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. The door nail patty I share with you today is made using traditional cooking techniques: ordinary flour with cold water and noodles and fully fed noodles, filled with beef and green onions. Fry the wrapped bread on both sides until ripe, then serve hot and dipped in vinegar. Door nail meat cakes have the characteristics of thin skin filling, golden color, and crispy outside and fresh flavor on the inside.
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Door nail meatloaf
Graphic | English recipe
Beef stuffing 200 g flour 400 g cooking wine 8 g soy sauce 8 g green onion 15 g ginger minced 5 g peppercorn water about 80 g (25 peppercorns) MONOS glutamate 2 g salt A little chopped green onion 5 g sesame oil 5 g
1. Prepare ingredients
2. Add about 100 grams of water to the flour and form a dough, which can be eaten for 10 minutes and then repeatedly, so repeat two or three times. Cover the noodles for 20 minutes. Mix the beef stuffing with salt, soy sauce, cooking wine, and ginger minced, and pour in the pepper water in parts (soak the pepper water for 20 minutes in advance). Stir the filling vigorously in one direction.
3. Mix the minced meat and then add the green onion.
4. Roll the dough into strips and cut the dough.
5. Press flat.
6. Roll out into skin.
7. Add the beef filling and wrap tightly like a bun.
8. Close down and turn over to form a cylindrical shape.
9. Do it all.
10. Pour vegetable oil into a pan, heat and add the meatloaf embryos.
11. Fry over medium-low heat until one side is golden brown, turn over, cover the pot and let the golden beef stuffing on both sides mature.
Tips:
1, flour and cold water first and into a slightly hard dough, and then dip a little cold water with your hand on the dough, clench your fist and press the dough hard, wait for the water to be absorbed by the dough, then dip the water on the dough, and continue to press the dough with your fist. Repeat three or four times, the dough will be more tough.
2: When mixing the beef filling, add salt, cooking wine, soy sauce, minced green onion, minced ginger, sesame oil and pepper water. Stir vigorously to make the beef filling stronger. Put the green onions before wrapping the buns.
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~~ by English recipe ~~
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