I have always felt that the steamed buns made by my mother-in-law are delicious and have the aroma of noodles. My mother-in-law said that steamed buns made with yeast dough are not delicious, but those made with old dough taste delicious.
I always find it troublesome to soak in old noodles, make dough, and knead alkali. It's better to use yeast than to make it easier.
When I came home during the Dragon Boat Festival, I saw my mother-in-law making noodles and steaming steamed buns, so I asked for a piece of old noodles for her. After returning home, I threw it in the refrigerator for many days. Then I remembered that I had distributed a pot and made it for an interview. It tasted really different. It tastes natural and slightly sweet, and has a strong aroma of flour.
Dried eggplant steamed buns
By LisaWindler
Recipe Recommendations
- Lao Mian 50 grams
- flour 500 grams
- pork stuffing 200 grams
- mushrooms 100 grams
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Dried eggplant steamed buns
1
The old noodles are soaked.
2
Add flour to the soaked noodles and make dough.
3
Soak dry eggplant. Chop the soaked dried eggplant.
4
Pork stuffing.
5
Minced mushrooms.
6
Add soy sauce, salt, chicken essence, sesame oil, and steamed stuffed bun filling seasoning to mix well and marinate for 20 minutes.
7
Pour the chopped mushrooms and dried eggplant into the meat filling.
8
Add chopped green onions and ginger and mix well.
9
Knead the dough into 2 grams of edible alkali (add it depending on the fermentation acidity, stir the alkali with water and mix evenly in the dough).
10
Wake up for ten minutes.
11
Add the agent and roll the skin.
12
Wrap it into steamed buns.
13
After wrapping, put the steamed buns into the pan with warm water.
14
Wake up for about ten minutes and steam again. The effect is very good.