Pine meat is one of the hui snacks in the northeast and north China. Not only in Hui restaurants, but also in families, whenever the festival comes, each family will make this Western flavor cuisine. The pictures in the text are provided by Li Xiaomi sisters, and the text is edited and arranged by this platform.
Preparation materials for pine meat:
Beef filling, eggs, peppers, carrots. Seasoning: salt, pepper noodles, green onion, ginger and garlic, sugar, beef stock, starch, soy sauce, etc.
The most important step in making "loose meat" is called "peeling the egg", and spreading the egg skin refers to beating the prepared two eggs into a bowl and stirring well (the more even the egg skin is spread, the better). Put a little oil in the pot, spread the bottom of the pot, and pour the egg mixture into 4 times when the oil is hot. It is recommended that the diameter of the egg skin is about 20cm, and it is also possible to do it according to your own habits.
Spread meatloaf: After the egg skin is ready, put it on the board to lay flat, put 1 teaspoon of salt in the beef filling, stir well with 1 teaspoon of pepper noodles, add water starch and mix well (the amount of water starch directly affects whether it can be formed when fried later, so it is slightly more difficult). Mix the starch with a little water, mix to a thick consistency and spread over the egg skin. Divide the mixed meat into two parts, one evenly spread over the egg skin with water starch, and the upward side of the meatloaf is also spread with water starch, buckle the other egg skin on it, and gently press it with your fingers.
Fixation of egg cakes: Because the water starch can play a role in solidification when heated, so put a little oil in the pot, gently put in the prepared egg cake, and heat each side for one minute on a low heat, so that the raw meat filling and egg skin can be better combined together, laying the foundation for the later work.
Cut the "loose meat" into pieces and fry them in oil. Finally, it is finished and served to the table to eat, and the picture above is the freshly fried "loose meat."
The article was originally edited and published by today's headline "Yipin Persian Culture", and the weChat public account "Western Food Culture", Penguin "Silk Road Literature and Tourism", Weibo "Yipin Persian Culture" and Jianshu, Meiwen and other platforms.