Sauce-flavored eggplant meat buns

Overview

Chef Yu on CCTV made ginger-flavored eggplant buns, which are a mixture of eggs and eggplant and fresh ginger. After watching it on TV, he thought about it and tried it out. After the finished product was finished, he shared it with his friends. Some people liked it, some didn't like it, and some people suggested changing the eggs into pork stuffing. When it comes to eating, he is good at listening to different opinions. They all accepted it and then improved it to make a sauce-flavored eggplant meat bun. This time, there was a response, and everyone liked it. Serving the buns

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• chopped carrots
• cooking wine
• eggplant
• fresh ginger
• northeastern soybean paste
• onions
• oyster sauce
• pork stuffing
• sugar
• thirteen incense
• white sugar
• yeast
• fine powder
• salt
• water

Ingredients

Steps

1. 1 grams of flour, (due to different brands, the amount of water required for flour is also different) 10 grams of sugar, 5 grams of yeast, 35 grams of water, 35---40 degrees, 250---260 grams, and let it rise for an hour after the dough is synthesized

   

2. 2 Pork is stuffed, 30% fat and 70% lean; peel the eggplant and cut into 1cm thick slices for later use

   

3. 3 Stir-fry the eggplant in a hot pan to lock in the water

   

4. 4 Stir-fried eggplant; other seasonings: Northeastern soybean paste, ginger juice, seafood soy sauce, onions, fresh ginger, thirteen spices

   

5. 5 Sautéed meat filling: Heat oil in a pan, fry the peppercorns, remove them, add 5 grams of ginger, 10 grams of minced green onion, add 20 grams of Northeastern soybean paste, put the meat filling into the pot, add thirteen spices, cooking wine, oil, thickened gravy, take out and let cool and set aside

   

6. 6 Dice the eggplant and mince 45 grams of fresh ginger and mix with the meat filling, add a little salt to taste, add chopped onions, a very small amount of carrots, a small spoonful of cooked oil, half a spoonful of sesame oil, mix well

   

7. 7 The dough that has been proofed can be rolled into shape after deflation, and then put into the pot to continue proofing for the second time. In summer, it can be steamed after the second proofing for 20 minutes, and it will mature in 20 minutes. Because I had to go out in a hurry, I started earning before 20 minutes, so I didn't wake up enough.