Bean buns
By VicentaLakin
The big bun of Shandong's family, like most Shandong's, is true and generous, of course, and delicious is necessary
Recipe Recommendations
- kidney bean appropriate amount
- pork appropriate amount
- onion appropriate amount
- spaghetti sauce appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- peanut oil appropriate amount
Steps for Bean buns
1
Scratch the ginger. Scratch it. Pork cuttin, beans cut into small pieces, so the pork and beans fit the simple nature of the Shandong atmosphere。
2
Get two spoons of pasta and six spoons of peanut oil
3
It's a blended map, and it looks delicious...
4
Here's the buns, the alkalin, the flat, the small, the big buns。
5
It takes 20 minutes to wake up with a bag
6
It'll be ready in 45 minutes. It's finished. It's good for realBean buns Make Tips
1. The ingredients are very flexible and do not have to be too strict. For example, if you don't have peanut oil, you can use corn oil, soybean oil, etc. instead of those who like the aroma of oil, you can put more oil in; the sauce here is a homemade flour paste at my home, and you can use soy sauce instead.
2. The meat in the article is stir-fried and added to the kidney beans. You can also directly add raw meat to the kidney beans (so that the meat tastes more abundant). The kidney beans are refractory. I privately think that cooked meat saves fire when put into the stuffing, but it is actually the same.
3. Chop up scallion and ginger for better flavor. Kidney beans can be cut into larger pieces, as can diced pork. Personally, I think it is more in line with Shandong's style of eating meat in large chunks.
4. You can knead the dough first and then make the stuffing, so that the kneaded dough will wake up and the vegetables will be cut at the same time. Two words: save time!
2. The meat in the article is stir-fried and added to the kidney beans. You can also directly add raw meat to the kidney beans (so that the meat tastes more abundant). The kidney beans are refractory. I privately think that cooked meat saves fire when put into the stuffing, but it is actually the same.
3. Chop up scallion and ginger for better flavor. Kidney beans can be cut into larger pieces, as can diced pork. Personally, I think it is more in line with Shandong's style of eating meat in large chunks.
4. You can knead the dough first and then make the stuffing, so that the kneaded dough will wake up and the vegetables will be cut at the same time. Two words: save time!