condiments
600g pork stuffing
Kidney beans 500 grams
Flour1000g
condiments
Yeast yeast
10g
condiment
salad oil
Proper amount
salt
Proper amount
soybean
2 teaspoons
chicken essence
1/2 spoons
energy
Last 7 grams
Sichuan pepper
3 grams
Cooking wine
1 spoon
oyster sauce
1 tablespoon
sesame oil
1 spoon
water
Proper amount
Chinese prickly ash powder
1/4 spoons
refined sugar
1/2 spoons
alkali
Proper amount
Method of making pork kidney bean steamed stuffed bun
1. Pour the flour into a basin, melt the yeast with warm water, mix well, pour it on the flour, and then pour a proper amount of warm water.
2. Knead into a smooth dough, cover it with plastic wrap and bake it at a warm and high temperature.
3. Soak Zanthoxylum bungeanum in warm water for 10 minute, drain Zanthoxylum bungeanum granules and leave Zanthoxylum bungeanum water.
4. Chop the pork into stuffing, add pepper water several times and beat it in one direction. Then add salt, Jiang Mo, cooking wine, pepper powder and soy sauce, and stir evenly in one direction.
5. Wash kidney beans and cut into pieces, put them into boiling water, add alkaline noodles, a little salt and drop two drops of oil. Take it out after cooking and take a shower with cold water immediately. Wrap it in gauze and squeeze it out by hand to remove excess water.
6. Put kidney beans on the meat stuffing, then add oil, salt, sugar, chicken essence, oyster sauce and sesame oil, and stir well to make the stuffing.
7. The dough is twice as big as before. Just poke it with your finger and it won't rebound.
8. Put the dough on the dough table and knead it into a smooth dough.
9. Cut the dough into a circle in the middle, and then cut it into single portions weighing about 30 grams.
10. Rub the medicine round, flatten it, and roll it into a disc with a slightly thinner periphery and a thicker middle.
1 1. Add a proper amount of stuffing and make buns. 30 minutes
12. put a proper amount of water into the steamer, put a cover curtain after the water boils, brush it with oil or put in a wet drawer cloth, and put in steamed bread, leaving a gap one finger wide between them. Cover, steam on high fire 10 minute, turn off the fire, let stand for 5 minutes, and open the cover.