Some time ago, I watched a well-known food program and learned how to make eggplant pork belly buns. It feels like the taste is very good. It also subverted my original view of the meat filling in steamed buns. I originally thought that the meat filling in any steamed buns was meat paste. Now I realize that the meat filling in the steamed buns can be made of pork belly, and it tastes very good. It is not greasy but not dry. Coupled with the unique aroma of eggplant, and after steaming, the eggplant will produce some soup mixed with the oil in the pork belly. The delicacy is really unforgettable.
Of course, here, I will also tell you tips for spreading dough in such a cold winter.
Eggplant pork belly buns
By SharonKunze
Recipe Recommendations
- high-gluten flour appropriate amount
- eggplant appropriate amount
- pork belly appropriate amount
- warm water 40 degrees moderate
- baking powder appropriate amount
- soybean paste appropriate amount
Steps for Eggplant pork belly buns
1
Put 1 and a half kilograms of flour into the basin.
2
Put 40-degree warm water into the cup.
3
Spoon a spoonful of baking powder.
4
Put the baking powder into warm water at 40 degrees and mix well.
5
Put warm water mixed with baking powder into the flour, and use chopsticks to mix it into ears of wheat.
6
Knead the flour into a smooth ball. Put in the basin.
7
Turn on the gas and set it to a minimum.
8
Place the dough basin on gas for three seconds, remove it, and wake for 5 minutes. Repeat 3-5 times. Wakeup for another 30 minutes and the dough will double its size. (Steps 7 and 8 are ways to quickly stretch dough in cold seasons)
9
Peel (or leave) the eggplant and cut it into dices. Put in a large bowl.
10
Put appropriate amount of salt in a large bowl with diced eggplant and marinate the eggplant for 20 minutes.
11
Place the diced eggplant marinated with water on the gauze and squeeze some water.
12
Prepare a piece of pork belly.
13
Cut the pork belly into diced cubes, but must not chop it up. Cut it with a knife. Only then can the taste be authentic. Mix it with squeezed eggplant to make eggplant meat filling.
14
Take out the soy sauce (this is the key to the taste of the steamed buns).
15
Remove the pan and add a small amount of oil.
16
Take half of the prepared eggplant meat filling, and stir fry (this is also very important. If you add all the fillings and fry, the taste will be bad).
17
Add the soy sauce and continue to stir fry.
18
Then mix the stir-fried eggplant meat sauce with the un-fried eggplant meat sauce, and add appropriate amount of salt.
19
Wrap in eggplant meat paste according to the general procedure for making steamed buns, steam on high heat for 10 minutes, and turn off the heat and steam on low heat for 2 minutes.