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Xianghe meat cake is a specialty of where

Xianghe County, Langfang City, Hebei Province

Xianghe meat cake is a specialty of Xianghe County, Langfang City, Hebei Province. It is characterized by thin skin, thick meat, fragrant oil, soft and tender eating surface, fresh and tender meat, which is in line with the eating and drinking habits of the northern people, and can be used as a dish as well as a staple food. It has a history of more than two hundred years.

Legend of origin

Xianghe meat cake has a history of more than two hundred years. However, its predecessor can be traced back to the Turkic Cake more than a thousand years ago. It is said that the Turkic people, a nomadic people who roamed the deserts of the northern grasslands of China at that time, because beef and mutton were very plentiful and pasta was scarce, it was a rather high favor to invite guests to eat pasta when they came to visit.

Therefore, when entertaining guests in normal times, the hosts would specialize in making meat-filled cakes with extra-thin skins to show their hospitality. Later, this method of cake-making was spread to the Huifeng and Huihui regions, which were also inhabited by ethnic minorities in ancient times.

At the beginning of the Ming Dynasty, a large number of Hui were relocated to the Xianghe area in Hebei province, east of Beijing, when Zhu Di, the founder of the Ming Dynasty, moved the capital to Beijing. Among the Hui immigrants to Xianghe, a family member surnamed Ha opened a small restaurant soon after moving here and named it "Ha Jiadian". The name "Hajiadian" came with his ancestral biscuit-making skills.

Later, after hundreds of years of inheritance, research and improvement, Mr. Ha and his descendants created the unique flavor of Xianghe meat cakes.

Features

Forty years ago, there was a "Xiangchun Hotel" on East Street in Xianghe County, and meat cakes were the specialty of the restaurant for tourists. Quite famous "Jingdong meat cake", in fact, is the meat cake here. The meat cakes in this store are only half an inch thick when stacked three on top of each other. A generally large, generally round, diameter in a foot and a half away. Like a mold to get out, rolled out after thin and soft and big, can rolling pin to the cake to play around, the crust is not a little fold. In the pan to cook out a uniform color of charred yellow Ga Jiao Er. Once the fire, the cake will bulge into a ball, which proves that the crust is as thin as paper, but there is no leakage of filling and air leakage. After the drum, with a long-haired brush in the cake on both sides of the brush oil, the crust is mixed with oil translucent, almost visible filling. If there are some places or one side of the oil brush is not too transparent, this means that the two sides of the crust is not generally thick. When cooked, the crust is crispy, and inside is a layer of tender and flavorful meat filling. This is not cooked when the crust plays a role in connecting, cooked is the meat filling began to connect a together, become a large round cooked meat. Therefore, the cake is so big that it will not be crumbled even though it is crispy. When you make this kind of dough, you need to "add crisp" to the dough. Otherwise, no matter how much oil is brushed on the cake, it will not be crispy. Add crisp to what degree, it depends on the skill level; chopping meat method has to pay attention to, with the lamb, occasionally also use beef, meat chopped properly after the turn over with the back of the knife smashed, smashed meat into a puree, add the right amount of water stirred into a porridge, pry only put onions and ginger and seasonings, no vegetables. The standard when branding is a pound of water to rest half a pound of meat filling. Mix the filling with sesame oil. The skin is brushed with soybean oil. Eat meat cakes with vinegar and garlic. Not only is it delicious, it is not greasy. The main and side dishes are all there, very economical and very affordable.

Introduction

Making materials

Flour, onion, ginger, garlic, pork, beef.

Making Methods

1, Xianghe Meat Cake is made with medium gluten flour and 30, 40 degrees of warm water and noodles. To wake up thirty minutes. This time can be used and filling;

2, the so-called meat cake that filling in addition to green onions, ginger and garlic do not add add any vegetables. With thirteen spices, salt, monosodium glutamate, a little starch, soy sauce or soy sauce, sesame oil, soybean oil and mix well;

3, if it is pork and beef can also be accompanied by a bit of soybean paste to taste;

4, the meat filling mix evenly with the awakening of good surface of the meat filling into a bun, and then put on the panel with a rolling pin like a big cake rolling to the thickness of the uniformity;

5, put the cake pan In a layer of soybean oil, when the oil is hot, put the rolled out meatloaf into the pie pan, both sides are heated until the rate of browning can be out of the pan.

Note

1, the dough should be soft and hard, and the dough should be awake long enough.

2. Don't add any vegetables, otherwise it will become a pie instead of a meat pie.

3, the bun shape with a rolling pin into a pie shape is the most difficult. This is also the reason why so many people can not do Xianghe meat pie, the meat pie to make a thousand strange.