The practice of wrapping beans in steamed bread

In June, beans are on the market in large quantities, which is a good time to eat. Beans are called beans in the north and cowpeas in the south. There are many ways to eat, including stewed beans with ribs and potatoes, stewed beans with sesame sauce and braised noodles with beans. As a popular vegetable, the price is close to the people and the taste is good, so it is a must-eat vegetable variety in summer.

Today, Bian Xiao shares a big bag of sauce meat and beans with you. Sauced meat is slightly sweet, with strong sauce flavor, and it complements each other with bean stuffing. It is easy to eat three meals at a time, and you will regret losing your bag. Come and try it, everyone.

Composition:

Dough: 600g flour, sugar 15g, 4g yeast and proper amount of water.

Stuffing: appropriate amount of beans (about 15 heads removed), 350g of pork belly, chopped green onion, Jiang Mo, sweet noodle sauce, soy sauce, cooking wine, white pepper and salt.

Method:

Step 1: Make dough.

Add sugar to the flour, stir well, pour water while stirring with chopsticks, stir into a flocculent state, melt the dry yeast with a little warm water and pour it into the flour. Knead the dough until it is smooth. Cover with plastic wrap and ferment at room temperature.

Step 2: Prepare the materials.

Start preparing stuffing when making dough. Cut the chopped green onion in half and some Jiang Mo.

Wash the beans, control the water and cut into small pieces.

Put the juice consisting of light soy sauce (2: 1) and cooking wine in a small bowl.

Hand-cut pork belly into large pieces of meat must be cut by hand. The minced meat ground with a meat grinder will taste much worse, and the minced meat is not as neat and beautiful as meat.

Put a little oil in the pot, stir-fry the pork belly with low fire, and force the fat of the pork belly out until the pork turns slightly yellow. Add 2-3 teaspoons of sweet noodle sauce and stir well. Add fruit juice, chopped green onion, Jiang Mo, white pepper and water without ingredients. After the fire boils, cover the pot and simmer for 10 minutes. Open the lid and collect the juice until there is no obvious soup. Turn off the fire and let it cool.

Step 3: Mix the stuffing.

Put the cold sauce meat into a large pot of beans, then add chopped green onion, stir well and add sesame oil. Try salty, and add some salt when it is light.

Be sure to put cold sauce meat, or steamed buns will not ferment easily.

The mixed stuffing smells delicious.

Step 4: Make a big steamed stuffed bun.

It's like making steamed buns. Don't roll the crust too thin, the cut crust is larger, and the middle and back of the crust are thinner. Pinch it up, everyone can generally pinch it better than me, just pinch it.

The material can hold 13 big steamed buns.

Step 5: Steam steamed bread.

Put enough water in the steamer to heat the water slightly, turn off the fire at about 40 degrees, put the raw steamed bread in the steamer (the steamer is padded with silicone oil paper or cloth) and ferment for 5 minutes. Steam the steamed bread on the fire, and it will take 22 minutes to pass SAIC. Turn off the fire and simmer for 5 minutes, then take out the pot.

The fat big steamed stuffed bun is out of the pot!

Delicious! Meat and vegetables are matched, and lean meat bags are not changed! The whole family loves to eat, and the daughter can eat one and a half, hahaha.

I strongly recommend this steamed stuffed bun! Although making sauced meat is one step more than ordinary steamed buns, time is not wasted and the taste is a few blocks worse.