Health benefits
Kidney beans: low in protein
Ingredients
Four ( 1500g ) | Pork belly with skin ( 750g ) |
Kidney beans ( 1250g ) | Green onion (small half tree) |
Ginger ( a little ) | Dark soy sauce ( a little ) |
Sugar ( Half a tablespoon ) | Yipinxian ( appropriate amount ) |
Cooking wine (appropriate amount) | Thirteen Incense ( a little ) |
| Salt ( An appropriate amount ) | Yeast ( An appropriate amount ) |
How to make kidney bean buns
1. Dissolve yeast, sugar and 2 grams of salt with appropriate amount of warm water Pour into the flour, knead until the dough is smooth, the basin is smooth, and the hands are smooth.Cover the lid and wait for the dough to open.At this time, you can pick the kidney beans...
2.Pinch the two ends of the kidney beans, pull off the middle silk, wash them dry and steam them in a pot.It will be almost done after 5 minutes of boiling, and they will be soft.
3. Cut the skinned pork belly into small dices.I personally like pork belly, but whole lean meat is not good.eat.
4. Heat the pot of cold oil, pour an appropriate amount of oil into the pot, stir-fry the onion and ginger and add Stir-fry the diced meat, add appropriate amount of cooking wine, sugar, dark soy sauce, and Yipinxian, stir-fry until the meat is cooked and the juice is dry, turn off the heat, and set aside.
5. The kidney beans have been steamed and allowed to cool.
6. Chop the cooled kidney beans into mince.
7. Add appropriate amount of thirteen spices and salt to the meat and kidney beans, stir well.
8. The dough has more than doubled in size.It starts to deflate and needs to be kneaded repeatedly to make it delicious.
9.Pinch the kneaded dough into pieces, and then knead each piece into a smooth dough.
10. Roll out the dough into an oval shape.
11.You can put more stuffing.
12. Start from the bottom, pinch left, right and then in order.
13.Pinch left, right, and repeatedly until the top is crushed.
14.Finishing
15.Complete
16. Place the cover curtain to wake up
17. When the wheat ears of the buns are not so clear, they become a bit fat.When I weigh the buns, they feel lighter., that means it’s awake and ready to be steamed.
18. Pour cold water into the pot, boil for fifteen minutes, turn off the heat, open the pot and serve.
19.Take a bite and try it, it tastes good.
Tips
When the dough is rising, adding a little salt can increase the strength of the dough, and adding a little sugar can increase the viscosity of the dough.It is also very important for the wrapped buns to wake up.Once they are woken up, the steamed buns will not shrink back when the lid is opened.Many people steam the buns.The steamed buns or steamed buns will appear to be white and fat as soon as you open the lid of the pot.As soon as you look at them...they shrink back.If you see my recipe, you can try it.
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