Recipe: Conch Bean Bun

Home Cooking Recipe: Conch Bean Bun

Notes:

From the youngest to the bigest, I still love the cowpea buns wrapped in my mother's bag. I can only eat it myself. Because growing up at the beach, except for the winter, it is basically inseparable from seafood. The conch that is added to the cowpea bun is the most delicious (because it is really expensive), followed by scallops (the most affordable seafood). . .

Ingredients:

Steps:

  1. Home Cooking Recipe: Use a hammer to knock off the shell of the conch, then rinse it with cold water (do not use warm water to wash the seafood, don't remember it is awkward, just remember that the mother used to be so embarrassed), and then cut into small. The meat is cut into cubes and the kidney beans are chopped.

    Use a hammer to knock off the shell of the conch, then rinse it with cold water (do not use warm water to wash the seafood, don't remember it is awkward, just remember that the mother used to be so embarrassed), and then cut into small. The meat is cut into cubes and the kidney beans are chopped.

  2. Add the oil to the oil pan, wait until the oil is hot, stir fry the meat, add the meat to the pot and stir fry. Add the oil to the kidney bean oil. Do not fry, and cook it in five or six minutes. Put the pan a little cold and put it into the conch, salt, soy sauce, and oyster sauce. I cook and do not put MSG, so I take the oyster sauce and freshen it. After mixing well, it is the dough. The following is the bag.

  3. Conch is very familiar, so don't steam for too long. The buns are not beautiful. Let's take a look. The key tastes good~

Tips:

If you use scallops, remember to be fresh, otherwise it will not be fresh.


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