The bean sauce meat bun does this, fragrant but not greasy!

Preparation of meat buns with carob sauce

Ingredients Required:

Beans, minced pork, sea rice, green onions, ginger

Salt, cooking wine, soy sauce, soybean paste, thirteen spices, sugar, chicken essence, sesame oil, edible oil

Mix the dough before mixing the filling

300 g flour, 3 g dry yeast, 1 teaspoon sugar (to promote fermentation), mix with warm water: stir with chopsticks while adding water and stir until flocculent.

Mix the dough into a moderately soft and firm dough (the dough should not be hard). Spread a thin layer of oil on the surface of the dough, cover and let rise until twice the size.

Filling:

1. Wash the beans.

Put water in the pot, put a little salt, blanch the beans for two minutes after the water boils, remove and chop; Remove excess water and put it in a basin; Add a little baking soda and an appropriate amount of sesame oil and mix well.

2. Soak the sea rice in advance, chop it and put it together with the minced meat and ginger; The green onions are also finely chopped and set aside.

3. Put oil in the pot (a little more oil, then you don't need to put oil anymore), add the minced meat, sea rice, and minced ginger and fry until it is broken; Add chopped green onions, then add cooking wine, soy sauce, soybean paste, thirteen spices, and sugar and stir-fry evenly.

Put the fried minced meat and processed beans together and add a little chicken essence.

Stir well so that the filling is ready.

4. Put the proofed dough on the cutting board and knead the dough to exhaust, basically kneading back to the original size.

5. Filling, rolling and filling.

6. Put it in a pot, cover it and let it rise for 10 minutes.

6. After the pot is steamed, turn down the heat slightly, steam for 15 minutes, turn off the heat and simmer for 3 minutes. Remove from the pan.

Fragrant but not greasy bean sauce meat buns, if you like, you can try it at home!