1. Wash and peel the eggplant
2. Peel and dice! Soak the cut dices in clean water (to prevent blackening)
3. After the water is over, take it out to control the water! Add the right amount of salt to cover the water
4. Yeast, baking powder, and sugar are mixed with warm water and knead the dough to wake up (the amount of yeast, baking powder, and the method of making the noodles, there is a recipe before) (the eggplant is cut, I just made the noodles)
5. Wash green onions and green peppers and mince
6. Take half of the chopped green onion, take the bean paste, and prepare the soybean paste
7. Pour the oil in the pot and heat it up, add the green onions, bean paste, and soybean paste to fry until the red oil is served.
8. Dried eggplant, add chopped green pepper, chopped green onion
9. Add fried sauce, fried chili, sesame oil, flax oil, thirteen incense, chicken essence, MSG and mix well
10. You can try the saltiness after mixing well (because the eggplant was sprinkled with salt before, so no salt was added when mixing the stuffing)
11. After the eggplant is mixed, knead the dough, rub the strips, pull the dough, and roll it out!
12. Pack the mixed filling! After wrapping in order, the second proofing for a few minutes (when the raw buns are lightly picked up, it means that the second proofing is ready)
13. After waking up, put the steamer to steam for 20 minutes and turn off the heat (gas up counts as time)! Simmer for a minute or two before taking it out!
14. Finished picture
15. Do you want to eat?
16. Finished product
17. Finished product
Tips:If the temperature at home is low and the buns are not well proofed for the second time, you can warm the eggplant fillings in a microwave for a little bit before wrapping! So there is no need to wake up again! Steam it directly! !
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