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- Chinese celery and Chicken breast stir fry
- AirGo-Braised Tofu-Mushrooms-Yam Noodle-Shrimp pork balls
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- 【AirGo- Sweet and sour salmon fish balls】
- 【AirGo-Dried Scallop and Endive Belgian】
- Chinese sausage and Tofu Stir Fry
- Fresh corn kernels and glutinous rice flour pancake
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Tag Archives: 主食
详细图解蟹壳黄
详细图解蟹壳黄 作者:毛毛妈原创 这个贴做的挺费劲,边做边拍照,手洗了无数遍,还是把相机抓的油油的 经常有网友来问关于蟹壳黄的一些具体做法,今天下午(星期天)有些时间,就把最近做蟹壳黄得来的经验和秘诀与大家分享,来一个详细的图解。这次馅料用的是雪菜茭白鲜猪肉馅,滋味很鲜美。 蟹壳黄又称火炉饼,是和生煎馒头齐名的上海小吃点心。是用发酵面加油酥制成坯皮,内加馅料,制成扁圆形小饼,外沾一层芝麻,贴在烘炉壁上烘烤而成的酥饼。 因其扁圆形状和颜色与煮熟的蟹壳酷似,故得名蟹壳黄。蟹壳黄饼味美咸甜适口,皮酥香脆。有诗赞它“未见饼家先闻香,入口酥皮纷纷下”。 蟹壳黄的馅心有咸、甜两种。咸味的有葱油、梅干菜肉丁、蟹粉、虾仁等,甜的有玫瑰、豆沙、枣泥等。至于做什么馅,你可自由发挥,请参见以前的贴子里不同的馅:萝卜鲜肉蟹壳黄,三鲜蟹壳黄,雪菜鲜肉蟹壳黄,奶皇蟹壳黄,豆沙蟹壳黄。 用料: 水皮: 1:中筋面粉(All purpose flour) 3杯,面是从面粉袋里直接舀的,没筛过。若是想吃得更健康,可将其中1杯中筋面粉换成全麦面粉(Whole wheat flour)。 2:不烫手的温水1.5杯+2大匙(约390毫升),糖1大匙,快速发酵粉(yeast) 2茶匙,面粉1大匙,搅拌均匀,静置10分钟。 油皮: 3:中筋面粉1杯,玉米油1/2杯。 馅料: 4:罐头雪菜100克,水泡30分钟,冲洗一下切细粒。 5:香菇3朵,用水泡软,洗净切细粒。 6:干黑木耳一小把,用水泡软,洗净切细粒。 7:茭白100克,去皮洗净切小粒。 8:鸡蛋1只,鸡精1/4 茶匙,生粉1.5大匙,盐1/2茶匙,万字牌生抽酱油2.5大匙,香油2大匙,白胡椒1/8茶匙,糖1/2茶匙。 9:葱2根切碎, 姜末1 茶匙。 10:精瘦猪肉馅200克(Costco买的extra lean ground pork)。 装饰:白芝麻1杯。 注:1杯=240毫升,1大匙(1T)=15毫升,1茶匙(1t)=5毫升。以上用量可做20个蟹壳黄。 做法: 馅料:取一盆,放入所有的4至10料拌匀。用一木勺顺一个方向搅拌至馅上劲。 拌好的馅。 油皮:炒锅内放玉米油1/2杯置炉上(图1),开中火烧至五成热。放下中筋面粉1杯(图2),搅拌均匀(图3),炒透出锅冷凉(图4)。 … Continue reading