Pork eggplant buns
By VicentaLakin
Recipe Recommendations
- round eggplant one
- meat 300 grams
- flour 400 grams
- salt 3 grams
- egg white one
- sesame oil 1 scoop
- white pepper a little
- Shallots, ginger and minced garlic appropriate amount
- salty fragrance
- steamed
- three-quarters of an hour
- ordinary
Steps for Pork eggplant buns
1
The yeast split into warm water of about 30 degrees and added to the flour, to live as a group of flour, to ferment for an hour or so, twice as large。
2
The eggplant goes to the skin cut to Ding。
3
Add 3 grams of salt, a little white pepper powder, a spoonful of perfume, an eggnog, a proper amount of garlic, and a little eggplant。
4
The fermented noodles were pumped on the board, swollen in strip form and divided into small agents about 50 grams。
5
Squeeze to skin。
6
Pack it in。
7
Water in the pot, water in the drawers early soaking, screw not too dry, lined up and packed in a bag for about 20 minutes。
8
Fire was fired, the fire turned open and the small fire evaporated for 15 minutes, the fire was shut down and the cap was lifted, and the pan was released in two or three minutes。