Kidney Bean Pork Buns
Overview
Kidney beans, diced pork, and then... saliva! Super delicious! Try to choose kidney beans that are flatter and have fewer beans, but it is not recommended to choose non-kidney beans such as kidney beans! For diced pork, pork belly is the best, but my baby doesn’t eat fatty meat, so I used pure lean meat. I feel that pure lean meat doesn’t have the flavor of pork belly! I like steamed buns with porridge for breakfast, and today this meat bun is paired with a bowl of whole grain porridge—Northeastern, big-grain porridge! Fragrant...
Tags
Ingredients
Steps
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Dissolve 500g flour and 5g yeast in 250g warm water, pour into the flour and knead into a dough, and ferment in a warm place until doubled in size. (The specific amount of water will increase or decrease according to the different water absorption of the flour) The dough should be soft.
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Ferment until doubled in size and form a honeycomb shape.
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Wash the kidney beans and blanch them. Put a little salt in the water and the blanched vegetables will be very green.
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Remove and cool.
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Drain the water and cut the kidney beans into rings. Add appropriate amount of cooking oil and mix well.
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Cut the pork into small cubes.
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Add soy sauce, stuffing, chopped green onion, ginger powder, and chicken powder to the diced meat, mix well, adjust the saltiness and add a little cooking oil.
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Isn’t the mixed stuffing very appetizing?
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Roll out the dough into a dough, thick in the middle and thinner around to prepare for folds.
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Wrapping method is optional, as long as the filling does not leak.
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Pour cold water into the pot and boil for 20 minutes.
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Turn off the heat and simmer for one minute. Pair it with a bowl of porridge and side dishes for a nutritious and healthy breakfast!
