Recipe: Lentil sauce meat willow bag - big white fat

Home Cooking Recipe: Lentil sauce meat willow bag - big white fat

Notes:

Lentils can spleen and dehumidify, containing protein, phosphorus, calcium, iron, zinc, vitamin B, etc., are vegetables with extremely high nutritional value. The weather is getting hotter and hotter, and the stew is not reliable. It is too oily, and it can not be eaten every day. Let's get a big white fat boy today, hahahaha~ is a big bean dumpling. Large pieces of pork rind are eaten in the mouth and not too greasy, just half the oil for cooking is enough! There is also the sauce of the old Beijingers, which is super super fragrant, and you are absolutely satisfied! Eat a big mouthful, eat meat!

Ingredients:

Steps:

  1. Home Cooking Recipe: Try to choose slender lentils, remove the old silk on both sides, wash

    Try to choose slender lentils, remove the old silk on both sides, wash

  2. Home Cooking Recipe: Control dry water chopped.

    Control dry water chopped.

  3. Home Cooking Recipe: Pork belly can choose more parts of fat, cut into 1.5 cm square.

    Pork belly can choose more parts of fat, cut into 1.5 cm square.

  4. Home Cooking Recipe: Put the wok into half the amount of oil in the wok, medium heat, stir into the pork belly, stir fry, stir fry until the amount of oil in the pot slowly increases, the diced skin is slightly browned, put two scoops of bean paste, stir fry the sauce fragrance.

    Put the wok into half the amount of oil in the wok, medium heat, stir into the pork belly, stir fry, stir fry until the amount of oil in the pot slowly increases, the diced skin is slightly browned, put two scoops of bean paste, stir fry the sauce fragrance.

  5. Home Cooking Recipe: The pork belly is evenly mixed with the bean paste, put a spoonful of cooking wine, and sauté the lentils.

    The pork belly is evenly mixed with the bean paste, put a spoonful of cooking wine, and sauté the lentils.

  6. Home Cooking Recipe: After the lentils are colored, add a teaspoon of white sugar and stir well.

    After the lentils are colored, add a teaspoon of white sugar and stir well.

  7. Home Cooking Recipe: Add the onion ginger before the pan, and let it cool.

    Add the onion ginger before the pan, and let it cool.

  8. Home Cooking Recipe: The yeast is opened with warm water, and the flour and water are mixed into a dough according to the ratio of one pound of water and six water, and the wet cloth is covered up to twice the original volume.

    The yeast is opened with warm water, and the flour and water are mixed into a dough according to the ratio of one pound of water and six water, and the wet cloth is covered up to twice the original volume.

  9. Home Cooking Recipe: After the proofing, continue to knead the dough, try to get the surface smooth, smash into strips, divide into a dose, and knead into a round dough, slightly thicker in the middle (if you want to pack into a big steamed buns, you will fight for 50 grams - 60 grams) a dose, do it.)

    After the proofing, continue to knead the dough, try to get the surface smooth, smash into strips, divide into a dose, and knead into a round dough, slightly thicker in the middle (if you want to pack into a big steamed buns, you will fight for 50 grams - 60 grams) a dose, do it.)

  10. Home Cooking Recipe: Put a dough on the palm of your hand, let the middle of the dough fall down with the palm of your hand, showing a small nest, and the other hand is trapped inside.

    Put a dough on the palm of your hand, let the middle of the dough fall down with the palm of your hand, showing a small nest, and the other hand is trapped inside.

  11. Home Cooking Recipe: Drag the dough and fillings, and pinch the pleats. After wrapping, continue to wake up for about 20 minutes, cool water pot, steam 15-25 minutes according to the size of the steamed buns.

    Drag the dough and fillings, and pinch the pleats. After wrapping, continue to wake up for about 20 minutes, cool water pot, steam 15-25 minutes according to the size of the steamed buns.

Tips:

1. The choice of pork belly should not be too thin, and the stuffing made is easy to use. 2, bean paste can be increased or decreased according to personal taste, no additional salt, add sugar to neutralize the salty taste of the sauce, while adding fragrance. 3, when the bag is wrapped, put as much stuff as possible, big white fat is delicious. 4, can also be packaged into the shape of ordinary buns according to the situation. 5, the amount of 500 grams of flour and water in the raw materials, is the ratio of noodles, generally not used so much at a time, please increase or decrease as appropriate.


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