Summer eggplant meat tender taste delicious, with bacon as stuffing, wrapped out of the steamed stuffed bun flavor unique.
My son likes to eat fried buns, like the burnt bottom shell, like the soft steamed bun noodles, like to eat all kinds of steamed bun stuffing--that is, he did not know what to do with the stuffing.
Because he has a bad habit of asking what's in the filling. Knowing that it's not your favorite filling will greatly reduce your appetite ~~~
Pan-fried buns with cured tomato and pork
By BradLehner
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Pan-fried buns with cured tomato and pork
1
Add yeast to flour and mix well.
2
Knead into a tonized dough and soften.
3
Prepare eggplant, green onions, garlic cloves, and bacon.
4
Cut the bacon into fine grains and set aside.
5
Wash green onions and eggplant and cut into fine grains.
6
Pour a little cooking oil into the pan, pour in the bacon, and stir-fry until the oil is reached.
7
Pour in the green onions and stir-fry until fragrant.
8
Pour in the eggplant and saute until soft.
9
Add salt and soy sauce, and stir fry well.
10
Add black pepper and stir well.
11
Make dough twice as big.
12
Divide into small doses and wrap in the filling.
13
The wrapped steamed buns are raw.
14
Grease the frying pan with thin oil and add the steamed buns.
15
Pour in cold water and cover 1/2 of the steamed buns.
16
Cover and simmer until the water is reduced, pour in a little oil, and fry until the bottom shell is browned and crispy.
17
The fried buns are soft and delicious, with fresh filling and crispy bottom shell.Pan-fried buns with cured tomato and pork Make Tips
1. The stuffing of steamed buns depends on personal preference. 2. The bacon is very salty, so use moderate salt. 3. The water used to fry the steamed buns is less than 1/2 of the steamed buns.