Prepare ingredients:

Eggplant, pork, flour, yeast, onion, ginger, salt, soy sauce, cooking wine, sesame oil and edible oil.

The specific steps are as follows:

1. Wash the pork and cut it into small pieces.

2. Put the chopped meat into the pot, add chopped green onion and Jiang Mo, add appropriate amount of salt, soy sauce, cooking wine and sesame oil, stir evenly in one direction and marinate for 2 minutes.

3. Cut the eggplant into long strips first, then cut into small squares and put them in a pot.

4. After filling the pot, add a proper amount of salt, grab it evenly, marinate for 1 minute, and then squeeze out the water.

5. After the eggplant is squeezed out of water, add the meat, a proper amount of cooking oil, a small amount of salt and sesame oil and stir evenly in one direction.

6. add 4g of flour, 3g of yeast and proper amount of water to the basin, knead the dough until it is smooth, then ferment it to twice its size, take it out, sprinkle some bottom surface on the chopping board, simply knead the bottom surface and exhaust the dough.

7. After kneading the dough, knead it into long strips, cut it into small pieces evenly, take a small piece, press it, and roll it into a dough with a rolling pin.

8. Take a dough, add a proper amount of vegetable stuffing, hold it with one hand, knead it with the other hand, pinch it along one side to the middle, and finally seal it, so that a steamed stuffed bun is wrapped.

9. Put a drawer cloth or corn husk under the steamed stuffed bun, put it in a steamer and wake it for 1 minutes.

1. add water to the pot, heat it, steam it for 2 minutes, turn off the fire and stew it for 2 minutes, and a pot of delicious eggplant stuffed buns will be fine.

Extended information:

Teach you the tricks of steaming steamed buns:

1. Mix flour with milk. In fact, mixing dough with milk is better than mixing dough with water, and the dough will be more elastic and nutritious.

2. Add some oil to the noodles. Especially when wrapping meat buns, it is best to add a little oil when kneading dough. In this way, it will avoid the situation that oil and water leach out in the steaming process, making the dough partially dead, even the whole dough wrinkled and not selling well. In fact, it is best to add lard, but for the sake of health, we switched to vegetable oil.

3. There is a saying about hard and soft. The surface hardness of steamed stuffed bun can be adjusted according to different fillings. If the filling is dry, the skin can be softened and the taste will be soft. If the filling is easy to drain, mix it a little harder. After wrapping it, let it wake up for a while.

4. Pay attention to the thickness. Unlike dumpling skins, the skins of steamed stuffed buns don't need to be rolled to be extremely thin, otherwise, a thin layer of noodles will wake up no matter how good it is, and there will be no soft taste. Instead, it is better to use cold water noodles or hot noodles directly. Of course, don't be too thick. If one bite is noodles, and the second bite is noodles, it's really steamed bread. Appropriate, just fine.

5. You should pay attention to skin rolling. The skin of the steamed stuffed bun, like the skin of the dumpling, should be rolled evenly, slightly thicker in the middle and slightly thinner around.

Reference: People's Daily Online-How to make Chinese food buns? Tips for steaming steamed buns