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How to cook eggplant meat buns?

Add yeast and proper amount of water to knead the dough and cover with plastic wrap to ferment. Add spring onion, ginger, soy sauce, salt, chicken essential oil, five-spice powder, edible oil and stir well Peel the eggplant. The eggplant is first shredded with a brush and chopped with a little salt. Put the chopped eggplant on the drawer cloth to squeeze out the water. Squeeze the dried eggplant and add it to the minced meat. Mix well into eggplant stuffing. The dough was ready by this time.

Wash the pork and cut it into small pieces. Put the chopped meat into a basin, add chopped onions and ginger, add the right amount of salt, light soy sauce, cooking wine, sesame oil, in one direction, stir well and marinate for 20 minutes. The eggplant is first cut into long strips, then cut into small cubes and put into a basin. After filling the basin, add the right amount of salt, grasp evenly, marinate for 1 minute, then squeeze out the water.

The eggplant is first shredded with a brush and chopped with a little salt. Put the chopped eggplant on the drawer cloth to squeeze out the water. Squeeze the dried eggplant and add it to the minced meat. Mix well into eggplant stuffing. The dough was ready by this time. Remove the air and divide it into small dough of uniform size. Into a thick middle, thin outside of the cake. Put on the stuffing, the thumb supports the dough, and the index finger begins to fold evenly. Wrap it into steamed buns.

Step-by-step diced meat, diced eggplant with sweet sauce and oil, diced seaweed, chopped garlic, chopped ginger, and diced eggplant.

The practice of large meat buns with cabbage noodles, how to make large meat buns with cabbage noodles

1, can not use the chef machine, I am too lazy) step 2 wake up the effort to make meat stuffing. Chopped cabbage and meat together, noodles soaked in advance, chopped, poured into the meat stuffing materials. Stir evenly step 3 and wait for the dough to form a honeycomb, the fermentation is basically completed. Step 4 press the dough to exhaust, take a piece and knead it smoothly, divide it into several uniform small preparations. Step 5 each small agent is rolled into a thick middle and thin edge skin, put in the meat stuffing and wrap it up.

2. The practice of steamed buns with Chinese cabbage noodles yeast powder is mixed with warm water and kneaded into dough, covered with kitchen cloth and fermented in a warm place. Dice the pork and marinate with soy sauce for a while. Wash and chop the cabbage, sprinkle some salt to marinate out the water, squeeze dry. Blanch the noodles with hot water. Cut it into small pieces. Chopped green onions and ginger. Put cabbage, diced meat, noodles, spring onions and ginger in a clean bowl, add oil, salt, delicious soy sauce and chicken essence to form a stuffing.

3. Ingredients: cabbage 1000 g, plum meat 300g, vermicelli 1 handful, medium gluten flour 360g, water 180g, yeast 3g, vegetable oil, pepper, ginger, onion, light soy sauce, oyster sauce 1 teaspoon, shrimp 50g, salt. Method: first, let's mix the flour, water and yeast directly into the toaster, then mix the flour for 20 minutes.

The home practice of Jinling big meat buns how to do well in Daquan

1. Dough making: dough fermentation: mix dry yeast and sugar in warm water and let the yeast activate for 5 minutes. Pour the medium gluten flour into a large bowl, slowly add the yeast water and stir until the dough is formed. Add a small amount of salad oil to the dough, knead until the dough is smooth, cover with a wet cloth or cling film, and ferment in a warm place until the volume is more than doubled.

2. Practice: first, pour the flour into the basin, add the right amount of baking soda and stir evenly, dig a hole in the middle of the flour, and slowly add water to stir in the hole. Until the flour turns into batter, knead it into a dough slowly. After kneading the dough, wrap it in plastic wrap, put it aside and ferment for a period of time, knead the fermented dough again, then knead the dough into strips, and then pull the strips into agents.

3. The common practice of meatballs is as follows: prepare ingredients: 400 grams of pork stuffing, right amount of glutinous rice, 1 small piece of ginger, right amount of chives, 1 carrot. Wash the glutinous rice and soak for 5 hours. Put the chopped ginger into a bowl, then pour 3 tablespoons of water and soak for half an hour. Start mixing minced meat. First pour the right amount of sesame oil into the meat stuffing, and then keep stirring in one direction until the meat stuffing is sticky.

4. Add cooking wine to pork stuffing, add ginger powder and pepper to improve freshness, add chicken essence to remove fishiness, stir and evenly add an egg to make meat stuffing softer and tighter, indicating that it is not watered meat, add a little water, so that the meat stuffing does not taste dead and taste softer. Add a small amount each time, stir well each time, so that the water and meat stuffing are completely mixed and then add next time.