抱蛋煎饺

【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.

煎饺final 抱蛋煎饺
用料:
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.

煎饺1 抱蛋煎饺

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。

煎饺2 抱蛋煎饺

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。

pf button big 抱蛋煎饺

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