The trick to making pork and eggplant stuffed buns is to peel the eggplant and squeeze out the water, as follows:

Flour 500g, yeast (dry) 3g, eggplant 500g, pork stuffing 300g, peanut oil, salt, soy sauce, chicken broth, green onion, ginger, five-spice powder, Sesame oil.

1, the flour add yeast and appropriate amount of water kneaded into a dough, covered with plastic wrap for fermentation.

2, the meat mixture add green onion and ginger, soy sauce, salt, chicken broth, sesame oil, five spice powder, cooking oil and mix well.

3. Peel the eggplant.

4, the eggplant first rubbed with a rubbing into silk, in a little salt chopped.

5, chopped eggplant on a drawer cloth to squeeze out the water.

6, squeeze out the moisture of the eggplant added to the seasoned meat mixture.

7, mix well into the eggplant filling.

8, the dough at this time has fermented.

9: Divide the dough into small, even-sized pieces.

10: Roll out the dough into a thick center and thin outer layer. Put the filling, thumb support the crust, index finger began to evenly pleat the skin. Wrap into a bun.

11, wrapped buns, and then wake up 15 minutes.

12, the steamer pot put water to boil to wake up good buns on the cage drawer, steam steam 15 minutes, turn off the fire virtual steam 5 minutes can be.