It takes time to make buns, so it must be done on weekends. I bought eggplants and mashed pork from the vegetable market in the morning, and cut the eggplants into small cubes when I got home. The special thing here is to make one step less, that is, do not peel the eggplants, because Eggplant skin is more nutritious than eggplant meat. Eggplant skin is rich in vitamin P, especially purple eggplant skin. Eggplant peel is rich in water-soluble vitamins—B vitamins, which can promote the synthesis of enzymes in the body and the absorption of vitamin C. The rich rutin contained in eggplant skin has the effect of lowering blood lipids and cholesterol. So don't waste such good things, and I personally think that eggplants with eggplant skins are more delicious. Another thing is to do one more step before mixing the stuffing. Put the diced eggplant in the pot and fry for a while, let it evaporate the excess water, and then mix it with the pork puree for seasoning and mix well, so that no water will come out when the stuffing is adjusted, which is convenient for the next. Operation. Because it’s cold, we don’t have any heating here, so now it takes a lot of time to make steamed buns. It took nearly 3 hours before and after to finally eat the delicious diced eggplant pork buns. If you like it, you can try it, just remember what I reminded: one more step to adjust the filling will not produce water, one step less nutrition retains the flavor better!
Don't open the lid immediately after the steamed buns are steamed, turn off the heat and simmer for a few minutes, so that the buns won't shrink back. It is best not to peel the eggplant, because the skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good partner. Eating eggplant with the skin will help promote the absorption of vitamin C.