Exercise 1
Door nail meat pie
Composition details:
Noodles: ordinary flour
Stuffing: beef stuffing, onion, egg, soy sauce, salt, sugar, monosodium glutamate, thirteen spices (or pepper water or other seasonings)
Exercise:
1. Like dough wrapped in jiaozi, add cold water to flour to make soft dough, simmer for about half an hour, and knead it again in the middle to make the dough fully relaxed.
2. Mix the beef stuffing with eggs and various seasonings, add appropriate amount of water and stir to adjust the dryness of the meat stuffing. Add chopped onion and stir well.
3. Divide the dough into batter slightly larger than that in jiaozi, roll it into thin dough, put the meat on it and close it. Knead the mouth down into a "round steamed bread" shaped cake blank.
4. Heat the pancake pan to medium-low heat, add appropriate amount of oil, add appropriate amount of water, and cover the lid. After about 5- 10 minutes, the water in the pot is basically drained. When the bottom is fried to golden brown, the cake can be turned over and fried to golden brown.
Exercise 2
Composition details:
Flour 250g, water 160g (addition and subtraction), beef 250g, shallot 125g, soy sauce 1 2 tsp, Jiang Mo 1 tsp, spiced powder 1 tsp, thirteen spices/kloc.
Exercise:
Door nail meat pie
1. Cut the onion and ginger into sections, pat them loose with a flat knife, and soak them in boiling water until the water is cool.
2. Filter out the minced onion and ginger, add the yellow sauce and sesame sauce, and stir well for later use.
3, beef chopped into stuffing (of course, you can also buy ready-made meat stuffing).
4. Add Jiang Mo, soy sauce, spiced powder, thirteen spices and salt, and stir evenly in the same direction.
5. Add a small amount of onion ginger sauce several times and beat it in the same direction until it is stiff.
6. add eggs.
7, or the original direction, stir well, cover with plastic wrap and refrigerate for more than 2 hours.
8. Sprinkle chopped shallots evenly on the surface of the meat before wrapping.
9. Add cold water to the flour and stir it into snowflakes.
10. Knead the dough evenly, cover it with a damp cloth, and let it rise for 30 minutes. Add the medicine and roll into a dough with a slightly thicker middle and a slightly thinner edge.
1 1. Wrap the stuffing as well as possible, at least not less than the weight of the dough. First of all, wrap it in the shape of steamed bread, face down, wrap your hands around the steamed bread, and harvest the required thickness while rotating.
12. Heat the pot, add proper amount of cooking oil and spread it on the bottom of the pot. Add the prepared cake embryo, simmer, turn over when the surface is burnt, add a little boiling water when the other side is burnt, cover the pot and stew for a while.
13, after the water is boiled, turn it over again, turn it over ... until both sides are golden and crisp. Finally, the cakes will stand up along the edge of the pot and line up for curling, so that the periphery will become golden and crisp. ? [ 1]?
Exercise 3
Composition details:? [2]?
300g of flour, 30ml of oil, 300g of beef stuffing, 50g of chopped green onion, cooked oil10ml, boiled water180ml, 5g of chicken powder, 5g of sugar, 5ml of sesame oil15ml, 5ml of light soy sauce, 3g of salt and 5g of pepper.
Exercise:
1 Slowly pour boiling water into flour (250g, the rest is used to make fine noodles), stir while pouring, then mix the flour, wrap it with plastic wrap and wake it for 4 hours.
2. Mix beef stuffing, chicken powder, pepper powder, soy sauce, soy sauce, salt, sugar and sesame oil, and then sprinkle chopped green onion on the beef stuffing.
Sprinkle some fine noodles on the chopping board, roll the mixed dough into a big pancake with a thickness of 3mm, pour cooked oil in the middle of the pancake, put some fine noodles on the oil, and then mix the oil and fine noodles into a thin paste cake by hand and spread it evenly on the cake.
Roll the bread into long and thin noodles.
5 evenly cut into small doses.
6 compact the cuts on both sides of the small dose and roll them into dough with a rolling pin. The thickness is similar to the dumpling skin, but it is larger than the dumpling skin.
7 put the stuffing in the center of the rolled dough and wrap it into buns.
8 Pour the oil into the pot. Oil should cover the bottom of the pot, and the fire is 60% hot. Put the steamed stuffed bun in the pot, pleat down, press it down slightly when you put it in, and then cover the pot.
Fry for about 3 minutes, gently turn the meat pie with a spatula, turn it over when you see the yellowish shape below, then cover it and continue to fry on low heat. After 2~3 minutes, look at the bottom again, turn it over again in micro-Huang Shi, cover it and continue frying. 1~2 minutes or so, a small amount of water will flow out of the meat stuffing. After hearing the sizzling sound in the pot, it will be cooked in 1 minute.
Exercise 4
Materials:
300 grams of beef stuffing, 200 grams of high-gluten flour, 5 grams of soy sauce 10, cooking wine, a little salt, 2 grams of pepper powder, about 20 slices of pepper, proper amount of water, green onion 1 root and 3 slices of ginger.
Exercise:
1. Mix the dough first. Put the flour into a large container and pour 120g of water at one time.
2. Make flour into dough, which is a little hard at this time.
3. This step begins to "absorb water", that is, put water into the mixed dough. Pour some water on your hand and suck it into your face. Repeat about 2-3 times.
4. The hardness of the dried dough is moderate, and put it in a basin and let it stand for about 15 minutes.
5. Start mixing beef stuffing. Pour soy sauce and cooking wine into the meat stuffing and stir well.
6. Pour a bowl of water into a boiling pot, add about 20 pieces of pepper after the water is boiled, cook for 5 minutes, turn off the fire to make pepper water, and let it cool. Add 2 teaspoons of pepper water and a little salt to the meat stuffing and stir well.
7. Cut the ginger into pieces and add it to the meat stuffing, then pour in a little sesame oil, stir in one direction with chopsticks, and add a little pepper water several times until the meat stuffing is greasy.
8. Cut the green onions into diced shallots and cover them on the stirred meat without stirring.
9. Knead the dough into thick strips and mash it into a uniform dose.
10. Roll the medicine into a round skin with a rolling pin, thick in the middle and thin around.
1 1. Put the beef stuffing and chopped green onion on the dough.
12. Squeeze out the pleats like buns and finally put them away.
13. Turn it over and turn the wrinkled side to the left or right. Roll the cylinder gently and evenly on the chopping board by hand.
14. Put the patty on the panel with the hem down.
15. Pour the oil into the pot, and when the oil is hot, put the wrinkled side down into the meat pie. Fry on one side, then turn over and continue frying.
16. until both sides turn golden yellow, remove the oil control and the doornail patties will be ready.
[3]?
The way to eat
Editor? speech sound
Door nail patties are made of butter, oily and easy to solidify. It is best to eat them while they are hot and delicious. But eat it while it is hot, but you can't bite it down, which is easy to burn your mouth and get greasy. Therefore, you must pay attention to eating doornail patties.
In addition, it is best to pour some vinegar when eating, which is not greasy.