The recipe for kidney bean bun filling, how to mix kidney bean bun filling deliciously

Materials. Ingredients.

1000 grams of kidney beans and 250 grams of pork belly.

Accessories. Appropriate amount of salt, 2 tablespoons of Sichuan pepper powder, 1 tablespoon of monosodium glutamate, a little ginger, appropriate amount of Haitian soy sauce, appropriate amount of green onions, 3 tablespoons of cooking oil.

Preparation of kidney bean paste:

1 Kidney beans, we call them "water beans", pick them clean, scald them with boiling water, blanch them to change color, and wash them with cold water;

2 Chop the beans horizontally;

3 Appropriate amount of green onion, a little ginger;

4 Finely chop the pork belly, dice the meat you like, put 2 tablespoons of green onions, ginger, Sichuan pepper powder, and appropriate amount of Haitian soy sauce. 1 tablespoon monosodium glutamate, 4 tablespoons of salt, 3 tablespoons of cooking oil, stir all ingredients well, and let for 5 minutes;

5 Then put the beans in and stir well. Because the meat absorbs the flavor slowly, the meat is put first, and then the beans.

You can cut the meat filling by hand, and fry the kidney beans in water and chop them.

【Kidney bean pork buns】

Ingredients: 450 grams of kidney beans, 500 grams of ground pork, 1 green onion, 3 slices of ginger, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of salt, 3 tablespoons of cooked oil, 1 tablespoon of Sichuan pepper powder, sesame oil.

1 scoop. Bun skin: 600 grams of flour, 6 grams of yeast, 315 grams of water.

[Method]:

1. Prepare the ingredients used, remove the head and tail of the kidney beans and clean them, and wash the green onions and ginger and prepare them.

2. Put water in the soup pot, drop in 2 drops of vegetable oil and a little salt, add kidney beans, boil until the heat is cut off, remove and let cool.

or grip. 3. Cut the green onion and ginger into minced pieces and put the ground pork meat, add light soy sauce, oyster sauce, pepper powder, salt, stir evenly in one direction, the meat filling is relatively dry, you can put a little water into it, put a little bit of it each time and add it next time, add 2 times enough.

4. Add cooked oil (vegetable oil is heated and let cool), stir until the meat filling is elastic.

5. Cut the boiled kidney beans into sections in the middle, put them in a vegetable cutter and cut them into granules, or you can chop them with a knife.

6. Put the kidney beans into the pork filling, stir well in one direction, add a little sesame oil and mix well, and the filling is ready.

7. To make the dough, put all the ingredients needed for the bun skin into the barrel of the kitchen machine, start the kitchen machine to knead the dough at low speed and then turn to high speed.

8. Knead the dough until smooth, soft and hard to the touch, take out the dough and knead it round.

9. Cut the dough from the middle, knead it into noodles of uniform thickness, cut it into small pieces of similar size, and roll it out into a sheet with a thick middle and thin edges with the palm of your hand.

10. Put the filling in the middle of the dough sheet, hold it with one hand and beat the folds with the other, pinch and tighten the mouth to form a bun.

11. Put all the wrapped buns into the steamer, cover the lid, and let rise at room temperature (29 degrees) for 15 minutes.

12. Fermented steamed buns, turn to medium heat after steaming on high heat, steam for 18 minutes, turn off the heat and simmer for 2 minutes.

13. The white and fat buns are steamed, and the dough is soft and delicious.

Tips for Rain Mom:

1. When the kidney beans are boiled, add a few drops of vegetable oil and a little salt, the boiled kidney beans will not turn yellow, pay attention to the cooking time should not be too long, and the cooking time will affect the taste.

2. Now that the weather is hot, it is enough to wake up for more than ten minutes after wrapping, and be careful not to overdo it.

3. After the steamed buns are steamed, simmer for 2 minutes before opening the lid to prevent the steamed buns from suddenly being cold and retracting.

