Ingredients: 500g flour, 5g yeast, 250g water, 500g kidney beans, 150g onion, 250g pork belly. Accessories: 1 tsp minced ginger, 1 tsp light soy sauce, 2 tsp cooking wine, 2 tbsp soybean paste, 1/2 tsp allspice powder, 1 tbsp sesame oil, 1 tsp salt, 1 tbsp oil. Cut the pork into small cubes, put it into a basin, add minced ginger, cooking wine, light soy sauce, five-spice powder, and soybean paste, stir evenly, pour in sesame oil, mix well, and marinate for 30 minutes. Mix yeast and water evenly, pour in flour, knead into a smooth and soft dough, cover in a warm place and ferment until doubled in size. Wash the kidney beans, remove the tendons, boil enough water in a pot, add the kidney beans, blanch them for 4 minutes, take them out, rinse, drain and cut into small pieces. Wash the onion and cut into pieces. Mix kidney beans, onions and meat filling, add salt and oil, mix well and set aside. Knead the fermented dough thoroughly to make air bubbles, and finally knead it into a long strip and cut it into several small pieces. Take one and roll it out into a round (or oval) shape. Wrap enough stuffing in, fold it together first, hold both sides of the skin with your left hand, pinch the pleats alternately with the thumb and index finger of your right hand from one end until the pinch is complete, and shape the bun into a willow leaf shape with a sharp front and a round back. Place the mat on the drawer and let it sit for 15-20 minutes. Turn on the heat, steam over medium heat and steam for 20 minutes. Turn off the heat and wait for 5 minutes before opening the pot again. 1. Add soybean paste to the meat filling. The sauce will be fragrant and soft. I used our local green onion and soybean paste. The consistency is just right. (Purely a recommendation, not an advertisement) 2. As mentioned before, the meat for stuffing can be pork belly, pork leg meat (both front legs and hind legs are acceptable), and front meat (1# meat). The taste of trough meat is the best and tenderest, but you should buy it from a regular butcher shop to avoid being mixed with lymphatic tissue that has not been removed.

Technology: Steaming

Taste: Homemade

Time: <60 minutes

Calorie: higher calorie

500 grams of flour, 250 grams of water, 150 grams of onions, 500 grams of kidney beans, 250 grams of pork belly, 1 teaspoon of ginger, 1 teaspoon of light soy sauce, 2 teaspoons of cooking wine, 2 tablespoons of yellow sauce, five-spice powder 1/2 teaspoon, 1 tablespoon sesame oil, 1 teaspoon salt, 5 grams of yeast (dry), 1 tablespoon vegetable oil

Cooking steps:

1. Cut the pork into small cubes and put it in a basin , add minced ginger, cooking wine, light soy sauce, five-spice powder, and soybean paste, stir evenly, pour in sesame oil, mix well, and marinate for 30 minutes

2. Mix yeast and water evenly, pour in flour, and knead Form into a smooth and soft dough, cover it in a warm place and ferment until doubled in size

3. Wash the kidney beans, remove the tendons, boil enough water in a pot, add the kidney beans, and blanch them for 4 Minutes, take out, rinse, drain and cut into small pieces. Wash the onion and cut into pieces

4. Mix the kidney beans, onion and meat filling, add salt and oil, mix well and set aside

5. Mix the fermented Knead the dough thoroughly to make air bubbles, and finally roll it into a long strip, cut into several small pieces

6. Choose one of them and roll it out into a round (or oval)

7. Wrap enough stuffing in, fold it together first, hold both sides of the skin with your left hand, pinch the pleats alternately with the thumb and index finger of your right hand from one end until the pinch is complete, and shape the bun into a willow leaf shape with a sharp front and a round back< /p>

8. Place the mat in the drawer and cook for 15-20 minutes

9. Turn on the heat, turn on the steam over medium heat and then steam for 20 minutes. Turn off the heat and wait for 5 minutes before boiling again

Cooking Tips:

Add soybean paste into the meat filling. The sauce has a rich and soft flavor. I used our local green onion and soybean paste. The consistency is just right (pure This is a recommendation, not an advertisement)

As I said before, the meat for stuffing can be pork belly, pork leg meat (both front legs and hind legs are acceptable), and front trough meat. The taste of kidney beans is the best and tenderest, but you should buy it from a regular butcher shop to avoid being mixed with unremoved lymphoid tissue. Kidney beans have a sweet and flat taste, are warm in nature, and have the functions of warming the middle and lowering the qi, benefiting the stomach and intestines, stopping hiccups, replenishing the kidneys and replenishing vitality, etc. It is also a rare food with high potassium, high magnesium and low sodium. In terms of nutritional treatment, it is especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt taboos

Kidney beans are also Containing unique ingredients such as saponins, uremic enzymes and various globulin, it has the functions of improving the body's own immunity, enhancing disease resistance, activating lymphatic T cells, promoting the synthesis of DNA, and inhibiting the development of tumor cells. Therefore, it has attracted the attention of the medical community.

The urease contained in it is very effective in patients with hepatic coma

In short, kidney beans are a nutritious food, but their seeds contain a toxic protein that must be destroyed at high temperatures, so eating kidney beans It must be cooked thoroughly to eliminate unfavorable factors, seek advantages and avoid disadvantages, and better exert its nutritional benefits