About the difference between Haicheng pie and Niuzhuang pie

In Liaoning's local cuisine, there is a delicacy called Niuzhuang Pie, and there is also a saying called Haicheng Pie. Many people think that it is two names for one kind of food, but in fact, it is not, these are two kinds of pie. Let me tell you the difference between the two types of pies.

First, the source flow

Haicheng pie: According to the haicheng county records, haicheng pie has a long history and is well-known. At the end of the Qing Dynasty, Ma Dechang of the Hui ethnic group and Mao Xianglun of the Han nationality in Haicheng County specialized in pies. Majia deals in beef stuffing with noodle pie; The Mao family deals in pork beef mandarin duck stuffed noodle pie. In the ninth year of the Republic of China (1920), Ma Fuen and Ma Fuchun of the Hui ethnic group inherited their father's business and opened a Majia pie shop on the north side of Huoshen Temple Street; The Han Mao Qingshan inherited his father's business and also opened a pie shop with The Fire Temple Street. In the 28th year of the Republic of China (1939), Mao Qingshan moved to Shenyang and opened a Pie Shop near the Shenyang Railway Station. Haicheng pie has since been introduced to Shenyang.

Niuzhuang Pie: There are roughly two theories about the origin of Niuzhuang pie. One says that Niuzhuang pie originated from Liu Haichun, a Huimin from Niuzhuang in the early 20s of the last century; another theory is that Niuzhuang pie was first created by Gao Fuchen, the father of Niuzhuang man Gao Xiaoshan. According to the Niuzhuang Town Chronicle, Niuzhuang was a bustling port at the beginning of the last century. At that time, there were various snacks in the market of Niuzhuang, and Gao Fuchen, a niuzhuang man, sold various pasta in the market at that time, and the business was booming, and later invented pie. According to Liu Haichun's son, Liu Qingfeng, after his father went out of haicheng's famous "Majiaguan pie shop", he returned to Niuzhuang to sell pies on the most prosperous street, and people who bought Liu family pies had to get up early to queue.

Whether Niuzhuang pie originated from Liu Haichun or Gao Fuchen is not known, but in terms of the popularity of the two pies in Niuzhuang, they can be described as the originators of the mountain.

Although niuzhuang pie originated in the 1920s, it was in the 1970s that it really formed a local character and became widely known. In the history of the development of Niuzhuang pie, there is a person who plays an important role, he not only boldly improved the original alum noodles used to make pies, but also his exquisite craftsmanship made the brand of Niuzhuang pie open in the country, he is Gao Xiaoshan, the son of Gao Fuchen. According to the old people of Niuzhuang Town, Gao Xiaoshan's pie is tender on the outside, fat but not greasy, the skin is as thin as two pieces of paper, and when it is brought to the table, you can still see the green onions in the pie. At that time, many on-site meetings were held in Niuzhuang, and the meeting delegates and leaders at all levels all named to eat Gao Xiaoshan's pie. Pass ten, pass a hundred, and the cow pie will go to the whole country.

Second, the practice

Haicheng pie: use the finest flour as the skin, fresh pork beef as the filling. Pork is selected from the front and rear grooves, and beef is made of three forks, waist socket and purple lid. The proportion of Mandarin duck filling is 60% of pork, 40% of beef, 40% of fatty meat, and 60% of lean meat. According to the seasonal changes, the timely fresh vegetables are used as filling, and 1 kg of meat is added to 6.2 two dishes. 10 pounds of meat filling into the cooking wine 1 two, salt 3 two, MSG 1 two, noodle sauce 2 two, soy sauce 2 two, fresh ginger 3 two, sugar half two, sesame oil 1 two, green onion 8 two, pepper noodles 3 dollars, large noodles 3 dollars, seafood discretion. In addition, it is also filled with 4 or 4 boiled water each of the ten spices such as cloves, sand kernels, meat kosai, cinnamon, fragrant leaves, side cinnamon, cinnamon, wood aroma, and yamana (the medicinal taste is smaller than that of peppercorns and large materials), and the secrecy is carefully made. And the surface pay attention to the temperature of the water, the softness and hardness of the surface. The water temperature is 30 °C in spring and autumn, 20 °C in summer and 50 °C in winter. Vegetables with large water are stuffed with 1 kg of noodles and 5 halves with small water. After the noodles are reconciled, tie the noodles with water at the same temperature until the noodles glow, non-stick basins, and non-stick hands. After tying, wake up for a few minutes and use. The filling is first minced, stirred into a paste, and then stirred with spices. However, it is necessary to add soy sauce, sugar and cooking wine to relieve the fishiness, and then add MSG, sesame oil, medicinal ingredients and add fresh flavor. The mixing direction of filling and water is the same, and the filling is characterized by dry filling. The filling is first flattened with the palm of the hand, and the middle is thick and thin around the side. The filling is tightly squeezed, the head is pulled, and the head is not nested, so that there is no knot, and it is round, about 10 cm in diameter. When baking the cake, there are finger marks, so that the oil is skewered, which can prevent the cake paste. Use a pan to bake, first noodles and then bottom, so that the cake is golden red.

Niuzhuang pie: And noodles, to first use chopsticks to add water to twist the noodles, in the use of cold water to tie the noodles, so that and out of the noodles, soft enough, strong enough, wrapped out of the pie can be thin skin, filling, and the filling can not leak out, the noodles and very soft to pull up a piece of elastic can quickly retract, and will not break on it, brush a layer of oil on the surface so that the surface of the skin will not dry, place aside to wake up the noodles for 30 minutes.

The method of pie filling is similar to the filling of dumplings, vegetables should be appropriate, or it will not affect the taste of meat that requires 7 points thin, 3 points fat, and it should be noted that pork filling can not be ground meat filling with water, or the filling will be too thin, it is not good to wrap when it is wrapped, beef can be properly twisted with some water, because the beef itself does not have much fat meat, there is not too much oil in the filling, the pie is cooked with oil If too much oil is put in the filling, it will be too greasy when eating.

Find a smooth board or table, brush on the top of the layer of oil, take a piece of oil on the hand, knead well, and form a suitable size agent (because the noodles are thin, if you do not occupy the oil, you will stick to the hand and the board, you can also use the board or table, use the plate, but use the plate to require the hand to be fast, otherwise the package will not be burned fast!).

Press the pot on the board to form a slightly thicker skin, pick up the skin by hand and put it into the filling! Close the noodles like buns and buns without revealing the filling. There will be a superfluous dead noodle agent on it, don't pull too much, or you have to show the filling, and the cake blank will be ready.

Start to make pot pancakes, use a pan to burn, the pot is hot and pour oil, take the cake blank in the pot with your hand and press flat, pay attention to the cake when pressing the cake, press the side in the middle, so that the filling will be even, and also, press the closed side, because the place where it is closed, a little later after the noodles, so press that side, you can press the noodles thin.

When pressing in the pot, be careful not to let the oil burn, if you are really afraid of burning, you can also press it on the board and put it in the pot, but what you pick up and put into the pot is to pay attention not to deform the cake, after all, is the water surface soft?

Pancakes pay attention to: "three flips and four burns" turn the noodles 3 times, each side is burned 2 times, the two sides are 4 times, about 7.8 minutes to see the pie due to the heat has been inflated can be out of the pot.

The above content is checked from the "Haicheng County Chronicle" and "Niuzhuang Town Chronicle"