Step 1: 500 grams of ordinary flour and 5 grams of baking powder. Put the yeast powder into a bowl, pour in a proper amount of cold water, stir well and let it stand for 10 minutes (the water temperature should not exceed 40 degrees, otherwise it will damage the mellow dough).

Step 2: Slowly pour the yeast water into the wheat flour and stir with chopsticks until there is not too much dry wheat flour in the basin.

Step 3: Knead into dough. Then cover the dough with plastic film 1 hour.

Step 4: Prepare steamed buns in advance while the dough is mellow. 1 round eggplant, 2 green peppers, appropriate amount of onion and appropriate amount of ginger.

Step 5: Peel the green beans, cut them into Fu Xiao, chop the peppers, chop the ginger and chop the onions.

Step 6: Add a spoonful of salt into diced mung beans and mix well, then marinate for 20 minutes. Salt pickling is to pickle out unnecessary water in mung beans in case the stuffed buns are too wet. )

Step 7: Marinate a lot of water, as shown below.

Step 8: Dry the water in the eggplant diced by hand.

Step 9: Put pepper into diced eggplant and mix well, then add 1 tablespoon salt, tsp monosodium glutamate, 1 tsp soy sauce, 1 tsp soy sauce and 2 tsp sugar and mix well. Then put chopped green onion and Jiang Mo on the diced eggplant.

Step 10: Pour an appropriate amount of oil into the pot, add a dozen peppers after the oil is boiled, and turn off the fire after the peppers smell. Then scoop up the pepper and pour the remaining oil on the chopped green onion. Then stir the filling in a bowl.

Step 11: Add two spoonfuls of tapioca starch into the stuffing and stir well.

Step 12: Sprinkle a little sesame oil and mix well, and the steamed stuffed bun will be ready.

Step 13 of making steamed buns: the dough is full and twice the size.

Step 14: Take the dough out of the basin and knead it until the surface is smooth.

Step 15: Divide the dough into small portions with uniform size.

Step 16: Roll into steamed bread skin with thin edges and slightly thicker middle.

Step 17: Take a proper amount of stuffing and put it in the middle of the steamed bun skin, then knead it into steamed buns.

Step 18: Put the wrapped buns on the steamer (the steamer should be oiled or padded with oiled paper in advance) and start the second proofing (it takes about 15 minutes to get up and down). Steaming steamed bread gradually after waking up. After the fire makes the stainless steel steamer smoke, turn to low heat and steam for another 15 minutes. Let it stand for a few minutes after steaming, and then remove the cover (to prevent the steamed bread skin from shrinking after sudden cooling).