胡萝卜鲜肉煎饺
by 毛毛妈
把毛毛爸叫到厨房帮我搅饺馅，他一看是胡萝卜香菇肉馅的说：“咦哟，放胡萝卜能好吃吗？”。不信你试试，这胡萝卜馅的饺子可是非常好吃红火。 
用料: 饺馅： 1：精瘦猪肉馅350g（Costco, extra lean ground pork）。 2：胡萝卜2-3根400克，去皮洗净，擦丝。 3：鸡蛋1只，生粉1.5大匙，盐3/4茶匙，鸡粉1/3茶匙，白胡椒1/4茶匙，十三香粉1/4茶匙，香油1大匙，万字牌生抽酱油3大匙，水3大匙。 4：葱3根切碎，姜末2茶匙。 饺皮：一包。 其他： 6：橄榄油适量。 注：1杯=240毫升，1大匙=15毫升，1茶匙=5毫升。 做法： 饺馅：取一盆，放入1-4料，用一木勺顺一个方向搅拌到馅上劲为饺馅。饺皮边沿涂点水，放上包1大匙馅料，对折先捏拢中间，然后捏紧两边成饺子。 不沾锅放橄榄油1大匙，放入10个饺子，加1/3杯水，盖上盖。煎至水快干，转中火煎黄，即可出锅。吃多少再煎。 剩下的饺子放烤盘上，冰冻箱冻硬，入保鲜盒冰冻箱保存。想吃时如上直接煎。 
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毛毛妈，请问刚开始煎用什么火候？大约煎多久？
开始大火，大约5分钟水渐干。
谢谢谢谢！
毛毛妈，我没次擦丝都会把手搞流血。可以用foodprocessor 打碎胡萝卜吗
可以。
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