【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。
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）。
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）。
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。
Having read this I thought it was very informative. I appreciate you taking the time and effort to put this article together. I once again find myself spending way to much time both reading and commenting. But so what, it was still worth it!
Pretty nice post. I just stumbled upon your weblog and wished to say that I’ve really enjoyed browsing your blog posts. After all I will be subscribing to your feed and I hope you write again very soon!
There is obviously a bundle to know about this. I consider you made certain good points in features also.
I know this if off topic but I’m looking into starting my own blog and was curious what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100 sure. Any tips or advice would be greatly appreciated. Cheers