Kidney Bean, Pork and Wheat Buns

Overview

Kidney bean buns are a favorite of the whole family, especially my daughter who loves to eat sour buns, so she made wheat-sear buns. I also tell you a little tip~ There is no rush to eat kidney beans during the harvest season. Cover them with hot water for 3/5 minutes to control the moisture, put them in a bag, wrap them up, and put them in the refrigerator or freezer until you can eat them in the winter. They are all good!

Tags

• staple food
• pasta
• home cooking
• old man
• steamed buns
• fast food
• lunch
• peanut oil
• pork
• thirteen incense
• yeast powder
• chopped green onion
• kidney beans
• plain flour
• salt
• sesame oil
• soy sauce
• white pepper

Ingredients

Steps

1. 1 First, cover the kidney beans with hot water for 3 minutes, control the water and then chop them into fine pieces. Put them in the wok without adding oil and stir-fry over low heat to remove the water

   

2. 2 Cut the pork into cubes, add chopped green onion, soy sauce, sesame oil, and white pepper and marinate for 20 minutes

   

3. 3 Let the fried kidney beans cool and mix with the meat filling. Add salt, peanut oil, and a little thirteen spices, and let it sit for 10 minutes to taste°

   

4. 4 Add yeast to the flour and ferment until doubled in size, take out and knead evenly into several small portions

   

5. 5 Start wrapping. Start from the rightmost side of the dough and pinch the middle as the boundary. Then pinch left and right. The small pleats are always on a line

   

6. 6 Finished product

   

7. 7 After wrapping, put it in the steamer to rise again for 20 minutes, steam for 15 minutes, and then it's ready.

   

8. 8 The buns are steamed, add some garlic slices and millet porridge, and it’s time to eat!