How to make eggplant wrapped meat How to make eggplant big meat buns?

Ingredients: 1) eggplant, fresh meat, shallots, ginger, garlic;

2) Salt, cooking wine, light soy sauce, canola oil (other salad oils are also available);

Method: 1) Wash the eggplant, remove the handle, put cold water in the pot, put the eggplant on the steaming drawer, cover the pot, and steam over high heat;

2) Steam until the eggplant changes color, open the lid, cool and set aside;

3) Finely chop the ginger, pat the garlic, mince and set aside;

4) Stomp the meat (preferably with a little fat) into minced meat and marinate it in cooking wine, light soy sauce, salt, minced ginger and minced garlic for 20 minutes;

5) Cut open the belly of the eggplant with chopsticks, pay attention to the bottom of the eggplant skin, flatten, stuff the marinated minced meat into the eggplant, and fold it in half;

6) Heat the pot, pour in the oil, the oil is hot, put the eggplant in the oil and fry it, both sides should be fried thoroughly, put the eggplant on the plate, and leave the bottom oil;

7) Put in some marinated minced meat, stir-fry, put out, pour the eggplant into the pot again, pour a little cooking wine, light soy sauce, salt, cover the pot, simmer, open the lid, turn over, cover again, simmer again, pay attention not to burn, open the lid, yard plate;

8) Fry the minced meat on the eggplant, sprinkle some green shallots, OK, done!

Ingredients: Fresh pork belly chopped and chopped into meat foam (you can also buy ready-made ones in the market, but I personally think that I will buy them to make them fresh and delicious), fish (the kind that the fish stall has made into meat foam), stir the two meat foam well, put seasonings (oil, salt, soy sauce, friends who like green onions can add a little green onion), cut the eggplant into slices, pay attention to the two slices to be connected together, do not cut off. Once chopped, you can now use chopsticks to place the meat foam between the two slices of eggplant.

It's all ready, and it's ready to go now. Put some oil and stir-fry until fragrant, then sprinkle a little salt, pay attention to extinguish the low heat, be careful of oil splashing and burning, and then use chopsticks to put the eggplant into the pot. Once it's ready, add an appropriate amount of water, cover it, and wait to eat.

Don't turn it halfway, or the eggplant will rot. The appearance is not good-looking...

Eggplant pickles are a dish made with eggplant as the main ingredient and salt, chili powder, soy sauce and other seasonings, which is spicy and refreshing.

Material. 1000 grams of flour, about 500 grams of warm water, about 7 grams of yeast, a teaspoon of sugar, 3 grams of salt, meat, sweet sauce, oil, eggplant, sea rice, two cloves of garlic, ginger, a spoonful of sugar, salt, chicken powder.

Method. 1.Noodles:

Melt the yeast into warm water, add a spoonful of sugar, let it stand for a few minutes, add the yeast water to the flour little by little, add water while the noodles are live, remember not to pour all the water at once, otherwise it will become a paste, put a lid on the basin and ferment at room temperature for about an hour (this is the case in summer, and it is longer in winter).

2.The meat is diced and raised with sweet sauce and oil.

3.Dice the eggplant, dice the sea rice, mince the garlic, chop the ginger and sprinkle some salt and chicken powder, and mix all the ingredients well.

4.The good noodles are taken out and kneaded, and if the queen mother of my family does it, she will also make some alkaline noodles, which is more fragrant, and the agent will be rolled out.

5.Stuffing. 6.Put cold water into the pot, boil for one minute, turn off the heat, let it rise for 10 minutes, turn on the high heat, steam it, turn off the heat and cover for a few minutes.

The meat bun method, I think this eggplant big meat bun method is more useful, the main thing is to salt the eggplant first, then put it with the meat, and then help me into the inside It tastes very good.

Ingredients: minced meat, eggplant, green pepper, flour, yeast, salt, green onion, ginger, Sichuan pepper, pepper, dark soy sauce, light soy sauce, sugar, five-spice powder, chili flakes.

Method: 1. Dough: Put half a spoon of salt in 500g of flour and mix well, 5g of yeast melt with warm water, pour it into flour, and stir into a flocculent shape.

If the water is not enough, continue to warm it. Knead the dough and seal with plastic wrap. In order to save time, you can add water to the steamer to boil it warm, and put the dough bowl directly into the steamer to cover, so that the dough will rise quickly.

2. Minced foreblade meat (thinner meatballs and thicker buns). Beat the green onion, ginger and peppercorns and soak them in warm water for five minutes, pour in the meat filling several times, and stir constantly. Add salt, light soy sauce, dark soy sauce, pepper, sugar, sprinkle with chopped green onion and drizzle with hot oil. Stir constantly until the ground meat is thick.

