Steamed buns with pork and beans(zhu rou dou jiao da bao zi )

Steamed buns with pork and beans

Introduction:

Pork, also known as dolphin meat, is one of the main livestock. It belongs to pig family. Its nature and taste are sweet, salty and flat, rich in protein, fat, carbohydrate, calcium, phosphorus, iron and other components. Pork is the main non-staple food in daily life, which has the functions of tonifying deficiency, strengthening body, nourishing Yin, moistening dryness, enriching muscle and moisturizing skin. It can be used to nourish the weak, postpartum blood deficiency, sallow complexion and thin skin. Among the livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has high protein content, up to 29 grams of protein and 6 grams of fat per 100 grams. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B. It can make the body feel stronger. Pork also provides essential fatty acids. Pork is sweet, nourishing yin and moistening dryness. It can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. When eating pork, it's best to match with legume food, because legume products contain a lot of lecithin, which can emulsify plasma, make cholesterol and fat particles smaller, suspend in plasma without deposition to vascular wall, and prevent the formation of sclerotic plaque. Today, we use pork and cowpeas to make big steamed buns. The steamed buns are delicious. Welcome to taste it

Production steps:

Step 1: wash the pork, cut it into small pieces, mix with cooking wine, soy sauce, soy sauce and sweet sauce, marinate for 10 minutes. Wash the cowpeas again, put them in hot water for a while, take them out to air, cut them into pieces and mix them with the meat. Cut onion and ginger into pieces, add peanut oil, salt, monosodium glutamate and pepper into the meat, and mix well.

Step 2: add flour fertilizer into the flour, add water and make a dough, and let it grow for about 3 hours to twice the size. Knead the dough well and cut it.

Step 3: add flour fertilizer into the flour, add water and make a dough, and let it grow for about 3 hours to twice the size. Knead the dough well and cut it.

Step 4: rub into long strips, cut into evenly sized tablets and press flat.

Step 5: roll it into a slightly thicker dough in the middle.

Step 6: take a dough, put on the meat, knead it into a uniform fold, and wrap it into a round bun.

Step 7: I wrap the other half into sea cucumber buns, take a dough, put in the meat, and knead it into even folds from both sides of one end.

Step 8: wrap the bun for a while.

Step 9: put the steamed buns into the steamer.

Step 10: bring cold water to a boil, steam for 20 minutes and turn off the heat.

Step 11: avoid collapse and simmer for 3 minutes.

Step 12: a little air into the plate, you can eat.

Materials required:

Pork: 350g

Beans: 500g

Flour: 700g

Flour fat: 100g

Cooking wine: 10g

Soy sauce: 15g

Salt: 5g

Sweet flour sauce: 30g

Pepper: 2G

Chicken essence: 2G

Peanut oil: 30g

Scallion: 15g

Ginger: 5g

Alkali noodles: 3 G

Do a good job of steamed bun in 20 minutes. 2. Steam with cold water and simmer for 3 minutes.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Dou Jiao Da Bao Zi