Door nail meat cake is a traditional snack in old Beijing, named after the door nails that resemble the door nails on ancient city gates.
Legend has it that the Qing Dynasty Imperial Dining Room made this beef pie for Empress Dowager Cixi, and Cixi greatly appreciated it after tasting it! Ask the name of this dish? The unprepared imperial cook heard Cixi's question and immediately panicked, and in a hurry, he looked around, and when he saw the door nail on the door of the Great Red Palace, the spirit machine had a bottom in his heart and secretly secretly rejoiced, thinking that it was really the invincible way of heaven, and then bi respectfully replied to Cixi that this cake was called door nail meat cake.
Door nail patties are also called doorbutton patties. Although the appearance is not much different from ordinary pie, the delicate and juicy filling and fluffy and oily dough skin make the texture layers extremely rich, and it is very delicious on the outside and tender on the inside, full of oil!
Old Beijing's door nail meat cake makes people salivate, long aftertaste, pay attention to a package of 'pocket stuffing material', two pinch, pinch the crust, three strokes, to remove excess gnocchi, and their own home version of the real is also superb. The meatloaf that just came out of the pot was fragrant, both sides were golden yellow, full of thick soup, the outside was tender and tender, the fragrance was moist, and the bite of fresh soup overflowed, and the taste was really a must. Today I would like to share with you how to make door nail meatloaf.
ingredient:
Beef filling 300g, high gluten flour 200g, chopped green onion 150g, ginger minced 15g, pepper water 5g;
Salt to taste; sesame oil to taste; 1 spoonful of yellow sauce; light soy sauce to taste; dark soy sauce to taste
Preparation Method:
1, prepare 5 grams of pepper water to clean off the floating dust, pour in 100 grams of boiling water, soak for a while to become pepper water;
2: Prepare 150g green onion and 15g ginger, cut them all into small pieces and set aside;
3, and noodles: 200 grams of high gluten flour, a small amount of multiple times add 100 grams of cold water and noodles, stir into a flocculent kneading into a dough;
4, prepare 20 grams of cold water, a small number of times into the noodles, each time to carry a little less, and then add the next time, so that the finished dough is soft and tough;
5. Cover with plastic wrap and wake up for 20 minutes;
6, mixing: prepare 300 grams of beef filling, add ginger and a spoonful of yellow sauce to first grasp and mix evenly, and then add pepper water in parts, mix the filling forcefully in one direction, stir until the meat filling becomes viscous, you can report into a ball;
7, seasoning: according to personal taste, add soy sauce, soy sauce, salt, sesame oil, stir well, stir the good meat filling is particularly viscous, a pick into a ball, and then spread the green onion on top, do not stir, put in the refrigerator for a while;
8, take out the dough, wake up the dough is very soft, without kneading directly knead long strips, divided into ten uniform size of the agent, the weight of each dough agent is about 30 grams, cover to prevent air drying;
9. Knead each dough and flatten it into a bun skin;
10, take out the meat filling, green onion now wrapped in a fresh mix, each filling in 50 grams, the standard configuration of the door nail meat cake is 30 grams of skin with 50 grams of filling, wrapped up with the method of buns, pinched after the noodles are pulled off, closed down, turned over and sorted into a cylindrical shape, so that a raw blank is completed;
11, non-stick pan on low heat preheating, pour in a little more vegetable oil, put in the raw blank, cover the lid and simmer, one side to burn to three to four minutes, open the lid to become golden yellow turned over, be careful to turn over, do not rub the skin, otherwise the soup will run out;
12, then cover the lid and continue to simmer, the whole process is low heat, and finally the surrounding micro drum can be out of the pot.
Xiang Xiang has something to say:
1, and noodle skills: flour and cold water first and into a slightly hard dough, and then dip a little cold water with your hands on the dough, clench your fist and press the dough hard, wait for the water to be absorbed by the dough, and then dip the water on the dough, continue to press the dough with your fist. Repeat three or four times, the dough will be more tough.
2, filling skills: when mixing beef filling, first put salt, cooking wine, soy sauce, minced green onion, ginger, sesame oil, pepper water. Stir vigorously to make the beef filling stronger. Put the green onions before wrapping the buns.
3, pepper water: pepper water can be added when modulating meat filling, which can remove the meat filling, improve the taste, and make the fried meat cake a bite can flow out a lot of soup.
4, frying skills: when frying door nail meatloaf, the meatloaf does not collapse, still maintain 3 cm high: wrapped in a well-filled noodle agent to turn the pleated side to the side, and then gently and evenly roll the cylinder on the board with your hands to stand up, you can wrap some of it and fry, don't put it for a long time.
5, edible precautions: door nail meat cake is made of butter, oil and water, and butter is easy to solidify, so it is best to eat while hot, so the taste is good. However, while eating hot, you can't bite down, so it is easy to burn your mouth, and nourish a body of oil, so you must pay attention to eating door nail meatloaf. In addition, it is best to pour some vinegar when eating, so as not to be greasy.
Pay attention to the fragrant snack light, every day there are simple and practical food recipes for your reference, we will see you in the next issue!