Wheat flour 800g

Eggplant 500g

Green peppers 200g

Vermicelli 100g

Oil in moderation

Salt 5g

Baking powder 6g

Thirteen spices 5g

Pepper oil in moderation

Oyster sauce 2 tablespoons

Scallion 8g

Preparation time: 30 minutes-1 hour

Number of diners:

Steps

1

Prepare the ingredients.

2

Clean the eggplant, peel and cut into small dices, put the diced eggplant into a pot, add 3 spoons of salt and marinate.

3

Pepper cleaned and cut into small dices, eggplant into a pot, add 3 spoons of salt marinade.

4

Prepare the vermicelli.

5

Wash the vermicelli and put it in a pot, blanch it on low heat and cook it. Fish out the vermicelli and drain and chop.

6

Frying pan with oil in a small fire sautéed peppercorns, fished out peppercorns, peppercorn oil spare.

7

Squeeze the eggplant dry water into the pepper oil; add diced peppers, vermicelli, green onions and ginger, thirteen spices, oyster sauce 2 tablespoons.

8

Prepare the flour, baking powder.

9

Take a bowl of lukewarm water and put yeast in it, knead the flour into a dough.

10

Cover and place on a heated surface and let the dough rise to twice its original volume.

11

Place the risen dough on a board and knead it to a smooth dough. Cut into equal sized doses with a knife.

12

Flatten the dosage, and use a rolling pin to roll out the dough to almost the size of the palm of your hand.

13

Before wrapping, add salt to the filling and mix well, start wrapping from one end and form a willow leaf shape.

14

Put the buns in order, and put them in the steamer to wake up for 20 minutes. Turn the heat up to medium and steam for 20 minutes. After steaming, turn off the heat and stop for 2 minutes to open the lid.