Exclusive Eggplant Filling Bun
Fluffy steamed buns filled with a rich vegetarian stuffing of oil-fried eggplant, tofu, wood ear and glass noodles, seasoned with broad bean paste for a soft, aromatic, savory bite.
Instructions
- 1
Mix the flour with the yeast and an appropriate amount of water, knead into a dough, and let it ferment until it doubles in size.
- 2
Peel the eggplant, cut it into cubes, and stir-fry it in plenty of oil to release its moisture (this way, the eggplant's fragrant and soft texture can be brought out).
- 3
Next, add the diced tofu, chopped wood ear mushrooms, and potato noodles separately.
- 4
Add salt, doubanjiang, light soy sauce, dark soy sauce, oyster sauce, sesame oil, pepper, five-spice powder, and chicken essence, stir-fry evenly, then turn off the heat and serve.
- 5
Divide the dough into two pieces, roll them into length, and then add the filling.
- 6
Roll out the dough and wrap in the filling.
- 7
Put it in the steamer and steam for 20 minutes before taking it out.
- 8
Finished product image.
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Ingredients
Main Ingredients
- Eggplant1/2 piece
- Dried tofu2 slice
- Potato vermicelli20 g
- Soak dried wood ear mushrooms15 piece
- Flour200 g
- Yeast3 g
- Clear waterto taste
- white pepper1 spoon
Seasonings
- Edible oil3 spoon
- table salt1/2 tbsp
- Pixian Broad Bean Paste1 spoon
- light soy sauce1 spoon
- dark soy sauce1 spoon
- Sesame oil1 spoon
- Five-spice powder1 spoon
- chicken essence1 spoon