Steamed bun with kidney bean and pork

Steamed bun with kidney bean and pork

Introduction:

Production steps:

Step 1: raw materials: kidney beans, pork stuffing, coriander, onion and ginger.

Step 2: kidney beans pinch the head and tail, remove tendons and blanch. By the way, blanch the soup in hot water.

Step 3: the color of kidney beans is emerald green. Take out the cold water.

Step 4: cut onion, ginger and coriander into mince. Add a little chicken essence, cooking wine and soy sauce, beat an egg, stir well and simmer for a while.

Step 5: drain kidney beans, dice and chop. It doesn't need to be very broken, just can't see the round.

Step 6: put the chopped kidney beans into the stewed meat. Then start seasoning, salt, a little sugar, 2 tbsp bean paste, 3 tbsp vegetable oil. (there's already soup and chicken essence in the meat stuffing, so there's no need to put MSG in it.)

Step 7: stir the stuffing.

Step 8: baozi!

Step 9: put the steamed stuffed buns into the steamer with boiling water after standing for 10-15 minutes, steam for 15 minutes after steaming, and then turn off the heat and simmer for 5 minutes after 15 minutes. Eat steamed buns.

Materials required:

Kidney beans: 500g

Pork stuffing: 600g

Flour: 1000g

Coriander: one tree

Scallion: most of them

Ginger: right amount

Egg: one

Yeast: right amount

Mushroom soup: one pack

Douban sauce: 2 teaspoons

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: when making dough, hands are full of flour, there is no photo.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor