door-bone patties

Door nail meat pie is a traditional Hui snack in old Beijing. It is said to be named after Cixi. There are different versions of the story, which roughly means that the imperial kitchen made a round cake with filling, and the Empress Dowager Cixi liked it very much after eating it. When he asked the cook what his name was, the cook was speechless. He suddenly had an idea and remembered that the shape of this meat pie was quite similar to the door nail on the palace gate, so he replied: Door nail meat pie. In fact, the doornail meat pie has basically nothing to do with the doornails on the palace gate. The method of making door nail meat pie is not much different from ordinary pies, except that the pie is flat, while door nail meat pie is a cylinder similar to a small steamed bun with a height of about 3 centimeters and a diameter of 5 centimeters. Traditionally, beef and green onions are used for filling, but other fillings are worth trying, but that is not the most authentic doornail patty!

Recipe Recommendations

flour appropriate amount
beef stuffing appropriate amount
green onions appropriate amount

salty and fresh
fried
ten minutes
ordinary

Steps for door-bone patties

Key seasonings: Zanthoxylum bungeanum water, add 20 pieces of Zanthoxylum bungeanum and add 75ml of water to boil and cool for later use.

Add chopped ginger, salt, soy sauce, cooking wine, sesame oil, monosodium glutamate, white sugar and a little salad oil to the beef filling to adjust the taste. Stir vigorously in one direction, add the boiled pepper water in 4 or 5 times, and stir constantly until the water is completely integrated with the meat filling. Add the chopped onions and stir slightly.

Finally, sprinkle chopped green onions on the surface. Remember: Do not stir the green onions with the filling. When wrapping, just scoop some of them when scooping the filling.

Divide the boiled noodles into even small doses, slightly larger than the dumpling agent. Use a rolling pin to roll them into thin round cakes, put in a large spoonful of stuffing, and wrap them into the shape of a steamed bun, with the folds facing down. Place them on the chopping board, palms facing each other, and gently rub the cake into a "tall round steamed bun" shape for later use.

It's like making steamed buns.

You don't have to wait for all of them to be wrapped. After wrapping 5 or 6 pieces, you can fry the head pan. Before placing the pan, stand with your palms facing each other and gently rub the cake into a "tall round steamed bun" shape.

Heat the cake pan (or use an ordinary flat pan) and heat it to medium to medium heat. Add 50ml of oil. Carefully place the "tall and round steamed buns" cake blank with the folds down into the pan. Be careful not to damage the shape and add a suitable amount of water (about 50ml). Cover the pot and make the filling easy to ripen, commonly known as "stuffy filling". About 6-8 minutes later, I heard that the squeaking sound in the pan was basically gone, and the water was almost dry... Cover the pan immediately after the water goes down.

Remove the lid and observe that the bottom of the cake is fried until golden yellow. Turn the cake face down and continue to fry on the other side until golden yellow. If you want the skin to be crispy, you can turn it several times. Remember: Don't worry, don't make the fire too big, otherwise the color of the cake will not be good.

Continue to brand the other side... Remember to use a low heat and turn the pan frequently, because the entire bottom of the pan is heated unevenly. Turning the pan can avoid burning the cake into a "yin and yang face"!

Hehe! The fragrant door nail patties are tender on the outside and tender on the inside, with golden yellow on both sides!

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