Cornbread with Beans
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Ask the butcher to break the purchased pork into minced meat, add cooking wine, ginger juice, and an appropriate amount of salt and egg to the minced meat to stir up the gum with a chef's machine, add vegetable oil and mix well.
2. Cut green peas into fine pieces and blanch them in salt water. Drain and cool, then add to the meat filling, mix well and set aside.
3. Put all the ingredients in the main ingredient into the cook machine and stir until they are put into the cook machine. Turn on gear 1 and stir for 3 minutes, turn to gear 3 and stir for 5 minutes, turn to gear 1 and stir for 3 minutes, and turn to gear 3 and stir for 5 minutes. Stop after kneading.
4. Take the dough out and put it in a container, cover it with plastic wrap, and ferment at room temperature for 4-6 hours. (Winter: 8-12 hours, Spring and Autumn: 6-8 hours, Summer: 4-6 hours
5. Divide the fermented dough into 35 g/piece small doses, take one small dose and flatten it by hand, roll it out into a dough sheet with thick edges in the middle, and put 2 scoops of stuffing in the middle of the dough sheet. I have prepared a lot of stuffing, so I can reduce the amount of stuffing appropriately.
6. The dough pieces are discounted, and the mouth is tightened, and they are placed on a steamer filled with sand cloth, and covered and proofed for 30 minutes.
7. Heat the pot in cold water, steam for 12 minutes and turn off the heat after airing. After 3 minutes, remove the lid, the steaming cornmeal and carob buns can be eaten.
