Today's warm and warm introduction to you is our famous noodle dish "door nail meat cake".
Door ding meat cake, also known as door nail meat cake, is a traditional snack in old Beijing, just like the polished door nails on the noon gate of the Forbidden City, eating door nail meat cake is also a symbol of good luck.
It is said that even the discerning "Empress Cixi" was conquered by this noodle dish. With a history of more than 100 years, door nail meat cake is also one of the favorite foods of our old Beijingers.
To say that this "door nail meatloaf", it can be made exquisitely, not only juicy and thick, but also crispy skin. The preparation of the meat filling can be exquisite.
<h1>Meat filling juice is the key to more in these 3 points</h1>
1: Soak the minced meat in water + a little baking soda (about 3 grams) for 10 to 20 minutes.
If there is no baking soda, you can soak it with radish root, celery root and coriander root at home to increase the flavor of vegetables.
2, authentic door nail meat cake, 1 pound of stuffing generally to hit seven or eight two water, for novices is not easy to control. Today's chef has a clever trick, adding celery and onion to hydrate two ingredients, just pour in 3 to 4 two waters, fresh and juicy.
3. The ratio of water and oil production is 5 parts of water and 1 part of oil, brushed with water oil, through the evaporation of water vapor, you can lock the soup of meat filling, accelerate the ripening time.
The door nail meatloaf that comes out like this, with chopsticks sandwiched in the vinegar sauce so rolled, add flavor and dissolve. Be careful when eating, be careful to burn your mouth, the juice in the meat filling is also overflowing!
<h1>Why can baking soda make beef stuffing more delicious? </h1>
In fact, this is because baking soda is an alkaline substance, which can corrode the protein in the meat, make the meat filling become loose, and also increase the solubility of the protein, so that the water retention of the meat is stronger, so the meat filling will be more tender and juicy. So when we make meat filling, we can add a small amount of baking soda, the taste will be better~
<h1 style="text-align: center;"> door nail patty</h1>
-Ingredients-
Beef/flour/baking soda/egg whites/shallots and ginger
Onion/celery/starch/pepper/soy sauce
Sesame oil / sugar / allspice powder / oil and salt, etc
-Specific steps-
1. Treat the dough: put an appropriate amount of blanching water in the flour, buckle the lid to cool, then use cold water and make the dough, and then put in 1 spoonful of oil (about 12 grams) and repeatedly beat until the dough is soft, set aside.
2. Handle the meat filling: put an appropriate amount of water, 3 grams of baking soda in the beef, stir and soak evenly for 20 minutes, drain the water, put 2 grams of salt in the beef filling, pinch and pinch the sticky and put in the appropriate amount of water, salt to pinch evenly, and then put in the right amount of water to grasp and pinch evenly.
3. Add seasoning: in the meat filling, grasp and pinch in turn, add 1 and a half spoons of soy sauce, 2 to 3 grams of pepper, egg whites, minced ginger, mix the green onion in sesame oil, sugar, allspice powder, 2 spoons of starch, oil, mix well.
Chef Tips:
(1) You must not add cooking wine here, because there will be a fishy smell after adding cooking wine.
(2) Chives are added with sesame oil and then mixed with filling in advance, which can prevent the smell of stinky shallots.
4. Packaging: The dough is directly kneaded into long strips into a mixture, rolled into a thick round cake crust with four sides in the middle and set aside. 1 serving of beef stuffing is to add 1/2 part chopped celery and 1/2 part minced onion.
5. Baking: Wrap the minced meat into the crust and seal it into a bun shape. Place the wrapped door nail patties with the seals facing down and burn over medium-low heat in a frying pan, then cover and simmer for 45 seconds.
Chef's tips: pay attention to a package of 'stuffing ingredients', two pinches, pinch the crust, three strokes, and remove excess gnocchi. The door nail shape is out!
-Finished product-