How to make the filling of Xianghe meat pie
Xianghe meat pie is a specialty snack in Xianghe County, Hebei Province. It is famous for its thin skin, rich fillings and delicious taste. In recent years, with the spread of food culture, the preparation method of Xianghe meat pie has also become a hot topic. This article will introduce in detail the filling method of Xianghe meat pie, and attach relevant data and steps to help you easily reproduce this delicious food at home.
1. The core ingredients of Xianghe meat pie fillings
The fillings of Xianghe meat pie are mainly pork, with a small amount of seasonings to highlight the original flavor. Here are common filling recipes:
| Ingredients | Dosage (take 500 grams of pork as an example) | function |
|---|---|---|
| Pork front leg meat (fat to lean ratio 3:7) | 500g | Main ingredient, providing fresh and tender taste |
| green onions | 100g | Remove fishy smell and increase aroma |
| ginger | 20 grams | Remove fishy smell and improve freshness |
| light soy sauce | 15ml | seasoning |
| Old soy sauce | 5ml | Color grading |
| sesame oil | 10ml | Add flavor |
| salt | 5 grams | seasoning |
| white pepper | 2 grams | Remove fishy smell and increase aroma |
2. Preparation steps of Xianghe meat pie fillings
1.Processing Pork: Wash the pork front leg meat and chop into minced meat. Be careful not to chop it too finely and keep a certain graininess, which will give you a better taste.
2.Prepare seasoning: Mix light soy sauce, dark soy sauce, salt and white pepper powder evenly and set aside.
3.Mix stuffing: Put the minced meat into a large bowl, add seasonings in portions, and stir clockwise until the meat is thickened. Then add chopped onion, ginger and sesame oil and continue to stir evenly.
4.Refrigerated: Cover the mixed meat filling with plastic wrap and refrigerate for 30 minutes to allow the flavors to fully blend.
3. Tips on Xianghe meat pie fillings
1.The key to choosing meat: Pork front leg meat is alternately fat and lean, and tastes more tender. If you like a more fragrant taste, you can increase the fat ratio appropriately.
2.Stirring direction: Stirring clockwise can make the meat filling firmer and taste better.
3.Onion and ginger treatment: The onion and ginger should be chopped finely to avoid affecting the taste. If you don't like to eat ginger, you can use ginger juice instead.
4.moisture control: The meat filling should not be too wet, otherwise it will affect the wrapping and frying effect of the dough.
4. Common changes in Xianghe meat pie fillings
In addition to traditional pork fillings, there are also many innovative changes in the fillings of Xianghe meat pie:
| Change type | Alternative ingredients | Features |
|---|---|---|
| beef filling | Beef brisket | The taste is more solid and the flavor is rich |
| mutton stuffing | lamb shank | Has a unique aroma, suitable for winter |
| Three fresh stuffing | Pork+shrimp+leeks | Rich taste and full of umami |
| Vegetarian filling | Egg+Vermicelli+Chives | Light and refreshing, suitable for vegetarians |
5. Key points for making Xianghe meatloaf
1.Dough mixing skills: Knead the dough with warm water, knead it until smooth and let it rest for 30 minutes, so that the dough will be more flexible.
2.Packaging method: Divide the dough into small pieces, roll it into a thin crust, fill it with fillings and seal it tightly, then gently roll it into a cake shape.
3.Frying temperature: Heat the pan, turn to medium-low heat, add the patties, and fry until both sides are golden brown. Note that the heat should not be too high to avoid burns on the outside and burnt on the inside.
The preparation of Xianghe meat pie seems simple, but the preparation of fillings and the production process have their own uniqueness. Mastering these tips, you can make authentic Xianghe meatloaf at home and enjoy this northern specialty.
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