Can cowpeas be blanched without blanching, and do bean stuffed buns need to be blanched

Is it okay to make cowpeas stuffing without blanching?

It is not recommended to do not blanch.

Because if the cowpea stuffing is not blanched, it is difficult to steam it when it is steamed later, and the filling is raw when eating, which affects the taste, and eating too much raw cowpea is also easy to have diarrhea. In addition, raw cowpeas are not easy to taste.

Thinking about it from another angle, making dumplings and buns is not a trouble-free job, so many troublesome steps have been done in the front, saving the step of blanching, the buns and dumplings may be unpalatable, and the front is not done in vain? So let's blanch the cowpeas.

Cowpeas are blanched for filling, so that they are easier to cook when steamed, and the taste is better and easier to absorb the flavor, and it is easier to mix with other fillings.

Method:1Wash the cowpea and remove the fascia.

2.Add an appropriate amount of water to the pot, add a pinch of salt, and bring to a boil (it is better to add boiling or hot water to save time).

3.Put the picked cowpeas into the pot, the water needs to be submerged over the cowpeas, keep the heat high, and boil for about 5 minutes.

4.Take out the blanched beans, drain them, let them cool, cut them into minced pieces, and mix them with other fillings.

The cavity is not tidal, of course, you can make bun filling, fat meat wrapped together, so that it is delicious.

Cowpeas must, there is no way to make stuffing without blanching.

Because cowpeas themselves have a fishy smell of beans, it is very unpalatable if not blanched to make filling, and there will be some raw bean flavor.

Cowpeas can also be made into bun filling without blanching, cowpeas are washed and cut into small pieces and then chopped, if you are afraid of more water, you can put some salt to kill the water, and squeeze out the water vigorously You can put it in the meat filling and wrap the buns together.

After the water boils, blanch for about 30 seconds, which can not only keep the beans tender and green, but also shorten their steaming time. It is also easier to make stuffing with beans, pinch off the head and tail, blanch it with boiling water after cleaning, chop it and stir it with the meat filling after it has cooled.

Do you want to blanch the bean buns

Beans are a vegetable that many people like to eat very much, the nutritional value is relatively rich, and the taste is relatively good, whether it is fried directly or used to wrap buns, it is very good, but many people don't know whether to use direct wrapping or blanching when using loose beans to wrap buns.

Under normal circumstances, it is necessary to blanch the steamed buns with bean filling, the time does not need to be too long, and after the water boils, put the cut beans into it and blanch for about 30 seconds, so that the beans can remain tender and green, and the taste will be better.

It is easier to make stuffing with beans, pinch off the head and tail, blanch it in boiling water after cleaning, then take it out and let it cool, and the beans are crushed and then put into the meat filling, stir evenly in one direction, and then wrap it in the bun skin, and put it in the steaming slag pot for steaming.

The bean stuffed buns don't need to be blanched, and they can be made after chopping them directly. And the beans and pork are wrapped together and the buns are very delicious.

Bean pork bun method.

Ingredients: Beans, pork, onions, carrots, fungus, sweet paste, salt, pepper, flour.

Production steps] 1, first of all, prepare the materials needed to make the bean meat stuffing bag, prepare a large handful of beans, and then prepare an onion, half a carrot, a small handful of dried fungus, half a catty of pork belly, a spoonful of sweet noodle sauce, an appropriate amount of salt, pepper and flour. After all the ingredients needed to make these bean meat buns are ready, we can start cooking.

2. Handle the beans, put the prepared beans into a large basin, and then put in an appropriate amount of water to clean the beans. The beans can be cleaned about 2 or 3 times, after cleaning, drain the water and take it out and put it on the cutting board, first cut it into small pieces, and then put it in a large bowl for later use, and then process the onion.

3. Remove the outermost skin of the prepared onion, then cut the head and tail, and then cut it into 4 cloves after cutting, and then cut it into small dices, if you think that cutting onions is more spicy to the eyes, then soak the onion in water for 10 minutes and then cut it, so that it will not be spicy to the eyes, and the small onion dices should be put into a bowl after cutting.

