Master this trick, flaky crust and fragrant filling – you'll devour three in one go! Truly irresistible.
Spring has sprung, the willow branches are gracefully unfurling with fresh green, and the cheerful spring blossoms radiate a warm, sunny smile, as you gaze upon a vibrant scene of renewal. Winter gives way to spring, even a simple trip to the vegetable market brings a sense of joy, with seasonal vegetables tender and green, simply delightful to behold. Particularly captivating is the 'spring's first fresh' – scallion greens, whose leaves seem to drip with water. I never miss an opportunity to buy a bunch whenever I see them; I always buy one when I see them, or use them to stir-fry with eggs for a comforting meal, or to make egg and scallion pancakes, and sometimes I even incorporate them into dumplings. But my favorite is undoubtedly making pancakes with scallion greens, pork, and eggs – I make it a few times a week, and each bite is incredibly satisfying!,It's well-known that water dough is essential for making chewy dumpling skins, and for pie crusts to be deliciously crisp and flavorful, certain techniques are needed. Let's share one trick now to help you savor the flavors of spring. Don't miss out on the deliciousness!
Scallion Green and Egg Pork Pie
Ingredients: 400g pork filling, 3 eggs, 1 bunch scallion greens, 400g flour, salt to taste, vegetable oil to taste,Instructions:
1Divide the flour into two equal parts. Mix half with boiling water to eliminate its gluten, and the other half with warm water to make it softer, then combine the two doughs into one and knead into a smooth dough, place it in a zip-lock bag and let it rest for at least 1 hour, or store it in the refrigerator for one hour.
2Pour a little vegetable oil into a pot and heat it up, then stir-fry the pork until it changes color, season with a little salt, and add 2 tablespoons of light soy sauce to enhance the flavor before setting aside.
3Leave a little oil in the pot, crack in 3 eggs, season with a little salt, and stir-fry the egg mixture into egg pieces.
4Mix the pork and egg pieces and let them cool slightly.
5Wash and dry the scallion greens, then chop them into small pieces. Mix the scallion greens into the egg and pork mixture, since both the egg and pork have been seasoned with salt, you generally don't need to add more salt. However, you can taste it and adjust to your preference. The pork, egg, and scallion greens are all delicious on their own.
6Take the dough out of the refrigerator and knead directly into long strips, divide into equal dough sheets, and roll each dough sheet into a round patty.
7Then roll out the dough sheet into a pie crust with a thin edge and a thicker center.
8Take one pie crust and add the appropriate amount of scallion greens, egg, and pork filling.
9Fold it up like dumplings and press firmly to seal.
10Then roll it out into a thin pancake.
11Heat a little vegetable oil in a flat pan until it's about 30% hot, then fry the pie crust until both sides are golden brown and slightly puffed up, indicating it's cooked through.
12The freshly baked pie crust is glistening and golden-brown, incredibly appetizing, with crispy and flavorful crust and fragrant filling of egg, pork, and scallion flavors—it's truly delicious!
Small Tips:
1When making dough, use half the flour with boiling water to eliminate its gluten, and the other half with warm water to make it softer.
2The pork filling should only be lightly sautéed until it changes color, then set aside; this will keep the meat tender, and eggs don't need to be beaten into egg liquid. Instead, beat them into egg pieces directly in the oil released from the sautéed pork, using chopsticks to stir quickly to create the difference between the egg white and yolk, which are both very fragrant.
As the saying goes, 'Human warmth and fireworks touch people's hearts most,' welcome to continue following 'Ruiting Private Kitchen' so that we can make the most delicious flavors with the simplest ingredients, and strive to make home-cooked dishes flavorful and fragrant.
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