Yeasted Kidney Bean Buns
1.
The kidney beans are first removed from the tendons, then washed, and cut into small pieces.
2.
Put oil in the pot and cook as much as usual. Fry the kidney beans until they turn into a beautiful green, and let them cool for later use.
3.
Add oyster sauce to the pork filling, stir vigorously in one direction with chopsticks, on the one hand to make it evenly mixed, on the other hand, the meat will be stronger and more delicious.
4.
Use warm water to melt the yeast, pour it into the flour, add an appropriate amount of water, and mix the dough to three light, that is, pot light, surface light, hand light, and then place it in a warm place to ferment.
5.
Finely chop green onion and ginger and add to the meat,
6.
Add thirteen spices to taste,
7.
Put more oil in the pot. When the oil is hot, put the pepper and aniseed until fragrant.
8.
Remove the peppercorns and aniseed, heat the oil to the meat filling, and then quickly stir it evenly. This way the meat filling will be very fragrant. This is also the key to the delicious kidney bean buns. Let them live.
9.
Pour the minced meat into the cold kidney beans,
10.
Then add salt and monosodium glutamate, and finally mix the filling, adjust the flavor, and prepare to open the package.
11.
After the noodles are fermented, knead them, divide them into small potions of appropriate size, and roll them into discs.
12.
Put the kidney bean stuffing in the rolled dough, hold it with your left hand, with your right thumb on top, and move forward with your index finger pinching the edge of the dough, and finally wrap it up.
13.
Don't steam the wrapped buns immediately. Cover them with a drape and let them rise. It will take about 15-20 minutes.
14.
Add appropriate amount of water to the steamer. When it is warm, add the steamed buns. SAIC starts to count the time and steam for about 18 minutes, depending on the size of the steamed buns and the amount of meat.
Tips:
1. The kidney beans should be sautéed in oil until they change color, so that the moisture in the kidney beans will be locked and the soup will not come out when wrapped.
2. Adding pepper aniseed oil to the meat filling, and hot oil, will make the filling more fragrant and not greasy.
