Kidney bean sauce pork bun
There is a folk saying: The belly is full but the eyes are not full. It means that although my stomach is full, I can't help but want to eat it when I see the delicious food in front of me. Today, I encountered a full stomach and not full eyes! I can't help it, the kidney bean sauce pork buns are so delicious. I just ate 6 of them and I can't hold it anymore. Don't laugh at me!
Recipe Recommendations
- pork appropriate amount
- kidney bean appropriate amount
- flour appropriate amount
- milk appropriate amount
- yeast appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- corn oil appropriate amount
- Haitian soybean paste appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Kidney bean sauce pork bun
1
The ingredients are as shown in the picture.
2
Dice the pork, add all seasonings and mix well, add a little water and stir, put in the refrigerator and marinate for 1 hour.
3
Add yeast and milk to flour and knead well.
4
Wash kidney beans, blanch in boiling water for 3 minutes and remove.
5
Chop the kidney beans and place them in the meat filling.
6
Add a little salt to taste.
7
Roll the dough into long strips.
8
Cut into dough and roll flat into round skin.
9
Wrap in filling.
10
Turn around and squeeze them into round buns.
11
Yang for 20 minutes, boil over high heat and steam for 15 minutes, turn off the heat and steam for 3-5 minutes.
12
There are delicious steamed buns out of the pot. How many can you eat?