Four season bean pork buns
By VicentaLakin
Who says that all four season beans are delicious? The four seasons of beans are actually delicious. Are you tired of eating them? Let's change the taste. Let's teach you today a new taste — a four-season bean pie. The four-season beans often consume healthy stomachs and promote appetite, while four more seasons of beans in the summer can cool the heat and clear the mouth; it also relieves iron deficiency anaemia, gassing the stomach, swollen water and strong bones. But remember, the beans have to be cooked to eat. It's not easy to get poisoned. So we have to boil the beans up to seven or eight years in advance. And the steamy buns come to the table with soft skin, fresh and juicy coats of cuddles, and the beans are flimsy all seasons, and every mouth is content。
Recipe Recommendations
- meat 150 grams
- green beans 250 grams
- flour 200 grams
- baking powder 3 grams
- ginger 3 tablets
- oyster sauce 1 scoop
- soy sauce 1 scoop
- pepper 1 teaspoon
- cooking wine 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Four season bean pork buns
1
The yeast powder is evenly mixed in warm water and poured into flour
2
Put it and smooth noodles and cover it to ferment slowly
3
Until the noodles ferment 1.5-2 times, the fingers are pressed and the noodles are ready
4
(b) The boiler water shall be added to a suitable quantity of salt and a few drops of oil, and the beans shall be boiled in it; and the beans shall be boiled up to seven or eight years of maturity and made into small grains
5
(a) The meat pap shall be mixed in one direction with a proper amount of salt, wine, raw, platinum, pepper powder, ginger powder and perfume
6
We're going to have four seasons of beans ready
7
... mix evenly in the same direction
8
(b) A well-rested noodles for 10 minutes and split them into the same size
9
(a) Be made of circulars containing the material
10
The left hand holds the bun, the right hand lifts the side folds inwardly, and then closes it and wraps it in small buns
11
(b) Placing the full size of the bag on the steambox for 20 minutes with a coating; and steaming with fire and water for 10 minutes
12
Two minutes to open the cap, and you can enjoy it。Four season bean pork buns Make Tips
1. First, dissolve the yeast powder in lukewarm water around 30°C, then knead it into a smooth dough. Cover the dough and let it rest to ferment until it grows 1.5 to 2 times its original size; it is ready when a finger pressed into it does not spring back; 2. Green beans are hard to cook, so blanch them until they are 70-80% cooked before using them as filling. Cool them in cold water, then chop into small pieces. Add salt and other seasonings to the meat filling and stir in one direction until it becomes sticky, then add the prepared green bean pieces and continue stirring in the same direction; 3. When wrapping the buns, first degas the dough and let it rest for ten minutes. Divide the dough into portions, roll them into round discs, and wrap in the filling. To wrap, hold the bun in your left hand, lift the edge with your right hand and fold inward, pinching the top to seal; 4. Place the wrapped buns in the steamer and let them rest for twenty minutes. Start steaming; once the water boils, steam for ten minutes. Do not uncover the lid immediately; let them sit for two minutes before uncovering. This prevents the steamed buns from shrinking.