On the first day of quarantine home, I wanted to show my grandmother and my parents a hand, and when I saw the Olympic champion Zhang Changhong, I said when I wanted to eat rib buns, my bun stomach came out and finally forgot to take a picture, which was a pity, but it was really too!! Good!! eat!! finish!!! Make up for it next time when you pack it
◎Preparation of ingredients
Prepare 500g flour, 250ml 30 degrees warm water, 4g yeast, 4g aluminum-free baking powder, 15g lard and noodles (1kg flour hair bread wrapped 30, because the filling is adjusted more, hot noodles are wrapped again 10, the last is a total of 40 wrapped, sorry, a lot, next adjustment amount)
Seasoning: soy sauce dark soy sauce cooking wine sesame oil pepper sweet noodle sauce salt
(Sweet noodle sauce should be put more, which will increase the flavor of the sauce of the ribs, but in fact, the sweet noodle sauce tastes very light, rest assured that bold salt can be)
◎Preparation method
1, soak the ribs in water and wash the blood water (I bought 3 sticks, 2 pounds)
Small tips: Add salt to warm water and wash it more cleanly repeatedly
2, soy sauce, dark soy sauce, oyster sauce, cooking wine, sesame oil, pepper, edible oil appropriate amount, sweet noodle sauce to add more !!! Add enough salt too! Finally add the ginger onion
3, add more sweet noodle sauce to increase the flavor of the sauce, not too salty, salt boldly added!
4, grasp well and marinate overnight
5, 500g flour, yeast 4g, baking powder 4g, sugar 2g (to promote fermentation), 15g lard (can be replaced with other vegetable oils)
6, 250ml of about 35 degrees of warm water add 4g of yeast and 2g of sugar to dissolve, less than a few times poured into the noodles, while stirring while adding
7: Knead into dough and let it sit in the oven at 40 degrees for 60 minutes
8. Poke the face with your finger after waking up, and if you don't bounce back, it proves that it is good
9. Take out the kneading dough to exhaust, let the yeast mix with the air, and divide into 50g of small dough agents one by one
10, 700g iron cut into small pieces, add green onion and ginger to the frying pan, sauté the kidney beans to remove the bean smell, and then put it out to cool
11. Cut the minced ginger and onion and put the shallots into the ribs that have been refrigerated overnight, and then add the cool kidney beans to the ribs and stir well, and the bean rib bun filling will be ready
12. After wrapping, wake up for 5-10 minutes and steam on high heat for more than 40 minutes (ribs do not need to be blanched in advance, direct steaming taste is more delicious)
END
Pickled ribs the night before, get up in the morning and noodles, make noodles for an hour, prepare the filling, knead the dough to exhaust, knead into a dough, rib buns are particularly difficult to wrap, the bones are too big, it is easy to poke the dough, I tried my best, but it was really delicious ah ah ah! I recommend not to blanch the ribs with water, directly on the pot steaming will be more tender, onions out of the water, the soup is so fresh, I want to eat again...
Difficulty level 5 stars, but the taste is really incredible! This is what a fairy filling, simply not too delicious. Sisters, this must be rushed!