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 jiaozi's dough, add cold water to flour to make soft dough, simmer for about half an hour, and knead again in the middle to make the dough fully relaxed.
2. Mix the beef stuffing with eggs and various seasonings, and add appropriate amount of water to stir and adjust the dryness of the meat stuffing. Add chopped onion and mix well.
3. Divide the dough into batter slightly larger than that in jiaozi, roll it into thin dough, put the meat on it, and then close it. Knead the mouth down into a "round steamed bread" shaped cake blank.
4. Heat the pancake pan to 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, you can turn the cake upside down and fry until golden brown.
Exercise 2
Composition details:
250g of flour, 0/60g of water/kloc (addition and subtraction), 250g of beef, 0/25g of chives/kloc, 0/2 teaspoons of soy sauce/kloc, 0/teaspoon of Jiang Mo/kloc, 0/teaspoon of spiced powder/kloc, and 13 spices/kloc.
Exercise:
Door nail meat pie
1. Cut the onion and ginger into sections, pat them loosely with a flat knife, and then soak them in boiling water until the water gets cold.
2. Filter out the onion 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 mix evenly along the same direction.
5. Add a small amount of onion ginger sauce for many times, and keep patting it in the same direction until it is tender.
6. add eggs.
7, still in the original direction, after mixing evenly, cover with plastic wrap and put it in the refrigerator 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 wet cloth and wake it 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 much as possible, at least not less than the weight of the dough. First, wrap it in the shape of steamed bread, face down, wrap the steamed bread with your hands and rotate it at the same time to obtain the required thickness.
12. Heat the pan, add a proper amount of cooking oil, and evenly spread it on the bottom of the pan. Put the prepared cake embryo into low heat, turn it 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, turn over after the water boils, turn over ... until both sides are golden and crisp. Finally, the cake will stand up along the edge of the pot and curl in a row, 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 soy sauce, 5ml of 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 up for 4 hours.
2. Mix beef stuffing, chicken powder, pepper, soy sauce, soy sauce, salt, sugar and sesame oil, and then sprinkle chopped green onion on the beef stuffing.
Sprinkle some spaghetti on the chopping board, roll the mixed dough into a big pancake with a thickness of 3 mm, pour the cooked oil in the middle of the pancake, put some spaghetti on the oil, and then mix the oil and spaghetti into a thin pancake by hand and spread it evenly on the pancake.
4 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 then roll it 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, fold it down, press it down gently when you put it in, and then cover it.
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 the micro-Huang Shi over again, cover it and continue frying. About 1~2 minutes, a small amount of water will flow out of the meat stuffing. After hearing the sizzling sound in the pot, it can be cooked in 1 minute.
Exercise 4
Materials:
300 grams of beef stuffing, 200 grams of high-gluten flour, 10 grams of soy sauce, 5 grams of cooking wine, a little salt, 2 grams of pepper powder, about 20 slices of pepper, a proper amount of water, 1 root onion and 3 slices of ginger.
Exercise:
1. Mix the dough first. Put the flour into a large container and pour120g of water at one time.
2. Mix the 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 into your hand and suck it into your face. Repeat about 2-3 times.
4. After the moisture is absorbed, the dough is moderately soft and hard, 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. After the water boils, add about 20 pieces of pepper, 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 mix well.
7. Cut 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 becomes tired.
8. Cut the green onions into diced onions and cover them on the stirred meat stuffing without stirring.
9. Knead the dough into thick strips and crush it into a uniform dose.
10. Roll the medicine into a round skin with a rolling pin, which is thick in the middle and thin around.
1 1. Put the beef stuffing and chopped green onion on the dough.
12. Squeeze out the folds 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. 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, you can remove the oil control, and the doornail patties are ready.
[3]?
way to eat
Editor? speech sound
The doornail patty is made of butter, which is oily and easy to solidify, so it's best to eat it while it's hot, which tastes good. But eat it while it's hot, but you can't bite it down. It's easy to burn your mouth and it's greasy to eat. Therefore, we must pay attention to eating doornail patties.
In addition, it is best to pour some vinegar when eating to avoid greasy.