Eggplant and green capsaicin stuffed buns

Eggplant and green capsaicin stuffed buns
Main ingredients
  • 3 eggplants
  • 2 green peppers
  • flour 600g
Accessories
  • The right amount of water
  • the right amount of yeast
  • the right amount of salt
  • the right amount of oyster sauce
  • the right amount of light soy sauce
  • the right amount of old soy sauce
  • Appropriate amount of peanut oil

1.Put the yeast in warm water and add a small amount of saccharification to help the yeast maintain its activity

2.Use the yeast water and the soft noodles, cover with a damp drawer cloth, and let it rise in a warm place.

3.After peeling the eggplant, dice it, add salt and mix well.Set aside and cut the green pepper.At the end, pay attention to the splashing chili water

4.Squeeze out the eggplant water and mix with green peppers, add light soy sauce and dark soy oyster sauce, and then add a little Haitian soybean paste without stirring

5.Pot Heat the oil and put in about ten peppercorns.After the oil is hot, take out the peppercorns and pour the hot oil on the condiments and mix well

6.After wrapping, put them in the pot and steam for 15 minutes

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