Old Beijing doornail meat pie
Door nail meat pie is a traditional snack in Beijing. It is named because it is shaped like the nail on the gate in ancient times. And door nail meat pie has an auspicious meaning. The method of making door nail patties is not much different from ordinary pies, except that the pie is flat, while door nail patties are cylindrical bodies about 3 centimeters high and 5 centimeters in diameter. Door nail meat pie is a delicacy with thin skin and sufficient filling. It is tender on the outside and tender on the inside, with a fresh fragrance and moistening the mouth. A bite of the fresh soup overflows, and the flavor is unique. The stuffing is traditionally beef and green onions. I used pork stuffing and changed the green onions to onions so that it is less greasy and healthier.
Recipe Recommendations
- flour appropriate amount
- pork stuffing appropriate amount
- onion appropriate amount
- eggs appropriate amount
- soy sauce appropriate amount
- salad oil appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sweet sauce appropriate amount
- sesame oil appropriate amount
Steps for Old Beijing doornail meat pie
1
Add cold water to the flour and mix it into a soft dough.
2
Stir for about 1 hour, then knead again in the middle to allow the dough to relax fully.
3
The meat filling is added with eggs and various trimmings.
4
Add salad oil and stir strong.
5
Add chopped onion.
6
Stir well and set aside.
7
Stir until the dough is rounded.
8
Roll the dough into long strips.
9
Divide into dough portions slightly larger than the dumpling portions.
10
Roll it into a thin dough.
11
Add the meat filling.
12
Close your mouth like a steamed bun, pinch tightly at the mouth, and remove excess dough.
13
Brush the frying pan with oil and heat it up.
14
Put in the dough with closed mouth facing up.
15
Cover and fry until golden brown on one side and reverse.
16
Add appropriate amount of water, cover the lid, and after about 5-10 minutes, the water in the pan is basically drained, and fry the bottom until golden brown.Old Beijing doornail meat pie Make Tips
Nag: Because the meat pie is very oily, it is better to eat it while it is hot, be careful to burn your mouth. It's best to pour some vinegar on it, which will not only remove the greasy feeling, but also bring a better taste. Students who like spicy food will taste even more beautiful when they add chili oil.