Who named the meatloaf?
Ingredients: standard flour 250g boiled water 175ml cooked oil 2 teaspoons (10ml) fine noodles 50g beef stuffing 300g (without water).
Seasoning: chicken powder, pepper powder, sugar 1 tsp (5g), soy sauce 1 tsp (5ml), salt 1 2 tsp (3g), sesame oil 1 tsp (15ml) and scallion.
Making method of old Beijing snack-doornail patties;
It is said that the imperial chef of the Qing Dynasty made this stuffed snack for Empress Dowager Cixi, and Empress Dowager Cixi liked it very much. When asked about the name of this dish, the chef thought it looked like a doornail on the court gate and casually replied that it was called doornail patties. Door nail patties, also known as door ding patties, are traditionally made from ordinary flour with cold water and dough. The meat stuffing is beef and green onions. When eating, it should be hot, drenched with rice vinegar, which can bring a better taste, and with a bowl of millet porridge and pickles, it is delicious and economical. It is a traditional halal food, which is still widely loved by young and old. The doornail patties made this time have some improvements on the traditional basis, mainly reflected in the production of skins. The traditional doornail patty has rough skin and bad hand feeling, and it is not easy to operate after being placed and heated again. At present, the problem of bad skin can be made up by adding ghee to the whole hot noodles, which makes the taste richer.
1. Slowly pour boiling water into the standard powder, stir while pouring, then mix the dough, wrap it with plastic wrap, and wake it for more than 4 hours.
2. Mix beef stuffing, chicken powder, pepper powder, soy sauce, soy sauce, salt, sugar and sesame oil and stir well.
Then spread chopped green onion on the beef stuffing.
3. Sprinkle some spaghetti on the panel, roll the mixed dough into a big pancake with a thickness less than 3mm, pour cooked oil in the middle of the pancake, put some spaghetti on the oil, and then mix the oil and spaghetti into a thin paste cake by hand and spread it evenly on the pancake. Roll the cake into a slender stick and cut it evenly into 12 parts.
4. Pick up a noodle by hand, press down the spiral crisp cuts on both sides, make the cuts as close as possible, then spread them out with a rolling pin and roll them into thin slices. The thickness is similar to the dumpling skin, but it is larger than the dumpling skin.
5. Put the stuffing in the middle of the rolled dough and wrap it into buns.
6. Pour the oil into the pot, and the oil should cover the bottom of the pot. Bring the steamed stuffed bun to 60% heat with a small fire and fold it off.
Old Beijing snacks-tips for doornail patties;
1. The boiling water of dough can be boiled with a water dispenser. Generally, water is 70% of dough, and good dough is slightly softer than jiaozi noodles.
Noodles can be used the night before and the next day, and should be kept in the refrigerator in summer.
3. Pay attention to the rolling direction of the cut dough, and don't roll the dough vertically to make the cake spiral.
4. The pepper powder in the stuffing will taste better when it is made: the pepper particles are dried for a while with low fire, cooled and pressed into powder with a rolling pin.
If the meat stuffing is thin, you can add some cooked oil or salad oil appropriately.
6. Putting chopped green onion on it is beneficial to give full play to the fragrance of onion.
7. Try to seal the mouth of the steamed stuffed bun, or the delicious stuffing soup will run away when frying.
8. The whole frying process should be covered with small fire, otherwise it will easily lead to premature browning of the skin and immature filling.
9. When eating, pay attention to the fact that oil and water will flow out of the stuffing to avoid burns.
10. The stuffing with green pepper or celery tastes good, and it is also a good choice to mix beef and mutton.
23