Steamed dumplings with bean meat.

Steamed dumplings with bean meat.

Introduction:

"Beans contain more high-quality protein, minerals and vitamins. They also have important medicinal value. They are especially suitable for people with weak spleen and stomach. I use whole wheat flour this time, so the steamed dumplings are a little black."

Production steps:

Step 1: wash the pork and chop it into minced meat. Chop the onion and ginger into minced meat.

Step 2: put Chinese prickly ash into a bowl, pour hot water on it, drain it and make it into Chinese prickly ash water.

Step 3: pour pepper water into the meat, add soy sauce, mix well, marinate for a while.

Step 4: wash the beans and blanch them in hot water.

Step 5: blanch the beans, cool them and cut them into powder.

Step 6: soak and wash Auricularia auricula and cut into pieces.

Step 7: stir the minced meat, beans, fungus, peanut oil, chicken essence, salt and soy sauce in the same direction.

Step 8: heat the flour, water and peanut oil to form a dough, and knead for half an hour.

Step 9: knead the dough well again, rub it into long strips, cut it into pieces and press it flat.

Step 10: roll the dough into skin, and then pack in the right amount of stuffing.

Step 11: wrap the dumplings and put them into the steamer drawer after soaking the cloth. Steam the dumplings for about half an hour.

Materials required:

Beans: right amount

Pork: moderate

Flour: right amount

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Peanut oil: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Soy sauce: moderate

Note: it's better to choose the kind of thin beans for filling. The skin of steamed dumplings is better to be scalded. Otherwise, the skin of steamed dumplings will be dry, and the pork stuffing cut by itself will be more delicious than that made by machine

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh