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. Moreover, it is said that door nail meat pie has an auspicious meaning.
It is said that during the Qing Dynasty, the imperial dining room of the imperial palace made a snack with stuffing specially for Empress Dowager Cixi. Cixi liked it very much and asked for the name of this food. The chef suddenly thought of the door nail on the palace gate and replied that it was called door nail meat pie.
door-bone patties
By MattieSporer
Recipe Recommendations
- salty and fresh
- fried
- several hours
- ordinary
Steps for door-bone patties
1
Blanch the flour with boiling water, then slowly add cold water.
2
Mix into a soft dough, soak for about half an hour, and knead again in the middle to allow the dough to relax fully.
3
Wash the beef, cut it into small pieces and chop it into minced meat.
4
Peel the onions and chop them into pieces.
5
Add soy sauce, white sugar, salt, sesame oil, and cooking oil to the meat filling and mix well. Add appropriate amount of pepper water and stir until strong, and marinate for 15 minutes.
6
Add chopped diced onions and mix well.
7
Divide the dough into evenly distributed dough pieces and roll it into thin dough sheets.
8
Put in the meat filling and close. Turn the mouth upside down and knead it into a "round steamed bun"-shaped cake.
9
Put the pan on fire and add appropriate amount of oil, add the cake batter and press it slightly, add a little water, and cover the lid. (After about 5-10 minutes, the water in the pot is basically drained)
10
When the bottom is fried until golden brown, turn the cake face down and fry until golden brown.