600g pork stuffing
Kidney beans 500 grams
Flour1000g
condiments
Yeast powder 10g
Proper amount of water
3 grams of pepper
Appropriate salad oil
Sesame oil 1 spoon
Appropriate salt content
Jiang Mo 7 grams
Cooking wine 1 teaspoon
Pepper 1/4 tablespoons
2 teaspoons of soy sauce
Sugar 1/2 tablespoons
Chicken essence 1/2 tablespoons
1 tbsp oyster sauce
Alkali content
Step 1
Pour the flour into a basin, melt the yeast with warm water, stir it evenly, pour it on the flour, and then pour a proper amount of warm water.
Second step
Knead into smooth dough, cover with plastic wrap, and bake at high temperature.
Third step
Soak Zanthoxylum bungeanum in warm water for 10 minute, drain Zanthoxylum bungeanum granules and leave Zanthoxylum bungeanum water.
Fourth step
How to make pork kidney bean steamed stuffed bun
Chop the pork stuffing, add pepper water several times and beat in one direction. Then add salt, Jiang Mo, cooking wine, pepper powder and soy sauce, and stir evenly in one direction.
Step five
Wash kidney beans, dice them, 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.
Step 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.
Step 7
The dough is twice as big as it used to be, so it won't bounce when stuck with your fingers.
Step 8
Illustration of pork kidney bean steamed bun
Put the dough on the dough table and knead it into smooth dough.
Step 9
Cut the dough into a circle in the middle, and then cut it into individual portions weighing about 30 grams.
Step 10
Rub the powder round, flatten it, and roll it into a disk with a slightly thinner periphery and a thicker middle.
Step 1 1
Add a proper amount of stuffing and wrap it into steamed buns. 30 minutes
Step 12
Home-cooked method of pork kidney bean steamed stuffed bun
Put a proper amount of water into the steamer, put a cover curtain after the water boils, brush it with oil or put in wet cloth, and put in steamed bread, leaving a finger-wide gap between them. Cover, steam on high fire 10 minute, turn off the fire, let stand for 5 minutes, and open the cover.