Eggplant vegetarian bun tricks, eggplant stuffing vegetarian bun preparation

Trick of the trade. Eggplant filling 2: eggplant, vermicelli, green onions, ginger each appropriate amount.

Wash the vermicelli and cook over low heat until the chopsticks break. The eggplant is chopped into diced eggplant, and the green onion and ginger are also diced. Place the diced eggplant in a bowl, add 3 tablespoons of salt and marinate for a while.

Take advantage of this time to remove the vermicelli and drain it. Also diced. Squeeze the eggplant dry.

First mix the eggplant dough with blending oil, and then mix the diced vermicelli, minced green onion and ginger, and large flour, because there is no meat, I added a spoonful of lard, and a little salt (this flavor has to be adjusted by yourself), sesame oil, stir well, this is the eggplant filling.

Eggplant filling three: eggplant, dough, pork filling, star anise, cumin, green onion and ginger, salt, sugar, peanut oil, sesame oil, Weidamei soy sauce. Put an appropriate amount of water on green onions, ginger, star anise, cumin, put an appropriate amount of water in a pot and boil for about 5 minutes, turn off the heat and let cool.

After cooling, strain the slag with a strainer and add it to the minced pork filling little by little, while stirring in the same direction.

Wash, peel and dice; Pour peanut oil into a hot pan, fry the diced eggplant until soft, turn off the heat and let cool; Pour the cooled eggplant into the meat filling, add Midarmi soy sauce, sesame oil, salt, and a little sugar (to enhance freshness) and mix well to make a bun filling.

After the filling is done, you can wrap the buns, put the wrapped buns in the steamer, cover the pot and let it stand for half an hour. This step is very important, and it must be fermented a second time, so that the steamed things are more delicious. Then steam on high heat for about 15-20 minutes (depending on the size of the buns).

Eggplant stuffed buns are my mother-in-law's specialty rice, and the first time I ate eggplant stuffed buns was at my mother-in-law's house. At that time, I ate two big buns in one go, after all, it was the first time I went, and I was embarrassed to continue eating.

I was hesitating to pretend to be a lady, and my mother-in-law was kind enough to stuff one over, saying that it was too late to eat today, so I wanted to eat more! If you eat a lot, it's a cheer, which means that my food is well done! So, I "reluctantly" held the scene for a while, but I was able to hold on.

Later, I also learned to wrap eggplant buns. My mother-in-law likes to use pork belly, but in the summer, I still like to wrap vegetarian filling, which feels more refreshing than meat. Eggplant itself has the effect of clearing heat, and if you eat too much, you are not afraid of fat, but the more you eat, the thinner you get.

Below I will share in detail how to make vegetarian eggplant buns.

Main ingredients: two large eggplant roots, 2 large green peppers. The specific dosage is adjusted according to the size of the family and the amount of food.

Practices and Steps].

1. Wrapping buns should be mixed with noodles first, and they are generally made of dough. 500 g of flour, put 5 g of yeast. Stir while pouring warm water, about 250-280 grams of water. The steamed bun noodles are soft and delicious, but they should not be too soft. Knead into a smooth dough and cover with proofing.

Note: Master a principle, the ratio of yeast to flour is 1:100.

Wash the root eggplant, remove the tail and cut into small cubes. Two green peppers are also diced. Then add a pinch of salt, grab it with your hands, and let it sit for 20 minutes to squeeze out the moisture inside. The large pepper I use is not spicy and has a lot of moisture. If you use spicy green peppers, you don't need to kill the water.

3. Cut some chopped green onions and minced garlic. Place on top of the eggplant. Then pour hot oil over the minced garlic. This step is crucial and is one of the tricks to making eggplant buns delicious.

Note: Eggplant and garlic taste right, but raw minced garlic tastes bad when you put it in, only a splash of hot oil can stimulate the garlic aroma and remove the spicy taste.

4. Add salt, pepper, oyster sauce and bean paste, stir well.

Note: Bean paste is also one of the tricks to enhance the flavor, and eggplant wraps are even better with bean paste.

5. It's okay to double the size of the dough. Knead the dough and exhaust it, and start rolling out the buns.

Note: The crust of the bread should not be too thin, otherwise it will not rise after steaming.

6. Do not steam immediately after wrapping, and let it rise for at least 15 minutes for a second time. Steam on high heat, then turn to medium heat for 15-20 minutes.

Note: Do not lift the pot immediately after turning off the heat after steaming the buns, and simmer for three or four minutes.

There is a knack for eggplant buns to be delicious, and there are 2 more steps to adjust the filling, which is more delicious than the meat filling. The two steps are to pour out the garlic with hot oil, and the second is to add bean paste to taste. The eggplant buns made in this way are fragrant with garlic in the sauce, fragrant but not greasy, and you are not afraid of getting fat no matter how much you eat.

The preparation of eggplant stuffing buns is as follows:

1. Pour the flour into the basin, add water and form a smooth and firm dough.

2. Scrape off the purple skin of the eggplant, or you can not scrape, first cut into thin strips, and then cut into fine pieces.

