Kidney Bean Pork Bun
1.
First, cut the fat pork into small dices. The cut pieces are smaller. The oil is refined more thoroughly, and the oil is produced faster and more. Put a bowl of water in the wok. The amount of water is just as good as the pork fat. Turn the heat to a low heat and slowly refine the oil until the fat becomes smaller and crispy, and becomes oily residue.
2.
Kidney beans are also called scallops. Remove the bean tendons on both sides, clean them, and cut them into small pieces.
3.
Put the right amount of cooking oil in the wok. After the oil is hot, stir-fry the cut beans in the pan until they change color and turn into a beautiful emerald green, that is, cut the beans without any condiments. Then Take it in a large clean basin, let the beans cool completely, and spread the beans as much as possible when it is cold, so that it cools faster and saves time.
4.
The pork is chopped into pork fillings. The size can be according to your own habits. Of course, if the meat is slightly larger, it will taste more fragrant. Put some water and soy sauce in the pork fillings first, so that the meat fillings will not be too dry. The amount should be adjusted according to the situation of the meat filling. Add a small amount of it several times. The meat filling after adjustment should be moist and not seep into the water. Then add the oyster sauce, pour the refined lard oil, and then Add some cooking oil and stir evenly, so that the prepared meat filling is delicious, fragrant, and not fishy. The ratio of lard oil to cooking oil is 1:2.
5.
Then add five-spice powder and white pepper powder and stir evenly in one direction with chopsticks. The meat filling is adjusted.
6.
Add appropriate amount of chopped green onion and ginger to the cold ground beans and mix well, then chop the refined oil residue and pour into the beans and mix well, then pour it into the meat filling, add salt according to your own taste, and stir evenly. Adjusted,
7.
The yeast is melted with warm water, then poured into flour, add appropriate amount of water to knead into a smooth dough, ferment at room temperature to double the original size, take it out and knead repeatedly, divide into appropriate size dough, roll it into a circle with a rolling pin Put the right amount of stuffing in the buns, turn around and pinch the pattern to tighten the mouth. Don't steam the wrapped buns right away, put them aside for proofing, about 15 minutes, it is obvious that the buns become fat and white , Pick up a bun carefully with your hands, you can obviously feel the lightness, that is, it is ready to wake up, at this time it can be steamed in the pot.
8.
Put more water in the steamer, then put it on the basket, put the soaked buns, remember to put it in the pot with cold water, start the timer after the SAIC is boiled, usually according to the package
Tips:
1. The beans in the bean bun must be fried and cooked first, and do not add any condiments, and then cool thoroughly before mixing the filling, otherwise the mixed filling will have a bad taste, especially in hot weather. More sour.
2. The stirring of meat filling must first add water, and the amount of water should be adjusted according to the specific conditions of the meat filling. If the meat filling is too dry without adding water, the bun will become dry and not tasty.
3. Oil refining requires adding clean water. When the clean water is steamed, the oil is ready, and the meat residue is also crispy and burnt. It is very delicious. Of course, it can be eaten directly with sugar, and it is fragrant.
