How to make eggplant vegetarian buns

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  1.Peel and wash eggplant and green onion.

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  2. Cut the eggplant into cubes, add a small amount of salt and marinate in water.

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  3. Chop green onions

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  4. Kneading dough: After yeast, add warm water, mix well and pour into flour.Knead the dough until it is smooth and place it in a warm place to ferment..After the dough has doubled in size, knead it into a smooth dough again, then knead it into a long strip, and pull out a larger piece of dough.It will not break, so just cut it with a knife.Use a rolling pin to roll out the dough.If you like the filling to be thicker, roll the dough thinner.If you think the buns should be thicker, roll them a few times less.

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  5. Squeeze out the water from the marinated eggplant, add chopped green onion, pepper noodles, and ginger noodles and salt.Heat the oil in a hot pan.When the oil is 70% hot, pour the oil on the vegetables.Finally stir evenly with chopsticks.The package is ready to be opened!

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  6. Let the bun base proof for 20 minutes.

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  7. Steam in cold water for 30 minutes (timer starts after the water boils), then let it sit for 10 minutes Then take it out of the pot

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  8.The fragrant eggplant buns are ready to eat!