Kidney bean buns with thin skin and lots of stuffing - Shandong flavor

Kidney bean buns with thin skin and lots of stuffing - Shandong flavor

Introduction:

"Like most people in Shandong, the steamed stuffed buns of Shandong people are practical and affordable. Of course, delicious food is a must!"

Production steps:

Step 1: cut the scallion and ginger into foam respectively, and break a little to taste. Pork diced, beans cut into small pieces, such pork and beans in line with the atmosphere of Shandong people's simple characteristics.

Step 2: prepare two teaspoons of flour paste, then add 6 teaspoons of peanut oil, salt and monosodium glutamate, mix well with the onion, ginger and kidney beans

Step 3: This is the finished product after mixing well. It looks delicious

The fourth step is to mix and cut into small buns.

Step 5: it takes 20 minutes to wake up for the steamed buns (that is, it takes 20 minutes to put them on the pot, and it takes 45 minutes for my family's steamed buns)

Step 6: 45 minutes later, it's out of the pot. This is the finished product map, which is economical. So the steamed stuffed bun is more crowded, a little out of shape, but it tastes good

Materials required:

Kidney beans: moderate

Pork: moderate

Scallion: right amount

Flour paste: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Peanut oil: right amount

Note: 1, the material is very flexible, do not have to be too strict, for example, there is no peanut oil can be replaced by corn oil, soybean oil and so on, like the oil can put more oil; the sauce here is my home-made flour sauce, can be replaced by soybean sauce. 2. The meat in this article is stir fried and added into kidney beans. You can also directly mix the raw meat into kidney beans (which makes the meat taste more delicious). Kidney beans are fire-resistant. I think in private that cooked meat can be put into the stuffing to save fire. In fact, it's almost the same. 3. Chopped green onion and ginger is more delicious. Kidney beans can be cut into bigger pieces, and so is diced meat. I think it's more in line with the style of eating large pieces of meat in Shandong. 4. You can knead the dough first and then make the stuffing, so that the kneaded dough wakes up, at the same time, the dish is also cut, two words: save time!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original