Winter is a precious time unique to our hometown, and the cold temperatures bring an abundance of winter ingredients. In the north, the most popular vegetable in winter is Chinese cabbage. It's fresh and tender, and the combination of pork, sweet potato vermicelli and Chinese cabbage is even more mouth-watering. Today, I would like to share with you the most common delicacy in my family - pork cabbage vermicelli pie. This pie does not need to be dough, it is freshly made, with a soft and chewy crust and a fragrant and tender filling, which can bring us a warmth and satisfaction while taking advantage of the cold of winter.
Chinese cabbage is a seasonal vegetable in winter, and it is rich in moisture and adds a delicious taste to the pie. Pickling cabbage is the first step in making a good pie. Chop the washed Chinese cabbage, add an appropriate amount of salt, stir well and marinate for 10 minutes. During the pickling process, the cabbage releases a large amount of water, which collects the water squeezed out of the cabbage and acquires the unique sweet flavor of the cabbage.
In this process, we can add cabbage water according to the ratio of 120 150 grams of cabbage water to one pound of meat, and fully stir until the meat filling is completely absorbed after adding cabbage water each time, which can ensure the uniformity of the filling and the richness of the taste.
Good fillings are the key to making delicious pies, and well-blended fillings are more satisfying to people's discerning taste buds. Cut the washed pork into small pieces, put it in a meat grinder, add an appropriate amount of salt, peppercorn powder, dark soy sauce and light soy sauce, and beat it into a meat filling. Then add the squeezed cabbage water to the meat filling three times, stirring well each time to ensure that the meat filling fully absorbs the flavor of the cabbage water.
After adding chopped cabbage and soaked vermicelli to the filling, add an appropriate amount of cooked oil and chicken essence, and mix well in one direction, so that the filling is ready. The moisture content of pickled cabbage and vermicelli will bring a soft and tender texture to the filling, while the addition of cooked oil and chicken essence will enhance the flavor of the filling.
A good crust is the soul of a delicious pie. We use a no-make method, which is more convenient and time-saving. Add 300 grams of flour and 2 grams of old flour baking powder to warm water, stir until the dough is flocculent, and then knead into a dough. Such dough does not need to go through the process of fermentation and can be used directly.
Divide the kneaded dough into 6 equal portions and knead each dough smooth. Next, roll out the dough into the shape of a pancake, place the filling on one side of the pancake, then cover the side without the filling, wrap the filling tightly, and use your fingers to pinch out the delicate lace so that the filling does not leak out during the baking process.
Put the crust of the filled pie into the pan, brush the pan and the surface of the pan with a little oil, then cover the pan and sear until both sides are slightly yellowed. During the baking process, you can pour a little water into the pan to speed up the ripening of the filling and keep the crust soft and chewy.
When the surface of the pie is golden brown and the inside is fully cooked, it means that the pie is ready. The pork and cabbage vermicelli pie made in this way has a soft and chewy crust that does not break the skin for a long time. And the filling is soft and fragrant, and every bite exudes the warm taste of home.
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