Innovative Version of Door Nail Patties

Name: Innovative Version of Door Nail Patties
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 250g beef; 1 piece Shallots; Some shallot; Some ginger; 1 tablespoon Soy sauce; 1 teaspoon Braised Soy Sauce

by Hot mom loves kitchen Cherry

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I made three meat patties for two days in a row. One was mixed with warm water, one was mixed with cold water, and the other was semi-fermented. The boy in my family protested: No matter how delicious it is, you can’t eat it like this. This is the rhythm that wants to manage us enough in one breath!

The reason for doing so much is mainly because there were more fillings during the first day of the live broadcast. Another reason was that during the live broadcast, fans asked if it was OK to make noodles. I felt sick after eating dead noodles. , So the idea of using the leftover fillings to make a version of the door nail patties was born.

The traditional door nail meat patties are all dead noodles. It is okay to say that the dead noodles are thinner. The piece of noodles that closes in the middle is always a big obstacle after wrapping. Block place. What I’m doing now is so-called raised noodles. In fact, it’s half-raised noodles. After the noodles are made, the finished meatloaf does not need to be fermented again. It is directly put into the pot and braised. The noodles are so soft that they won’t cause stomach upset when eaten.

Ingredients

300g High-gluten Flour
250g Beef
1 piece Shallots
Some Shallot
Some Ginger
1 tablespoon Soy Sauce
1 teaspoon Braised Soy Sauce

Innovative Version of Door Nail Patties

1. After buying the beef, soak it in clean water for 2 hours to remove the blood, then cut into small cubes, chop the beef into fine minced meat, add the chopped green onion and ginger, five spice powder, white pepper, add a spoonful of soy sauce, one third Spoon braised soy sauce. There is no braised soy sauce and add the corresponding dark soy sauce, mix well

Innovative Version of Door Nail Patties recipe

2. Add minced green onion, ginger, five-spice powder, white pepper, add a spoonful of soy sauce and 1/3 spoon of braised soy sauce. You can add the corresponding dark soy sauce without braised soy sauce, mix well!

3. Add about 80 ml of Chinese pepper water and stir well. Put the mixed minced meat in a fresh-keeping bag, such as the soft frozen layer of the refrigerator, overnight. If there is no soft freezing layer, you can enter the freezer for 2-3 hours.

4. Put about 3 grams of baking powder in warm water, add the flour and stir into a dough with chopsticks. Knead a basic dough with your hands for about five minutes, and then knead it. This time it will be well kneaded (forgot to take pictures in this step). Ferment. Take out the fermented dough and put it on the chopping board and knead it again to exhaust

5. Cut the onion into small cubes, mix with a spoonful of vegetable oil, and add to the semi-frozen beef filling, mix well. Rub the dough into long strips, cut the ingredients, roll the skin, and dig out the right amount of meat and put it into the dough. After wrapping the buns according to the method of buns, pull off the noodles that are picked up in the middle

6. Snap it upside down on your hand or on the chopping board to shape all the finished meatloaf embryos

7. Heat a non-stick pan, add a small amount of oil, and fry the front side of the meatloaf on a low fire. You can cover it for a while after putting it in the pot

8. Put in the water, cover the place where the cake is as small as possible, and simmer on a medium-low fire.

9. All the water is braised, and the bottom of the cake is baked with a yellowish color. The finished door nail patties

Tips:
This pancake has a lot of soup, so be sure to suck it when you eat it, otherwise the soup will splash!
The turning time is flexibly controlled according to the temperature in the pot.