Su-style Plum Dried Vegetables and Fresh Meat Mooncakes

Su-style Plum Dried Vegetables and Fresh Meat Mooncakes

1. Hakka plum dried vegetables grow like this ~ one of my personal favorites. Mei Cai is mainly produced in Meizhou and Huizhou regions. According to legend, it is a kind of vegetable sent to Mei Xiangu, so Mei Cai is a famous traditional dish in Guangdong (Meizhou, Huizhou). (Photo from Taobao)

2. Zhejiang mold dried vegetables / plum dried vegetables looks like this (picture from Taobao), which is different from the Hakka plum dried vegetables above. The varieties of the dishes are different. They are usually made with mustard mustard or potherb mustard. The shape is thinner and the taste is salty, but it is not the same. More fragrant. It is divided into two types: yellow and black. Yellow is suitable for cooking (roasted meat and the like), and black is suitable for cooking biscuits and buns with dried plums and vegetables.

3. Let's make the plum dried vegetables and meat filling first. Mix all the ingredients in the ingredient list evenly. The plum dried vegetables and shiitake mushrooms and shrimp rice should be cut finely. Yes, the emphasis is added to this filling! Bean paste or lotus paste filling! This way, the filling will not leak out, and it will still be very, very crisp after being baked and cooled. ⚠️: If you don't have these two kinds of fillings, you can add some fried flour and more sugar, but the taste is definitely not so good.

4. In addition, I also made the mustard flavor. The ingredients are 300g minced pork, 150g chopped Wujiang crispy mustard tuber (this kind of mustard tuber is more delicious), lotus paste filling 100g, sugar 6g, and I did not add salt (because the mustard tuber More flavorful), 15ml light soy sauce, appropriate amount of ginger, onion and garlic, 1-2g pepper, 10g sesame oil. All the materials can be mixed evenly.

5. Then, for lard, you can buy the fat pig fat yourself and boil it back, or you can buy it online. Depending on your personal preference, I think both are fine.

6. Let's mix the ingredients of the water and oil skin first. Because I made a large amount, which is 4 times the ingredient list, I used a chef's machine to knead the dough.

7. Knead the dough until it is smooth and smooth.

8. Divide the water and oil skin into 24g small doses. Remember to cover the plastic wrap to prevent it from being blown dry.

9. Then mix the pastry ingredients and knead until smooth.

10. Divide into 16g small doses, the same, cover with plastic wrap after finishing.

11. The oily skin is squashed to wrap the oily pastry.

12. Wrap all the oily pastry in turn. I distinguish the taste of mustard tuber and dried plum in color. You can ignore this green.

13. Then roll out the beef tongue, take a wrapped dough, flatten it, flatten it with a rolling pin, no longer than the length of the hand gesture in my picture, and then roll it up like the leftmost one. Roll up all the dough. ⚠️The order can be seen in the picture, from right to left.

14. Then roll out the beef tongue a second time, the dough just rolled, lay it out, press it flat, roll it long, and roll it up again. ⚠️The order can be seen in the picture, from left to right.

15. Then pick up the dough just now, press it down in the middle, press it in the middle of the two spiral directions, flatten it with your hands, and then turn it over so that the smooth surface is facing upwards. ⚠️, look at the operation process in the picture, from left to right.

16. Roll out all the dough, flatten it, cover with plastic wrap, and let it rise for 15 minutes.

17. Then take a dough, roll it out flat, it is best to be thick in the middle and thin on both sides, put 40g of meat filling, wrap it with a tiger's mouth (so there is not easy to have air), and then close the mouth down. ⚠️, look at the sequence of operations from left to right in the picture.

18. Preheat the oven to 180 degrees. Place the mooncakes on the baking tray and dip them in some pigment water to cover your favorite stamps.

19. Put it in the preheated oven, and bake for 18-20 minutes at 180 degrees.

20. Too crisp and too crisp! ! It’s a bit unsatisfactory after baking because the crispy can’t be picked up.

21. This is mustard pork ~ also delicious, but I prefer plum dried vegetables! Everyone is unanimously praised.

22. Break it off~

23. I also wrapped the lotus seed paste and egg yolk with these skins~

24. Bean paste mochi and egg yolk ~ one skin is multi-purpose😂

Tips:

It is not difficult to do, that is, remember to turn on the air conditioner during the whole process, so that it is not easy to leak oil.