Eggplant and green pepper buns
Overview
Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. When I was a kid, my family often made steamed buns stuffed with eggplant. At that time, the meat was relatively lacking and the fillings were vegetarian. There were not many kinds of fillings, just hot peppers, vermicelli, and eggplant, but they tasted delicious.
Tags
Ingredients
Steps
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Prepare materials.
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Clean the eggplant, peel it and cut it into small dices. Put the diced eggplant into a basin and add 3 tablespoons of salt to marinate.
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Wash and dice the green peppers and set aside.
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Prepare vermicelli.
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Wash the vermicelli, put it in the pot, blanch over low heat until cooked. Remove the vermicelli, drain the water and chop into small pieces.
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Put oil in a wok over low heat and sauté the Sichuan peppercorns until fragrant, take out the Sichuan peppercorns and set aside the Sichuan peppercorn oil.
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Squeeze the water from the eggplant and put it into the pepper oil; add diced green pepper, vermicelli, minced green onion and ginger, thirteen spices, and 2 tablespoons of oyster sauce.
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Prepare flour and baking powder.
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Take a bowl of warm water, add yeast, and knead the flour into dough.
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Close the lid and place on the stove to let the dough rise to double its original volume.
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Place the risen dough on the cutting board and knead it into a smooth dough. Cut into equal-sized pieces with a knife.
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Flatten the dough and use a rolling pin to roll it into a dough approximately the size of your palm.
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Before wrapping, add salt to the stuffing and mix well. Start wrapping from one end to form a willow leaf shape.
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Wrap the buns in turn and put them in the steamer to rest for 20 minutes. Bring to a boil, turn to medium heat and steam for 20 minutes. After steaming, turn off the heat and wait for 2 minutes to open the lid.
