Doornail Hamburger

Doornail Hamburger

Ingredients

• Beef 500g
• 160g of green Chinese onion
• Jiang Mo 30g
• Saline 15g
• 30g of salted and fermented soya paste
• Balm 30ml
• Gallinaceous essence 2g
• Tall pink 500g
• Water 350ml
• Saline 2g

Directions

1. Beef cuts small, put next mash machine hit into meat stuffing, install agitate of suitable hour hand goes to energetically in the basin
2. Ginger, green is mincing, salt is joined inside meat stuffing again, salted and fermented soya paste, balm, gallinaceous essence and Jiang Mo, again agitate
3. Green is joined before final Bao Zhi, agitate (be sure to keep in mind! Green ~ is added again before Bao Zhi)
4. 40g, rub becomes small meatball
5. Tall pink sift out, add salt and water, knead dough to arrive moist, next quiet place 30 minutes, make dough thoroughly flabby
6. Break up 30g a dough, must not knead, cut what pattern with respect to what appearance
7. Become dough roll among thick quadrilateral thin skin, wrap good meatball
8. Binding off is gadarene
9. Pan burns heat, small fire, join hamburger, the front 6 minutes, opposite 5-6 minute, turn over a face to cheer
10. Bake face skin basically to become angry, turn over 3-4 back and forth second, let the be heated with evener hamburger, when breaking up, caution is touched broken