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Stuffing method of eggplant steamed buns

1. Slowly pour the yeast water into the flour and stir with chopsticks until there is no extra dry flour in the basin. Knead it into a dough. Then cover it with plastic wrap and wake up for 1 hour. While the dough is fermented, begin to prepare the stuffing of steamed buns. 1 round eggplant, 2 sharp peppers, right amount of onion, right amount of ginger. Peel the eggplant and cut it into small pieces, chopped chili, chopped ginger and chopped onion.

2. Cut the eggplant into small pieces, add the right amount of salt and marinate for 10 minutes, squeeze out the water. Chop pork into minced meat, add chopped onion and ginger, salt, soy sauce, cooking wine, pepper, sesame oil, starch and other seasonings, then add pickled eggplant and mix well. Put the seasoned stuffing into the steamed buns and steam for 10-15 minutes.

3, eggplant meat stuffing material: eggplant 2 pork stuffing 200g ginger right amount of garlic right amount of cooking wine right amount of light soy sauce right amount of salt right amount of sugar right amount of sesame oil right amount of oil steps: wash eggplant pedicel cut into small pieces add appropriate amount of salt into a bowl and marinate for 10 minutes to make it out of water. Stir the pork stuffing with onion, ginger and garlic, cooking wine, light soy sauce, soy sauce, salt, sugar and sesame oil and marinate for 10 minutes.

4. Prepare eggplant, flour, yeast, salt, oil, spring onions, ginger, meat stuffing and other ingredients. Mix flour, yeast, salt and water, knead into dough and let it ferment. Cut the eggplant into small pieces and mix well with onions, ginger, meat and other seasonings. Knead the fermented dough into long strips, cut it into small pieces and roll it into a thin skin. Wrap the eggplant stuffing in a thin crust and squeeze the mouth tightly.

5. the practice of eggplant steamed buns: prepare flour, yeast and warm water, mix flour and yeast, add warm water to stir into dough, knead until smooth, wake up to twice the size. Wash and cut the eggplant into small pieces, cook in a pot, remove and drain, add salt, chopped onions, minced ginger, chicken essence and sesame oil to make eggplant stuffing.

The method of stuffing eggplant buns

Slowly pour the yeast water into the flour and stir with chopsticks until there is no extra dry flour in the basin. Knead it into a dough. Then cover it with plastic wrap and wake up for 1 hour. While the dough is fermented, begin to prepare the stuffing of steamed buns. 1 round eggplant, 2 sharp peppers, right amount of onion, right amount of ginger. Peel the eggplant and cut it into small pieces, chopped chili, chopped ginger and chopped onion.

Cut the eggplant into small pieces, add the right amount of salt and marinate for 10 minutes, squeeze out the water. Chop pork into minced meat, add chopped onion and ginger, salt, soy sauce, cooking wine, pepper, sesame oil, starch and other seasonings, then add pickled eggplant and mix well. Put the seasoned stuffing into the steamed buns and steam for 10-15 minutes.

Eggplant meat stuffing material: eggplant 2 pork stuffing 200g ginger right amount of garlic right amount of cooking wine right amount of light soy sauce right amount of salt right amount of sugar right amount of sesame oil right amount of oil steps: wash eggplant pedicel cut into small pieces add appropriate amount of salt into a bowl and marinate for 10 minutes to make it out of water. Stir the pork stuffing with onion, ginger and garlic, cooking wine, light soy sauce, soy sauce, salt, sugar and sesame oil and marinate for 10 minutes.

Main ingredients: eggplant 3 jin, green onion right amount, green pepper right amount, flour 2 jin, yeast right amount, baking powder right amount, white sugar right amount. Excipients: appropriate amount of salt, thirteen spices, fried chili, chicken essence, sesame oil, sesame oil, bean paste 1 teaspoon, soybean paste 1 teaspoon, monosodium glutamate. Wash the eggplant and peel it. Peel and diced. Soak the cut cubes in clean water.

Prepare eggplant, flour, yeast, salt, oil, spring onions, ginger, meat stuffing and other ingredients. Mix flour, yeast, salt and water, knead into dough and let it ferment. Cut the eggplant into small pieces and mix well with onions, ginger, meat and other seasonings. Knead the fermented dough into long strips, cut it into small pieces and roll it into a thin skin. Wrap the eggplant stuffing in a thin crust and squeeze the mouth tightly.

The practice of stuffed buns with eggplant

Eggplant stuffing buns prepare eggplant, flour, yeast, salt, oil, spring onions, ginger, meat and other ingredients. Mix flour, yeast, salt and water, knead into dough and let it ferment. Cut the eggplant into small pieces and mix well with onions, ginger, meat and other seasonings. Knead the fermented dough into long strips, cut it into small pieces and roll it into a thin skin. Wrap the eggplant stuffing in a thin crust and squeeze the mouth tightly.

Slowly pour the yeast water into the flour and stir with chopsticks until there is no extra dry flour in the basin. Knead it into a dough. Then cover it with plastic wrap and wake up for 1 hour. While the dough is fermented, begin to prepare the stuffing of steamed buns. 1 round eggplant, 2 sharp peppers, right amount of onion, right amount of ginger. Peel the eggplant and cut it into small pieces, chopped chili, chopped ginger and chopped onion.

Cut the eggplant into small pieces, add the right amount of salt and marinate for 10 minutes, squeeze out the water. Chop pork into minced meat, add chopped onion and ginger, salt, soy sauce, cooking wine, pepper, sesame oil, starch and other seasonings, then add pickled eggplant and mix well. Put the seasoned stuffing into the steamed buns and steam for 10-15 minutes.

