How to make eggplant meat bun filling, eggplant stuffed buns, how should it be made?

Preparation of eggplant meat bun filling:Ingredients: 3 eggplants, 400 grams of pork, 3 bowls of flour.

Excipients: 3 tablespoons of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, 1 tablespoon of bean paste, appropriate amount of sweet noodle sauce, appropriate amount of yeast powder.

Steps: 1. Mix the yeast powder with warm water, add it to the flour and knead it into a dough and let it ferment in a warm place, cut the pork into cubes and add soy sauce to marinate for a while.

2. Wash the eggplant and cut it into cubes, add oil and marinate for a while. Locks in moisture and prevents water from coming out.

3. Put the eggplant and diced meat into a clean basin and add oil, which is very fresh soy sauce.

4. Add salt.

5. Add the essence of chicken.

6. Add the sweet noodle sauce.

7. Add soybean paste and mix well to form a filling.

8. The dough is ready.

9. Knead the dough evenly, knead it into long strips, cut it into agents and roll it into cakes.

10. Take a cake and put it in the filling.

11. Wrap it into a bun.

12. It's all wrapped.

13. After the second fermentation, put it in the steamer and steam it, and boil for 15 minutes.

14. Done.

Step Method:

Step 1: 500 grams of plain flour and 5 grams of baking powder. Put the yeast powder into a bowl, pour in an appropriate amount of cold water, stir evenly and let it stand for 10 minutes (the temperature of the water must not exceed 40 degrees, otherwise it will harm the alcohol of the dough).

Step 2: Slowly pour the yeast water into the wheat flour, mix with chopsticks as you pour, and stir until there is no excessive bulgur flour in the basin.

Step 3: Roll into a dough. Then cover the surface with plastic film for 1 hour.

Step 4: While the dough is mellow, gradually prepare the bun filling in advance. 1 round eggplant, 2 green peppers, appropriate amount of green onion, appropriate amount of ginger.

Step 5: Peel and cut the green beans into small fu, chop the pepper, mince the ginger, and mince the green onion for reservation.

Step 6: Add a spoonful of salt to the diced green beans and mix well, then marinate for 20 minutes. (Salting is to marinate the unnecessary moisture in the green beans to prevent the bun filling from being too watery).

Step 7: As shown below, marinate a lot of water.

Step 8: Drain the water from the eggplant by hand.

Step 9: Mix the chopped chili pepper into the eggplant, then add 1 tablespoon of salt, a teaspoon of monosodium glutamate, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 2 tablespoons of sugar and stir well. Then add the chopped green onion and ginger to the eggplant.

Step 10: Pour an appropriate amount of oil into the pot, put in more than a dozen peppers after the oil is boiled, and turn off the heat after the peppercorns are exposed to the aroma. Then scoop up the peppers and pour the remaining oil over the chopped green onions. Then mix the filling in the basin well.

Step 11: Add 2 tablespoons of tapioca starch to the filling and mix well.

Step 12: Pour a small amount of sesame oil and mix well, and the bun filling is ready.

Step 13: Dough is ready to go when it is 2 times its size.

Step 14: Remove the dough from the basin and knead until the surface is smooth.

Step 15: Divide the dough into small, evenly sized pieces.

Step 16: Roll out the wrapper with a thin edge and a slightly thicker middle.

Step 17: Take an appropriate amount of filling and put it in the middle of the bun skin, and then knead it into a bun shape.

Step 18: Put the wrapped buns on the cage drawer (the steamer should be oiled or lined with oiled paper in advance), and the second proofing should be carried out (about 15 minutes must be up and down). After the dough is finished, gradually steam the buns.

Heat until the stainless steel steamer smokes, then turn to low heat and steam for another 15 minutes. After steaming, let it sit for a few minutes before removing the lid (in case the skin shrinks when the bun is suddenly cold).

Ingredients: Eggplant.

1 warm water. 120 grams.

Thousand Forests Spontaneous Powder.

100g Weikang steamed bread powder.

100 g of sugar 2 grams.

Baking powder 1g (optional).

Green onions, ginger, salt, five-spice powder, salad oil (light soy sauce, oyster sauce can not be added) and some eggplant stuffed buns.

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Step 1: space<>

1.Peel and dice the eggplant and salt the water 2and surface 3Beat the eggs and scramble them out and set aside 4Squeeze out the marinated eggplant and stir-fry with green onion and ginger 5Wrap into buns 6Steamed in cold water.

Step 2: space<>

Steamed buns just out of the pot.

Step 3: Space<> delicious.

Ingredient breakdown.

Ingredients: 500 grams of flour.

Yeast 5 g. Appropriate amount of water.

Eggplant five. Appropriate amount of minced meat.

Two tablespoons of salt for the excipients.

Two tablespoons of oyster sauce. Thirteen spices to taste.

A pinch of chicken bouillon. 1 scoop of light soy sauce.

A spoonful of vinegar for savory taste.

The steaming process takes three quarters of an hour.

Normal difficulty. Steps to prepare eggplant stuffed buns.

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Add the flour to the yeast and water to knead it into a smooth dough and let it rise for about an hour.

