A complete collection of stuffing methods for vegetarian eggplant buns

Hello, everyone. Welcome to Xiangchu. The topic I will share with you today is: Eating this kind of steamed stuffed bun in summer can clear away heat and lose weight, and the more you eat, the thinner you get, which is more delicious than meat stuffing.

Before going to work in the morning, my husband said that he hadn't made eggplant buns for a long time, so let's make a meal at night to satisfy his hunger.

Eggplant steamed stuffed bun is my mother-in-law's specialty. I ate it at my mother-in-law's house for the first time. At that time, I ate two big steamed buns at a time. After all, it's my first time to go, so I'm sorry to continue eating.

I hesitated to pretend to be a lady, and my mother-in-law kindly pushed one over and said that it was too late to eat today, so I should eat more! If you eat a lot, it means that my meal is very good! So, I "reluctantly" stretched out my hand, and I was full.

Later, I also learned to make eggplant buns. My mother-in-law likes to use pork belly, but I still like to wrap vegetarian stuffing in summer, which feels more refreshing than eating meat. Eggplant itself has the effect of clearing away heat and losing weight. Eating too much is not afraid of getting fat, and the more you eat, the thinner you get.

Below I will share in detail the practice of vegetarian eggplant buns.

major constituent

Two eggplants and two big green peppers. The specific dosage is adjusted according to the family population and appetite.

Exercises and steps

1, steamed buns must be mixed with flour first, usually dough. 500 grams of flour and 5 grams of yeast. Stir while pouring warm water, using about 250-280 grams of water. Steamed bread noodles are soft and delicious, but not too soft. Knead it into a smooth dough and cover it to wake it up.

Note: Grasp a principle that the ratio of yeast to flour is 1: 100.

2. Wash 2 eggplants, remove the tail and cut into cubes. Two green peppers are also diced. Then put a little salt, grab it with your hand, and let it stand for 20 minutes to squeeze out the water inside. I use big vegetable pepper, which is not spicy and contains a lot of water. If you use hot green peppers, you don't have to kill raw water.

3. Cut chopped green onion and minced garlic. Put it on the eggplant. Then pour the hot oil on the minced garlic. This step is crucial, and it is one of the secrets of delicious eggplant buns.

Note: eggplant and garlic taste right, but raw garlic powder is not delicious. Only by pouring hot oil can the garlic smell be aroused and the spicy taste be removed.

4. Add salt, pepper, oyster sauce and bean paste and mix well.

Note: Bean paste is also one of the tips to improve the taste. Eggplant wrapped in bean paste is better.

5, the face is twice as big as it. Knead the dough and exhaust, and start to use steamed bread with leather bags.

Note: the steamed bread skin should not be too thin, otherwise it will not rise after steaming.

6. Never steam it immediately after wrapping it. At least 15 minutes. Steam over high fire for 15-20 minutes.

Note: after the steamed stuffed bun is turned off, you can't take the pot immediately, but stew it for three or four minutes.

Eggplant buns are delicious and have a knack. Adding two more steps to the stuffing is more delicious than the meat stuffing. These two steps are: one is to pour garlic with hot oil, and the other is to season with bean paste. The eggplant steamed stuffed bun sauce made in this way is rich in garlic flavor, fragrant but not greasy, and eating more is not afraid of getting fat.