The method of eggplant vegetarian stuffed bun

Ingredients: 150 grams of flour, the right amount of water, 2 grams of yeast powder, 2 eggplant, 1 green pepper. Excipients: 2 tablespoons salt, 2 tablespoons vegetable oil, a little light soy sauce, a little chicken powder, a little chopped onions. Add a small amount of cold water to the flour and yeast powder one by one, mix into a ball, and ferment to twice the size. While fermenting the dough, wash the eggplant, cut thick strips of fingers, then cut into cubes, add diced green peppers, vegetable oil, chopped onions, salt, light soy sauce, chicken powder and mix well.

Press the machine flat and roll it into skin. Put in the right amount of stuffing. 1 squeeze into a steamed stuffed bun. Put it in the steaming curtain and steam it in an electric rice cooker. 1 clip out the steamed buns and eat them.

Wash the bought eggplant, cut it into small pieces, and set it aside, as shown in the picture. Stir-fry the diced eggplant in the pan for a while and remove some moisture, as shown in the picture. Mix the stuffing according to your own taste, as shown in the picture. Make the waking noodles into steamed buns, as shown in the picture. Wrap the vegetable stuffing in the steamed buns, as shown in the picture.

Wash and dice the eggplant and put it in a bowl. Wash and dice the eggplant. Put it into the basin and set aside. Put oil in hot pot, eggplant and chili peppers in hot pot, oil in hot pot, eggplant and chili in hot pot, stir-fry half-cooked. Add salt, sugar and soy sauce. Mix well. Add salt, sugar and soy sauce. Wrap and steam for 25 minutes and steam for 25 minutes, then serve.

The raw materials needed to make vegan stuffed buns include eggplant, noodles, green onions and ginger. First of all, the noodles need to be cleaned, then put into the pot and cook over low heat until chopsticks can easily penetrate. The eggplant needs to be chopped into small pieces, while the green onions and ginger are also chopped into fine dices. Next, put the diced eggplant into a bowl, add the right amount of salt, and rest for a while to remove excess water. In the process of pickling eggplant, remove the noodles and drain them, then cut them into small pieces.

Eggplant to make vegetarian stuffed buns: ingredients: 500g flour, two long eggplant, 5g yeast, 300g water, 3 spring onions, 2 green peppers, 4 spoons of edible oil, 0.5 spoons of 13 fragrances, 0.5 spoons of salt, 0.5 spoons of chicken essence, 1 spoon of sesame oil. Step: prepare diced eggplant.

The practice of eggplant steamed buns

1. Eggplant steamed buns: prepare eggplant, flour, salt, oil, spring onions, ginger, garlic, bean paste, soy sauce, sugar, vinegar, cooking wine, water starch. Cut the eggplant into small pieces, add salt and marinate for 10 minutes, then rinse with water. Add the right amount of water to the flour and stir to make a batter. Paste the eggplant pieces and deep-fry them in a frying pan until golden brown.

2, main ingredients: eggplant 3 jin, green onion right amount, green pepper right amount, flour 2 jin, yeast right amount, baking powder right amount, white sugar right amount. Excipients: appropriate amount of salt, thirteen spices, fried chili, chicken essence, sesame oil, sesame oil, bean paste 1 teaspoon, soybean paste 1 teaspoon, monosodium glutamate. Wash the eggplant and peel it. Peel and diced. Soak the cut cubes in clean water.

3. 500 grams of ordinary flour and 5 grams of yeast powder. Put the yeast powder into a bowl, pour in the right amount of water, stir well 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). Slowly pour the yeast water into the flour and stir with chopsticks while stirring until there is no excess dry flour in the basin. Knead it into a dough. Then cover it with plastic wrap and wake up for 1 hour.

4. Cut the eggplant into small pieces, add a proper amount of salt and marinate for 10 minutes, squeeze out the water. Chop pork into minced meat, add chopped onion and ginger, salt, soy sauce, cooking wine, pepper, sesame oil, starch and other seasonings, then add pickled eggplant and mix well. Put the seasoned stuffing into the steamed buns and steam for 10-15 minutes.

How to mix the stuffing of steamed buns with eggplant

How to adjust the stuffing of steamed buns with eggplant: the stuffing of steamed buns can be adjusted according to individual taste. here is a common practice: cut the eggplant into small pieces, add the right amount of salt and marinate for 10 minutes, squeeze out the water. Chop pork into minced meat, add chopped onion and ginger, salt, soy sauce, cooking wine, pepper, sesame oil, starch and other seasonings, then add pickled eggplant and mix well.

Slowly pour the yeast water into the flour and stir with chopsticks until there is no extra dry flour in the basin. Knead it into a dough. Then cover it with plastic wrap and wake up for 1 hour. While the dough is fermented, begin to prepare the stuffing of steamed buns. 1 round eggplant, 2 sharp peppers, right amount of onion, right amount of ginger. Peel the eggplant and cut it into small pieces, chopped chili, chopped ginger and chopped onion.

Wash the eggplant, peel and dice, cut, mix with two or three tablespoons of salt, and marinate for half an hour. Prepare four chili peppers and wash them clean. Dice sharp peppers, chopped onions and ginger and set aside. After the eggplant is pickled, put it into a cage cloth and squeeze it dry. Don't squeeze it too dry. After squeezing the eggplant, put in sharp pepper, chopped onion and minced ginger. Add salt, oyster sauce, light soy sauce, soy sauce, sesame oil (right amount).