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The eggplant is ready to be washed.

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Then cut into small cubes.

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Add the minced meat and all the trimmings.

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Stir well and let stand for half an hour.

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The proofed dough is divided into pieces of about the same size.

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Then roll it out into a cake shape and put in the filling (this is the one I took with the bun before, and I forgot to shoot the eggplant filling).

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After that, wrap it up.

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Make water in a steamer, put cold water into the wrapped buns, and turn to low heat for about 20 minutes after boiling over high heat.

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Finished product drawing.

Ingredient breakdown.

Ingredients: 500g of flour

Yeast 3g, excipients, eggplant 500g

300g minced pork

Ingredients: Appropriate amount of soy sauce.

Salt to taste, cooking oil to taste.

Appropriate amount of five-spice powder.

Appropriate amount of chicken bouillon. Appropriate amount of green onion and ginger.

Salty and umami taste. The steaming process takes one hour.

Easy difficulty. Steps to prepare pork and eggplant buns.

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Add yeast and an appropriate amount of water to the flour and knead the dough, cover with plastic wrap and ferment.

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

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Peel the eggplant.

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Rub the eggplant into a shredded grinder and chop it with a little salt.

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

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Squeeze out the dried eggplant and add it to the seasoned minced meat.

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Mix well into eggplant filling.

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The dough is already fermented by this time.

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Remove the air and divide into small doughs of uniform size.

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Make a dough 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.

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Wrapped buns. Wake up for another 15 minutes.

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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.

Tip: For the taste of the bun, peel the eggplant. Don't throw away the eggplant skin, and dry the eggplant skin to make the eggplant skin dry. The stew is very delicious.

From Gourmet World.

The eggplant bun is prepared as follows:

Ingredients: eggplant, green onion, green pepper, flour, yeast, baking powder, sugar, salt, thirteen spices, fried chili, chicken essence, sesame oil, sesame oil, bean paste, soybean paste, monosodium glutamate.

Steps: 1. Wash the eggplant, peel and cut it into cubes, and soak it in water (in order to prevent it from turning black). After passing through the water, remove the water and add an appropriate amount of salt.

2. After yeast, baking powder and sugar are melted with warm water, knead the dough and rise;

3. Wash and chop the green onion and green pepper, take half of the minced green onion, take the bean paste, prepare the soybean paste, pour oil into the pot and heat it, add the green onion, bean paste, and soybean paste to fry the red oil.

4. Pinch the eggplant and dry the water, add the minced green pepper, minced green onion, fried sauce, fried chili, sesame oil, sesame oil, thirteen spices, chicken essence and monosodium glutamate and mix well.

5. After the eggplant is mixed, knead the dough, knead the strips, knead the dough, and roll it out! Wrap in the mixed filling! After wrapping in turn, let it rise for a few minutes; After proofing, put it in a steamer and steam for 20 minutes and turn off the heat. Simmer for another minute or two before taking it out!

The ingredients used are 7 long purple eggplant, 4 Hangzhou peppers, 1 small onion, all-purpose flour and yeast.

Seasoning: salt, light soy sauce, dark soy sauce, soybean paste, vegetable oil, garlic, white pepper.

Production steps: 1. There are several varieties of eggplant, if you make stuffed buns and dumplings, it is better to use long purple-skinned eggplant, the taste is more tender, scrape off the skin of the eggplant, cut it into small dices, add 2 teaspoons of salt, stir evenly and marinate for half an hour.

2. After marinating for half an hour, a lot of water will be pickled, and you can pick it up by hand to remove the water to avoid the mixed eggplant filling from being difficult to pack.

3. Chop a few cloves of garlic, 1 small onion, a few Hangzhou peppers are also chopped, if you can't eat too spicy, you can add ordinary chili peppers, or bell peppers are also good.

4. Heat a wok and add some vegetable oil, add half of the minced garlic and onion and stir-fry for a while to bring out the fragrance.

5. Add eggplant and stir-fry a few times, then add light soy sauce, dark soy sauce, and an appropriate amount of soybean sauce to stir-fry evenly.

6. Finally, add chopped Hangzhou pepper, the remaining onion, minced garlic, an appropriate amount of salt, a little white pepper and stir-fry evenly, light soy sauce and soybean paste are salty, do not add too much salt, avoid being too salty. After stir-frying, you can taste the eggplant filling, and then adjust the amount of salt appropriately. The fried eggplant filling is served out and let cool for later use.

7. Use all-purpose flour, yeast, sugar, water and a dough with moderate softness and hardness in advance, the ratio of flour and water is 2:1, and the good dough will stand for 10 minutes, and then divide it into several small agents, and knead each one round.

8. Finally, roll out the small agent into a bun skin, wrap it into a bun for fermentation, wait for the bun to ferment to double the original size, pick it up in a light state, boil the water into the pot and steam it for 10 minutes, turn off the heat for 2 minutes and take it out.

Eggplant stuffed bun preparation;

First cut the eggplant into cubes, put some salt and mix well, squeeze out the water in the eggplant, mix the eggplant and the meat filling well, put ginger and other favorite seasonings, pay attention to the eggplant has been salted, put some sesame oil, mix well.

