1, wash the long beans and cut them into 3-5㎜ long pieces.
2. Cut the beans into a wok, pinch a little salt, and never put oil in the pot.
3, turn on a small fire, stir fry slowly, don't stick to the pot, if it sticks to the pot, it will be easy to paste, until all the beans are fried until they change color, and let them cool.
4, the meat is cut into 1-2 cm square diced meat, in fact, this can be freely sized. Then add minced onion and ginger, soy sauce, chicken essence and vegetable oil for pickling and seasoning.
5. Knead the dough for another two minutes.
6. Put the diced meat into the cool diced beans, add a little soy sauce and vegetable oil and mix well. Finally, season with salt.
7. Knead the baked noodles into strips with appropriate thickness, cut the agent and roll the skin.
8. Wrap the mixed stuffing into the dough and knead it tightly, and the steamed stuffed bun is ready.
9. Cover the wrapped buns with plastic wrap or gauze. I do have a towel. I always wrap buns in winter and summer. I can use it again. This standard depends entirely on the feel. The steamed stuffed bun just wrapped has a hard feeling, and the finished steamed stuffed bun feels very light. As for how long, there is no specific standard. I will hand out long bean bags for half an hour, sometimes ten.
10, put the steamed stuffed bun in a boiling water steamer, and it will be ready in 20 minutes.