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Dried eggplant bun

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On the Mid Autumn Festival, I went back to my mother-in-law's house and saw her drying a yard of dried vegetables. There are long beans, eggplant and radish strips. The most is dried eggplant. That's what I grow in the garden outside. My mother-in-law plants 20 eggplant seedlings in the garden every year. Midsummer is the peak season of growth. When it's too late to eat, the seedlings are covered with eggplants. So we have to take off the big eggplants and cut them into pieces to dry them. At that time, the yard was covered with dried eggplants. The long clothesline was covered with dried eggplants. Nails were nailed in the wall under the eaves. Even the narrow place between the windowsills was covered with a layer. At this time, if someone pushed open the door of the yard and walked in, he could not find the next place. In the sunshine, all kinds of dried vegetables are strewn all over the yard, just like the wind, dew and sunshine. The sun, the moon, the wind and the dew are also present in the dishes. When I came back, my mother-in-law brought a large bag of dried eggplant and dried beans. When I saw the dried eggplant, I wanted to eat steamed buns again. Soak in eggplant. Prepare steamed bun. Always feel

Cooking ingredients

stuffing and seasoning:8

raw:8

salt:8

ginger:8

Cooking Steps

Step1:Dry eggplan

Step2:The old man bubble

Step3:Mix the flour with the soaked old noodles and dough. Place in a warm place and ferment to twice the size.

Step4:Add pork stuffing with soy sauce, salt, chicken essence, sesame oil and steamed bun stuffing, mix well and marinate for 20 minutes.

Step5:Mince the mushrooms and dry the eggplant.

Step6:Put the dried mushrooms and eggplant into the meat filling. Add the chopped green onion and ginger and mix well.

Step7:. knead 2 g of edible alkali into the dough (add it according to the fermentation degree. Mix the alkali with water and then knead it into the dough). Wake up for more than 10 minutes.