Pork box cake with wild vegetables(ye cai zhu rou he zi bing )

Pork box cake with wild vegetables

Introduction:

"I choose the mustard, a special wild vegetable in saline alkali soil, as the staple food. Besides being cold, it can also be used for stuffing. This box cake tastes delicious, fresh and not greasy. The crust of the box cake is semi scalded. Add boiling water first, and then put cold water. It tastes soft and digestible, and will not harden after a long time. If you can't find mustard, you can also use shepherd's purse, noodles, alfalfa, broom seedlings, wild perilla, purslane and other wild vegetables to replace. People's living standards have been improved, eating wild vegetables is no longer as a kind of food, but has gradually become a fashion. Wild vegetables grow naturally in the field, without any chemical fertilizers and pesticides, which is very good for health. It is also known as Suaeda salsa or Salicornia matsutake. It grows in saline land and coastal sandy land, and is mainly distributed in the Yellow River Delta, Northeast China, North China, Shaanxi, Jiangsu and other places in China. It is rich in dietary fiber, which can stimulate gastrointestinal peristalsis, help digestion, and prevent rectal cancer, diabetes, gallstone, hemorrhoids and other diseases. When it comes to mustard vegetables, it's not strange for children who grow up in saline alkali land. When we were young, we often picked and ate them. In autumn, the mustard vegetables will become red, which seems to spread a red carpet on the earth. It's very beautiful. In the past autumn, many people would collect the seeds of mustard to dry and feed them to chickens. In our family, we sun them in sacks every year. In winter, we scald them with boiling water and mix them with corn flour for chickens to eat. "

Production steps:

Step 1: chop the pork with a knife, dice the scallion and mince the ginger.

Step 2: first add 100g boiling water to the flour and mix well. Then add cold water in several times to stir it into snowflake shape. Knead it into dough by hand and cover it for 15 minutes. Knead it well again.

Step 3: wash the mustard and blanch for 2 minutes.

Step 4: take it out and put it in cold water to cool down. Squeeze the mustard to dry and chop it.

Step 5: put soy sauce, monosodium glutamate, salt, sugar, five spice powder and cooking wine into the minced pork, stir well, and put onion and ginger into the meat..

Step 6: 6. Add mustard, add fragrant oil and cooked vegetable oil

Step 7: stir well to form the filling.

Step 8: knead the dough into strips and divide it into 12 equal sized tablets.

Step 9: round the dosage by hand.

Step 10: press flat and roll out the long round dough.

Step 11: fill 1 / 2 of the dough

Step 12: fold the other half of the dough over the stuffing, pinch the edge tightly with your hand, and then pinch out the lace. Do this for each box.

Step 13: heat the pot, add a little oil, and put the green lace of the box face down into the pot.

Step 14: cauterize over low heat until both sides are golden, then remove.

Materials required:

Pork: 250g

Mustard: 150g

Boiled water: 100g

Flour: 350g

Cold water: 100g

Chives: 15g

Ginger: 3 G

Salt: 1 teaspoon

Sugar: 1 / 2 tsp

Soy sauce: 1 teaspoon

Cooked vegetable oil: 1 tbsp

Sesame oil: 1 teaspoon

Five spice powder: 1 teaspoon

MSG: 1 / 4 teaspoon

Cooking wine: 1 teaspoon

Note: 1, pork to choose the ratio of 3:7 is more appropriate. 2. Wild vegetables should be blanched before stuffing, and taste better. 3. The side of the box cake must be pinched tightly, otherwise the soup will flow and cause splashing in the pot when it is cooked. 4. Make sure to use low heat when frying box cakes.

Production difficulty: Advanced

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ye Cai Zhu Rou He Zi Bing