4. Take out the washed and peeled carrots, first cut them into thin slices, then cut them into dices, and put the chopped ones into the onions. Then chop the fungus soaked in advance, chop it as little as possible, and put it aside for later use. Clean the prepared five acres of Xunhua meat and cut it into long strips, then cut it into small slices, the slices should be as small as possible, put them aside after cutting, and then start cooking.

5. There is no need to put oil in the frying pan, put the pork belly directly into it, and then slowly fry the fat in the pork belly over low heat, pour the pork belly into the beans together with the fat and stir it again, so that the moisture in the beans can be locked, and then add the ingredients that have just been cut, then add a spoonful of sweet noodle sauce, a spoonful of edible salt, and some pepper, stir well and put it aside for later use.

6. Put the prepared flour into a large bowl, use a chopstick to divide the flour into two halves from the middle, half pour cold water and noodles, half pour boiling water and noodles, stir them together after reconciliation, and then knead them into a dough, the dough should be slightly softer, knead it and then take it to the board and knead it a few more times, and then make the dough into a smaller bun skin after kneading.

7. Wrap the filling in the skin and set aside. Spread a layer of gauze on the steaming drawer, pour boiling hot water, then put the bag on it, cover the lid and steam it over high heat for 40 minutes, then simmer for 5 minutes, and you can eat it when the time is up.

It is best to blanch. Beans are a kind of commonly eaten vegetables, it can be said that there are all year round, but in the summer the amount of beans will be more, ** will be cheaper, the taste of beans is good, nutritious, people who like to eat it are also many, under normal circumstances, we will choose spring socks stir-fried or fried meat or cold salad when making beans, however, there are also many people will use beans to make stuffing.

In the past two years, there are many areas that also use beans to make bun filling, in fact, bean dumpling buns are also very delicious, as long as the dumpling bun filling is mixed, it is delicious and delicious, so that people can't eat enough. However, I have always had such a question, when using beans to make bun filling, do beans need to be blanched? I know that beans contain a substance, and if the beans are not fully cooked, it will be harmful to the body to eat them.

In recent years, there have been many incidents of carob poisoning.

On weekdays, I stir-fry the beans in water and then mix the stuffing.

Under normal circumstances, we eat two kinds of beans, one is cowpea, one is green beans, although they all belong to beans, but there is also a big difference, cowpea it can be eaten raw, you can not choose to blanch when mixing the filling, and green beans can not be eaten raw, so when mixing the filling, be sure to blanch.

OK. The filling of the bean bun allows the slow bean to be blanched without blanching, as long as it is fully fried, it will not contain toxins. Most raw beans contain some toxins in them, but as long as they are cooked, the toxins disappear. Blanching is done to shorten the time it takes for the beans to cook.

Beans

Carob, also known as cowpea, long cowpea, and ribbon bean, is rich in protein, carotene, and high nutritional value, and is one of the popular vegetables widely cultivated in northern China.

Beans are highly adaptable to the environment, can be cultivated in the open field or in protected areas, and can also be produced all year round, and can be marketed in all seasons.

There is a wide range of soils suitable for the growth of carob, except for overly sticky and low-lying and moist plots, other soils can be planted. The beans are made of fertile loam or sandy loam soils.

Cowpea stuffed buns are easier to steam after blanching, so they need to be blanched. Whether the steamed bun is delicious or not, the step of mixing the filling is the key. If the bean paste is not blanched, it is not easy to absorb the flavor when mixing the filling, and the taste will be affected after steaming.

Be sure to blanch, otherwise it will affect the taste, so that it is easy to cook and change when steaming, and it will taste more delicious. Be sure to blanch the water first, if the fruit is not blanched, it will affect the taste.

Cowpeas need to be blanched, and this will make the cowpeas look more tender. This step is pickling. If there is a mistake in the way of envy of round cowpeas, it will affect the final taste.

When making cowpea stuffing bun world grill, you need to blanch it, otherwise it will affect the taste, and it is also very important to return to the right wait when you make the noodles, and you must ferment well, otherwise it will be a failure.

How much water does it take? Too much water doesn't work. But it's a pity to throw away the imitation pin. You can stir in the minced meat. The meat filling will absorb a certain amount of water, and this trembling chain is also delicious to eat.