3. Chop the green peppers, cut the eggplant into cubes and marinate the water with salt, then wash it with water and squeeze out the water. Pour the green pepper and diced eggplant into the meat filling in step 2, add the peppercorn noodles, chili noodles, a little five-spice powder, and pour hot oil on top to stimulate the fragrance.

4. Dough is twice as large, knead for another 5 minutes, divide into agents of the same size, and wrap them into buns.

5. Put the wrapped buns in the steamer and let stand for 5 minutes. Steam on high heat for 15 minutes. Turn off the heat at some point, don't be in a hurry to open the lid, and simmer for another 3 minutes.

Ingredients

500 g of flour

Yeast 3 gExcipients500g of eggplant and 300g of minced pork

Ingredients:Soy sauce to taste.

Salt to taste. Cooking oil to taste.

Appropriate amount of five-spice powder.

Appropriate amount of chicken bouillon. Green onions to taste.

Ginger to taste. Steps1. Add yeast and an appropriate amount of water to the flour and knead it into a dough, cover it with plastic wrap and ferment.

2. Add green onions, ginger, soy sauce, salt, chicken essence, sesame oil, five-spice powder, and cooking oil to the meat filling, and stir well.

3. Peel the eggplant.

4. Rub the eggplant into shreds with a grater and chop it with a little salt.

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

6. Squeeze the dried eggplant and add it to the seasoned meat filling.

7. Mix well into eggplant filling.

8. The dough has already risen at this time.

9. Remove the air and divide into small dough of uniform size.

10. Make a dough cake that is thick in the middle and thin on the outside. Put the stuffing, put the thumb on the dough, and the index finger begins to fold the skin evenly. Wrap into buns.

11. Wrapped buns. Wake up for another 15 minutes.

12. Put water in the steamer and boil, put the proofed buns on the cage drawer, steam for 15 minutes, turn off the heat and steam for 5 minutes.

1. First of all, make the meat filling, chop the chicken, add a small amount of minced garlic, add an appropriate amount of refined salt, a little cooking wine, a small spoon of thirteen spices, a small spoon of monosodium glutamate, an egg, a small amount of soy sauce, stir evenly and marinate for 15 minutes.

2. Wash the eggplant, remove the tail of the eggplant, and cut it along the eggplant from the middle, but do not cut it.

3. Next, put the meat filling that has been mixed before into the eggplant, don't put too much, then the eggplant will not be able to wrap it.

4. Pour three spoons of soybean oil into the pot, put in the green onion, ginger and garlic after the oil is hot, and then put the eggplant into the pot, be sure to let the meat filling on it, fry for about half a minute and then pour in water, as long as the water is more than half of the eggplant, and then pour in a small amount of soy sauce.

5. After simmering for five minutes, put in an appropriate amount of refined salt, and a small amount of soup remaining in the pot to be stewed is the best, first take out the eggplant, pour a little monosodium glutamate into the remaining soup, stir well and pour it on top of the eggplant, and finally put a little coriander on it, that is, the color is good-looking, and the taste is very fragrant.

600 grams of high-gluten flour, 360 grams of milk, 5 grams of yeast, 500 grams of lean meat filling, 1 green eggplant, 1 green onion, 3 slices of ginger, 20 grams of light soy sauce, 10 grams of sesame oil, 1 small bowl of pepper water.

1. Put the flour, milk and yeast into the bread maker and start the dough setting. Knead into a smooth dough.

2. Cover well and put it in a warm place to ferment until it is 2 3 times larger.

3. Finely chop the green onion and ginger.

4. Peel the green eggplant and cut into shreds.

5. Soak a few peppercorns in boiling water, and use pepper water to fill the stuffing, which can remove the smell and enhance the fragrance.

6. Pick out the peppercorns, add the pepper water to the meat filling little by little, slowly whip the meat filling, and then add sugar and cooking wine.

7. Pour in the minced ginger, light soy sauce and salt, and continue to stir. Be sure to put salt before putting the eggplant, so that the mixed meat filling will not produce soup, and the bun will wrap up well.

8. Finally, add the eggplant and chopped green onion.

9. Pour sesame oil over the chopped green onions, which can stimulate a rich fragrance.

10. Stir well, mix the meat filling, and prepare to open the package.

11. Take out the dough, knead it into long strips of uniform thickness on the cutting board with both hands, and cut the strips into small pieces with a knife.

12. Raise the small dough upright and press it flat with the palm of your hand to form a round cake.

13. Put the small dough cake on the cutting board, roll out the dumpling skin like that, and roll it out to be slightly thicker than the dumpling skin.

14. Take 1 piece of dough and put the eggplant meat filling into the middle of the dough.

15. Use your thumb and index finger to fold the bun and wrap it well.

16. At the end of fermentation, bring the water in the steamer to a boil and put the cage drawer in.

17. Done, problem solved.