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【虾饺】
by 毛毛妈
很久没有做虾饺了,最近看到私房留园的网亲们都在做,俺也来凑个热闹。家里还有很多的白虾,做了些虾饺当晚餐,非常受欢迎。
馅:
1:冰冻白虾300克,肥猪肉30克切细丁(也可以不用);
2:葱花1大匙,姜末1.5茶匙,水1大匙,泡20分钟后,留下汁水,滤掉葱姜不要;
3:盐1/2茶匙,白胡椒粉1/8茶匙,生粉1茶匙,鸡粉1/6茶匙,蒜油或香油1茶匙;
皮:
4:麦澄粉(wheat starch)2/3杯(89克),木薯粉(tapioca starch)3大匙(31克),滚开的水1/2杯+2.5大匙(155克);
5:菜油或猪油(lard)2茶匙;
其他:
6:蒜油2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、白虾去壳去筋洗净,用厨刀拍一下再切成3段(图1)。将虾肉、肥猪肉丁和2料里的葱姜水连同所有3料放一盆里(图2),然后用筷子顺一个方向搅拌至馅均匀而且有弹性上劲(图3)待用。
2、盆内放入4料的麦澄粉和一半的木薯粉拌匀,然后一边用筷子搅拌一边将滚水倒入面粉里(图4),搅拌成团然后,盖上保鲜膜醒5分钟,然后放入剩余的木薯粉(图5)揉匀。面团会很烫,最好带上食品手套和面。最后加2茶匙猪油(图6)揉成光滑面团(图7),面团涂上少少量的油,用湿毛巾或保鲜膜盖住。
3、工作台和手上涂少少量油,把面团分成3份(不用的面团要盖上保鲜膜保湿),每份揉成1.5厘米直径长条,再切5等份(图8)。每份在掌心揉圆(图9),然后用一大刀压扁(图10)成直径11厘米的圆形皮(图11)。如果压的不够扁,可以用擀面杖稍稍擀开。
5、将虾饺放入铺了小块烤盘纸的蒸笼里,虾饺外表刷上点蒜油。大号蒸锅里放3杯水,水烧开后,放上蒸笼,开大火蒸5分钟即可。
看看玲珑剔透的虾饺,是不是令人垂涎欲滴?
1)和面用的水一定要是刚刚烧开的滚水。
2)暂时不用的面团一定要盖上湿毛巾或保鲜膜保湿,因为虾饺皮的延展性不很好,馅不要多放。
3)一定要用木薯粉tapioca starch,它做的面团延展性比较好。
4)蒜油就是1大匙蒜蓉加1.5大匙素油,用微波炉加热30秒,搅拌一下,再热30秒即成。
5)当年叶脉MM做过虾饺,写有详细分享,很可惜找不到原帖了。
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