Bean and meat buns
Overview
In the yard of my hometown, on the bean rack, the harvest of beans is waving to me, hurry up, because in the dog days, steamed buns will make a gorgeous debut.
Tags
Ingredients
Steps
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18% off? Hehe, Mummy Pig didn’t count it, but it seems that there are quite a lot of discounts. I won’t go into details about the process of making dough and making the dough. The method and process of making the dough are included in the “Braised Pork Buns” in Mommy’s recipe. You can check it out.
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Clean the beans, rinse them, and blanch them in boiling water for 3 minutes
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Then use cold water,
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Cut into fine pieces
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Chop the pork belly. Pig mom usually buys pork belly, and then chops it into large pieces with a kitchen knife. I always feel that the taste is better than that minced by a machine. Add seasonings (salt: appropriate amount; allspice powder: 1 dice; MSG: 1 dice; ginger powder: 1/4 spoon; minced green onion: 1 spoon; sesame oil: 1 spoon) - Note: The baby does not like to eat ginger, so the ginger powder used by the pig mother actually tastes better with fresh ginger mint. After adding all the seasonings, stir in one direction. After mixing well, add 5 tablespoons of water gradually and stir. Add 3 tablespoons of cooking oil. Let it sit for 5 minutes to allow the meat filling to take in the flavor.
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Add chopped beans. Spare
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Knead the risen dough evenly, then divide it into medium-sized balls, cover with a damp cloth and let it rest for 5 minutes. Then roll it into a round dough of about 3 mm
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Add the mixed meat filling, hold it up with your left hand, and slowly pinch and fold the edge with your right hand.
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Duang, duang, duang, after wrapping, let it rise again for 15 minutes
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Pour boiling water over medium-high heat and steam for 15 minutes.
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The house is filled with fresh fragrance. Fluffy and plump
