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How many ways are there to make pickled vegetable and meat? Learn these three methods!
When making pickled vegetable and meat, pork belly and pickled vegetables are the two essential ingredients. Pork belly is easy to buy, this kind of meat has fat and lean, rich in protein, people with weak bodies can eat more pork belly to supplement a variety of nutrients and improve physical quality. Pickled vegetable and meat is a traditional delicacy. The correct method is introduced below.
First, pickled vegetable and meat cake
Materials
250 grams of flour, 155-165 grams of warm water, 150 grams of half-fat pork, 30 grams of pickled vegetables, 1 teaspoon of sugar, 1 spoon of sesame oil, 1 spoon of cooking wine, an appropriate amount of salt, an appropriate amount of white pepper, an appropriate amount of cooking oil, an appropriate amount of scallions
Preparation method
1. Add warm water to the flour, knead it into a slightly moist dough, and let it rest for 30 minutes.
2. Soak the pickled vegetables for 1 hour and squeeze out the water. Add cooking oil to the pot, stir-fry the pickled vegetables and set aside.
3. Mix the cooled pickled vegetables with minced meat with sugar, sesame oil, seasoning, salt, and pepper powder and mix well.
4. Cut the scallions into fine ends and set aside.
5. Divide the proofed dough into 8 equal parts, each about 45 grams, or you can make it larger. Roll out the dough into flat sheets.
6. Add pickled vegetables with pork filling and sprinkle with chopped green onions on top.
7. Wrap it like a big steamed bun, press the bottom down and roll into a round cake about 0.6-0.7 cm thick.
8. Brush a thin layer of oil on the flat bottom pan, put the pancake and fry over low heat until one side is set, then turn over.
9. After the other side is set, add a little water to prevent the pancake from being too dry, cover the lid and steam.
10. Wait until all the water is steamed dry.
Second, thin pickled vegetable and meat pancake
Materials
250 grams of flour, 3 grams of yeast powder, 25 grams of pickled vegetables, 250 grams of lean pork, 50 grams of fat, one spoon of vegetable oil
Preparation method
1. Grind lean and fatty meat into mince, add an appropriate amount of salt, monosodium glutamate, and cooking wine, mix well, and set aside if you like spicy, you can also add chili powder or chili sauce.
2. Put the flour in a large container, add vegetable oil, yeast powder (refer to the instructions for dosage), add water in stages, and mix evenly into a smooth dough. Seal the container with plastic wrap and ferment for 2 hours.
3. Knead the dough into a strip, cut into 8 pieces, roll into balls, press into a bowl shape, wrap the meat filling in, and try to roll it as thin as possible.
4. Heat the pot, add thin pancakes, and fry both sides until golden brown (if you like a crispy taste, you can fry for a longer time).
Third, Si’s pickled vegetables with pork
Materials
500 grams of boneless pork belly, 20-30 grams of pickled vegetables, 4 tablespoons of yellow wine, half a tablespoon of soy sauce, 25 grams of rock sugar, 3 slices of ginger, 2 star anise.
Preparation method
1. Place the pickled vegetables in a bowl and soak in boiling water for 30 minutes;
2. Wash the pork belly, cut into pieces, and blanch in boiling water, then drain and rinse with warm water and drain.
3. Place a small amount of oil in the pot, dissolve rock sugar and cook until it changes color, then add pork belly and stir-fry until all sides are colored. Add all the seasonings, pour in the pickled vegetables (including the soaking water), and then add an appropriate amount of boiling water (just enough to cover the meat pieces). Boil over high heat, then reduce to medium-low heat and cook for about 1 hour, stirring twice in the middle. When the sauce is almost dry, open the pot, stir until the sauce is completely dry and done.
