Dried bean buns

Overview

My favorite mother-in-law’s specialty is the dried bean buns

Tags

• staple food
• home cooking
• big meat
• cooking wine
• dried beans
• ginger
• light soy sauce
• old soy sauce
• onions
• sichuan pepper powder
• star anise powder
• wang shouyi's stuffed buns and dumplings
• salt

Ingredients

Steps

1. 1 Refer to the baking powder fermentation steps to ferment flour

   

2. 2 Soak the dried beans a day in advance

   

3. 3 Chop the soaked dried beans (you can add chopped dried chilies according to personal preference)

   

4. 4 Dice the onion and set aside (the onion does not need to be too small as it will become very small once you fry it. Friends who don’t like onions don’t worry, the steamed buns will have no onion smell at all. The onion is used to remove the fishy smell of meat)

   

5. 5 Chop ginger and set aside

   

6. 6 Cut large pieces of meat into cubes (you don’t need to chop the meat too finely for stuffed buns. It is recommended to use eight parts lean and two parts fat meat. It is easier to cut when frozen and half-thawed)

   

7. 7 Fry the stuffing over high heat. Add more oil. The oil temperature does not need to be too high. Fry the minced ginger first

   

8. 8 Add in large diced meat and stir-fry

   

9. 9 Add cooking wine, light soy sauce, dark soy sauce, a small amount of salt, and onions in sequence

   

10. 10 Pour in the dried beans and stir-fry, add the dumpling ingredients, salt

    

11. 11 The risen dough is ready to be wrapped

    

12. 12 Put on the steamer, SAIC will start timing for 15 minutes

    

13. 13 Delicious dried bean buns are ready