鸡肉青菜馅【冰花煎饺】
by毛毛妈
大过年的,请大家吃饺子。平时有空可以多做些饺子冻起来,随吃随煎很方便。在国内的餐馆吃煎饺,大多都冰花边。其实并不难做,今天就拿出了几个冻饺子,做了脆皮的冰花煎饺,很好吃噢。
用料:
饺馅:
1:精瘦鸡肉馅450g(Extra lean ground chicken);
2:上海青菜1包850克,洗净;
3:绍酒1茶匙,生粉2大匙,盐1又1/3茶匙,鸡粉1/2茶匙,白胡椒1/3茶匙,香油1大匙,万字牌生抽酱油1大匙,金兰老抽酱油2大匙;
4:葱3根切碎,姜末2茶匙;
饺皮:
5:中筋面粉(All purpose flour) 640克(4杯),盐1/2茶匙,冷水385克(1又2/3杯),玉米油1.5茶匙;
其他:
6:生粉1茶匙,水1大匙;
7:橄榄油适量。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
饺馅:
1、青菜洗净后开水里烫2分钟,沥水(图1)。切小丁后,稍微捏去多余的水,然后取一盆,放入1-4料(图2),用一木勺顺一个方向搅拌到馅上劲为饺馅(图3)。
饺皮面团:
2、将5料里的面粉和盐混合均匀,然后倒入冷水(图4),合成面团,然后加1.5茶匙油揉到光滑(图5),保湿醒发30分钟。
饺子:
3、将面团稍揉下,分成4大块,取一块,其他的注意保湿。将面团揉成1厘米直径的长条后切成24等份(图6),每份擀成薄皮,放上1-1.5大匙馅料,对折先捏拢中间,然后捏紧两边成饺子(图7)。如此做完剩余面团。饺子不立刻吃,可以放入铺了纸巾的烤盘里放冰冻箱冻好饺子。然后放入密闭盒子里冰冻箱保存。
脆皮煎饺:
4、煎锅,放橄榄油1大匙,放入6-10个饺子,加1/3杯水,盖上盖(图8)。煎至水快干,然后放入混合均匀的6料(图9),再煎至水快干,转中火煎黄,即可出锅。这样的煎饺皮非常脆噢。
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