Name: Kidney Bean Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 400g Mashed meat; 784g Kidney Beans; 5g yeast; Some ginger; Some shallot; Some Cooking Wine; Some pepper; Some Oyster sauce; Some Soy sauce

Kidney Bean Pork Buns

by Kang Kang 1818

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Recently my son came back from Germany to visit relatives. For nearly a year and a half of living abroad, he still loves the food at home. On the day he came back, he told me that he wanted to eat big buns. I naturally accepted my son’s request as a mother, not to mention. My son hasn't been by my side for a year and a half, so he should be rewarded with more delicious food. "

Kidney Bean Pork Buns

1. Pork filling with oil, cooking wine, light soy sauce, pepper, ginger, sugar

2. Whipping up in one direction

3. Wash kidney beans and diced

4. Add to meat container

5. Wash kidney beans and diced

6. Add salt and stir well

7. Just add chopped green onion and stir evenly

8. Good dough

9. Squeeze

10. Roll out into a round piece with a thickness in the middle and thin around the circumference

11. Put stuffing on

12. Use the index finger and thumb of your right hand to pinch in sequence from right to left

13. Packaged

14. A

15. 20 minutes after all packages are completed

16. Make cold water in the steamer and put the raw embryos on the buns

17. Turn to medium heat and steam for 20 minutes, then steam for 5 minutes

Tips:
The raw embryos of the wrapped buns must be steamed for a while before they are steamed in the pot, so that the steamed buns will be delicious.