Several ways to cook kidney beans

The nutritional value of kidney beans is very high, and there are many ways to cook kidney beans. Today I will introduce two common ways to cook kidney beans:

1. Kidney bean buns

Main ingredients: 500 grams of flour, 250 grams of water, and 6 grams of yeast powder.

Supplementary ingredients: 500 grams of pork filling, 10 grams of minced ginger, 10 grams of chopped green onion, 5 grams of pepper, 5 grams of salt, 20 grams of light soy sauce, 1 egg, 150 grams of chicken soup, and 800 grams of kidney beans.

Production steps:

1. A: Dough: 500g flour, 250g water, 6g yeast powder, ferment until it is 3 times larger and set aside;

B: Minced meat: 500g pork minced meat, add 10g minced ginger, 10g minced green onion, 5g pepper, 5g salt, 20g soy sauce, 1 egg, 150g chicken broth and mix well;

C: 800 grams of kidney beans.

2. Steam the kidney beans for 10 minutes, take them out and let them cool, cut them into cubes, add them to the prepared fresh meat filling and mix well;

3. Divide the fermented dough into about 40 grams of dough, roll it into a thick middle and thin sides dough sheet, and wrap as much kidney bean filling as possible;

4. Divide into two layers and put into the steamer, cover and let stand for 20 minutes;

5. Steam over high heat until steam comes out of the edge of the pot, then continue steaming for 15 minutes;

6. Turn off the heat for 5 minutes, then open the lid and the plump kidney bean buns are ready.

2. Black glutinous rice, red dates and kidney bean porridge

Main ingredients: 80 grams of purple glutinous rice

Accessories: 20g kidney beans, 50g coix seeds, some dried dates

Seasoning: Rock sugar

practice:

Wash all the ingredients, put black glutinous rice, kidney beans, coix seeds, and dried red dates into a ceramic bowl and soak them in clean water for 15 minutes. Pour an appropriate amount of water into the ceramic bowl (the amount of porridge water should be 3-4 times the amount of the ingredients).

Close the lid and place it on the stove. Bring the water in the pot to a boil over medium-high heat. Open the lid and leave a small gap to prevent the soup from spilling. Then turn to low heat and cook slowly.

Stir the porridge with a wooden spoon from time to time. When not stirring, place the lid on the pot at an angle without closing it tightly. Cook until the porridge in the pot reaches the consistency you like, then add the rock sugar and it is ready to eat.

Tips:

1. Cook the porridge in a sand pot and stir it with a wooden spoon.

2. Stirring the porridge frequently can prevent it from sticking to the bottom. The thickness of the porridge depends entirely on personal preference.