Pepper eggplant bag
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- eggplant appropriate amount
- green pepper appropriate amount
- yeast appropriate amount
- green onions appropriate amount
- salt appropriate amount
- chili oil appropriate amount
- pepper powder appropriate amount
- salad oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Pepper eggplant bag
1
Flour is placed in yeasts (500 grams of flour with 5 grams of yeast), and water is made into softer dough and fermented twice as large。
2
The green peppers and the onions are washed clean and shredded。
3
The eggplant is washed, trimmed, salted for about 15 minutes。
4
Squeeze the eggplant into the basin。
5
Add onions and peppers, add pepper powder, and evenly mix salad and pepper oil。
6
Take a proper amount of pasta to round the exhaust, rub the growth strip, cut the agent, and make thin pieces of face on the middle thick edge。
7
Salin。
8
Pack in。
9
Packed buns。
10
Packed bags in the steam cage。
11
Cold water on the pan, steamed up and evaporated for about 15 minutes。Pepper eggplant bag Make Tips
If you like spicy, you can put some rice. The chili is on its own, my chili isn't spicy, it's a good color. The packaging begins with a salinization to prevent water from coming out。