Eggplant Stuffed Baozi home practices are as follows:

Tools/materials: flour, yeast, water, round eggplant, pots, cooking oil, pancetta, peppercorns, green onions, ginger, salt, chicken essence, soy sauce, soy sauce, oyster sauce, sesame oil, steamer, pot lid.

1, first of all, to prepare the dough, 500 grams of flour, add 5 grams of yeast, 250 grams of water kneaded into a smooth dough into a warm place to wake up.

2. Wash the round eggplants, remove the skin and cut them into cubes. Put the diced eggplants in a bowl, add a tablespoon of salt and stir well to kill the water in the eggplants, the eggplants kill the water in about half an hour.

3, the eggplant to kill water during the time we are ready to adjust the meat filling, chopped pork into meat foam in a pot, first add 10 grams of pepper water in one direction, so that the meat mixture completely absorbed water, and then add chopped green onions, minced ginger, salt, chicken, soy sauce, soy sauce, oyster sauce, seasoning, stirring evenly. Add 10 grams of sesame oil and mix well again.

4, half an hour later, use your hands to squeeze the excess water out of the eggplant, and then mix it with the seasoned meat mixture. Take the dough out and knead it well, then divide it into long strips and cut it into several equal-sized dosages, roll them out and pack them with the meat filling. When the buns are ready, put them in a warm place and let them rise for 10 minutes.

5. Put the buns into a steamer, add cold water to the pot, and when the steam comes up, start the timer and steam on high heat for 15 minutes.

6, 15 minutes later, do not rush to open the lid, let the buns in the steamer for another 2 minutes. After the buns are steamed, eat them while they are hot, the skin is soft, and the soup will flow out a little bit when you bite into it, especially fragrant.