Posted on 2017-05-14 18:14:59 Favorites: 10 Views: 0
Door nail meat cake, from the name "door nail", can be associated with the golden yellow door nails on some city gates in old Beijing. Door nails also give an auspicious meaning.
There are many different versions of the origin of the door nail meatloaf, but either theory is related to Empress Dowager Cixi.
There is a saying that when Empress Dowager Cixi passed by the gate of the Forbidden City, she pointed to the door nail on it and said, "I want to eat this today", and the people at the bottom pondered one after another, and finally burned the beef cake into the shape of a 3-centimeter-high pier, put it on a large food box and brought nine-nine-eighty-one to Empress Dowager Cixi, and the empress dowager was very happy to say, "That's what I said." One of Lafayette's gestures has made the old Beijing snack that has been passed down for a hundred years - door nail meat cake.
There is also a saying that one day, the master of the imperial kitchen made a dim sum with filling for Cixi, and after Cixi ate it, she felt that the taste was delicious and 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 cook thought of the nail hat on the gate of the palace, so he casually said: "This is called 'door nail meat cake'." Door nail meatloaf was born.
Door nail meatloaf is tender on the outside, thin-skinned and large filling, the soup is fragrant, and it is very fragrant to eat while it is hot, but be careful when eating it, so as not to be burned by the soup. It is best to pour some vinegar when eating, so as not to be greasy.
Door nail patties are similar to pies and fried buns, but they also have their own personality. The standard shape is a cylinder about 3 cm high and 5 cm in diameter. Secondly, the filling of the door nail meatloaf must be beef, which is halal food.
<b>I didn't meet the standard, it's still a bit flat, but the taste is absolute, because this is what I learned to do with the chef, I don't believe you can try it. </b>
<b>Ingredients:</b> 200 g of beef, 240 g of flour
<b>Ingredients:</b> 30 g butter (or vegetable oil), 1 pinch of peppercorns, 5 g of ginger, 1 spring onion, 0.5 g of thirteen spices, 10 g of soybean paste, 100 g of beef bone broth (or marinated beef broth jelly), 70 g of onion and 5 g of sesame oil
<b>make:</b>
<b>1. Seasoning the filling</b>
1. Put 1 pinch of peppercorns and 30 grams of butter in the pot (if there is no butter, replace it with vegetable oil), heat it on low heat until the peppercorns are fragrant, turn off the heat and fish out the peppercorns without use.
Then add 10 grams of soybean paste to the pot (door nail meatloaf is generally not used in soy sauce), 0.5 grams of thirteen spices, 2 grams of sugar, 5 grams of minced ginger and 10 grams of minced shallots, and stir well, so that the spice oil juice is ready.
2. First add 100 grams of marinated beef broth to the beef puree, then beat the spice oil sauce prepared by the process "1" and put it in the refrigerator for 30-60 minutes.
Note: Beef broth jelly is the old soup left when the beef is marinated, and there is no beef bone broth or water.
3. Remove the minced meat from the refrigerator and add 70g chopped onion and mix well.
Note: Traditionally, green onions are used and not mixed together. Can't buy green onions, use onions, the taste is also very good.
4. Finally, pour in 5 grams of sesame oil and mix well, until the filling is ready.
<b>2. Dough and stuffing</b>
1. Add 240 grams of flour to about 180 grams of hot water, mix well with chopsticks until there is no dry powder, then cover with a damp cloth and put on one side of the noodles for 20 minutes.
2. Rub the dough that has been on the dough for 20 minutes smoothly, then apply some oil to the dough and set aside for 30-60 minutes.
3. Sprinkle some dry powder on the case, take out the dough that has been fed for 60 minutes in the process "5", do not knead, do not rub, just from the middle to the two ends of the long strip.
Note: This is important, otherwise the final product will be hard.
4. Roll into small doses, press flat, roll out into thin slices of thick side in the middle, wrap in the filling, and pull off the head (otherwise you will eat a piece of gnocchi).
Note: The ratio of filling to agent is about 1:1.
<b>3. Frying</b>
1. Heat the pan and pour the oil (the oil should be slightly more), when the oil is warm, put the cake blank seal down into the pot (the cake is reshaped before entering the pan, because the noodles are particularly soft), cover the pot and fry over low heat.
2. Fry yellow on one side, turn over and fry the other side, golden on both sides can be out of the pan, keep the whole process on low heat, about 7-10 minutes.
<b>Subtle whispers:</b>
1. The door nail meatloaf must be made of beef, and the bite is juicy, a bit like a soup bun, so be sure to hit the oil and juice water.
2. The prepared beef filling should be placed in the refrigerator and solidified for easy wrapping in the skin.
3. The skin of the door nail meatloaf is very soft, and the water is about 70-75% of the flour. There is a saying: I can't bring it up.
4. The dough must not be kneaded, otherwise it will affect the final taste.
5. Reshape the cake blank before putting it into the pan, because the noodles are particularly soft.
6. When frying door nail meatloaf, the oil should be wide and the fire should be small.
Topic Bean Coin Records
Autumn to maple leaves red
+ 3
Classic old Beijing door nail meatloaf, look so fragrant.
An old lady who loves to dance
Classic Beijing snacks
a child with a grass
I've always thought that this meatloaf is fermented noodles.
Total 9 bean coins