Source: Chai Rice Rice
Disclaimer: The copyright of this article belongs to the original author, if there is a source error or infringement of your legitimate rights and interests, you can contact us, we will deal with it in time.
There are more seasonal vegetables in summer, and for friends who love pasta, you can change the filling, make dumplings, steamed buns, and pancakes, and ensure that they are not the same for a week.
This time, I used long beans and vermicelli to make a sauce meat bun, which is nutritious and fragrant, and it is the right time to eat it this season. More fashionable than leeks and cabbage.
Meat bun with bean vermicelli sauce
【Ingredients】Flour, yeast, beans, vermicelli, pork, carrots, green onions, ginger, salt, five-spice powder, soybean paste, dark soy sauce, light soy sauce
【How to do it】
1,500 grams of flour, 5 grams of yeast and 260 grams of warm water are stirred into a dough wadd. Knead the dough for a while and knead it smooth, seal and rise until it is twice as large.
2. Boil the beans in a pot under water, cook over medium-high heat until they are medium-cooked and take out.
3. After taking it out, rinse it with cold water, control the water and then chop it up. Prepare another section of carrots, peeled and chopped as well.
4. Soak the chopped vermicelli in boiling water for 10 minutes.
5. Pour a little oil into a hot pan, add diced fatty meat, and stir-fry over low heat to remove the fat.
6. Then add the diced lean pork and stir-fry over high heat until it changes color.
7. Add minced green onion and ginger, five-spice powder, dark soy sauce, light soy sauce and soybean paste, and stir-fry over medium heat to bring out the flavor of the sauce.
8. Then pour in the carrots and soaked vermicelli and stir-fry over high heat for one minute.
9. Finally, put in the chopped beans, add some monosodium glutamate to enhance the freshness, and stir-fry over high heat to turn off the heat. Set aside to cool and set aside.
10. The dough rises to twice the size, and you can see a dense honeycomb inside when you open it, so that it is ready.
11. Move the dough to the kneading mat and knead it smooth, then divide it into 14 equal portions.
12. Roll out the wrappers with thick middle and thin edges, add the filling, and knead them into buns.
13. Put the pinched buns on the steaming drawer, buckle the lid of the pot, and let them rise for the second time until the volume becomes significantly larger, and the bun skin becomes light and can be steamed. Steam for 13 minutes on cold water, turn off the heat and simmer for 2 minutes.
The aroma of steamed bean buns is mixed with the flavor of sauce, which is fragrant and delicious.
Tips for Rice
1. Soybean paste, light soy sauce, and dark soy sauce are all salty, don't put salt when stir-frying the filling, and taste the taste after the final adjustment, if the saltiness is enough, don't put salt.
2. This filling is basically cooked, so it doesn't take too long to steam.