How to make steamed buns with Jiang beans, and how to make steamed bun stuffing with cowpeas

Cowpeas made of buns are rarely sold on the market, and many people have heard for the first time that cowpeas can also be made into buns, and the general bun filling is meat filling or green vegetables and other vegetable filling, in fact, cowpeas can also be made into bun filling, which is not worse than other fillings. The ingredients needed for the bun are: pork, cowpea, light soy sauce, cooking wine, salt, chicken essence and five-spice powder, and the ingredients are relatively simple.

Cowpeas need to be cleaned first, because there may be bugs in the cowpeas, so it is best to prepare a basin of water first, and then sprinkle some salt in the water, and put the cleaned cowpeas in it to soak, if there are bugs, they will be soaked out of the salt water.

Because it is made of bun filling, the cowpeas need to be cut very finely, and the cowpeas with insect eyes are removed when cutting, and then sprinkled with salt and pickled after cutting, because there is water in the cowpeas, and the water needs to be pickled before they can be wrapped. Marinate the cowpeas, pour out the salt water inside, and then squeeze the cowpeas with your hands, so that the water in them will also be squeezed clean, and then chop the meat filling, add it to the cowpea filling after chopping, and then add salt, cooking wine, chicken essence, five-spice powder and light soy sauce, so after the seasoning is added, stir well, so that the bun filling is ready.

Then knead the dough, add baking powder, after fermentation, cut into small dough, roll it out with a rolling pin to wrap the buns, there is no trick to wrapping the buns, you can't learn it a few times. Although the wrapped buns don't look as white as the buns they bought, the buns are the healthiest, the color of the flour itself is a little yellowish, and after steaming out, the buns exude a rich wheat fragrance, and the filling juice inside is a lot, and it is very enjoyable to eat. The buns don't need to be too big, they can be slightly smaller than those sold outside, and the buns of this size are also very convenient to steam, and the buns with cowpeas and pork taste more delicious!

How to make steamed buns stuffed with cowpeas? You chop his stuff into minced pieces and add some meat to make a bun filling.

Bean bun stuffing is a very popular Chinese snack, although the production process is cumbersome, but the bean bun stuffing is very delicious and nutritious. Here's how to make bean wrapping.

First, prepare all the ingredients and tools you need. The main ingredients of bean paste are flour and bean paste. In addition, sugar, sesame seeds, oil, and water are also required. Tools include basins, rolling pins, knives and pans, etc.

Next, start making the dough with bean wrap filling. Pour the flour, sugar and a small amount of oil into the basin and slowly add water to knead the dough. Once kneaded, place the dough in a warm place to rise for 30 minutes.

Then, the bean paste filling is ready. Put the red beans into a pot, add water and boil until soft, stir with a spoon to form a bean paste, and finally add an appropriate amount of sugar and sesame seeds and mix well.

Next, divide the dough into several small dough pieces, roll them out into thin slices, wrap them in the bean paste filling, and close them tightly.

Finally, heat the pan, add an appropriate amount of oil, and fry the bean filling in the pan until golden brown on both sides.

Although the production of bean bun filling is cumbersome, the taste is very delicious, especially suitable as a snack for afternoon tea. If you want to try your hand at making bean paste, you can follow the steps above to make it, and I'm sure you'll be lucky enough to make a delicious bean paste.

The method of bean paste filling is roughly as follows: 1. Prepare the ingredients, and the bean paste filling needs to use caster sugar, black bean paste, seaweed finely minced, ginger, soy sauce, vinegar, water, etc.

2. Prepare the bean paste filling, dissolve the sugar, add black bean paste, seaweed finely minced, ginger, soy sauce, vinegar, and water and stir to get the bean paste filling.

3. Prepare the dough, knead the bean dough into a smooth circle, then divide it into small round slices, mix it in the bean paste filling, and then knead it into small balls.

4. Wrap the filling, use a small ball kneaded, wrap the bean paste filling, and flatten it.

5. Fry the bean buns, put the bean buns in a frying pan and fry them until golden brown on both sides.

The most important thing is to carefully mix the bean paste filling, choose high-quality black bean paste, and correctly match various seasonings to make the bean paste filling taste better, and when frying the bean bright pure bun, you need to fry patiently to make the bean paste skin golden and crispy.

In addition, bean buns can also be cooked with other flavors of fillings, such as minced meat and beef, gravy pork filling, etc., and can also make delicious bean buns with Xijianyou.

1. Bridge material: 500 grams of cowpeas, 3 eggs, 500 grams of wheat flour. Excipients: refined salt, pepper, minced garlic, peanut oil, sesame oil.

2. Mix the noodles: Put the flour in the container, add a spoonful of yeast powder, half a spoon of sugar, a little salt, mix well, add an appropriate amount of water, and the dough is slightly softer than the steamed steamed bread, cover and let it rise.

3. Mix the filling: Pick and wash the cowpeas, blanch them in the water, remove the water, chop them with a knife, chop them finely, and squeeze out the excess water; Beat the egg mixture, heat the bottom oil in a wok, cook the eggs and cut them into pieces; Put the cowpeas and eggs together, add an appropriate amount of bright and fine salt, white pepper, minced garlic, peanut oil and sesame oil and mix well.

4. Put the dough on the board and knead it into strips, knead it into a dough, roll out the skin and wrap it in the filling, warm the water drawer, and steam it for 15 minutes after the water is boiled.

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

Water in moderation.

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.

1.Wash the kidney beans and cut them horizontally into thin slices, add a small amount of water to the pot and cook, chop them, mix them with the meat filling, add an appropriate amount of vegetable oil, a little cooking wine to remove the smell, 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.

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.

Tip 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. Preparation materials: 200 grams of red beans, 100 grams of brown sugar, 50 grams of baking oil.

2. Soak the red beans overnight in advance.

3. Put the soaked red beans in a pot and boil, put more water, wait for the water to dry, taste whether the red beans are rotten, and if they are not rotten, continue to add some water to boil.

4. Cook until the water is almost dry and the red beans are rotten.

5. Put the boiled red beans into a sieve with coarse holes, and use a spoon to crush the red bean paste, and the red bean skin is separated by the sieve.

6. Heat baking oil in a non-stick pan, pour half of the brown sugar and red bean puree into the pan and stir-fry together over medium-low heat.

7. After the brown sugar is fried and the red bean puree is fully fused, the baking oil is fully integrated, and then stir-fry until it has some consistency, add the remaining brown sugar and continue to stir-fry.

8. Keep stirring and stir-frying until the water is volatile and has some dry and hard consistency, the red bean paste is completed, and it can be eaten or used after cooling.