【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。
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