Nail meat pie is a traditional snack in Beijing. It is named after it looks like a doornail on an ancient city gate. It is said that doornail pie has auspicious meaning. Here's how I can introduce doornail patties to you. Welcome to read!

Making method of doornail meat pie (Beijing snack)

1. Make meat stuffing.

2. Mix dough.

3. Stuffing and frying.

Nail meat pie

Production steps

Make meat stuffing

Ingredients: lean beef and onion

Seasoning: ginger spiced powder, dried yellow sauce, soy sauce, white pepper and pepper.

Exercise:

1. Clean lean beef;

2. Cut into small pieces and chop into meat stuffing;

3. Put the beef stuffing into a bowl, add Jiang Mo, allspice powder, white pepper, soy sauce and dried yellow sauce, mix well, add some pepper water, mix well until the meat is thick, and then put it in the freezer for 3 hours and take it out;

4. Cut the onion into fine particles, add some cooking oil and stir, then add the beef stuffing and stir evenly (put about half a catty of onion in one catty of meat stuffing).

Mixed dough

1. Add water to the flour (the ratio of flour to water is 10 to 7), stir with chopsticks first, and then mix the flour;

2. I took three pictures to let you know the changes of dough in the process of kneading-the surface is rough-more and more delicate, smooth and soft, so that the dough can be kneaded in place;

3. After the dough is kneaded, cover it with a wet cloth or plastic wrap and wake it for 30 minutes;

4. After the dough is cooked, divide the dough into small portions;

5. Roll a small dose into a round dough with a thick middle and a thin edge.

3. Stuffing and frying

6. Put the dough into the pocket, add as much stuffing as possible and compact it;

7. Knead the dough in different ways;

8. Put the wrinkled side down and rub your hands up, not flat;

9. Brush a layer of oil in the pot and fry it flat for about three minutes;

10. After turning over, add about half a bowl of hot water, which is probably less than one third of the bottom of the cake;

1 1. Cover and simmer for 5 minutes. Serve.

trait

The skin is thin and juicy, fragrant but not greasy. It's tender and fragrant outside, moist, and have a sip of fresh soup, which has a unique flavor.

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