Make eggplant stuffed buns, so that the filling is delicious!

Today I made eggplant meat stuffed buns, and the whole family loves to eat them!

I used a round eggplant today, the moisture is larger, rub the silk, put salt, kill the water, and grab the excess water, and then put in the cooked oil and mix well, lock the water, so that it is not suitable to come out of the water after the salt.

Here's how to do it, share it together:

Preparation of eggplant minced buns

【Ingredients Required】

Eggplant, boiled meat, fungus, leeks, green onions, ginger, salt, thirteen spices, oyster sauce, soy sauce, sugar, chicken essence, sesame oil

1. The anthocyanins in the eggplant skin are rich, if you don't mind, it's best not to remove them; Just rub the eggplant with salt and rinse it off when washing it.

2. Rub the washed eggplant into shreds (a little thicker) with a grater and put it in a basin, add a little salt and mix well to kill the water.

3. Add a little minced ginger, salt, thirteen spices, oyster sauce, soy sauce, sugar, and chicken essence to the pork filling, and stir well.

4. Remove the excess water from the eggplant, then cut a few knives and put it in a basin, pour in the cooked oil and mix well to lock in the moisture.

5. Wash and chop the fungus soaked in advance and put it into a basin; Add the chopped leeks and chopped green onions.

Don't mix it first, and then mix it well when you wrap it, it is not easy to get water.

6. Take out the proofed dough and knead the dough on the cutting board to exhaust

Make a uniform size of dough, roll out the skin, and wrap the filling. Put it in a pot, cover and let it rise for 10 minutes.

7. Steam the pot for 15 minutes, turn off the heat and simmer for 3 minutes. Remove from the pan.