Door nail meat cake, also known as mending meat cake, it is an authentic traditional snack in Beijing. The name sounds a bit cheesy, but it's very graphic. Because, this meatloaf is made, it looks very thick, it looks like a protruding nail hat on the ancient city gate, which is why it is called by the Beijing people.
In addition, it is said that the door nail meat cake also has an auspicious meaning. But I don't know, how it can bring good luck to people. No matter what, as long as it is delicious, it is king.
Old Beijing's door nail meatloaf, made of oil, is not stingy at all. And because it is butter, the oil on the cake is easy to solidify, so it must be eaten hot to be better and the taste is better. Of course, when eating hot, we must pay attention to it, not too urgent, because if you are not careful, your mouth will be hot.
Also, insiders who eat door nail meatloaf will be very different from laymen. Old Beijingers would drizzle some vinegar when they ate. Why? Because this can not only remove the greasy taste, but also add a hint of acetic acid, which for those who usually "love to eat vinegar", it can undoubtedly add a more beautiful taste.
What is the difference between door nail patties and regular pie? It turns out that most of the pie is flat, while the door nail meatloaf is very thick, about three centimeters high and five centimeters in diameter, looking like a cylinder.
In fact, the door nail meatloaf raw material is so ordinary, it all depends on a unique craftsmanship. It uses nothing more than ordinary flour and fillings.
Flour can be bought all over the street, but the filling is not so easy to get, you need to get it yourself. This filling is said to be the same: beef, soy sauce, eggs, onions, monosodium glutamate, sugar, salt, thirteen spices.
If you don't use thirteen spices, use pepper water. If it's not too much trouble, of course, you can add other spices.
However, the traditional meatloaf filling is beef scallion, but the door nail meatloaf is very exquisite, using the upper brain of the beef and the tender fat and lean parts, and then chopped into the filling, and then mixed with sesame oil, onions, fresh ginger, pepper and other accessories, the skin is thin and filling, the outside is tender and tender, the fragrance is moist, bite a bite, the fresh soup goes straight out, no wonder it has become a delicious snack.
When you look at it, just like the dough of dumplings, first add some cold water to the flour, then knead it, combine it into a soft dough, and then estimate the dumplings for half an hour. In order to make the dough tendon, it is necessary to knead it again during the period, and you cannot be lazy, so that the dough can be fluffy.
After this, the beef filling, eggs, and other spices are stirred together, and while mixing well, add the right amount of water to stir, so that you can control the dryness of the meat filling at any time. Finally, chop the diced onion, add it, and mix well. This way the filling of the meatloaf is ready.
Next, the large dough is divided into smaller dough, usually slightly larger than the dumplings, and then rolled into a dough one by one, thin and moderate, not too thin, not too thick. Add the previously made minced meat and close it tightly like a wonton. Note that the mouth is facing down and it is kneaded into a bun-like cake blank.
This leaves the last step.
Frying pan frying oil is for sure. Heat the pan first, then reduce the heat, add the right amount of vegetable oil, wait a while, and when the oil gets hot, put the cake blank in. Before it's over, you need to add some water, and then cover the pot, the heat is unchanged, just wait and see. After about a quarter of an hour, wait until the water in the pot is basically dry, turn over the bottom of the cake, as long as it is fried to a golden brown, you can turn the cake over, and when the front is fried to a golden brown, the fragrant door nail meat cake can be out of the pot, and you are done.
To say that there are countless meatloaf in the world, what beef cakes, ham cakes, Shaanxi bacon meat sandwich buns, etc., then what is the origin of this meat cake in Beijing, and how is it so popular?
To tell the truth, many of Beijing's famous snacks have a little to do with the old lady Cixi, because her old man is hungry. The door nail meat cake in old Beijing tasted, and sure enough, it was a new taste, not only had never eaten it, but it was also delicious, which made Lafayette suddenly cool, and asked what it was.
Just done, naturally there is no name, but the empress dowager is asking at the moment, can not help answering ah. Therefore, the master master thought that the shape of this pie was very similar to the nail hat on the gate of the Forbidden City, and had to say: "Back to Lafayette, this name is not very elegant." ”
"Not very elegant to say. What to eat, what should you do so elegantly? "Cixi is still quite sensible.
The master had no choice but to reply, "This is our traditional door nail meatloaf." In this way, an unknown door nail meat cake was quietly born.
Later, this meatloaf spread to the folk alleys, and coupled with Cixi's good mouth, it made it very famous. People already know that there are such meat cakes in Beijing.
Today, there are still a few old sign storefronts of old Beijing door nail meat cakes, such as door nail Li, Bai Kui old number, and Longfu Temple's "FengNian enema number" and so on. In addition, there is also a family near Chaoyang Road, the door nail meat cake is excellent, because of this, there are many people who come to admire the name, generally there is no seat, so if you want to eat authentic meat cakes, you have to grab a seat in time.