【鲜虾馄饨】

【鲜虾馄饨】
by 毛毛妈

平时有空我都会做些饺子、包子、葱油饼冻在冰箱里,周末买菜回来,很快就可以拿出来当午餐或晚餐,很方便。这次朋友送来一大包白虾,本来想买点肉馅做鲜虾馄饨,结果发现那家店当天卖的猪肉馅不是很好,就用里脊肉自己剁馅,加上蛋清搅拌上劲,非常的鲜嫩美味。

鲜虾馄饨F1 【鲜虾馄饨】

用料:
1:猪里脊肉225克,冰冻白虾500克;
2:厨酒1茶匙,葱花3大匙,姜末1.5茶匙,盐3/4茶匙,糖1/4茶匙,白胡椒1/6茶匙, 生抽酱油1大匙,头抽酱油1大匙,生粉1.5大匙,鸡粉1/4茶匙,香油1.5大匙,鸡蛋清1个,水2大匙;
3:馄饨皮2包(每包220克);
4:鸡蛋黄1个,盐1/8茶匙,水2茶匙,橄榄油1/2茶匙;
5:包寿司卷的紫菜1片;
6:橄榄油1茶匙,虾皮1大匙,葱花1茶匙,鸡汤3杯(或是水3杯加鸡粉1/4茶匙),白胡椒1/8茶匙;
7:青菜苗100克;
8:香油1茶匙,葱花1茶匙。

注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。

做法:
1、里脊肉先切小丁(图1),然后剁成蓉。白虾去壳洗净切小丁后(图2)剁成蓉(图3)。将虾蓉肉蓉连同所有2料放在盆里(图4),用一双筷子顺一个方向搅拌至馅上劲有弹性(图5)待用。

 【鲜虾馄饨】
2、取一馄饨皮,加3/4茶匙虾肉馅在中间(图6),对角折叠成三角形(图7),在底部两角处涂点水,将两角提起捏到一处便成一粒馄饨(图8),依次做好所有馄饨。可将馄饨排放在一大号烤盘上,放入冰冻箱冻硬,再装入保鲜盒里放冰冻箱保存,将来随吃随煮很方便。

3、小号不粘锅置炉上开大中火,加1/2茶匙油。剩余的4料打匀后倒入煎锅里,转动锅让蛋液均匀盖住锅底(图9)。煎至微黄后,翻转一面再煎至微黄。做好的蛋皮切丝待用,紫菜也剪成丝(图10)。

4、原不粘锅再放1茶匙油,大中火炒香6料里的虾皮和葱花(图11),然后将虾皮和葱花转入小汤锅里,放入所有剩余6料,大火煮滚后离火(图12)。

5、同时另外起一中号锅,锅中倒入大半锅水水,开大火加热,水沸后下30粒馄饨(图13),水滚后调中火再煮3-4分钟,捞出馄饨分到3个碗中。

 【鲜虾馄饨】
6、煮馄饨的锅里,放入青菜苗(图14)煮1-2分钟,捞出青菜苗分放到3碗馄饨中。

7、将蛋皮丝、紫菜丝和所有8料倒入煮好的虾皮鸡汤里拌匀(图15),将鸡汤分3份倒入馄饨碗中即可。

鲜虾馄饨F1 【鲜虾馄饨】

pf button big 【鲜虾馄饨】

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