【Thin skin and fragrant filling】Pork and Bean Buns

Overview

Last summer, my parents came to my house to play~~~~ My parents are very hard-working people. I always advise them to go out more often and play around~~ Even if they stay at home, they watch TV and so on~~~ But the old couple are always restless. They help me clean the house every day and make delicious food (if I hadn’t hid all the clothes I changed, otherwise the clothes would have to be washed for me)~~~ Ever since my parents came here, I feel like my husband and I have so much free time~ What should I do? It’s a rare weekend when the weather outside is too hot and everyone doesn’t want to go out. So they just cook at home and do housework and so on~~~The sun is blazing outside, and the whole family is making dough and making buns in the house, and it’s quite fun~~ I learned this pasta dish today from my parents~~~It’s different from the previous Sanguang ones. I feel that the process is much simpler, and the taste is still very good. The skin is thin and the fillings are fragrant. I ate two or three of them in one go~~~My belly is round and round~~o(╯□╰)o~~

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• summer recipes
• autumn recipes
• banquet dishes
• beans
• chicken essence
• clear water
• cooking wine
• flour
• light soy sauce
• pork
• tangbao
• yeast powder
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 After weighing the flour and yeast, mix them evenly;

   

2. 2 Slowly pour water into the water, stir quickly with chopsticks in circles, then use your hands to form a dough (no need to use three fingers), cover with a damp cloth, and let it ferment in a warm place until it doubles in size;

   

3. 3 This is fermented dough;

   

4. 4 While the dough is fermenting, prepare the bean and meat filling: beat the pork and ginger slices into minced meat with a food processor, mix in an appropriate amount of salt, oyster sauce, soup stock, chicken essence, light soy sauce, and cooking wine, use chopsticks to make circles in the same direction, and stir evenly;

   

5. 5 Pinch off the tendons from the beans, wash them and chop them into small pieces; add an appropriate amount of salt and stir evenly, let it sit for a while and pour out the salt water inside;

   

6. 6 Mix the meat filling and beans and stir evenly;

   

7. 7 Sprinkle an appropriate amount of flour on the kneading mat, take out the fermented dough, press it to release the air, cover it with plastic wrap and let it rest for 15 minutes;

   

8. 8 Roll the dough into long strips and cut into individual dough pieces with a knife; take one dough piece and flatten it, making it thick in the middle and thin around the edges;

   

9. 9 Wrap pork and beans stuffing on the dough;

   

10. 10 Stack the dough layer by layer with the thumb and index finger of your right hand, and finally close it; note: fold with your right hand and turn with your left hand;

    

11. 11 Grease the steamer compartment with oil, place the prepared bun embryos on the steamer compartment, put warm water into the pot, boil the water and steam for 15 minutes;

    

12. 12 After the buns are steamed, wait 3 minutes before opening the lid;

    

13. 13 Eat the steamed buns while they are hot.