Radish Mince Pies

Name: Radish Mince Pies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 300g Pork filling; 200g White radish; 150g Cold water; 100g boiling water; 50g carrot; Some Ginger mud; Some chopped green onion; Some salt; Some Cooking Wine; Some Vinegar; Some Soy sauce; Some sesame oil

by Micron

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

"Winter radish race ginseng", radish contains a variety of trace elements that can induce the human body to produce interferon, can enhance the body's immunity, and can inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.
The B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal motility and help eliminate waste from the body.
Eating radish can lower blood fat, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.
Radish is also a traditional Chinese medicine, with good nature and sweet taste, which can eliminate stagnation, relieve phlegm and clear heat, lower the qi to broaden the middle, and detoxify.
Do you like to eat radish? Note that radishes are cold and cold vegetables. People with cold physique and spleen and stomach should not eat more.
Carrots are the main source of diarrhea and carrots are tonic. If you want to eat together, add vinegar to reconcile it to facilitate nutrient absorption. "

Radish Mince Pies

1. Filling modulation: the pie should be fresh and juicy, the meat filling must be beaten with water, the meat filling must be chopped, the water is added to the meat filling in a small amount of times, and the water is stirred into the meat filling in the same direction with chopsticks.

2. Add ginger, soy sauce, cooking wine, and salt to the minced meat, stir well and set aside.

3. Wash white radish and carrots and shred them.

4. Marinate in salt for 10 minutes to marinate the moisture.

5. Squeeze the water-dried radish shreds, then chop them, and add them to the minced meat.

6. Add vinegar and green onion, pour in 1 tablespoon of sesame oil, stir the filling evenly and set aside.

7. The pie crust is mostly made of noodle soup. Pour the boiling water into the flour in a circular manner, stir constantly, and then add cold water.

8. Stir and mix into a wet sticky dough, then knead into a dough, cover with plastic wrap, and let stand for about 30 minutes.

9. Knead the rested dough into strips and divide them into small pieces (if the dough sticks to your hands, put some oil on your hands).

10. Press the agent into a round cake shape (or use a rolling pin to roll it into a thin round piece in the middle), and wrap it with fillings.

11. Wrap and seal like a bun, pull off the excess dough, and gently flatten it with your hands.

12. Wrap the rest of the pie.

13. Heat the electric baking pan (or pan), brush with a layer of oil, and put the pie into the frying.

14. Slowly fry the pie to golden brown on both sides, bulging slightly.

Tips:
1. If the meat filling is not dry or firewood, you need to add water, which is called "watering". The pie will be fresh and juicy. In addition, the meat filling should be fat or thin, which will help the filling. "Juicy" effect of the material.

2. When pancakes are used in a frying pan, use a medium-to-low heat. After frying on both sides, cover and simmer for about 5 minutes, so that the pie will be cooked more easily. It takes about 10 minutes to fry a pot of pie on an electric baking pan. The time can be shortened by heating on both sides of the lid, but it needs to be turned over from time to time to avoid frying.