Fancy Pickled Pork Pancakes
Overview
There is a local delicacy in Shanghai called pickled vegetable pancakes made of glutinous rice flour. Wrap it like a dumpling and press it into a flat round cake. This is probably the origin of the name flat cake. The traditional way to mature pancakes is to fry them in oil until both sides are browned, then add a little water to fry them to ensure that the pickles and meat filling inside are cooked thoroughly. The pickled vegetable pancake is very delicious. The pickled vegetables are fragrant and salty, the meat filling is oily, and the cake skin is soft and waxy. But cooking it is more troublesome. If the heat is not controlled well, it will either be burnt or the meat filling will be undercooked. And I like to make some decorations. Beautiful snacks will not look good if they are burnt, so why not use steaming to mature them?
Tags
Ingredients
Steps
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Fillings and seasonings: Weigh each seasoning and chop the pickles (sauerkraut) into fine pieces. Cut the shallot into sections, cut the ginger into shreds, add half a bowl of water and knead until slightly green, let it sit for 10 minutes to make onion and ginger water.
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Pie crust materials: 50 grams of all-purpose flour, 100 grams of glutinous rice flour and millet paste are the main ingredients of the pie crust, 2 grams of purple sweet potato starch and 20 grams of glutinous rice flour are the decorative materials. How to make millet paste: Boil millet porridge, put it into a wall breaking machine and beat it into rice paste.
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Add 2 grams of purple sweet potato flour and 20 grams of glutinous rice flour to make a paste with a little water (I added too much water here, you can add less). Use a spatula to assist in sieving to remove particles that cannot be dissolved. Steam in a pot, sprinkle with glutinous rice flour (not included in the recipe) and roll into thin slices. Cut out petals and set aside. If you don’t want the appearance, you can skip this step.
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Add white sugar to minced pork, a tablespoon of flavored virgin soy sauce, stir evenly; add 1 tablespoon of green onion and ginger water in one direction, stir until gelatin forms, add a second spoonful, stir until gelatin forms; add salty (sour) vegetable mince, stir evenly; finally add 15 grams of corn oil, mix well to lock in the moisture.
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The mixed stuffing looks as shown in the picture.
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Mix 100 grams of glutinous rice flour and 50 grams of all-purpose flour in a large bowl; slowly pour the millet paste, do not pour it down all at once, stir while pouring, and mix into the state shown in the picture ②; knead it into a soft and smooth dough, the dough is slightly sticky; knead into a long strip, pull it into 10 pieces (a few if the dough is large, a few if it is small), cover with plastic wrap to moisturize.
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Take a piece of dough and knead it repeatedly until it is slightly sticky. Dip your hands in flour and roll it into a round ball. Use your index finger to poke a hole. Fill in the pickled meat stuffing. If your technique is good, use more stuffing. If your technique is bad, use less stuffing. Use both hands to rotate the small bowl of glutinous rice with your left hand, and use your right hand to squeeze inward to close the mouth. Press down to close the mouth. PS: If you don’t know how to close your mouth, you can go to my homepage or the public account Meiji and search for "making glutinous rice balls for Lantern Festival", which has detailed records.
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Brush a layer of water on the surface of the cake, and paste the carved petals on the surface of the cake for decoration. If you don't want the appearance, you can omit this step.
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Line a steamer with oiled paper and place the flat cake embryos in, making sure to leave some space to prevent adhesion. After the water boils, put it in the basket and steam it over high heat for 10 to 12 minutes.
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In March, wouldn’t it be great to see flowers blooming on my dining table, which are both pleasing to the eye and delicious to taste?
