How to make Xianghe Meat Pie/How much does it cost to join Xianghe Meat Pie/How to make Xianghe Meat Pie delicious

Where can I learn how to join Xianghe Meat Pie in Beijing? How much does Xianghe Meat Pie cost? Telephone consultation for Xianghe Meat Pie technical training Gao Yu
He Meat Pie has a history of more than 200 years, and its predecessor can be traced back to the Turks more than a thousand years ago. cake. Because the Turkic nomads have plenty of beef and mutton but little pasta. Thin-crust meat pies are specially made to show hospitality when entertaining guests. Later, this method of making cakes spread to the Uighur and Hui areas of the ancient ethnic minorities. In the early Ming Dynasty, Zhu Di, the founder of the Ming Dynasty, moved the capital to Beijing. A large number of Hui people moved into the Jingdong area.
Among the Hui people who immigrated to Xianghe, a family named Ha opened a restaurant called Hajiadian. He also brought the meat patty-making skills here. After hundreds of years of study and operation, he created Xianghe Meat Pie with a unique flavor. Xianghe meat pie spread throughout Beijing and Tianjin during the Qianlong period. At this time, the owner of Hajia Store not only developed the shape and taste of the meat patties to the best state, but also raised the production craftsmanship to the level of art. It is said that Emperor Qianlong took Liu Luoguo'er to Xianghe area for a private visit and visited Hajiadian. Before leaving, he wrote a poem: There are strange cakes in Xianghe. The old woman’s skills are new. After one meal in this shop, she will forget all the treasures in the world. Since then, Xianghe meat pie has been famous all over the country
Introduction:
This kind of meat pie is delicious because it has less noodles and more meat. A large pancake is made with one pound of noodles, two pounds of meat, and one pound of green onions and is about two feet in diameter. From mixing the noodles to making the stuffing, everything is very particular. The dough should be neither cold nor hot, nor soft nor hard, it should be smooth and soft when kneaded, and it should be easy to roll out. The skin should be as thin as paper and elastic. The meat filling, either beef or pork, is chopped with the edge of the knife, smashed with the back of the knife to form a meat paste, put in various filling seasonings such as onion, ginger, garlic essence, etc., and then stirred with sesame oil. Therefore, the Xianghe meat pie is a complete and dense three-layered and two-layered paper-like thin skin sandwiched with a layer of whole pie-shaped meat filling, which is even and without any defects. You can see the chef turning the dough in the pan, turning it into a round ball. There is no leakage of filling or air in the huge meatloaf. Then brush it with oil and the paper-like dough will be soaked in oil and become translucent. After the meat filling comes out of the pan, it will become a Xianghe meat pie that is brown in color, crispy on the outside and tender on the inside, oily but not greasy, and mellow and delicious.
Nowadays, the types of Xianghe meat pie are gradually increasing. The Hui people often use mutton as stuffing and then mix a small amount of strong-flavored vegetable stuffings such as leeks and fennel into the stuffing to create a unique flavor.
Nowadays, Xianghe meat pie is available in restaurants of all sizes, but the authentic craftsmanship of Xianghe meat pie is hard to see. In order to pass on the skill of meat pie, Beijing Mingda Fuqiang Catering Management Co., Ltd. established Xianghe Meat Pie and has applied for a registered trademark to become a leader in the specialty snack industry! ! Some non-authentic stores can only market their products as Jingdong meatloaf or other brands.