Kidney bean buns Kidney beans are cut and mixed directly with the stuffing is a taboo, add one more step, the fresh fragrance is beautiful and unfresh, fresh!

Seemingly simple kidney bean buns, many people can't do it well, the steamed time is long, the kidney beans are not fragrant, the steaming time is short, the kidney beans have a fresh taste, how to adjust the filling of kidney bean buns is the best?

Remove the head and tail of the kidney beans, remove the old tendons, wash and drain the water, cut them into minced pieces, put them in a pot for later use, cut the pork into pieces and put them in another container for later use, and cut the appropriate amount of green onion and ginger into minced pieces for later use. Wash and drain a handful of leeks, cut them into minced pieces and set aside.

Add oil to the hot pan, put the meat pieces in the hot oil and stir-fry, fry the meat pieces until they are 5 mature, put in the minced green onion and ginger and stir-fry, fry the fragrance and put the kidney beans to stir-fry, fry until the kidney beans change color, add oyster sauce, cooking wine, salt, soy sauce, sugar, pepper powder, kidney beans like pepper powder, wrap kidney bean buns, don't forget to add this flavor condiment, and finally pour in the bean paste, kidney beans like the sauce, "kidney bean sauce fragrant big buns" without adding "sauce" will have no soul. Stir-fry evenly, pour in half a bowl of water and cover the pot, cook for 3 minutes and the kidney beans will be soft and rotten, if the kidney beans are not soft and rotten, they cannot be eaten, and they are poisonous. Therefore, you must add one more step to wrap kidney bean buns, and fry the kidney bean paste first, which can also shorten the time in the steamer, so that the kidney beans taste more delicious and have no raw taste!

Kidney bean buns Kidney beans are cut and mixed directly with the stuffing is a taboo, add one more step, the fresh fragrance is beautiful, and the flavor is not fresh!

We add monosodium glutamate to the fried kidney beans, stir the chicken essence well, add a little sesame oil to enhance the flavor, stir evenly and put it in a large basin for later use.

Kidney bean soup has a lot of juice, we have to put it out, otherwise it is easy to produce water when wrapping buns, and nutrients will be lost.

After the noodles that have been sent in advance, we knead them well, knead them into long strips, divide them into agents, roll them into a thin bun skin with a thin outer edge and thick middle, a little thinner skin, and a lot of filling, so that it is more delicious.

At this time, we put the cut leeks in, stir evenly and then wrap the buns, if you want the bun skin to be steamed out to look good, the dough must be hard, the filling must be less, if you want the thin skin and big filling to eat delicious, the dough should be slightly balanced and soft. The wrapped buns are neatly placed in the pot of 8 seals in the countryside, and the bread will expand and become larger and stick to each other, so there must be a gap in the middle, put all of them into the pot, cover the lid, and boil for 15 minutes on high heat to cook. The heating time of kidney beans is shortened, so it tastes more delicious!

It does not produce nitrite, a substance that is harmful to the human body. Because of the high temperature in summer, we have already woken up twice in the process of packing, and we can just ignite it directly.

When the pot is out of the pot, the fire at the bottom of the pot is basically burned out, and it is in the summer when the temperature is high, so it is not easy to open the lid directly, and it is not easy to have the phenomenon of thermal expansion and cold contraction, retraction and collapse like in winter. Let's take a look at the buns we have made after the buns, whether they are thin and stuffed, the bun skin is very soft, and the kidney bean filling is too delicious to bite into, and the aftertaste is endless!

<>1. Cut the pork into even pieces first, because the pork is slower than the vegetable, so we should let the pork taste in advance, and the green onion is also an indispensable condiment, which can increase the flavor and remove the fishy smell of the meat, put it together with the meat in advance, add salt, bean paste, chicken is not rotten, peanut oil, sesame oil, five-spice powder stir evenly, and marinate the meat for about 10 minutes.

