Method for making vegetarian eggplant steamed stuffed bun
1. Peel the eggplant, dice it, sprinkle with salt, wait for about 3 minutes, and squeeze out the water from the diced eggplant.
2, green peppers are hot, drain and dice, add oyster sauce, vegetable oil and eggplant and mix well.
3. The condiments for filling in turn are light soy sauce, cooking wine, black pepper and thirteen spices.
4. Make steamed stuffed bun skins, cool them in boiling water at a temperature of about 70 degrees, directly add them into the flour without yeast, and start to knead the dough until it is smooth and soft, wrap it in plastic wrap and wake it up for half an hour, then knead it again to feel the dough soft and elastic, and then wake it up for ten minutes.
Step 5 make steamed buns
6. Steam for about 15 minutes, and finish.