Soak the red beans, then pour them into the pot in batches, using one part red beans to three parts water, and then start cooking.
After cooking, there will still be a little water left in the pot, but the beans will be very soft and mushy, and will turn into a paste with a little pressure.
Lin Zhou poured the hot red beans into a strainer to remove the water, and then let them cool naturally.
Meanwhile, they were preparing the filling for the char siu bao.
Cut large pieces of pork shoulder into 1 cm thick slices, slice the onion, mix them together, and marinate for a while.
Once the red beans have cooled, put two-thirds of them into a blender and grind them.
Then heat the pot, add the remaining one-third and the crushed red beans into the pot. The red bean paste will have a grainy texture, which will make it taste better. It's the same principle as beef buns, where there should be minced meat and beef chunks.
Lin Zhou stood in front of the stove, constantly stirring the red beans in the pot over a low flame.
Stir-fry evenly from left to right, then flip it over and press it down.
After stir-frying for about fifteen minutes, the kitchen was filled with the aroma of red beans.
Lin Zhou added white sugar to the red bean paste and continued to stir-fry.
Adding sugar will soften the red bean paste, so it needs to be stir-fried for another minute or two.
The aroma then transforms into a sweet red bean paste scent.
Lin Zhou tasted it and felt it wasn't very sweet, so he added some maltose to increase the stickiness of the red bean paste and make it easier to shape.
Then it's just a matter of scooping it out and letting it cool.
Meanwhile, the pork belly should be almost marinated. Place the pork belly slices on aluminum foil on a baking tray and bake for 20-30 minutes.
Remove from heat, let cool, and then dice.
The filling for char siu buns is made by mixing diced meat and char siu sauce in a 1:1.5 ratio.
After preparing the ingredients, it's time to knead the dough and get ready to make steamed buns.
The finished red bean buns are round and plump, and they don't look like buns at all, but rather like steamed buns.
Because there are no folds.
Place the wrapped red bean buns one by one into the steamer.
When it comes to char siu bao (barbecued pork buns), the opening will crack after steaming, so the wrinkles don't seem to matter.
The two types of steamed buns we're making today are different in shape from the ones we've made before.
Lin Zhou was very curious about their taste.
However, preparing the filling took a long time, and with the time spent making the buns, it was already seven o'clock when everything was ready.
Lin Zhou didn't plan to eat dinner either. He packed all the buns together and headed straight to his stall.
The familiar tricycle drove out of the villa gate.
The security guard on duty stood dutifully at the door to open it.
"Mr. Lin, take care and have a safe journey."
......
Huaguoshan Park.
Wen Nan and Xiao Wang each occupied a stone block.
They got off work a little late today, and it was almost eight o'clock when they arrived at their destination.
But seeing that the steamed bun stall hadn't arrived yet, I couldn't help but feel a little anxious.
Are you sure the steamed bun stand will come at eight o'clock?
Xiao Wang was extremely annoyed by the sounds of square dancing not far away.
It's so noisy.
What he hates most are the square dance groups. The music is loud and noisy, and parks and squares are occupied by square dance aunties every night. It's really annoying.
"The boss said it himself, it's not eight o'clock yet, let's wait a little longer."
Wen Nan wasn't in a hurry; he's always been the slow-paced type.
He glanced at his phone and then focused his gaze on the road where the steamed bun stall owner had come from yesterday.
Before long, he saw the familiar tricycle.
"They're here! They're here!"
Wen Nan stood up excitedly and went straight to the Huaguoshan intersection to greet Lin Zhou.
Meanwhile, they weren't the only ones making noises around them.
Several groups of people stood around and walked towards the place where Lin Zhou had set up his stall at the same time.
Needless to say, they were waiting for Lin Zhou to come over.
The owner of the fried food stall looked on with envy at the sight.
He's been running his stall for years and has never had a customer waiting for him. I'm so envious!
The next second, he moved into the crowd without leaving a trace.
The large number of people immediately piqued his interest in joining in the fun, but he was also worried that if he didn't go, the crowd would only grow larger and he wouldn't be able to get any freshly steamed buns.
"Make way!"
Lin Zhou rode his tricycle to the roadside and saw a group of people gathering around, so he immediately slowed down.
Everyone obediently made room for Lin Zhou and greeted him warmly.
"Boss, you've finally arrived! I didn't even have dinner before coming to wait for you."
"That's right, me too."
"Boss, hurry up and steam the buns, everyone's waiting to eat."
"Boss, I feel like you can steam it on the way there, so it'll be perfectly cooked when we get there and we can eat it right away."
"......"
Lin Zhou: ......
The overly enthusiastic diners nearly squeezed Lin Zhou to death.
Lin Zhou was not originally a silent person.
But ever since the diners started talking to him and he couldn't keep up, he discovered that silence was useful.
Speak up when you feel like it.
When I don't want to speak, I pretend to be socially awkward, smile, do my own thing, and avoid people's questions.
With so many people in line, he didn't respond, and the people at Sheniu were able to chat with the people next to them without any problems.
Lin Zhou only spoke when everyone was ordering food.
"Today's buns are char siu buns and red bean buns. Char siu buns are ten yuan each, and red bean buns are five yuan each."
Upon hearing that the flavor of the steamed buns had changed again, the diners' enthusiasm, which had just subsided, surged back.
"Ah, I haven't had my tofu buns yet, and they've changed the flavor again today."
"I love red bean buns, and I was just thinking of trying something different."
"No, I prefer savory buns. What's the difference between sweet red bean buns and desserts?"
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