2. Chop the kidney beans a little first, the first leak is convenient to taste, and the ripening is also quick to detect, and the time is longer than the usual steamed ordinary buns, so that these two problems are solved. After the kidney beans are cut, put them into the meat pieces, do not stir them first to prevent water from coming out of the wrapping, and then stir when the noodles are kneaded.

Ingredient main

Kidney beans 500g pork 400g flour 600g eggs 1 serving 3 people.

Excipients others

Peanut oil 30ml salt 5g soy sauce 10ml green onion 15g ginger 5g five-spice powder 5g kidney beans pork dumplings.

Step 1

Pork minced into minced meat.

Step 1

Mince the green onion and ginger.

Step 1

Put it in a container with the minced meat, add soy sauce, Maggi fresh, five-spice powder, salt, and peanut oil and beat it in one direction.

Step 1

Blanch the kidney beans in a pot.

Step 1

Serve out the water and chop.

Step 1

Add to the minced meat and mix well.

Step 1

Crack an egg into the flour.

Step 1

Knead into a dough. <>

Step 1

Cover with a wet dragon cloth and let rise for 10 minutes.

Step 1

Knead until three rays.

Step 1

Roll out the kneaned dough into a dumpling wrapper.

Step 1

Wrap into dumplings. <>

Step 1

Cook in a saucepan.

Step 1

Serve the plate, and a plate of delicious dumplings is ready.

Ingredients: kidney beans, minced meat, green onion, ginger, oil, flour, salt, light soy sauce.

Method 1After the pot is hot, pour in the amount of oil for stir-frying, put in three or two slices of ginger, turn off the heat after the oil is cooked, let it cool, remove the ginger slices and set aside.

2.After the kidney beans are cleaned, wash them and set aside, boil the water and blanch the kidney beans for three or four minutes to make them soft and then remove them.

3.Fill the fish beans with cold water and cut them off and chop them after they have cooled.

4.Add light soy sauce, salt, minced green onion and minced ginger to the minced meat and stir well.

5.Add the minced kidney beans to the dried oil and stir well, then add the meat filling, add an appropriate amount of salt, and stir well.

6.After mixing, it is called the filling.

7.Flour add water twice and stir until no dry flour 8Live into dough.

9.Let it sit for more than ten minutes and knead it into a smooth dough.

10.Take out a part of the dough, roll it into small pieces after the dough is long, flatten it after reunion, roll it into a dumpling wrapper and wrap the dumplings.

11.Put water in the pot and put the dumplings in the boil, stir it, cover the lid, add a small half bowl of water after boiling, add water after boiling, add water after boiling again, add Li Sui water after boiling again, and then take out of the pot after boiling, about five or six minutes.

Adjust the filling: first stir-fry the meat filling, and then simmer slowly with chicken broth or bone broth to soak the soup into the filling, so that it swells, scatters, and is watery, and increases the umami. At the same time, according to the seasonal changes and people's tastes, it is served with vegetable filling made from seasonal vegetables.

The production of the agent skin is also unique. Mix with fine powder and add an appropriate amount of cooked lard to boiling water. This can make the skin soft, tendonous and transparent.

Ingredients: 150g beans, 500g flour, ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of white vinegar, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of chopped green onions, appropriate amount of dried shrimp.

1 Soak the tender beans in lightly salted water for 10 minutes, pick them up, blanch them in boiling water, and drain them.

2 Cut the blanched beans into small pieces, add salt, garlic, ginger, shallots and sugar; Add a little water and stir well.

3 Pour in the cleaned dried shrimp, add some white vinegar, and stir well; sprinkle with black pepper; Add one and a half scoops of sesame oil.

4 Stir well and set aside.

5 Add the flour to the clear water source in batches and stir.

6 When the flour sticks to each other.

7 Knead with your hands, knead until you have three rays (basin light, hand light, and face light), let the dough rest, and cover it for half an hour.

