Ingredients: 150g flour, 2g yeast powder, 2 eggplants, 1 green pepper.

Accessories: 2 tsps of salt, 2 tsps of vegetable oil, a little soy sauce, a little chicken powder and a little chopped green onion.

1. Add a small amount of cold water to the flour and yeast powder one by one. After the dough is formed, it will be fermented to double its size.

2. While fermenting the dough, wash the eggplant, roughly cut it into strips with your fingers, and then cut it into squares. Add diced green pepper, vegetable oil, chopped green onion, salt, soy sauce and chicken powder and mix well.

3. Knead the dough, let it stand for 20 minutes, knead it into strips, cut it into balls, and roll it into thin slices.

4. Wrap the stuffing into a circle as shown in the figure.

5. It doesn't matter if there is a small hole in the middle of the seal. You will encounter it after the second injection.

6. Put it in a steamer, ferment for the second time to twice the size, then heat it to the boiling point with low fire, and steam it with high fire for 15 minutes.

7. Turn off the fire and simmer for a while without opening the lid. Finished picture of eggplant steamed stuffed bun.