Door Tack Meatloaf

Name: Door Tack Meatloaf
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g beef inside; 200g Flour; 40g Chives; 1 Egg white; 4g ginger; 1g pepper; 1 tablespoon Oyster sauce; Some olive oil; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; Some salt; Some Shimizu

by Susuai Food

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

5

Mending meat pie is a famous traditional food in old Beijing. There are many different versions of the origin of Mending Meat Cake. No matter which version is related to Cixi, it seems to be Cixi’s favorite traditional snack.
There is a saying that the Qing Yushan Fang made a stuffed dessert for Cixi. After eating, Cixi felt very tasty, and asked the chef what the name of the food was. The chef of the imperial dining room thought of the nail cap on the gate of the palace, and he casually replied "door nail patties". The door nail patties symbolize eternal good fortune.
Mending meat patties are very different from ordinary meat patties. They are only the size of the palm of the hand, but they are as thick as 2-3 layers of ordinary meat patties. Moreover, the dough is much softer than ordinary meatloaf, and the soup inside is much more.
The old Beijing’s door nail patties are mouth watering and have a long aftertaste, and the home version made by myself at home is really amazing. The meatloaf just out of the pot is fragrant, golden on both sides, full of thick soup, charred on the outside, tender on the inside, fragrant and moist, and the fresh soup overflows with a bite, and the taste is really amazing.

Door Tack Meatloaf

1. Wash beef and chop into puree

2. Pour in oyster sauce and soy sauce

3. Add salt and cooking wine

4. Pour in olive oil and chopped green onion and ginger (a small portion of chopped green onion is used here)

5. Pour in the pepper water soaked in hot water in advance, add it to the minced meat in portions, stirring constantly in one direction, and finally pour in the egg whites, and still stir in one direction until the minced meat is strong (you can put it in the refrigerator for a while)

6. Add 120 grams of water and a slightly harder dough to the flour, and then slick the water. The dough will be moderately soft after squeezing. Put it in a basin and let it sit for about 30 minutes. Take out the dough and knead it into thick strips, and cut into uniform size

7. Use a rolling pin to roll the agent into a round skin that is thick in the middle and thin on the sides, like a bun, with meat filling in the middle and a pinch of chopped chives on top

8. Pinch out the pleats like a bun, and finally close the mouth. Put the pleats side down, and place the patties on the panel

9. Heat oil in the pan, and put the folds side down in the meatloaf. Once the pan is fried, turn it over and continue frying again. When the pan makes a "Zizi" sound, add a small amount of water along the wall of the pan, about one-third of the bottom of the noodles, and then cover the pan and stew and fry 5 It will be out of the pot in minutes. (The authentic one seems to be fried with wide oil on both sides until golden. I don’t like it to be too oily, so use less oil and fry on both sides in a pot.)

Tips:
1. To make the noodles very soft and delicate, you need to start "sucking" after making the dough, that is, pour water into the made dough. Pour a little water on your hands and smack the noodles, repeat about 2-3 times, then cover with plastic wrap and wake up for 30 minutes.
2. Soak the pepper water in advance, filter out the pepper, add water to the filling, and stir in one direction while adding.
3. Adding egg white is a traditional recipe that I modified myself. The home version does not matter whether it is authentic or not. The key is to be delicious. After adding egg white, the beef filling is super fresh and tender.
4. If the filling technique is not very strong, you can put the filling in the refrigerator and freeze it slightly, so that the thin skin and the filling will be juicy.

5. Put the chives in two places, the first time a little bit less, and a handful of the rest when filling the stuffing at the end.
6. Turn over after wrapping. Do not press the meatloaf with your hands, shape it with the palm of your hand to make it a little higher.