How to make eggplant buns

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby and every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to eggplant steamed buns. Let's get started now.

1. Peel and chop the eggplant, add three or four spoons of salt to drain the water. You can use any kind of eggplant here. For the taste, I still prefer the tenderer long eggplant. Generally, 2 to 3 are enough for three bites.

2. I am lazy, so I just bought a bag of self-raising flour from the supermarket, added water and let it rise for 20 minutes before wrapping. The dough can be softer.

3. Well, knead it into a smooth surface. Cover it with plastic wrap or a damp cloth and place it in a warmer place to let it rest. As for the amount of dough, it should be 1:1 with the filling.

4. For the filling, for three long eggplants, use 2 spoons of Maggi and 2 spoons of peanut oil, a small spoon of salt, half a bowl of hot lard, a small dish of chopped green onion and garlic, and 1 spoon of cooking wine. Because the fillings are all cooked, if you are not sure about the saltiness, you can take a chopstick to taste it first, just a little saltier than the usual dishes.

5. Now you can wrap it, first roll it into long strips, then cut into equal-sized pieces.

6. After the middle is formed, the outer circle is thin

7. Add appropriate amount of stuffing and start wrapping in a circle

8. Boil the buns in boiling water for ten minutes.

9. Is that enough for three people? I hope everyone has a good appetite every day--------Lonely Eater

Housewives, I believe your cooking skills will improve greatly after today's learning. Share it with your friends and start making eggplant buns.