Winter is a cold season, but at the same time it is also a season of good food. For people in the north, the most affordable and delicious vegetable in winter is Chinese cabbage. Seasonal cabbage presents the characteristics of fresh and tender, whether it is stir-fried, stewed or stuffed, it is very suitable. For me, my favorite dish is to pair cabbage with pork and sweet potato vermicelli to make buns, dumplings or pies, which are very delicious. Today I would like to share with you the most common winter delicacy in my family - pork cabbage vermicelli pie. This pie is made with leave-free noodles and freshly made noodles. The crust is soft and chewy, and the filling is fragrant and tender. In the cold winter, this pie is not only fragrant, but also very moisturizing, perfect for winter enjoyment.
1. Prepare ingredients: flour, yeast, pork, cabbage, vermicelli, green onion, ginger, Sichuan pepper powder, salt, dark soy sauce, light soy sauce, chicken essence.
2. Handle the cabbage: Wash the cabbage and chop it, then add a little salt and mix well, and marinate for 10 minutes.
3. Squeeze water treatment: After pickling, the cabbage will produce a lot of water, squeeze out the water of the cabbage, and retain the squeezed cabbage water.
4. Handling pork: Cut the washed pork into small pieces, put it in a meat grinder, add salt, pepper powder, dark soy sauce, light soy sauce and other seasonings, and beat it into meat filling.
5. Prepare the filling: Add the squeezed cabbage water to the meat filling three times, and stir fully until the meat filling completely absorbs the cabbage water each time. Then add chopped cabbage, soaked vermicelli, cooked oil, chicken essence and other ingredients, stir well in one direction to prepare the filling.
6. Prepare the dough: mix 300 grams of flour and 2 grams of old flour baking powder, then add 170 grams of warm water, stir into a dough flocculent, and then knead into a dough.
7. Divide the dough: The dough does not need to be proofed, directly divide the dough into 6 parts, and then knead each part of the dough smoothly.
9. Wrap the filling: cover the side without the filling, wrap the filling tightly, and then seal the lace so that the filling will not leak during the baking process.
10. Baking pies: In the same way, wrap all six pies with fillings. The sorted pie does not need to be proofed, first put the first two in the pot, brush the pan and the surface of the pie with oil, and then burn until both sides are slightly yellow. Pour a little water into the pan to speed up the cooking of the filling. Finally, it is seared until the surface is golden brown and the inside is cooked through.
1. The advantages of leaven-free noodles: the well-made dough does not need to be proofed, and it can be filled directly by kneading it smooth. Yeast is added to the dough and the dough is mixed with warm water, and the final crust is softer and more chewy than the dead dough. Moreover, it is not easy to break the skin during the branding process, which is time-saving and delicious.
2. Squeeze water to treat cabbage: The water content of cabbage is relatively large, so be sure to squeeze out the water of the squeezed cabbage, so as to avoid the filling from the soup, resulting in easy cracking of the pie crust. The squeezed cabbage water can be left to be added to the meat filling, which can reduce the waste of nutrients.
Pork cabbage vermicelli pie is a winter classic and is very common on the table of northerners. It's a little tedious to make, but every step counts, and the final flavor is well worth a try. The crust is soft and chewy, and the skin will not be broken for a long time. The filling is soft and fragrant, full of the taste of home. Not only is this pie delicious, but it's also nutritious, making it a winter delicacy.
On a cold winter day, a hot pork and cabbage vermicelli pie makes people feel incredibly warm and satisfied. The fragrant crust wraps around the tender filling, and every bite exudes a rich aroma. When you bite into it, the softness and chewiness of the crust will give you excellent taste enjoyment, and the flavor and tenderness of the filling will increase your appetite. Not only does this pie look appealing, but more importantly, it has a taste and texture that will leave you with a lot of aftertaste.
In addition to the combination of crust and filling, the special treatment of the dough is also one of the keys to making this pie. The characteristics of leave-free noodles make the crust softer, and it is not easy to break the crust during the baking process, which greatly saves production time. Compared with traditional fermented dough, leaven-leaved dough is more convenient and fast, suitable for the busy pace of modern life.
At the same time, the squeezed cabbage water also plays an important role in the production process. Squeezing the cabbage can reduce the moisture of the filling, avoid the filling from coming out of the soup, and prevent the crust from breaking. At the same time, adding a part of cabbage water to the meat filling can not only increase the flavor of the filling, but also reduce the waste of ingredients and improve the nutritional value.
This pork and cabbage vermicelli pie is not only very popular at family dinners or holiday feasts, but also a daily delicacy. Although the process is tedious, once you master the skills of making the crust and preparing the filling, you can easily make a delicious pie. It can be enjoyed not only as a staple food, but also as a snack or afternoon tea.
In a busy life, making a delicious meal can not only satisfy the appetite, but also regulate the mood and add joy to life. And pork and cabbage vermicelli pie, as a classic delicacy, is not only delicious, but also rich in nutrients. Cabbage is rich in vitamin C, vitamin K, carotene and other nutrients, which help improve immunity, protect eyesight, promote cell renewal, etc. Pork, on the other hand, is rich in high-quality protein, B vitamins and minerals, which can provide energy, promote growth and development, and enhance muscle strength. Vermicelli is rich in plant fiber, vitamin B complex, etc., which helps to promote intestinal peristalsis, regulate blood sugar, and enhance cardiovascular health.
This pork cabbage vermicelli pie is not only delicious, but also provides a wealth of nutrients that make it healthy and enjoyable. I hope that everyone can also try to make and taste this delicacy, and enjoy the warmth and satisfaction of winter. I also hope that everyone can spice up and enjoy through food in their ordinary lives, so that every meal can become a moment of happiness.