【白菜肉馅烫面煎饺】

【白菜肉馅烫面煎饺】
by 毛毛妈

简单的食材也可以做出美味佳肴,这个白菜肉馅烫面煎饺很受欢迎。烫面面皮口感不同于一般的饺皮,吃起来有些软糯。

白菜肉馅烫面煎饺F1 【白菜肉馅烫面煎饺】

用料:
饺馅:
1:精瘦猪肉馅400g(extra lean ground pork);
2:绍酒2茶匙,生粉1.5大匙,盐3/4茶匙,鸡粉1/4茶匙,十三香粉或白胡椒粉1/6茶匙,香油1.5大匙,万字牌生抽酱油1大匙,老抽酱油1大匙,头抽酱油1大匙,葱2根切碎,姜末1.5茶匙;
3:大白菜1小颗625克,洗净待用;
4:小香菇10粒,水中泡软后洗净待用;
烫面饺皮:(也可以用买的饺子皮)
5:中筋面粉(all purpose flour)2.5杯(400克);
6:刚煮沸的开水1杯+3大匙(280克),玉米油1茶匙;
其他:
7:玉米油1大匙,水3/4杯;
8:生粉2茶匙,加水1.5大匙拌匀。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、白菜洗净后,在开水里烫1分钟(图1),沥水后冲冷水。切成小丁(图2),稍微捏去多余的汁水,放入盆里。香菇也切小粒,加入所有1料和2料(图4),用木勺顺一个方向边搅拌80下至馅上劲(图5)。

白菜肉馅烫面煎饺1 【白菜肉馅烫面煎饺】
2、面团:将6料中的开水缓慢倒入5料面粉中,且用筷子不断搅拌成块状(图6),稍冷后和成软面团。倒入1茶匙玉米油(图7),揉成光滑面团(图8),盖上湿布或保鲜膜醒20分钟。

3、饺皮:把醒好的面团分成2份(不用的面团要盖上湿布保湿),每份揉成直径2.5厘米的长条,切成25等份(图9),按扁后擀成直径8-9厘米的薄皮(图10)。

白菜肉馅烫面煎饺2 【白菜肉馅烫面煎饺】
4、饺子:放1大匙馅料在饺皮中间(图11),对折后先捏紧上缘(图12),然后从右角开始,向中间一边打小褶一边捏紧(图12、13),最后从中间向左边同样捏紧(图14)。依次做完所有的饺子。可以将多余的生饺子排在烤盘上,放冰冻箱冻硬后,装入密封袋里冰冻起来以后吃。

5、煎饺:不粘锅开大火,加1大匙油,放入8-12个饺子,加3/4杯水(图15),盖上盖子。煎至水快干,然后倒入8料的生粉水(图16),转中火煎黄,即可出锅。加生粉水让饺子底部更焦脆。

白菜肉馅烫面煎饺F1 【白菜肉馅烫面煎饺】

pf button big 【白菜肉馅烫面煎饺】

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31 Responses to 【白菜肉馅烫面煎饺】

  1. Jasmine says:

    Thank you very much for your reply. I will try another time as you suggested. Like your recipes very much, really appreciate that you generously make all the efforts to share your cooking expertise with us.

    Best regards.

    Jasmine

  2. 袁昌平 says:

    煎饺按你的方法做的很成功,谢谢你的分享。今天在做包子时,蒸好的包子有几个塌陷,不知什么原因,可以给我一些指导吗?再次的谢谢你的分享。

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