Cooking Steps

1. 

   Step1:Wash, peel and dice the raw eggplant. Use salt and sand water. Then pour oil into the pot to spread two eggs. Take out the eggs. Pour some oil into the pot. Put in the onion. Fry the eggplant until it is soft. Pour in the eggplant sauce and eggs left yesterday. Sprinkle two spoonfuls of salt. Stir well. Mix in the chicken essence. Pour in the chopped garlic. Stir evenly. Turn off the heat and coo

2. 

   Step2:Make up the dough ahead of time. Just make it like this. Mix the dough well. Cut the dosage and wrap it in eggplant stuffing. Put it in the steamer and wake up again for 15 minutes (this is very important

3. 

   Step3:Steam in cold water. Steam for 15-20 minutes after steaming (adjust the time according to the size of the bun and the degree of raw and cooked stuffing). My bun and eggplant stuffing are cooked. So I steam for 15 minutes. Then I must wait for 5 minutes to remove the lid of the pot. Don't worry and don't owe. Or your big bun may swell and shrink and become pumped

4. 

   Step4:Duang ~ big steamed bun out of the pot. Braised eggplant in soy sauce * ^ o ^