Roll out the dough into a bun wrapper.

Stuffed bun skin.

Basket and steam over high heat.

The preparation of eggplant stuffing buns is as follows:

1. Flour, yeast powder, water, and sugar are mixed together to form a smooth dough to rise.

2. Cut the eggplant into small cubes and add salt to kill the water, don't squeeze it too dry, otherwise the filling will be hard.

3. Chop the fruits.

4. When scrambling eggs, stir and break them constantly, add chopped green onion and minced ginger.

5. After killing the eggplant, add vegetable oil, soy sauce, oil, sesame oil, salt and stir together with the eggs and fruits, and the filling is good.

6. Divide the noodles into small portions and make them into skins, open the bag, put them in the pot and steam them for 20 minutes, turn off the heat for two minutes, and then remove from the pot.

The fat and lean meat is diced and chopped.

After dicing the eggplant, add salt, and the eggplant juice will come out during the mincing process, then squeeze it out, and all that remains is the eggplant is dry.

Put the meat and eggplant together, then put in diced shiitake mushrooms and ginger, and put them in a pot after stacking. Add salt to the right amount and remember to put less because there is already salt in the eggplant. Add sesame oil, pepper, thirteen spices, and a small amount of soy sauce.

Cut the pork into cubes, put it in the container, add green onions, ginger, garlic salt, light soy sauce, cooking wine, sesame oil, cut the eggplant into small dices, sprinkle with salt to squeeze out the water, then put it in the pork, stir well, put an appropriate amount of flour in the container, add yeast, add water, knead into a smooth dough, cut it into small agents, roll it into thin slices and wrap it in the eggplant filling, pinch the buns tightly and steam them in the pot, so that the eggplant stuffed buns are ready.

First of all, you should prepare eggplant pork flour and other ingredients, first cut the pork into small pieces, put it on a plate, add green onions, ginger, salt and other ingredients to stir and marinate for a period of time, then wash the eggplant and cut it into small pieces, put it in a basin, add salt, marinate for a minute, squeeze out the water and stir in the edible oil and a small amount of salt in the meat pieces, and then put it in the bun skin and wrap it in the pot to steam.

First, the noodles are ready, the pork is chopped into minced meat, and the eggplant is cut into small cubes. Mix the pork filling and eggplant together, add minced green onions, minced ginger, Sichuan pepper noodles, salt, stir well, and the bun filling is ready.

First of all, the eggplant is chopped, then put in an appropriate amount of salt, an appropriate amount of chicken essence, pour in a small amount of oil, wrap it in the dough, and steam it in a steamer for about 20 minutes.

First, the eggplant is steamed and mashed, then the salt chicken essence is added, the bacon cubes are consumed, and the seasoning is made into a filling.

<>1. 500 grams of plain flour and 5 grams of yeast powder. Put the yeast powder into a bowl, pour in an appropriate amount of water, stir evenly and let stand for 10 minutes (the temperature of the water must not exceed 40 degrees, otherwise it will affect the fermentation of the dough).

2. Slowly pour the yeast water into the flour, stir with chopsticks while pouring, and stir until there is no excess dry flour in the basin.

3. Knead into a dough. Then cover with plastic wrap and let rise for 1 hour.

4. While the dough is rising, start preparing the bun filling. 1 round eggplant, 2 sharp peppers, appropriate amount of green onion, appropriate amount of ginger.

5. Peel and dice the eggplant, chop the chili, mince the ginger and mince the green onion for later use.

6. Add a spoonful of salt to the diced eggplant and mix well, then marinate for 20 minutes. (Salting is to marinate the excess water in the eggplant so that the stuffing of the bun is too watery).

7. Dry the water in the eggplant with your hands.

8. Put the chili powder into the eggplant and mix well, then add 1 tablespoon of salt, 1/2 tablespoon of chicken essence, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 2 tablespoons of sugar and stir well. Then place the chopped green onion and ginger on top of the eggplant.

9. Pour an appropriate amount of oil into the pot, put in more than a dozen peppercorns after the oil is hot, and turn off the heat after the peppercorns burst out of fragrance. Then remove the peppercorns and pour the remaining oil over the chopped green onions. Then mix the filling in the basin well.

10. Add two tablespoons of starch to the filling and mix well.

11. Pour a little sesame oil and mix well, and the bun filling is ready. 12. When the dough has risen to twice the size, it is OK 13. Take the dough out of the basin and knead it until the surface is smooth. 14. Divide the dough into small evenly sized pieces.

15. Roll out into a bun skin with thin edges and a slightly thicker middle.

16. Take an appropriate amount of stuffing and put it in the middle of the bun skin, and then knead it into the shape of a bun.

17. Put the wrapped buns on the steamer (the steamer is smeared with some oil or oiled paper in advance), and the second proofing is carried out (it takes about 15 minutes). After proofing, start steaming the buns. Bring the heat to high until the steamer is steaming, then turn to medium heat and steam for another 15 minutes.

After steaming, leave it for a few minutes and then remove the lid (to prevent the skin from retracting when the bun is suddenly cold).