Introduction to the characteristics of Xianghe meatloaf, which Xianghe meatloaf is authentic

More than 40 years ago, there was a No. 1 "Xiangchun Hotel" on East Street in Xianghe County, and meat cakes were the specialty meals of the first travelers in this store. The well-known "Jingdong Meatloaf" is actually the meatloaf here. The meatloaf in this shop is stacked on top of each other and is only half an inch thick.

They are generally large, generally round, and the diameter is one and a half feet away. It is like a mold, and after rolling, it is thin, soft and large, and it can be used with a rolling pin to make the cake around, and there is no wrinkle on the dough. In the bell to burn out a uniform color of burnt yellow slag.

As soon as the heat arrives, the cake bulges into a ball, which proves that the dough is as thin as paper, but there is no leakage of filling and air. After the drum is raised, the oil is brushed on both sides of the cake with a long-bristled brush, and the dough is translucent with oil, and the filling is almost visible. If there is a ground or one side of the ground is not very transparent after brushing with oil, it means that the dough on both sides is not generally thick.

After cooking, the skin is crispy, and the inside is a layer of tender and fragrant meat filling. When this is not cooked, the dough plays a connecting role, and after cooking, the meat filling is connected together to become a large round cooked meat slice. Therefore, the big bread is not broken, although it is crispy.

When using this kind of noodles, the noodles should be "crispy". Otherwise, no matter how much oil is brushed on the cake, it will not be crispy. To what extent it is crispy, it depends on the level of craftsmanship; The method of chopping meat is exquisite, using mutton, occasionally using beef, after the meat is chopped appropriately, turn it over and smash it with the back of a knife, smash the meat into a meat puree, add an appropriate amount of water and stir it into a porridge shape, pry only put green onions, ginger and condiments, no vegetables.

The standard when branding is that half a pound of meat filling should be placed on the surface of one pound of water. Stuffed with sesame oil. Soybean oil brush skin.

Eat meatloaf with vinegar and garlic. Not only is it delicious, but it is not greasy. There are all staple and non-staple foods, which is very convenient and affordable.

The most characteristic introduction is! The skin is thin, the filling is big, tender and juicy! I've eaten too much Xianghe meatloaf in Xianghe! It's really nostalgic now!

Xianghe meatloaf is a specialty of Xianghe County, Langzi Lianfang City, Hebei Province.

However, its predecessor can be traced back more than a thousand years to the Turkic cake. It is said that at that time, the nomadic people --- Turkic people who wandered in the grassland desert in the north of our country were very abundant in beef and mutton and the pasta was scarce, so they came to the guests and invited them to eat pasta, which was a kind of preferential treatment for hunger. At the beginning of the Ming Dynasty, when Ming Chengzu Zhu Di moved the capital to Beijing, a large number of Hui people were moved to the area of Xianghe in Hebei Province in the east of Beijing.

Among the Hui people who immigrated to Xianghe, there was a family surnamed Ha who opened a small restaurant and named it "Hajiadian" not long after they moved over. Naturally, there was also his ancestral technique of making cakes.

Mix the noodles, take 500 grams of flour, add 350 grams of warm water at 40 degrees, add a little salad oil, and add a little salt! When the dough is alive, add warm water in stages, let the dough rise for 10 minutes, and then knead the dough! After kneading!

Wake up for another 10 minutes! In this way, the Xianghe meatloaf baked by the live noodles is delicious. Add warm water to the flour and form a smooth dough, and add a small amount of water many times when adding water, so that the water consumption can be well controlled.

Rest the dough for 30 minutes before you can start making.

Chop the meat into a filling, mix in chives, salt, chicken essence, thirteen spices, pepper water, sesame oil, straw mushroom soy sauce for later use, divide the awakened dough into several parts, roll it into a thin skin, be sure to roll it into a wide end, narrow at one end, otherwise the filling will be exposed, the meat filling is evenly spread on the skin, and then put the cabbage root into the meat grinder and break it. Note: Don't beat too much, otherwise the moisture will be too much. In fact, it is best to cut the dough with a knife, put it on the table and light, and divide it into several equal portions.

