Meat cake with doornail(men ding rou bing )

Meat cake with doornail

Introduction:

"Mending patty is a traditional Hui snack in old Beijing. It is said that its name comes from Cixi. There are different versions of the story. The general meaning is that the imperial dining room made a kind of round cake with stuffing, which Empress Dowager Cixi liked very much. When he asked the cook what his name was, the cook was speechless for a moment. Suddenly, he had an idea. He thought that the shape of the patty was quite similar to the doornail on the palace gate, so he replied: doornail Patty. As a matter of fact, the meat cake on the doornail has nothing to do with the doornail on the palace gate. There is little difference between the method of mending Patty and ordinary patty, except that the patty is flat, while mending patty is a cylinder similar to small steamed bread, about 3cm high and 5cm in diameter. Traditionally, beef and scallion are used as fillings. Other fillings are also worth trying, but that's not the most authentic doornail Patty! "

Production steps:

Step 1: key seasoning: Zanthoxylum bungeanum water, 20 pieces of Zanthoxylum bungeanum, add 75ml water to boil and cool.

Step 2: add minced ginger, salt, soy sauce, cooking wine, sesame oil, monosodium glutamate, sugar and a little salad oil to the beef stuffing to adjust the taste. Stir it in one direction. Add boiled pepper water in 4 or 5 times and stir it until the water is completely mixed with the meat stuffing. Add chopped onion and stir it slightly.

Step 3: finally sprinkle chopped scallion on the surface, remember: do not stir the scallion with the stuffing, when packing, when scooping the stuffing, just pick up some.

Step 4: divide the dough into small evenly sized dumplings, a little bit larger than dumplings, roll them into thin round crust with rolling pin, put in a large spoon of stuffing, and wrap them into the shape of steamed buns. Put the folds down on the chopping board with the palms facing each other, and gently twist the crust into the shape of "high round steamed buns" for standby.

Step 5: just like baozi.

Step 6: you don't have to wait for all of them to be wrapped up. After 5 or 6 pieces of them are wrapped up, you can cook the pan. Before you put them in the pan, you should stand with your palms opposite and gently rub them into the shape of "high round steamed bread".

The seventh step: baking pan (or ordinary pan), heat up and then heat it up into small and medium fires. Add 50ml oil, "high round steamed buns" cake, and fold the pans down carefully into the pot. Be careful not to destroy the shape
plus the appropriate amount of water (about 50ml), cover the pot tightly, make the stuffing easy to mature, commonly known as stuffy stuffing. About 6-8 minutes later, the sound of creaking in the pot is almost gone, and the water is almost dry...
Cover the pan as soon as it goes down.

Step 8: open the lid of the pan and observe the bottom of the cake. When it is golden, turn the cake upside down and continue to fry the other side until it is golden. If you want the skin to be crispy, you can turn it over and over again. Remember: do not worry, the fire is not big, otherwise the color of the cake is not good-looking.

Step 9: continue to brand the other side.... Remember to keep the heat low and turn the pan frequently, because the whole pan bottom is heated unevenly. Turning the pan can avoid burning the cake into a "Yin Yang face"!

Step 10: ha ha! Delicious, charred outside and tender inside, golden on both sides of the doornail meat cake out of the pot!

Step 11.......

Materials required:

Flour: right amount

Beef stuffing: right amount

Pepper water: right amount

Scallion: right amount

Notice: how to eat the meat cake: because the meat cake is thin, juicy, and the butter is easy to solidify, it tastes good when it is hot. But when it's hot and popular, it's easy to scald your mouth!! ha-ha! And generally eat, it's best to pour a few drops of vinegar, which can not only remove the greasy feeling, but also bring better taste.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Men Ding Rou Bing