8 Knead the good noodles again, rub the strips, and cut the ingredients.

9 Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

10 packets, take an appropriate amount of filling, knead in the middle first, and pinch on both sides.

Kidney beans 500g, pork 400g, flour 600g, eggs, 1 green onion, 15g, ginger, 5g, five-spice powder, 5g, salt, 5g, soy sauce 10ml, peanut oil 30ml

Clear the buried water in an appropriate amount.

1.Pork minced into minced meat. 2.Mince the green onion and ginger.

3.Put it in a container with the minced meat, add soy sauce, five-spice powder, salt, and peanut oil and whip it in one direction.

4.Blanch the kidney beans in a pot. 5.Serve out the water and chop. 6.Add to the minced meat and mix well.

7.Crack an egg into the flour. 8.Knead into a dough. 9.Cover with a wet dragon cloth and let rise for 10 minutes.

10.Knead until three rays. 11.Kneaded under-the-face agent. 12.Roll out into dumpling wrappers.

13.Wrap into dumplings. 14.Cook in a saucepan.

1 kg of kidney beans 500kg of pork salt, vegetable oil, minced green onions, cooking wine to taste.

Method. 1.Wash the kidney beans and cut them horizontally into thin slices, add a small amount of water to the pot and stir them up, chop them, mix them with the meat smile filling, add an appropriate amount of vegetable oil, a little cooking wine to remove the fish, and set aside.

2.Mix the dough, let it rest for a short time, and cut into small pieces.

3.Talk about rolling small pieces of noodles into dough and making dumpling skins.

4.Place the minced meat into the skin and knead it is ready to serve.

Flour, water, kidney beans, ground pork, peanut oil, sesame oil, paste, salt, green onion and ginger, sea rice.

[Method]:

1. Mix flour and warm water in a ratio of 2:1, add water several times to form a soft dough, and let rise for 20 minutes.

2. Add two spoons of noodle sauce and an appropriate amount of salt to the pork filling and stir well, and add two spoons of water several times to stir well.

3. Add two tablespoons of peanut oil, one teaspoon of sesame oil, and chopped green onion and ginger.

4. After the kidney beans are cleaned, break off the tendons at both ends, let them boil in a pot of water for seven or eight minutes, remove and drain.

5. Chop the kidney beans into small pieces, stir well with the meat filling, and add soaked water and minced sea rice.

6. Take out the awakened dough, knead the long strips, cut the agent, press and roll the skin.

7. Wrap the stuffing and knead it into dumplings, and boil the dumplings in a pot of boiling water.

Tips: 1. Kidney beans are not ripe, so they must be blanched before they can be filled.

2. Marinate the meat filling with noodle sauce to make the dumplings more delicious.

3. Kidney beans must be chopped, and dumplings made from too large kidney beans do not taste good.

4. When adjusting the filling, adding soaked sea rice can make the dumplings more delicious.

1. The ingredients used for this defeat: 400 grams of kidney beans, 400 grams of pork belly filling, an appropriate amount of green onion and ginger, 30 grams of Wei Damei, an appropriate amount of salt, 1 egg, and 700 grams of dumpling skin.

2. The practice of kidney bean meat stuffed dumplings: remove the shredding of kidney beans, break them from the middle and then remove the shreds.

3. Open the water in the pot, cook for about 15 minutes, try to fold the kidney beans from the middle, if it is easy to break.

4. The color has changed, and the feel is very soft, and you can fish it out.

5. Put it in a basin to control the water and cool it thoroughly.

6. Cut into small pieces and cut all the kidney beans. Chop the kidney beans slowly and evenly.

7. Use two hands to compile the water of the kidney beans, put them in a basin, and put them together with the ground meat.

8. Finely chop the green onion and ginger, put the green onion and ginger, and the egg into the filling, taste the taste, salt an appropriate amount, and then mix well.

9. It is very convenient to use the purchased leather bag.