Who has eaten Mongolian pie, and what is the difference between the Inner Mongolian cuisine Mongoli

History: Mongolian pie was created in the last years of the Ming Dynasty after the Mongolian Menggoljin tribe settled in Fuxin, Liaoning. The original Mongolian pie was made with the local specialty soba noodles as the skin and beef and mutton as the filling, and was fried in dry seared water.

In 1636, after the establishment of the Tumut Left Wing Banner here, pies were introduced to the royal palace, and they were changed from dry and boiled to fried with cream, sheep fat and large oil. Now it is fried in soybean oil with white flour as the skin.

Features: The finished skin is thin and translucent, golden butter is bright, fragrant and delicious.

Process: Flour, water and dough, picking, beef and mutton filling, after branding. Cake Blank:

Pour the water slowly into the flour, stir while pouring until the dough is soft and elastic, then rub the strips, kneading the agent, and rolling into a round cake blank; Filling: 600 grams of mutton or beef chopped into meat puree, 100 grams of green onions chopped into minced pieces, add 50 grams of soybean oil and refined salt, monosodium glutamate, pepper powder, minced ginger, mix well into a filling; Cooking: Place the cake blank on the palm of your left hand, put the filling into the center of the cake, and use the five fingers of your left hand and the tiger's mouth to close the mouth one by one.

Then pat flat with your hands to evenly distribute the filling. In a pan that has been rubbed with a small amount of oil and heated, paste the pie. At the beginning, use high heat, switch to low heat when it is almost ripe, turn three times and burn two times, see that both sides are golden, and the skin is bulging.

Tastes good.

The skin of Mongolian pie is a little thinner than ordinary pie, it looks a little transparent, you can see the filling inside, and it tastes more strong; From the point of view of the filling, the Mongolian pie is also different, the filling of the Mongolian pie is finer, generally the meat of pigs, cattle and sheep is filled, the fat and thin are quite finely chopped and the green onion and ginger are very delicious.

Mongolian pie is a kind of flavor pasta, up to now, has a history of more than 300 years, the earliest is to make the local specialty of buckwheat noodles, beef and sheep pork as the filling, using the method of dry boiling and cooking.

Mongolian pies are characterized by being oily but not greasy. Mongolian pies are generally a little larger than ordinary pies, because Mongolian pies are made with warm water and noodles when making skins, the most important thing is that the dough is thin and thin, and the fermentation time is long, so that the pies baked out have a transparent feeling, look carefully, you can see the filling of the bag, and it tastes strong.

The pie is a bit larger and is made with soba noodles, the meat filling is beef filling, and then baked in a primitive earthen oven, which is a little more fragrant than the regular one.

1.To make noodles, use water at a warm point, the temperature should not be too high, and the body temperature should be about the same. When pouring water and noodles, stir while putting the water in it, and don't pour the water all at once. And to use chopsticks to pick out the long strips, and do not stick to the basin, put it on the noodle that is sparse as well.

2.Blanch the vegetables to be wrapped in water, then throw them to cool, dry them, and chop them into fine pieces. The skin and bones of the pork are removed, and together with the beef and mutton, they are chopped and sold for meat puree. Gradually stir the vegetables into the meat of the middle blind limbs, add various condiments, mix the water into the soybean oil, and then gradually mix into the filling.

3.The dough is placed on a board sprinkled with dumplings, kneaded into thick strips, and cut into blanks of the same size. Press each blank into a round cake, put it in the palm of your hand, hold the filling spoon with the other hand, put the filling in the center of the cake, and use the filling spoon to sip the filling into the center of the cake, while using the five fingers of the palm of the hand holding the cake and the tiger's mouth to close the mouth.

4.After wrapping, pat it with your hand and turn it over with a knife. Pay attention to the beginning of the shooting, the palm of the hand is arched, do not shoot the center flat, in order to prevent the edge of the cake from breaking and the surface of the cake from revealing the filling.

Make sure that the crust is evenly thickened and the meat filling is evenly spread over the upper and lower crusts. After patting, use a knife to turn the cake into the palm of your hand, blow off both sides of the dough noodles, and then cook in the pot.

5.Once the pan is hot, rub the pan smooth with a small amount of oil and paste the pie. When burning, you should master the heat, the fire is large, the crust is scorched and the filling is not ripe; The fire is small, the meat filling loses too much water and the inner biscuit is deflated.

Therefore, the heat should be high at the beginning, and switch to a slight fire when it is close to cooking. After three turns and two baking, the crust is puffed up and cooked.

6.Put the baked pie around the pan, wipe off the dough residue in the pan, put a spoonful of oil at the bottom of the pan, heat it, put the pie in the oil, fry both sides and put it on a plate.

The dough pie method is shared, and the skin is as thin as paper.

The dough pie method is shared, and the skin is as thin as paper.

Eat eat