【香菇豆腐菠菜盒子】
by 毛毛妈
经常看到网上说菠菜和豆腐不可以一起吃,其实不是不可以,但菠菜要先在水里煮过,挤去汁后减少里面的鞣酸,这样就没有问题了。小组聚会做了这个丰富版的菠菜盒子,很受欢迎。
用料:
1:中筋面粉(All purpose flour) 2又3/4杯(440克,面没筛过,是从面粉袋里直接舀的);
2:开水1杯(240克),冷水3/8杯(90克)。
3:橄榄油或蔬菜油1茶匙。
菠菜馅:
4:菠菜900克,香油 2大匙;
5:金钱干香菇12个,水中泡软洗净;
6:鸡蛋2个+盐1/4茶匙+水1大匙打散待用,橄榄油2茶匙;
7:老豆腐2块(300克),橄榄油2茶匙;
8: 橄榄油2茶匙,虾皮6大匙,葱花4-5大匙,姜末1.5茶匙;
9:盐1.25茶匙,十三香粉 1/3茶匙,鸡粉1/2茶匙,生粉1大匙,头抽酱油1大匙;
10:蔬菜油或玉米油适量用来煎菠菜盒子.
注:1大匙 tbsp=15毫升 ,1茶匙 tsp=5毫升,1杯 cup=240毫升。
以上材料做40个菠菜盒子。
做法:
1、提前将金钱香菇放入些冷水泡软,沥水洗净切小丁待用。菠菜洗净,放入一大锅开水中烫60秒(图1),沥水冲冷水沥水待用。
2、面团:将2料里的滚开的开水缓慢倒入1料面粉中,一边用筷子不断搅拌成雪花块状(图2),加入2料里的冷水和成软面团。倒入1茶匙油,揉成光滑面团(图3),盖上湿布或保鲜膜醒20分钟。
![香菇豆腐菠菜盒子Tofu Spinach pockets 香菇豆腐菠菜盒子1 香菇豆腐菠菜盒子Tofu Spinach pockets]( http://maomaomom.com/wp-content/uploads/2015/09/香菇豆腐菠菜盒子1.jpg)
菠菜馅:
3、不粘锅内放2茶匙油,置炉上,开大中火,油热后放入6料里打散的鸡蛋液(图4),炒至蛋液凝固,盛出稍冷切小丁待用(图5)。原锅再加2茶匙油,放入切薄片的豆腐(图6),将2面煎金黄盛出,切小丁待用(图7),拌匀。
4、将菠菜切小丁,挤干净汁水,放入一盆里,拌上香油 2大匙,放入豆腐丁和鸡蛋丁(图10)。
5、原锅再加2茶匙油,开大中火,放入所有调味料9料,香菇丁和所有8料炒香(图9),盛出待用。放入先前的菠菜,豆腐丁和鸡蛋丁里(图10),将馅拌匀待用。
![香菇豆腐菠菜盒子Tofu Spinach pockets 香菇豆腐菠菜盒子2 香菇豆腐菠菜盒子Tofu Spinach pockets]( http://maomaomom.com/wp-content/uploads/2015/09/香菇豆腐菠菜盒子2.jpg)
6、把醒好的面团分成4份,每份揉成直径1.5厘米的长条,切成10等份(图11),按扁后擀成直径12厘米的薄皮,放上1-1.5大匙的馅料(图12)。对折将皮捏起成饺坯(图13)。然后加捏花边(图14-15)。花边捏法见下面视频。做好所有菠菜盒子。
7、不粘锅开中火,加2茶匙油(可以不加油),放入10个盒子(图16),煎黄一面,翻转身。再煎黄即可出锅。非常好吃啊。
![香菇豆腐菠菜盒子Tofu Spinach pockets 香菇豆腐菠菜盒子final1 香菇豆腐菠菜盒子Tofu Spinach pockets]( http://maomaomom.com/wp-content/uploads/2015/09/香菇豆腐菠菜盒子final1.jpg)
爱心分享:盒子做好后可以冷冻,吃时再煎。
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