Steamed Kidney Bean Buns
1.
Add appropriate amount of water to the flour to form a dough. The water is soft and easy to roll into a skin, and it is easy to wrap it, but the skin will be slightly thicker, otherwise it will break easily. The steamed buns are made of hard noodles with thin skin and large fillings, which are delicious.
2.
Make up the dough, put the lid on and wake up for a while, and put the lid on to prevent the dough from drying out. The fat pork is cut into small dices, and the cooker is adjusted to 140 degrees to reduce the oil.
3.
This is how you put good oil, because kidney beans absorb oil, so the filling made from lard is delicious, put it aside and let it cool.
4.
Remove the side ribs and wash the fresh kidney beans in a steamer, steam it for a while, and steam for another minute after boiling to remove the taste of raw kidney beans.
5.
Chop the steamed kidney beans
6.
Chop the green onions and ginger, add the lard and meat residues just made, and the pork belly stuffing, soy sauce, salt, chicken essence, thirteen spices, and mix well.
7.
Cut the dough into sesame seeds and roll them into dough cakes.
8.
It is made into steamed buns, and I like to eat steamed buns.
9.
Put on the steamer, boil cold water to steam, keep it on high heat for 15 minutes after boiling, and simmer for 10 minutes after turning off the heat.
10.
Oh, boil the pot and eat. Fresh fragrance and enjoyable.
Tips:
Don't care about the shape, the details are not important.
