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hg56783.com The practice of Jingdong meatloaf

The practice of Jingdong meatloaf

Source: Time: 2020-03-11 13:19:33

Millennium Tongzhou vitality north stream

Jingdong Meatloaf was created by Yang Jinglu (alias hemp seven) in Xiadian Town, east of Beijing. It is rumored that the Emperor Qianlong passed by here in 1770, and once tasted this meat pie, and praised its color and fragrance. Since then, the Jingdong meatloaf business has been booming and is still loved by many Beijingers.
The authentic Jingdong meat pie uses beef and mutton as a filling, and the layers of pasta are wrapped with meat filling. The weight is about 1 kg, and the small one is 6 or 2.
Click on ingredients:
Dough: 360 g flour, 100 ml hot water, 80 ml cold water, 1/4 tsp salt
Filling: 250 grams of pork leg, 1 tbsp raw soy, 1/4 tsp salt, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp pepper, 1/2 large ginger Spoon, half scallion, 150 g chives, 120 ml water
Get started:
1. Mix the fillings and add water in several times (additional water should be added after the meat filling is completely draught, then add the next time), stir in one direction to make the meat filling strong, and finally add the onion crushed , Stir in the meat for 30 minutes.
2. After the leek is washed and drained, the water is chopped, mixed with a little salt, and left to stand for 10 minutes. After the water in the leek is squeezed out, add it to the meat mixture (1).
3. Add hot water to the flour, use the chopsticks to quickly mix the flour and hot water into small particles, and then add cold water and salt to mix into a smooth soft dough. Cover the kneaded dough with a damp cloth and wake up in the shade for 30 minutes.
4. Wake up the dough into 6 equal parts. Spread some thin noodles on the chopping board. Take a dough and flatten it. Roll out the dough with a rolling pin. Roll as thin as possible. The thinner the better. × 30 cm size.
5. At the 3 o'clock position of the rolled noodle clock, cut it from the edge to the center point (as shown in the figure), and apply an even layer of filling on the remaining uncut 3/4 noodles. According to the method shown in the figure, first fold the blank piece of dough from right to left, then fold down the dough covering the meat filling, and finally fold the dough to the right. Press the dough around each fold to prevent the filling from leaking.
6. Put oil in a pan and heat over medium heat. Put the wrapped noodles in the pot. Press the noodles with your hands. Press the noodles thinner. After one side is cooked, turn the other side and sprinkle in a small amount. Spoon water, turn to low heat, cover the pot and fry for another 3 minutes.
Source: Network

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