【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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171 Responses to 【白菜肉馅烫面煎饺】

  1. Excellent read, I just passed this onto a colleague who was doing a little research on that. And he just bought me lunch as I found it for him smile So let me rephrase that: Thank you for lunch! “The future is not something we enter. The future is something we create.” by Leonard I. Sweet.

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