Exclusive Eggplant and Green Pepper Capsule

The necessary ingredients are prepared, and the vermicelli has been blanched in advance.

Mix the flour with sugar, and use warm water to knead the yeast into a slightly soft dough, then let it ferment until it doubles in size.

After fermentation, add baking soda and knead evenly, then let it ferment a second time for ten minutes.

Peel the eggplant and chop it finely, add salt and mix well, then squeeze out the water.

Chop the green peppers, scallions, and vermicelli, add them in, sprinkle with five-spice powder and ginger powder, then pour hot oil over to release the aroma.

Add salt and oyster sauce to enhance the flavor, mix well and set aside.

Roll the rested dough into strips, cut into pieces of equal size, and then roll them out.

Put in an appropriate amount of filling and shape it however you like.

Wrap them one by one and place them in the steamer basket.

Put cold water into the pot, and steam for twenty minutes after it starts to boil.

After the time is up, don't rush to open the lid; turn off the heat and let it steam for two minutes.

The buns can be enjoyed after being taken out and slightly cooled.

Full of homemade flavor.