Summer is hot, frequent rain, vegetables in their own vegetable fields, the growth is gratifying, especially after a light rain, beans, peppers, eggplant are obviously grown a lot, all year round, my favorite is summer, in addition to refreshing, there are endless vegetables, unlike the cold winter, can only eat greenhouse vegetables, how to fry is not delicious, in many vegetables, I love cowpea horn, it can be cold mixed, can be fried, can be steamed noodles, can also adjust the filling, experienced the washing of the rain, beans become more spiritual, Today decided to come to a bean sauce meat bun method, delicious has a trick, teach you the correct way to adjust the filling with ingredients, the bun is not delicious to be strange.
Buns on the northern people's table, is very common, every three or five to come once, the streets and alleys, but also full of bun shops, the characteristics of the northern buns, is large, rich in filling, bun skin is fermented made, not dead dough, is conducive to stomach digestion, more suitable for the elderly and children, beans are also called cowpea, in addition to eating tender, you can also dry into dried vegetables, stay in the winter stew pork belly, special incense, have eaten several times the cowpea buns of the bun shop, feel good, specially asked for a recipe, according to this method of filling, The beans are soft and tender, the meat filling is oily, the pot is delicious and fragrant, and adults and children rush to eat without any pressure.
<h1 class="pgc-h-arrow-right" data-track="3" > bean paste meat buns</h1>
Ingredients: beans, bun skin, minced green onion and ginger, egg, pork belly
Seasoning: dark soy sauce, salt, sweet noodle sauce, thirteen spices, white pepper
1, in the morning now picked a pound of fresh beans, to carefully select, to see if there are insect eyes, do not affect the taste and appetite, put into the basin, add half a spoon of salt, scrub for two or three minutes, the purpose is to prevent bugs, control dry water.
2, shake a shake of water, wait for it to dry, and then cut into minced, try to keep uniform, about 0.8 cm or so, from the pot to burn oil, we want to kill the beans, add the right amount of vegetable oil, pour in the fresh beans, add the right amount of thirteen spices, stir evenly, about 7 mature on the line, quickly stir out the pot.
3, in addition to the processing of meat filling part, meat to choose pork belly, fat meat are delicious, put 350 grams of ground pork belly in the bowl, put in 2 spoons of sesame sesame oil, 1 spoon of dark soy sauce, 2 spoons of sweet noodle sauce, the right amount of salt and white pepper, and then beat 2 eggs.
4, use chopsticks to carefully stir, try to go in one direction, stir for a while, the eggs and sauce, stir well, all done, put into the refrigerator refrigeration, marinate for half an hour, let the filling more flavorful.
5, green onion and ginger minced indispensable, northern flavor of the bun filling, basically inseparable from these two, can increase the fragrance to fishy, the effect is particularly good, try to chop some, the number according to personal taste adjustment.
6: Finally, prepare a large container, pour the beans, minced onion and ginger and meat filling, all pour in, stir well.
7, after stirring, such a bean carob sauce meat bun is completed, smell fragrant, the next is the bun bun, the bun to use the hair dough, before the introduction of a lot, today will not repeat, if you do not understand, you can view the previous works.
8, the bun remembers the second awakening, so as to avoid collapse deformation, wait for the water vapor, put in the bun embryo, steam on high heat for 20 minutes, turn off the heat and simmer for 3-5 minutes, delicious sauce meat wrapped out of the pot, and unsatisfied and healthy, everyone eat hi.
<h1 class="pgc-h-arrow-right" data-track="20" > skill summary</h1>
1, when choosing cowpea carob, try to pick some tender, the carob grain just formed the best, with insect eyes must be removed, do not affect the appetite.
2, when mixing meat filling, try not to put cooking wine, with onion and ginger on the line, steamed buns, there is a bad smell of cooking wine.
3, vegetarian stuffing steaming for 15 minutes, meat filling steaming for 20 minutes, you can adjust according to the size of their buns.
Ban plagiarism, I am a food recipe, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.