It doesn't fry fritters or steam cakes, it has a thin crust and a big filling soup that is fragrant and makes it every day

No fried fritters, no steamed cakes, you can eat old Beijing snacks without leaving home, it is charred on the outside and tender on the inside, thin skin and big filling, and the soup is fragrant

The door nail meatloaf is charred on the outside and tender on the inside, the thin skin is filling, and the soup is fragrant, so it is very fragrant to eat hot, but be careful when eating to avoid being burned by the soup. It's best to drizzle some vinegar when eating so that it is not greasy.

Doornail meatloaf is similar to pie and fried bun, but it also has its own personality. The standard shape is a cylinder about 3 cm high and 5 cm in diameter. Secondly, the filling of the doornail patty must be beef, which is halal.

Doornail meatloaf

Ingredients: 200 grams of beef, 240 grams of flour

Ingredients: 30 grams of butter (or vegetable oil), 1 pinch of Sichuan pepper, 5 grams of ginger, 1 shallot, 0.5 grams of thirteen spices, 10 grams of soybean paste, 100 grams of beef bone broth (or stewed beef soup jelly), 70 grams of onion and 5 grams of sesame oil

Make:

1. Adjust the filling

1. Put 1 pinch of Sichuan pepper and 30 grams of butter in the pot (replace it with vegetable oil if there is no butter), heat it over low heat until the pepper is fragrant, turn off the heat and remove the peppercorns.

Then add 10 grams of soybean paste to the pot (door nail meatloaf generally does not use soy sauce), 0.5 grams of thirteen spices, 2 grams of sugar, 5 grams of minced ginger and 10 grams of minced shallots, stir well, so that the spice and oil sauce is ready.

2. Add 100 grams of braised beef broth jelly to the beef puree, then beat the spice oil prepared by process "1" into it, and put it in the refrigerator for 30-60 minutes.

Note: Beef soup jelly is the old soup left over from braised beef, without beef bone broth or water.

3. Remove the minced meat from the refrigerator, add 70g of chopped onion and mix well.

Note: Traditionally, green onions are used and not mixed together. I didn't buy green onions, so I used onions, and the taste was also very good.

4. Finally, pour in 5 grams of sesame oil and mix well, and the filling will be ready.

2. Mix the dough and wrap the filling

1. Add 240 grams of flour to about 180 grams of hot water, mix well with chopsticks until there is no dry powder, then cover with a damp cloth and leave the noodles aside for 20 minutes.

2. Knead the dough that has been soaked for 20 minutes with some oil on your hands, then put some oil on the dough and leave it aside for 30-60 minutes.

3. Sprinkle some dry powder on the table, take out the dough that has been cooked for 60 minutes in the process "5", do not knead, do not rub, and directly stretch from the middle to both ends to grow into strips.

Note: This is very important, otherwise the final finished product will be hard.

4. Roll it into a small agent, press it flat, roll it into a large slice that is thick in the middle and thin next to it, wrap it in the filling, and pull off the head (otherwise you will eat a piece of gnocchi).

Note: The ratio of filling to agent is about 1:1.

3. Frying

1. Heat the pan and pour oil (slightly more oil), when the oil is warm, put the cake blank seal down into the pot (the cake is reshaped before entering the pot, because the dough is particularly soft), cover the pot and fry over low heat.

2. Fry one side and fry the other side, golden brown on both sides, keep the heat low throughout the whole process, about 7-10 minutes.

Small Whispers:1. The door nail meatloaf must be made of beef, and it is juicy when bitten down, a bit like a soup dumpling, so be sure to beat the oil and juice.

2. The prepared beef filling should be placed in the refrigerator to solidify and be easy to wrap into the skin.

3. The crust of the door nail patty is very soft, and the water is about 70-75% of the flour. There is a saying: I can't bring it up.

4. Do not knead the dough, otherwise it will affect the final taste.

5. Reshape the cake before putting it into the pot, because the dough is particularly soft.

6. When frying the door nail meatloaf, the oil should be wide and the heat should be small.