Eggplant, just like this farmer's practice, is soft, tender, delicious and juicy, crisp and soft. There are many purple and shiny eggplants on sale in the vegetable market, and there are not a few people who like to eat eggplant. However, there are also many people who are not good at frying eggplant. They know how to cook a delicious eggplant, but this is one of the indispensable professional skills on the summer table. It is possible that many people don't know that eggplant, a crop produced in tropical India, is not the original ecological food in our country. It was introduced into China at the end of the Western Han Dynasty. At present, there are more than 200 kinds of eggplant, and there are various cooking methods. Whether it's fried sea eggplant, roasted eggplant in the night market stall or fried eggplant, any kind can arouse the public's taste unconsciously.

Eggplant broth package needs food: eggplant, raw pork, shallots, ginger slices, pepper noodles, wheat flour, yeast, cold water, soy sauce, edible salt, sesame oil and vegetable oil.

Step 1: Put a proper amount of yeast into the washbasin, pour warm water and stir until the yeast is completely dissolved. Then pour in wheat flour, stir it into a flocculent shape, knead it into a smooth dough, and cover it until the flour is fermented to twice its original size.

Step 2: Cut raw pork into diced meat, peel and chop shallots, peel and wash ginger, chop minced meat, chopped shallots and ginger foam on a plate, sprinkle with pepper noodles, pour in soy sauce, stir and marinate evenly to remove the fishy smell.

Step 3: Clean the eggplant, cut it into dices, put it in a bowl, sprinkle with edible salt and stir to flush out the water, pick up the eggplant, squeeze out the water, put it on a plate, and pour in the vegetable oil and stir well.

Step 4: Pour the pickled dumpling stuffing into eggplant, sprinkle with proper amount of edible salt and sesame oil and stir into stuffing. Spread the batter on the chopping board and exhaust, knead it tightly, knead it into strips, cut it into buns and spread it into buns.

Step 5: Put a proper amount of stuffing in the middle of the skin, knead into steamed buns, stir for 10min, prepare a small dish, pour a proper amount of wheat flour and cold water, and stir evenly for later use.

Step 6: Take out the pan and boil the oil. After the oil is boiled, put in the processed steamed bread, fry it slowly with slow fire until the bottom turns brown, then pour in the mixed flour water, cover it and stew for 5-8min until all the water evaporates, turns brown and becomes mature, and then take it out for eating.