After the beginning of autumn, the heavy rainstorm of the previous days finally brought a refreshing coolness, and in the morning and evening you can stretch your legs and arms to relax. However, at noon, we still have to pay attention to the power of the “autumn tiger”, because after the beginning of autumn, we are still in the last day of three volts, the temperature difference between morning and evening is too large, we must pay attention to morning and evening cold prevention, noon heat prevention. As the saying goes: spring sleepy autumn lacks summer nap, summer people sweat because of high temperature, in autumn many people feel extremely tired, it’s time to “stick autumn fat”! As the saying goes: “Summer eats beans, better than meat”. Kidney beans are very nutritious, full of treasures, I am never soft when I meet, and the buns are more delicious and delicious than cabbage leeks! Today, I will share with you the best way to mix kidney bean rib buns, let’s see how I make it.
Kidney beans are rich in potassium, magnesium, protein, dietary fiber, extremely nutritious, and full of treasure. But kidney beans cannot be eaten raw, and eating kidney beans raw will produce toxins, cause diarrhea, bloating. So we should pay attention to two points when wrapping kidney bean rib buns: 1: kidney beans should be soft and rotten and not sandwiched. 2: The pork ribs should not be old or woody, and they should be fresh and tender and not fishy. Without further ado, let’s start the production.
【Ingredients】Kidney beans, pork ribs), green onion, ginger, Sichuan peppercorn powder
【Specific production steps】1: Kidney beans first remove the tendons in the middle of the two ends, wash and drain the water for later use
2: Chop the ribs into small pieces, we put them in cool water to wash them several times, wash out the blood water in the ribs, blood water is the source of the fishy gas of the ribs, so you must not be lazy when washing the ribs, wash several times until the red water becomes clear water, and then take out the ribs, squeeze the water in the ribs hard, too much moisture, fishy, it will not taste fresh, and then put it in a large basin for later
3: Because the ribs are very hard, even if we try harder, there is still residual moisture in the middle, we should raise one end of the basin to let the moisture slowly flow out. Then hold the bleeding water. When the ribs control the water, we start to finely chop the kidney beans with the control of dry water, and we put the cut kidney beans into a basin for later
4: In the flour, add 5 grams of yeast powder, add half of the water of the flour, if you want to ferment for a short time, it is best to use warm water to powder the yeast, and add an appropriate amount of white sugar to promote fermentation. Stir well, place in a warm place and ferment twice as large. The current temperature is generally good in 1 hour, the good face cellulite is dense, and the hand will not bounce when pressed, so the face will be good. If you want to make bread, the noodles must be sent in advance to facilitate the next operation.
5: In the ribs with controlled dry water, we add cooking wine, salt, five-spice powder, pepper to remove fishy, oyster sauce, chicken essence, ribs sauce, we need to add a little more, so that it tastes good! Finally, add peanut oil, kidney beans are very oily water, so we have to add more stuffing than usual. Don’t think that the ribs are meat and don’t need oil, in fact, the oil forms a protective film on the surface of the ribs, locks in moisture, and is fresh and tender when eaten, not old and fishy! Add all the seasonings and stir well.
6: Stir the ribs evenly We should not rush to mix the filling, we should let the ribs sit for about 20 minutes to let them fully taste, this step is also the key to the delicious ribs!
After 7:20 minutes, we began to mix the filling, poured in the cut kidney beans, stirred well, salty and light taste according to their liking, feel that at this time to add salt, oil to decide by themselves
8: On the board, we sprinkle a layer of dry flour to prevent sticking, add 2 grams of alkali noodles to increase the flavor, roll out the alkali noodles with rolling noodles, put the noodles made in advance, knead out the bubbles generated by the noodles, knead the well-formed noodles into long strips, divide into evenly sized agents, roll out into bun skin, put the adjusted kidney bean rib filling, wrap into beautiful and charming rib buns.
9: In order to help me shoot a perfect video, the 85-year-old mother worked hard, every time the buns must have a perfect result, the buns must be beautiful, but also thin skin and big filling, a little bit of food on the skin of the bun must also be taken down, while the shape of the bun, but also chanted “buns to die, starving fruit (dumplings)”, buns must be filled more to be delicious. Seeing the relatives here, please help me order a little love to support! Thanks for the support!
10: Finally we put the buns on the corn husks, one by one neatly placed into the rural 8 seals of the earth pot, one layer can not finish we add another layer of grates, the remaining buns are placed again, there is a little noodles left in the middle, we made a big steamed bun, covered with the lid of the pot, want the bun skin to taste softer, we can wake up for 5 minutes for the second time in the ignition, the temperature achieved is high, We have undergone a second awakening when wrapping the buns, and the skin of the buns is very thin, and we can directly burn the fire. Bring to a boil over high heat, 55 minutes, simmer for 5 minutes to prevent the bun skin from collapsing.
Lift the lid of the pot, press the bun skin with your hand and immediately rebound, and the thin-skinned kidney bean ribs bun is ready, the sauce is fragrant, and the aftertaste is endless! Kidney beans absorb the aroma of the ribs, the ribs absorb the moisture of the kidney beans, fragrant but not greasy, not old and not woody, simply too fragrant! I have to eat at least 3 buns just out of the pot, how many can you eat? After the beginning of autumn, don’t be soft when you meet this dish, full of treasures, extremely nutritious, the buns are more delicious than cabbage leeks, it’s a pity not to know how to eat!
