Eggplant Bun

Overview

Delicious, soft and chewy.

Add yeast and water to the flour, stir to form a floc, let it rise to double in size, and knead into a smooth dough.
Peel the eggplant and cut into strips.
Finely chop the chilies and garlic.
Put them together, pour hot oil, then add appropriate amount of salt to taste and mix well, as shown in the picture.
Knead into even strips.
Divide into evenly sized portions.
Roll out into a bun skin, thick in the middle and thin around the edges.
Already wrapped.
Pour cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for fifteen minutes, then turn off the heat and simmer for five minutes.
Out of the pot, picture of the finished product.
Open it and the fragrance is tempting.