3. Finely chop the green onions, pour in the chopped eggplant and chop them together.

4. Receive it in a large bowl, pour in peanut oil, soy sauce, sprinkle with nutrients and monosodium glutamate, and mix thoroughly.

5. Divide the dough into several pieces, knead it into long strips, cut it into small pieces (vegetarian stuffed buns are small and delicious), and roll them into bun dough.

6. Fill in the eggplant filling, wrap it into small buns, and steam it in the pot.

Long strips of eggplant, green onions, flour.

Excipients: coriander, star anise, salt, cooking oil, ginger, light soy sauce.

Steps:1Cut the eggplant into small cubes and add some salt to make the soup!

2.Mix the flour and baking powder with warm water and knead it into a smooth dough!

3.Cover with plastic wrap and ferment times bigger!

4.Pour out the soup marinated in the eggplant and squeeze the eggplant soup dry with your hands!

5.Soak the vermicelli until soft and finely chop, and chop the green onion and ginger into the foam!

6.Put all the fillings together, add dark soy sauce, a small amount of salt, chicken essence, and sesame oil and mix well!

7.Knead the dough evenly, knead it into long strips, and divide it into small doughs of the same size!

8.Roll out into a disc with thin sides and thick middle!

9.Put the filling in the middle, pinch it with your left hand and press it with your right thumb inside!

10 pinch and seal!

11.After wrapping it all, relax for 15 minutes, put cold water into the pot and steam for 15 minutes, and wait for two minutes before opening the lid when it is cooked!

The practice of eggplant stuffing buns, the practice of eggplant stuffing vegetarian buns, first cut the eggplant into shreds, then salt, and finally chop the eggplant into small pieces.

First of all, the newly bought eggplant is cut into pieces. Then, add green onions, ginger and garlic. Well, plus your own favorite meat, or maybe some other greens? Then you ask for a pack of buns.

The practice of eggplant stuffing vegetarian buns, and other vegetarian bun practices are basically the same in nature. You can add condiments according to your taste.

I don't know the eggplant vegetarian stuffed buns in general, because the eggplant has a flavor.

Here's how to make eggplant vegetarian stuffed buns:Tools Ingredients: Purple eggplant, flour, garlic, purified water, yeast, salt grinder, cooking oil, chili flakes, knife, hunger water, steamer.

1. Peel the purple eggplant and cut into small cubes.

2. Add salt, chili flakes and cooking oil and mix well.

3. Add yeast and water to the flour, stir into a flocculent, rise twice as large, and knead into a smooth dough.

4. Roll it into long strips, cut the agent of uniform size, and roll it into bun skin.

5. Wrap into steamed buns, steam basket on cold water, bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes.

The preparation of eggplant vegetarian stuffed buns is as follows:Tools Ingredients: Purple eggplant, flour, garlic, purified water, yeast, salt, cooking oil, chili flakes.

1. One purple eggplant.

2. Peel and cut into small cubes.

3. Add salt, chili flakes and cooking oil and mix well.

4. Add fermented lutomu and water to the flour, stir into a flocculent, rise twice as large, and knead into a smooth dough.

5. Roll into long strips.

6. Cut the oak and serve the evenly sized agent.

7. Roll out into bun skin.

8. Finally, it is wrapped.

9. Steam in a basket with cold water, boil over high heat, turn to medium heat and steam for 15 minutes, turn off the fire and simmer for five minutes.

10. Out of the pot, the finished product drawing.

Eggplant bun bun method

Ingredients: eggplant, salt, egg white, minced meat, white pepper, sesame oil, green onion, ginger, garlic.

Steps:1Peel the eggplant and cut into small cubes.

2.Add 3 grams of salt, a little white pepper, a spoonful of sesame oil, 1 egg white, an appropriate amount of minced green onion, ginger and garlic to the minced meat, then add diced eggplant and mix well.

3.Take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the pleats with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Zhiyin put the wrapped buns into the steamer, covered and steamed for 10 minutes, and then took them out, and the buns filled with pork and eggplant were ready.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. In particular, purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Ingredients: 350g flour, 150g eggplant

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, a little thirteen spices, a little chicken essence, an appropriate amount of coriander, an appropriate amount of water, and 20g of sharp pepper

1. Add an appropriate amount of flour and water to form a dough, cover with plastic wrap and relax for about 20 minutes.

2. Wash the eggplant pepper and coriander.

3. Shred the eggplant and put it in a pot, finely chop the pepper and mince the coriander.

4. Add thirteen spices and chopped green onions.

5. Add an appropriate amount of oil.

6. Add salt and chopped coriander, and add a little chicken essence.

7. Add the minced pepper and stir well.

8. Knead the loose dough well and divide it into several small agents, each about 20 grams.

9. Flatten the machine and roll it into a skin.

10. Add an appropriate amount of filling.

11. Pinch into a bun.

12. Put in the steaming curtain and put it in the rice cooker to steam.

13. Clip out the steamed buns and serve.