How to make vegetarian stuffed buns with eggplant:

Ingredients: 500g flour, two long eggplants, 5g yeast, 300g water, 3 shallots, 2 green peppers, 4 edible oils Spoon, 0.5 spoon of thirteen incense, 0.5 spoon of salt, 0.5 spoon of chicken essence, 1 spoon of sesame oil.

Steps:

1. Prepare eggplant cubes.

2. Dough kneading: The ratio of flour to water is 1:0.6. First, pour half the amount of warm water into the yeast and mix well. Pour water into the flour while stirring it with chopsticks. Add the other half to cold water. That's it, continue to pour and stir until it forms a flocculation, then knead the dough into a ball. There is no particularly high requirement for the dough, just shape it. Rising dough: It usually takes 1 hour to rise at room temperature. The time is only for reference.

3. Prepare the stuffing: You can start preparing the stuffing while it is fermenting. Put the diced eggplants into a large bowl, add an appropriate amount of salt and mix well. Wait about 30 minutes for the water in the eggplants to come out. Use your hands to collect the water from the dried eggplant, mince the green pepper and mince the shallots and add them to the boiled eggplant. Add the light soy sauce, five-spice powder, chicken essence, raw oil and sesame oil and mix well.

4. Make buns: Knead the fermented dough for a while to release the air, dig a hole in the middle of the dough, divide the dough into long strips, and then divide it into small portions of about 50 grams. Prepare the steamer, add water and put it on the grate. After wrapping the buns, place them on the grate. After all the buns are wrapped, time it for 30 minutes for secondary fermentation.

5. Steamed buns: Bring water to a boil over high heat. Start steaming for 20 minutes after the water boils. Pay attention to check whether the lid of your pot is tight. If it is not tight, put a damp cloth around the edge of the lid. It is best to press the bowl on the pot lid to prevent air leakage. It's ready to eat.