【抱蛋煎饺】
MaomaoMom/毛毛妈
周六做了100个饺子, 冻了起来。用了红葱头，白蘑菇配猪肉馅，汁多的很呀. 忙的时候，拿出来煎几个，方便又快捷。 做为早餐很不错呀.
面团：
1:中筋面粉(all purpose flour) 5杯(800克，直接舀的面，没有过筛)；
2：温水500毫升(500克)；
3：橄榄油或其他素油1大匙；
肉馅：
4: 瘦肉馅1200g；
5: 红葱头650克, 葱6根，姜5克，雪菇一包150克；
6: 生抽酱油5大匙，头抽酱油3大匙，老抽酱油1大匙, 盐3茶匙, 十三香粉1茶匙， 香油1.5大匙，生粉1.5大匙，鸡粉1茶匙，水1/2杯;
其他：
7：橄榄油1大匙，水3/4杯，用来煎一锅饺子;
8: 鸡蛋一个, 盐1/4茶匙, 头抽1茶匙, 葱花1茶匙, 水1.5 大匙.
以上材料做100个饺子。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法
1、面团: 盆内放入1料的面粉，加入2料的温水(图1)，揉成大块面团。然后加1大匙橄榄油揉均匀(图2)，盖上盖醒面30-60分钟小时)待用。
2、馅: 红葱头(图3), 剥去外皮, 水冲洗后切细丁. 白蘑菇切去根部水冲洗后切细丁(图4). 葱去根洗净切葱花, 姜10克切末. 将所有4-6料放入一小盆里拌匀，用长木勺顺一个方向搅拌至馅上劲 (图5)待用.
3、把醒好的面团分成5份(不用的面团要盖上湿布保湿)，每份揉成直径1.5厘米的长条，切成20等份，按扁后擀成直径9-10厘米的薄皮(图6)。放1.5大匙馅料在饺皮中间(图7)、对折后先捏紧上缘，然后从右角开始，向中间一边打小褶一边捏紧，最后从中间向左边同样捏紧(图8)。依次做完所有的饺子。可以将多余的生饺子排在烤盘上，放冰冻箱冻硬后，装入密封袋里冰冻起来以后吃。
4、抱蛋煎饺：不粘锅开大火，加1大匙油，放入8-16个饺子(图9)，加3/4杯水，盖上盖子(图10)。将8料放一小碗中(图11)打散待用. 煎至水快干，转中小火, 倒入打散的鸡蛋汁(图12),煎至蛋汁凝固, 底部金黄，即可出锅。太好吃了。
Hiya, I’m really glad I’ve found this information. Nowadays bloggers publish just about gossips and net and this is actually irritating. A good web site with exciting content, that is what I need. Thanks for keeping this web site, I’ll be visiting it. Do you do newsletters? Can not find it.
What i don’t realize is in truth how you’re now not actually much more neatly-preferred than you might be right now. You are very intelligent. You already know therefore significantly with regards to this subject, produced me in my opinion imagine it from a lot of varied angles. Its like men and women are not interested until it is one thing to do with Girl gaga! Your personal stuffs great. At all times deal with it up!
I will right away grab your rss as I can not to find your email subscription link or newsletter service. Do you’ve any? Please permit me understand in order that I may just subscribe. Thanks.
When I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you can remove me from that service? Thanks!