After the end, the family is hungry for this stuffed vegetable bun, which is cheap and affordable, tender and nutritious, and better than meat

Today I want to share with you a vegetarian stuffed bun, the ingredients are cheap and affordable, tender and nutritious, my family does not eat enough to eat three pots every time, and it feels better than meat buns.

Home-style eggplant buns, delicious and easy to learn, one filling, two ways to eat

[Ingredients required]: plain flour, yeast powder, sugar, round eggplant, old tofu, chili, garlic, green onion, oyster sauce, five-spice powder, salt, vegetable oil (or lard).

[Specific Method]:

1. Prepare about 500 grams of flour and put half a spoon of white sugar, and then prepare 260-280 grams of warm water and 5 grams of yeast powder to stir and melt.

2. Pour a small amount of yeast into the flour with warm water, stir it into a flour without dry flour with chopsticks, and knead it into a smooth dough. The dough of the buns and the dough of the steamed buns are almost soft. The kneaded dough is covered with a lid and fermented until it is twice the size, and the inside has a rich honeycomb shape, or it can be poked with your finger without retracting.

3. Taking advantage of the time to make noodles, we began to prepare the stuffing of the buns. Now wash the eggplant and cut it into small cubes, if you buy an older eggplant then consider removing the skin.

4. Pass the diced eggplant through the water, control the moisture and sprinkle in an appropriate amount of salt, mix evenly and let stand for about 10 minutes to remove the moisture.

5. Drain the excess water out of the eggplant by hand, you can find a gauze to wrap the eggplant and squeeze the excess water. There was originally a large pot of diced eggplant, and there was not much left, so it didn't matter if we added some other ingredients.

6. Cut the old tofu and chili pepper into small pieces, remember to remove the seeds from the spicy seeds. By the way, mince the garlic and green onion and set aside.

7. Heat the pan with cold oil, fry the minced green onion and garlic until fragrant, then add some oyster sauce and stir-fry a few times to turn off the heat. If you don't mind eating lard, you can use lard instead of vegetable oil, which will make the buns more fragrant.

8. Put the eggplant, tofu and chili pepper into a larger container, pour the freshly fried onion and garlic into the ingredients, add some five-spice powder and a little salt, and stir well. It should be noted here that the eggplant is salted, so we must taste it when we put it in the salt, and consider how much to put in it.

9. After fermented noodles, we simply knead and exhaust, then arrange them into long strips, cut the dough of uniform size, and roll the bun skin into a circle with thin sides and thick middle.

10. Prepare enough water in the pot, put the steaming drawer and steaming drawer cloth, and then wrap it with the bun we like. After wrapping, cover the pot, let the second rise for 10 minutes, and then steam over medium-high heat for 15-20 minutes. After turning off the heat, remember not to open the lid directly, and wait for 3 minutes before removing the lid, which can avoid the bun skin suddenly shrinking when it is cold.

The top is steamed buns directly in the pot, my girl likes to eat them, and I made two pots of fried buns for me and the child's father. If you like it, you can continue to watch it.

1. Brush the bottom of the pot with oil and place the wrapped buns. After the second proofing, we turn on medium-low heat and slowly fry until the bottom of the bun is colored.

2. Put a little flour and starch in half a bowl of water and stir it together, after the bottom of the bun is colored, we pour water along the edge of the pot, cover the pot, turn to medium-low heat and simmer.

3. After seeing that the water in the pot is basically boiled dry, we can turn off the heat. This is my second pot of steamed buns, and I forgot to take a picture at the end of the first pot.

I made the fried buns and steamed buns at the same time, so I was able to save half the time, and it basically took less than 40 minutes to make 3 pots of steamed buns.