Kidney Bean Sauce Meat Buns

I like eating steamed buns the most, but kidney bean sauce and meat buns are also very delicious. I often make them for my husband and son every weekend. So here is the specific method:

Kidney bean sauce meat buns ingredients:

500 grams of flour, 5 grams of yeast, 250 grams of water, 500 grams of kidney beans, 150 grams of onions, and 25 grams of pork front trough meat.

Kidney bean sauce meat buns ingredients:

1 teaspoon minced ginger, 1 teaspoon soy sauce, 2 teaspoons cooking wine, 2 tablespoons soybean paste, 1/2 teaspoon five-spice powder, 1 tablespoon sesame oil, 1 teaspoon salt, and 1 tablespoon oil.

Kidney bean sauce meat buns recipe:

1. Dice the pork, put it in a bowl, add minced ginger, cooking wine, soy sauce, five-spice powder, and soybean paste, stir well, pour in sesame oil, mix well, and marinate for 30 minutes;

2. Mix the yeast and water evenly, add the flour, knead into a smooth and soft dough, cover and ferment in a warm place until it doubles in size;

3. Wash the kidney beans, remove the tendons, boil enough water in a pot, add the kidney beans, blanch for 4 minutes, remove and rinse, drain and cut into small pieces. Wash the onions and cut into small pieces;

4. Mix kidney beans, onions and minced meat, add salt and oil, mix well and set aside;

5. Knead the fermented dough thoroughly to remove bubbles, knead it into long strips, and cut it into several small pieces;

6. Take one and roll it into a round (or oval) shape;

7. Wrap enough stuffing in the buns, fold them together, hold the two sides of the buns with your left hand, and pinch the folds alternately from one end with your right thumb and index finger until you have finished pinching them. Pinch the buns into a willow leaf shape with a pointed front and a round back.

8. Place the dough on the steamer and let it rise for 15-20 minutes;

9. Turn on the fire, steam for 20 minutes after the water starts to boil over medium heat. Turn off the fire and wait for 5 minutes before opening the pot again.

Tips:

1. Add soybean paste to the meat filling. The sauce has a strong and mellow flavor. I used our local onion-flavored soybean paste, which has just the right consistency (this is just a recommendation, not an advertisement).

2. As mentioned before, the meat for the stuffing can be pork belly, pork leg (front leg or hind leg), or front trough meat (1# meat). Among them, front trough meat has the best and most tender taste, but it must be purchased from a regular butcher shop to avoid the presence of uncleanly removed lymphatic tissue.

Kidney beans also have high medicinal value:

"Kidney beans are sweet and mild in taste, warm in nature, and have the functions of warming the middle and lowering qi, benefiting the stomach, stopping hiccups, and replenishing the kidneys and vital energy. They are also a rare high-potassium, high-magnesium, low-sodium food. In terms of nutritional treatment, they are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia, and salt-avoiding diseases."

"Kidney beans also contain unique ingredients such as saponins, urease and various globulins, which have the functions of improving the body's own immunity, enhancing disease resistance, activating lymphocyte T cells, promoting the synthesis of deoxyribonucleic acid, and inhibiting the development of tumor cells. Therefore, they are valued by the medical community. The urease contained in them is very effective in treating patients with hepatic coma."

"In short, kidney beans are nutritious food, but their seeds contain a toxic protein that can only be destroyed at high temperatures. Therefore, kidney beans must be cooked thoroughly to eliminate adverse factors, take advantage of the benefits and avoid the harm, and better exert their nutritional benefits."