Better than dumplings -- northeast pickled cabbage pork pie(bi jiao zi hai hao chi de dong bei suan cai zhu rou xian bing )

Better than dumplings -- northeast pickled cabbage pork pie

Introduction:

"In Northeast China, there is a kind of pie that is big or even bigger. Of course, the most famous one is Liaoning Haicheng pie, which is mainly salty and fresh meat. In addition, here, people call it" baked "pie. Mother often makes leek egg stuffing, celery pig meat stuffing and sour vegetable pig meat stuffing. Today I also make sour vegetable pig meat stuffing, which is the Northeast Chinese cabbage and sour vegetable It's not the other sauerkraut in the south. "

Production steps:

Step 1: add flour into an egg, mix with proper amount of hot water, and form a dough. Add a little water to avoid too wet or too dry dough. Add it while mixing. Only a little dry flour can be added on the edge. Let it stand for 30 minutes.

Step 2: wash pickled cabbage with water for three times, mainly to remove the too sour taste, but also can not soak too long, so as not to lose the sour taste.

Step 3: take off the leaves one by one, cut them at the root with a knife, and pull the open part to the vegetable leaf by hand, so that when cutting, some vegetable roots are too thick. After cutting, they are stacked together and cut into shreds.

Step 4: shred and shred, squeeze out excess water and set aside.

Step 5: prepare the pork stuffing, add five spice powder, salt, oil, soy sauce, chicken essence, onion, ginger, and mix with pickled cabbage. You can also add some pepper water or soy sauce, depending on your personal preferences.

Step 6: when the dough wakes up, cut into equal portions.

Step 7: roll the dough into a thick one in the middle and a thin one on the four sides, wrap the stuffing, pinch the seal with your hand, and remove the extra dough, so that the dough will be very thin.

Step 8: press flat.

Step 9: press it into a palm size circle, heat a small amount of oil in the pot at medium low temperature, and then take it out after both sides are golden and put it into a plate or pot with a lid. It'll be soft. If you want to make it crisp, don't cover it.

Materials required:

Flour: 700g

Pork stuffing: 500g

Sauerkraut: half a tree

Scallion: right amount

Ginger: right amount

Eggs: right amount

Five spice powder: appropriate amount

Oil: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Salt: right amount

Hot water: moderate

Note: 1. Hot water and noodles are called hot noodles, so the dough will be soft. 2. Of course, it can also be made with hair noodles. When I was a child, I always ate hair noodles on the street, which is more economical. 3. In the habit of our hometown, we all like to brand the back cover and put it on. This soft skin is delicious and has the smell of brand oil.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: Original

Chinese PinYin : Bi Jiao Zi Hai Hao Chi De Dong Bei Suan Cai Zhu Rou Xian Bing