[How to make eggplant stuffed buns]_ making method _ practice Daquan

[How to make eggplant stuffed buns]_ making method _ practice Daquan

In this way, we will cook the vegetables in the eggplant, the most common eggplant food is a variety of dishes.

However, some friends like to use eggplant for filling, which is actually a very good method.

First of all, stuffing is needed for buns and dumplings.

So, how to make eggplant stuffed buns?

Today we will introduce to you how to make eggplant fillings.

The ingredients are eggplant (3 kg, 1 piece 5), vermicelli (1, 5 hairs), green onions (1 piece, 1 hair), ginger (1 small piece, 1 hair), bun skin (2 kg, 7 pieces leftFor a total of 3 yuan).

After the raw materials cost more than 5 yuan to wash, the noodles are brought to the pan and boiled over low heat until the chopsticks are clipped.

The eggplant is sliced, shredded, and finally diced, and the onion ginger is also diced.

Place diced eggplants in a pot, add 3 tablespoons of salt, and marinate for a while.

With this effort, remove the noodles and drain.

Also diced.

Squeeze the eggplant to dry.

First add the eggplant balls and blend the oil and stir well, then add the noodles, scallion ginger, aniseed flour, because there is no meat, I add a spoonful of lard and a little salt (this taste must be adjusted by myself), sesame oil,Stir well and that’s it!

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Eggplant stuffing!

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The practice of adding meat: eggplant filling 1: peeled eggplant and cut into small dices.

Pour a little oil in the pan. After heating, add the eggplant slowly to fry. Fry the eggplant softly and fry the water so that the eggplant tastes. Season with a little salt before turning off the heat.

Some are steamed eggplants or salted eggplants, but I like to fry them first.

Although it seems that some oil is used, the eggplant will spit out oil after being fried, so it will not actually use too much oil.

Wash the hind legs and cut into pieces.

The most important thing in making any stuffing is to make stuffing, that is, pour a little bit of water into the meat filling, stir the mud, and form a tightly wrapped meat puree.

I generally like to use fillings with spices such as shallots, ginger, peppercorns, cumin and other spices.

You don’t need a lot of water, more spices, and the taste will be stronger.

Keep boiling on low heat for 5 minutes after boiling.

Pour the filling water a little bit into the meat filling, stirring each time.

At the same time, add some soy sauce.

Finally, pour in some sesame oil and salt while stirring.

Add the fried eggplant to the meat and mix with some oyster sauce.

Then you can pack it.

Eggplant filling two: eggplant, vermicelli, green onions, ginger each amount.

After the noodles are washed, place them in a pot and cook over low heat until the chopsticks are clipped.

The eggplant is chopped into diced, and the onion ginger is also diced.

Place diced eggplants in a pot, add 3 tablespoons of salt, and marinate for a while.

With this effort, remove the noodles and drain.
Also diced.Squeeze the eggplant to dry.
First mix the eggplant balls with the blending oil, and then add the noodles, scallion ginger, and aniseed flour. Because there is no meat, I add a spoonful of lard, and a little salt (you can adjust the taste), Stir well, so the eggplant filling.

Eggplant stuffing 3: eggplant, dough, pork stuffing, star anise, cumin, green onion ginger, salt, sugar, peanut oil, sesame oil, and flavored soy sauce.

Put onion ginger, star anise and cumin in a pot and boil for about 5 minutes on low heat. Turn off heat and let cool.

After cooling, remove the dregs with a strainer, and add it to the chopped pork stuffing little by little, while constantly stirring in the same direction.

Wash the eggplant, peel and cut into small dices; pour peanut oil in a hot pan, stir-fry the eggplants and turn off the heat, and cool;Mix sugar (fresh) and make bun stuffing.

After the filling is done, you can make buns. Put the buns in the steamer, cover the lid and let stand for half an hour.

This step is very important. It must be fermented twice so that the steamed things are more delicious.

After boiling, steam over high heat for about 15-20 minutes (depending on the size of the buns).