Steamed buns with pork and kidney beans(zhu rou yun dou bao zi )

Steamed buns with pork and kidney beans

Introduction:

"Steam a large pot of steaming northeast pork and kidney bean buns, fill two or three with fragrance, add a pot of fragrant scented tea, read the books you like, live your life, do what you like, and eat what you like best!"

Production steps:

Step 1: pour the flour into the bowl, turn the yeast into heat water, mix well and pour on the flour, then pour in some warm water.

Step 2: knead into a smooth dough, cover it with plastic film or plastic film, and let it grow in a warm place.

Step 3: soak Zanthoxylum bungeanum in warm water for 10 minutes, drain Zanthoxylum bungeanum granules and leave Zanthoxylum bungeanum water.

Step 4: chop the pork, add pepper water several times, and beat in one direction. Add salt, ginger powder, cooking wine, pepper powder, soy sauce, and stir in one direction.

Step 5: wash and dice kidney beans, put them into boiling water, add a little alkali noodles and salt, drop two drops of oil, take them out after they are cooked, immediately cool them with cold water, put them in gauze, and squeeze the excess water with both hands.

Step 6: put kidney beans on the meat stuffing, then add oil, salt, sugar, chicken essence, oyster sauce and sesame oil, mix well to make the stuffing.

Step 7: make the dough twice as big as the original one, and stick it down with your fingers without rebound.

Step 8: put the dough on the table and knead it into a smooth dough.

Step 9: take out the dough in the middle to form a circular shape, and then cut it into a single dosage which weighs about 30g.

Step 10: round the preparation, flatten it and roll it into a thin circular plate with a slightly thin periphery and a thick middle.

Step 11: add the right amount of stuffing and wrap it into buns. 30 minutes.

Step 12: put proper amount of water into the steamer. After the water boils, put in the cover curtain, brush oil or put in the wet drawer cloth, put in the steamed buns, and leave a finger wide gap between each. Cover and steam over high heat for 10 minutes. Turn off the heat and let it stand for 5 minutes. Then open the lid.

Materials required:

Pork: 600g

Kidney beans: 500g

Flour: 1000g

Yeast: 10 g

Water: moderate

Zanthoxylum: 3 G

Oil: right amount

Sesame oil: 1 teaspoon

Salt: right amount

Ginger powder: 7g

Cooking wine: 1 teaspoon

Pepper powder: 1 / 4 spoon

Soy sauce: 2 teaspoons

Sugar: 1 / 2 spoon

Chicken essence: 1 / 2 spoon

Oyster sauce: 1 tablespoon

Alkali noodles: a little

Note: 1, the amount of prescription can package 40 or so, can be adjusted according to how much you want to do at a time. 2. The warm water temperature of yeast is tentacle temperature, not hot. When adding water and flour, the amount of water is about half of that of flour. 3. When you cook kidney beans, be sure to cook them well. Add alkali noodles, salt and oil to make them green. Don't put them after they are cooked. Rinse them with cold water immediately, so that they are bright and don't turn yellow. Don't squeeze too dry when squeezing. It can make the stuffing tender. 4. After making steamed stuffed buns, you should make them smooth and taste better. 5. Turn off the heat and let it stand for 5 minutes. The steamed bun will not shrink.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Yun Dou Bao Zi