want to make them into balls. There are the following points:

1. Use When making steamed buns with raw meat filling, the meat will not clump together after being fried.

2. Stir the meat filling thoroughly, and add water while stirring. If possible, add broth instead of water. When stirring, you must stir in one direction, so that the cells in the meat can rupture and release the protein. , the free myosin, and at the same time, under the action of stirring force, the spherical peptide chains in the meat gradually stretch and connect with each other to form a network structure. At this time, a large amount of water is wrapped in the network tissue, strengthening the coagulation of the protein. The glue acts to promote the meat filling to stick together.

Note: Do not stir the meat filling back and forth in both forward and reverse directions, otherwise it will be difficult to form a network structure, the amount of water absorption will be greatly reduced, and the amount of meat filling will be much less. The stuffing is not tasty either.