Radish meat pie(luo bo xian rou xian bing )

Radish meat pie

Introduction:

"Winter radish race ginseng", radish contains a variety of trace elements that can induce the human body to produce interferon, can enhance the body's immunity, and can inhibit the growth of cancer cells, which is of great significance to the prevention of cancer and anti-cancer. The B vitamins, potassium, magnesium and other minerals in radish can promote gastrointestinal peristalsis and help to eliminate waste in the body. Eating radish can reduce blood lipid, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. Radish is also a kind of traditional Chinese medicine. It is good in nature and sweet in taste. It can eliminate stagnation, remove phlegm, clear away heat, lower Qi, and detoxify. Do you like radish? It should be noted that radish is a kind of cold vegetable, and it is not suitable to eat more radish when Yin is better than cold constitution and spleen stomach deficiency is cold. Radish main diarrhea, carrots for supplement, if you want to eat together to add vinegar to reconcile, in order to facilitate the absorption of nutrients

Production steps:

Step 1: inner filling preparation: the pie should be fresh and juicy, the meat must be watered, the meat must be chopped well, the water is added to the meat in a small amount many times, and the water is stirred into the meat in the same direction with chopsticks.

Step 2: add ginger paste, soy sauce, cooking wine and salt into the meat stuffing and stir well.

Step 3: wash white radish and carrot and cut into shreds.

Step 4: marinate with salt for 10 minutes to get water.

Step 5: squeeze the dried shredded radish, chop it up and add it to the meat.

Step 6: add vinegar and scallion, pour in 1 teaspoon sesame oil, and stir the filling evenly.

Step 7: the crust of the pie is mostly made of noodle soup. Pour the boiling water into the flour in a circle, stir it continuously, and then pour in cold water.

Step 8: stir and mix into wet sticky dough, then knead into dough, cover with plastic film, and let stand for about 30 minutes.

Step 9: knead the dough into long strips and divide it into two parts (if the dough sticks to the hand, you can apply some oil on the hand).

Step 10: press the preparation into a round cake shape (or roll it into a round piece with a rolling pin, which is thick in the middle and thin around), and wrap it with stuffing.

Step 11: wrap the seal like a bun, remove the extra dough and flatten it with your hand.

Step 12: pack the rest of the pie.

Step 13: heat the electric cake pan (or pan), brush a layer of oil, and fry the pie.

Step 14: slowly fry both sides of the pie into golden brown, and gently drum up.

Materials required:

Flour: 400g

Pork stuffing: 300g

White radish: 200g

Cold water: 150g

Boiling water: 100g

Carrot: 50g

Ginger paste: appropriate amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Vinegar: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Note: 1. To make the meat not dry, not wood, you need to add water, that is called "water", to make the pie fresh and juicy, in addition, the meat should also choose fat and thin, which is helpful to the effect of "juicy". 2. Pancakes in a pan should be fried on both sides over medium low heat, and can be covered and simmered for about 5 minutes, so that the pie is easier to cook. It takes about 10 minutes to cook a pot of pie with electric pan. Heating on both sides of the pan can shorten the time, but you need to turn it over from time to time to avoid frying.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Xian Rou Xian Bing