Eggplant and Potato Stuffing
1.
Dilute the yeast with warm water, add flour and an appropriate amount of peeled purple sweet potato (steamed), knead it into a smooth dough, and place it in a warm place.
2.
Peel the potatoes and cut into small cubes. After washing, drain the water
3.
Pick up a vegetable oil pan, fry the diced potatoes until they are transparent, spread out and let cool, peel the eggplant, and cut into cubes
4.
Add salt, mix well, marinate for 10 minutes
5.
Squeeze the water, dice the pork, add ginger, cooking wine, soy sauce and sesame oil, mix well, marinate for 20 minutes
6.
Mix the processed eggplant, potatoes and diced meat together, add chopped green onion, salad oil, salt, light soy sauce and MSG and mix well.
7.
Take out the dough that has been made and knead it to exhaust air
8.
Divide it into equal-sized noodles, roll them into round skins, and wrap them with fillings. After all the buns are wrapped, cover them with a damp cloth and send them until the skins are fluffy and light.
9.
Both cold and hot water can be used in the pot, 15 minutes after boiling, turn off the heat, and steam it for 5 minutes