Add pepper water to the beef filling (the role of the pepper water is that the meat filling is not dry, and the soup is juicy), soy sauce, salt, thirteen spices, minced green onion and ginger, chicken essence, sesame oil, and green onions must be put more (because there is a poor green onion at home, so I put a little green onion to fill the bad number, alas!) ), stir well. When you go to Xianghe, you always have to taste the meatloaf of Song Hongfan here, the meatloaf is thin enough, the meat inside is very thick, the meat is very juicy, fragrant and chewy.

The most common ones are cut into triangular pieces, and there are mille-feuille, and then there are puff pastry, including pork mille-feuille, mutton puff pastry, and beef puff pastry.

The more famous specialties are Xianghe Meatloaf (Jingdong Meatloaf Dachang, Xianghe), and peaches. Three rivers bean chips, three rivers small smoked chicken. Dachang halal eight bowls, Fuhua fat beef, etc., in addition, Dachang's beef and mutton products are also good.

Xianghe, Dachang, Sanhe. Among them, Xianghe is more famous for its features. In terms of eating, the most famous hail is of course Xianghe meatloaf.

At that time, the inscription "genuine" in the sketch of the famous cross talk artist Zhao Lirong is still hanging in the meatloaf shop in Xianghe.

Xianghe meat cake is a specialty of Changchen in Xianghe County, Hebei Province. The characteristics of the former Xuncha are thin eggplant, thick meat, fragrant oil, soft and soft to eat, fresh and delicate meat, in line with the eating and drinking habits of the northerners, can be used as a dish, can also be used as a staple food.

It has a thin skin and a lot of meat, and the body size is also very large, and it tastes good and is very delicious, which can be accepted by many people.

Less noodles and more meat, this kind of cake is a specialty of Hebei, and its taste is very delicious, and the amount is quite large.

Xianghe meatloaf is a specialty of Xianghe County, Langfang City, Hebei Province. Xianghe meat patty is a pie made of flour, pork, mutton, beef, etc., which has the characteristics of thin skin, thick meat, fragrant oil, etc., and the dough is soft and tender.

With a history of more than 200 years, Xianghe meatloaf is more popular in the northern region, that is, it can be eaten as a staple food or as a dish.

Xianghe County, belonging to Langfang City, Hebei Province, is located between Tianjin and Beijing, bordering Beijing and Tianjin on all sides, and has the reputation of "Gyeonggi Pearl".

In addition to Xianghe meatloaf, there is also Xianghe stinky tofu, which originated in the last years of the Qing Dynasty and is made of high-quality soybeans, five-spice powder, salt, etc.

Main ingredients: 200 grams of wheat flour, 100 grams of lean pork, a green onion, an appropriate amount of salt, a piece of ginger, three cloves of garlic, an appropriate amount of oil, an appropriate amount of Sichuan pepper water, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, and an appropriate amount of bean paste.

g flour add 110 g of warm water and 10 g of oil, knead into a smooth dough and let rise for 20 minutes.

2. Finely chop the green onions.

3. Chop the lean meat into minced pieces.

4. Chop the ginger and garlic cloves.

5. Chop the bean paste finely.

6. Add minced meat, green onions, bean paste, ginger and garlic together, add an appropriate amount of salt, light soy sauce and stir well, then add pepper water in stages, stir in one direction, and finally add sesame oil and stir well.

7. Divide the dough into appropriate sizes, roll thin, and roll out until one end is wide and the other end is narrow.

8. Spread the minced meat on top, leaving a part of the narrow side uncovered.

<>10. Fold it again, and then wrap the wide part up.

11. Preheat the electric baking pan, add an appropriate amount of oil, put in the meatloaf and fry until golden brown on both sides.

12. Finished product drawing.