You can also do the same with eggplant vegetarian stuffed buns, and eat three in a row after they come out of the pot!

Preparation of eggplant vegetarian stuffed buns

Ingredients Required:

Eggplant, green pepper, vermicelli, chopped green onion, minced garlic, salt, oyster sauce, thirteen spices, soy sauce, sesame oil, cooking oil

1. Wash the eggplant, cut it into small cubes, put it in a basin, put a little salt and mix well. After letting it sit for 5 minutes, remove any excess water (just a little bit, don't dry it too much). Then add a little sesame oil and mix well to lock in moisture.

2. Soak the vermicelli in advance and cut it into small pieces; Remove the stems, seeds and chop the green peppers; Chopped green onions and minced garlic are also available.

3. Put oil in the pot (put a little more oil, you don't need to put it again when adjusting the filling), add chopped green onion and minced garlic and stir-fry until fragrant; Add vermicelli and soy sauce and stir-fry.

Place the sautéed vermicelli and the processed eggplant together.

Add the chopped green peppers.

Add a little oyster sauce, thirteen spices and chicken essence and mix well.

4. Take out the dough and put it on the board to knead the dough and exhaust it, and then make it into a suitable size of dough, roll out the skin, and wrap the filling.

5. Cook in a pot with cold water, cover the lid and let rise for 10 minutes.

After the pot is steamed, steam for 12 minutes, turn off the heat and simmer for 3 minutes. Remove from the pan.