Bean and pork bun
By TadBogisich
I haven't eaten steamed buns for a long time. Today, our family of three eliminated two-thirds of them when they came out of the pot. Hehe, it's not that we are too edible, but that the steamed buns are too delicious, hee.
Recipe Recommendations
- long beans half a catty
- pork stuffing four or two
- salt appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- warm water appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- peanut oil appropriate amount
- flour appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Bean and pork bun
1
Half a catty of long beans, four taels of pork stuffing, a little green onion and ginger, and a moderate amount of salt, chicken essence, soy sauce, white pepper and peanut oil. Stir the yeast with appropriate amount of warm water and pour it into the flour. Knead the flour into dough. After waking up for about an hour, the dough is basically ready.
2
Chop the green onions and ginger and put them into the meat filling, then add 4 spoonfuls of soy sauce, 1/2 spoonfuls of pepper powder, 1/2 spoonfuls of salt, 1/2 spoonfuls of sugar, and appropriate amount of peanut oil and stir well.
3
Chop the long beans and place them into the meat filling, then add 1 teaspoon of salt, half a teaspoon of chicken essence, and appropriate amount of peanut oil and stir well.
4
Cut the dough into small pieces and squeeze it into a slightly thicker dough.
5
The steamed buns are wrapped and steamed in the pan for about 40 minutes after waking up (this step cannot be omitted because the steamed buns will be very soft after steaming after waking up).
6
Steam the steamed buns for about 15 minutes and turn off the heat (not too high).