If it is a vegetarian dish, boil it and steam it for 8 minutes. If the meat inside is boiled, it can be steamed for 15 minutes, or it can be steamed for 20 minutes on high fire.

Practice steps:

1, food preparation

Ingredients: 500g flour, 500g eggplant, 200g water and 400g pork.

Accessories: 5 shallots, 5g yeast, 20g soy sauce, oyster sauce 10g, ginger 10g, spiced powder 1g and peanut oil 10g.

2. Add yeast to flour (flour: yeast is about 100: 1), then add appropriate amount of water, stir it into snowflake shape, knead it into smooth dough, cover it with a lid or wet gauze, and ferment it at room temperature to twice its size.

3. Cut the pork with suitable fat and thin into large pieces, wash the shallots, cut into sections and slice the ginger.

4. Put them in a meat grinder and grind them into paste. Don't grind them too thin. The stuffing of steamed stuffed buns is too thin and tasteless.

5. Put it in a large bowl, add soy sauce, oyster sauce, and spiced powder, mix well, and let it stand for a while to taste (you don't need to draw water, the eggplant behind is water, which can synthesize the taste).

6. Peel the eggplant and dice it. It's not easy to be too small. That's good. Add salt and stir well. When it is soft, pour it into the meat, so that it can be stirred evenly.

7. Mix the cooked rapeseed oil or peanut oil and chicken essence evenly, and let it stand for a while to taste, so that the steamed stuffed bun is rich and delicious.

8. Take out the dough (at this time, the dough is about twice as big as the original), dip your fingers in flour and insert it from the middle of the dough. If the inserted pit does not shrink, it will ferment well. Add a little flour, knead well, and let it be discharged into the air, so that the steamed stuffed bun will not shrink and be divided into small doses. Thick dough rolled into thin edges.

9. Add stuffing, not too much, just eight points full, so that the steamed stuffed bun is not easy to expose and easy to wrap.

10. Knead and fold, and wrap it into your favorite shape.

1 1. Wrap it, put it in a steamer, cover it, and wait for the second fermentation for about 15 minutes. When the steamed stuffed bun is fermented to be chubby, it means that it has been fermented.

12. Add water to the steamer. After the fire boils, add steamed buns. Steam on high fire for about 20 minutes, depending on the number of steamed buns. When the time comes, don't worry about exposing them. Simmer for about 3 to 5 minutes before opening them. White and delicious steamed buns will do. They can be used as breakfast and staple food and can be eaten all year round.