Niuzhuang Pie [Liaoning Anshan Specialty]

What is Niuzhuang Pie? Authentic specialty of Anshan, Liaoning: Niuzhuang Pie

Summary:Do you want to know what Niuzhuang Pie is? This article is a detailed introduction to the specialty of Anshan, Liaoning Province - Niuzhuang Pie. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Niuzhuang Pie. The full text takes about 9 minutes to read, mainly including the basic introduction of Niuzhuang Pie and its nutritional value? How did the history of Niuzhuang Pie come about? The production method of Niuzhuang pie, the awards and honors of Niuzhuang pie, etc

Basic Introduction to Niuzhuang Pie

Niuzhuang, Haicheng Ancient Town, Anshan City, Ning Province, has become an important commodity distribution center and a famous port due to its location as a must pass point for Northeast China. It is precisely because of its developed commerce and large passenger flow that clever Niuzhuang people have created the famous Niuzhuang pie. After more than 80 years of development, Niuzhuang Pie is not only well-known far and wide, but even showcases its charm at the Great Hall of the People, truly spreading its fragrance all over the world

Method of making Niuzhuang Pie

Main ingredients: flour, cold water,

Ingredients: meat filling, moderate amount of vegetables

Steps

To make dough, first use chopsticks to add water and knead the dough. Then, tie the dough with cold water. This way, the dough will be soft and firm enough to create a thin crust and a large filling that cannot leak out. Pull up the dough until it is very soft and elastic, and it will quickly shrink back without breaking. Brush a layer of oil on the surface to prevent the dough from drying out. Leave it on the side and let it rest for 30 minutes

The method of making pie filling is similar to that of dumpling filling. Vegetables should be in moderation to avoid affecting the taste. Meat should be 7% lean and 3% fat. It is also important to note that pork filling cannot be ground with water, otherwise the filling will be too thin and difficult to wrap. Beef can be ground with water appropriately because beef itself does not have much fat. Also, do not put too much oil in the filling. Pasts are cooked with oil. If too much oil is added to the filling, it will be too greasy when eating

Method: Find a smooth cutting board or table, brush it with a layer of oil, take a quick amount of dough with oil in your hand, knead it evenly, and make a suitable size of dough (due to the thin dough, if it does not take up oil, it will stick to your hand and the cutting board, or you can use a plate instead of a cutting board or table, but you need to use a plate quickly, otherwise the dough will not be baked quickly!

The dough will be pressed into a slightly thicker skin with your hand on the cutting board, and you can pick up the skin with your hand and put it into the filling! Close the dough like a bun or bun, without exposing the filling. There will be an excess dead dough dough on top. Drop, don't pull too much, otherwise you'll expose the filling, and the cake is ready.

To start making pancakes, you need to use a flat bottomed pan. Heat the pan and pour in oil. Use your hands to pick up the pancake and press it flat in the pan. When pressing the pancake, be careful to press it from the middle to the side to ensure even filling. Also, press the side that is closed because it is slightly behind the dough, so press it to make the dough thinner

Be careful not to scald the oil when pressing it in the pot. If you are really afraid of scalding, you can press it on the cutting board and put it into the pot. However, be careful not to deform the cake when picking it up and putting it into the pot, after all, is the water surface soft

When it comes to baking pies, it's like flipping the dough three times and flipping it four times. Each side has been baked twice, making two sides four times. After about 7.8 minutes of baking, if you see that the pie has already bulged due to the heat, you can take it out of the pot

The award-winning honor of Niuzhuang Pie

In the 1980s, after the death of Gao Xiaoshan, who possessed exceptional skills, three disciples who had previously studied under Gao Xiaoshan, Tong Xiangfu, Cui Chunqing, and Zhao Hongcai, took over Gao Xiaoshan's mantle.

Inheritor: Cui Chunqing, male, from Haicheng. The "Niu Zhuang Pie" made won the gold medal at the 2008 Olympic Recommended Recipe and Cuisine Exhibition. The Niu Zhuang frozen pie made also fills a gap in over 200 frozen foods in China