1

Dice the eggplant and mince the green onion and ginger. Add the meat filling. Add an egg, a little salt, sugar, bean paste, five-spice powder and mix well. After the dough has fermented, knead out the air and cut into suitable doses. Roll out into a bun skin. Put on the filling. Wrap into buns.

2

Cold water on the pot, let the buns in the pot a second time to wake up. Cook over medium heat for 20 minutes, and let steam in vain for another 5 minutes before removing from the pan.

3

Tips: 1, the bean paste is salty, so the amount of salt should be reduced. 2, salt is added last, adding it too soon will make the eggplant more or less watery, affecting; 3, adding eggs is to make the filling more compact. The flavor is also more fresh.

4

This time when I bought the meat filling, a little thin, big summer eating fat meat is too sinful! In order to avoid the buns too firewood, I added two eggplants in it. The eggplants absorbed the grease from the meat filling and improved the texture of the lean meat filling which was too friable.

5

For those who want to eat meat buns in the summer but are burdened with them, try adding some vegetables to make the buns softer. For example, pumpkin, gourd, zucchini, radish. These vegetables above should first get the water out with saran wrap when you add them to the filling. The radish should be scalded in boiling water to remove the flavor. If it's an old pumpkin or gourd, you can just shred it. Eggplant has the least amount of water compared to other vegetables and is a good oil absorber. So it's best to mix the meat stuffing.