Eggplant-stuffed buns
Sisters who like vegetarian fillings must try this oily eggplant-stuffed big bun. The buns made with this stuffing method are so delicious, fragrant and sticky, 100 times better than meat ones. Choose thin-skinned, tender eggplants and cut them into larger dices. It's recommended to use lard when stir-frying eggplants. Not only does it taste good, but it's also easier to wrap. Stir-fry for a while longer to remove the excess water and bring out the flavor of the eggplants. Heat oil in another pan, add chopped scallions, ginger and garlic, and stir-fry over low heat until fragrant. Add an appropriate amount of ground Sichuan pepper and a spoonful of roasted chili powder, and a little oyster sauce to stir-fry until fragrant. Add two chopped small peppers to the stir-fried eggplants and mix in the seasonings. Add salt and MSG, and stir well. It's recommended to refrigerate for more than one hour. Now let's make the dough. Add 5 grams of sugar to one pound of flour to promote fermentation. Use this old dough starter for all kinds of fermented dough. In hot weather, add about 280 grams of room-temperature water to the flour and stir until it forms a dough. Knead for a while to make a smooth and fine dough. Let it rise to twice its size. The well-risen dough looks like this, with large air holes. Transfer it to the board and knead thoroughly to release the air. Divide it into equal portions. The bun wrappers should not be too thin, or they won't rise. Wrap them into ten big buns according to your own technique. Let them rise for 5 to 10 minutes, then steam for 15 minutes over boiling water. They will be fluffy and soft, with an oily crust. Sisters who like it, please save and try making them.#EggplantRecipes #Food
