How to make eggplant meat buns

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  1.Put the flour Put it into a container, make a small well in the middle and put the yeast in it.

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  2. Pour a little warm water into the place where the yeast is placed and stir with chopsticks until the yeast is dissolved.

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  3. Pour in warm water in circles and use chopsticks to stir the flour into cotton wool.

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  4. After kneading into a smooth dough, cover it with plastic wrap and set it aside for fermentation.

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  5. Chop the pork into minced meat, and chop the green onion and ginger into mince.

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  6. Put them into the container together.

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  7.Add cooking oil, light soy sauce, cooking wine, oyster sauce, salt and chicken essence.

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  8. Beat in one direction clockwise until the meat filling is thick.

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  9. Chop the eggplant into fine pieces, squeeze out the water and add it to the meat filling.

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  10. Stir evenly and set aside.

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  11. When the dough has fermented until doubled in size, poke a hole in the middle with your index finger.If the dough does not shrink back, it means the dough is ready.

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  12. Knead the dough evenly and deflate it.

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  13. Cut into appropriate size dough.

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  14.Press flat with the palm of your hand.

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  15. Roll out the pie crust into a thick center and thinner edge.

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  16.Take a pie crust and put appropriate amount of fillings.

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  17. Hold the bottom with your left hand and pinch out a circle of pleats with the thumb and index finger of your right hand.

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  18. until it stops.

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  19. Wrap all the buns.

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  20. Add appropriate amount of water to the steamer, put the buns into the pot without turning on the fire, and cover Cover the pot and continue to proof for twenty minutes.

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  21. Steam over high heat for fifteen minutes, then turn off the heat and steam for another three minutes.It will be white and fat.The big buns are steamed.

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  22. Finished product picture.