Hidden in the second ring hutong of Beijing, the fly restaurant: Baorui door nail meat cake is a delicacy that has been lying in my collection for a year, opened for nearly 30 years, and is a must-eat Beijing snack, which is said to be loved by Empress Dowager Cixi, because it looks like a door nail and got its name. Before I saw the food blogger shop was planted with grass, a light bite, the soup can't wait to squirt out, and the general thin meatloaf is different, the stuffing inside the door nail meatloaf is more like a large meatball, the thickness of the whole cake is almost as thick as a large bun, see the blogger eats when he would rather the mouth is burned to the point of sucking a mouthful, it is really hungry.
To say why I haven't eaten after a year of hunger, one is to live a little far, and the other is not to love queuing! Fortunately, this special cuisine also has foodies to study the method, we can make it at home, eat while hot, and the materials can be more exquisite. Today I will share the recipe with you, this recipe comes from the third generation of the longqingzhai Li's door nail meat cake in Beijing, which is taught to everyone on TV, so it is absolutely delicious. And about the door nail meat cake eating is very exquisite, to see the end of the oh carefully
Recipe by Bean Fruit Gourmet Tony Cottage
【Preparation of ingredients】
500g of lean beef, appropriate amount of onion and ginger, appropriate amount of five-spice powder, 30g of dry yellow sauce, appropriate amount of dark soy sauce
White pepper powder to taste, dried peppercorns to taste, high gluten flour 500g
【Detailed method】
1. Clean the lean beef, chop it into minced meat;
2, put the beef filling in the bowl, add chopped ginger, five-spice powder, white pepper, soy sauce and dry yellow sauce mix well, then add some pepper water to stir evenly until the meat is strong, then put it in the refrigerator freezer for 3 hours and then take it out;
Tip: Peppercorn water (peppercorns soaked in warm water for 30 minutes) can remove the fishy smell of beef
If the meat filling is frozen, the meat filling will not have any moisture squeezed out by the dough when it is wrapped, because it is necessary to wrap a lot of meat filling and compact, so freezing is a good way.
3: Cut the onion into fine pieces, add some cooking oil and stir it, then add the beef filling and stir evenly (one pound of meat filling is put about half a kilogram of onion).
Tip: Although the filling of the door nail dough cake is made of lean beef, how can it be juicy? This is the credit of the onion, the onion has a large water content, but the onion is spicy, so stirring with cooking oil can remove the spicy taste, so although it is lean beef, it does not put oil, but the dough cake is juicy and not greasy;
4, add water to the flour (the ratio of flour to water is 10 to 7), first use chopsticks to stir it, start and noodles; the noodles are very soft and delicate
I took three pictures to let everyone understand the changes in the dough during the dough process--- the surface is rough--- more and more delicate and smooth and soft, so that the dough is kneaded into place;
After kneading the dough, cover the dough with a damp cloth or plastic wrap to wake up the noodles for 30 minutes;
5: After the dough is ready, divide the dough into smaller doughs, and then roll out the small dough into a thin round dough with thick sides in the middle
6, put the dough into a pocket shape, add as much filling as possible and compact, and then pinch the dough tightly;
Tip: The dough must be pinched tightly, otherwise the moisture inside will be lost and it will not taste good;
7, the folds side down, both hands to rub upwards, do not press the flat bread, upward round;
8: Brush a layer of oil in a pan and fry the smooth side down over medium heat for about 3 minutes;
Add about half a bowl of hot water after turning over, about one-third of the bottom of the dough;
Tip: The purpose of adding water after the smooth side is fried is to make the dough cake quickly bulge up, so when eating, you find that as long as you use chopsticks to break the skin, the juice will splash out, which is the most successful door nail meat cake.
9, cover and simmer for 5 minutes, then you can get out of the pan;
The most important way to eat is here! One pour vinegar, two lids, three pour vinegar, four lids. Eat it, make sure it doesn't burn your mouth.
By apple her mother
It is recommended to do more than a few at a time, because you can't stop taking one bite! The chunk is quite large, afraid of fat originally planned to eat only one, but out of the pot is too fragrant, eat three at once...