Eggplant, I love this farm-made recipe. It is soft, tender, juicy, crispy and soft, with lots of ice flowers

There are purple and shiny eggplants for sale everywhere in the vegetable market. I like to eat them. There are many people who like eggplant. But there are also many people who are not very good at frying eggplants. Knowing how to make a delicious plate of eggplants is one of the indispensable professional skills on the summer dinner table. It is very likely that many people do not know that eggplant is produced in India, which has a tropical climate. It is not an original ecological food in our country. It was introduced to our country in the late Western Han Dynasty. At present, there are more than 200 types of eggplant, and there are various cooking methods. There are all kinds of dishes, whether it is fried eggplant, grilled eggplant from night market stalls, or fried and stuffed eggplant, any one of them can arouse the public's taste unconsciously. Fried buns with eggplant and meat filling

Food required: eggplant, raw pork, shallots, ginger slices, pepper noodles, wheat flour, yeast, cold water, light soy sauce, salt, sesame oil, vegetable oil

Step 1: Put an appropriate amount of yeast into the washbasin, pour in warm water, and stir until the yeast is completely dissolved. Then pour in wheat flour, stir into floc, knead into a smooth dough, and cover it. Ferment until the flour has doubled in size.

Step 2: Cut the pork into small dices, peel the green onions and chop into small pieces. Peel the ginger, clean and chop into small pieces. Put the meat cubes, chopped green onions and ginger foam on a plate and sprinkle in Pour the pepper noodles into the light soy sauce and stir evenly to marinate to remove the fishy smell.

Step 3: Clean the eggplant and cut it into small cubes. Put it in a bowl. Sprinkle in edible salt and stir. The salt will flush out the water. Remove the eggplant and squeeze out the water. Put it on a plate. Pour in vegetable oil and stir. Evenly.

Step 4: Pour the marinated dumpling filling into the eggplant, sprinkle in an appropriate amount of salt and sesame oil and stir into the filling. Spread the batter onto a board to drain out the air, knead until firm, roll into strips, cut into bun wrappers, and spread into bun wrappers.

Step 5: Place an appropriate amount of filling in the middle of the dough and knead it into a bun. Let the dough rest for 10 minutes. Prepare a small plate, pour an appropriate amount of flour and cold water, stir well and set aside.

Step 6: Heat the oil in the pan and put in the prepared buns. Fry slowly over low heat until the bottom turns brown, then pour in the mixed flour water. Cover and simmer for 5-8 minutes, until all the water evaporates and becomes brown and cooked, then you can take it out and eat.