Speaking of DoorStack MeatLoaf in Beijing, there is a saying that one day, the master of the Imperial Kitchen made a dim sum with meat filling for Cixi, and after Cixi ate it, she felt that the taste was delicious and fragrant, and she liked it very much, so she asked what kind of food it was? At that time, there was no name, but the empress dowager asked, and did not dare to say that she did not know, so the chef thought of the nail hat on the gate of the Forbidden City, which was very similar, so he casually said: "This is called 'door nail meat cake'." Cixi nodded. That's how the door nail meatloaf was born. Door nail meatloaf is mostly sold in halal shops, beef is stuffed, mixed with Beijing's unique yellow sauce, large filling thin skin, one bite, full of juice. For this delicacy, it is more appropriate to describe it as "satisfaction". The material is not complicated, the method is simple, and it is really a blessing to eat while it is hot. Let's do it together today!
Main ingredients: Beef flour
Ingredients: green onion ginger
Seasoning: Beijing dry yellow sauce soy sauce pepper powder five-spice powder monosodium glutamate sesame oil
1, beef minced filling, keep the granular, do not have to cut too finely.
2, High gluten flour, add hot water and noodles in parts.
3: Knead into a ball, cover with plastic wrap and let the noodles sit for 30 minutes.
4: Finely chop the green onion and ginger separately. Slightly more shallots, about 1/3 of the beef filling.
5, Add dry yellow sauce to cold water to dilute.
6, Add a spoonful of five-spice powder a spoonful of peppercorn powder and mix well.
7, beef filling, add soy sauce to taste.
8. Pour in the mixed dry yellow sauce and a little MSG.
9: Add the minced ginger, sesame oil and egg and continue to whip in the direction.
10. Add cool water in divided doses, beat and absorb water sufficiently. Bursting juice depends on it.
11, Put the beaten filling into the refrigerator and refrigerate for 30 minutes. When wrapping, add the minced green onion and stir well.
12. Wake up the noodles, roll into strips and cut into evenly sized dough seeds. (Size of daily buns)
13. Roll out the skin, wrap the filling, form a bun shape, and rub your hands high. Try to wrap as much stuffing as possible.
14, Add a little oil to the pan and put in the wrapped "bun"
15, fry the yellow side over low heat and turn over. Add an appropriate amount of water.
16, cover and fry until the water is dry and cooked.
17, out of the pot and ready.
Come on two cloves of garlic, come to some rice vinegar to dip and eat, bite down and full of juice, be careful not to burn ~ ~
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