1. First prepare all the ingredients, chop green onion and ginger, cut beans into cubes, and chop coriander for later use.
2. Put the minced beef in a larger container.
3. First add the cooking wine to taste.
4. Add soy sauce.
5. Then pour in the Xiaoshijiao braised sauce for seasoning and toning. My husband likes the taste.
6. Pour in the pepper powder at the end.
7. Add the chopped green onion and ginger.
8. Mix all the ingredients and seasonings, stirring clockwise.
9. Heat the pot and pour peanut oil into the diced beans.
10. Stir fry the beans quickly over high heat, turn off the heat and let cool when the color changes and when the fry is soft.
11. Put the cold beans into the stirred meat and add the chopped coriander.
12. Mix all the ingredients and stir evenly, and the bun filling is ready.
13. Add warm water and yeast to the wheat core flour to form a smooth and delicate dough. Cover it with plastic wrap for proofing.
14. The proofed dough has a honeycomb shape.
15. Exhaust and knead, knead into long strips, cut into the same size agent, flatten into a round dough.
16. Put the right amount of filling on the dough.
17. You just need to wrap it in what you like. Today I'm wrapping wheat ear steamed buns.
18. Wrap all the buns in turn.
19. Put the wrapped buns in the steaming box for a second serving. When they are 1.5 times the original size, start the pure steaming mode, steam at 100 degrees for 20 minutes, and simmer for 3 minutes after power off.
20. The chubby beef with beans and bread comes out of the pan.
Tips:Because soybean paste and braised sauce contain salt, there is no need to add salt. Remember that the beans must be cooked thoroughly, otherwise they will be poisoned.
