虾仁油菜煎饺

【虾仁油菜煎饺】
MaomaoMom/毛毛妈

CostCo的冰鲜虾非常不错, 做了一批虾仁油菜饺子冻起来, 忙的时候可以煎一锅, 又快又好吃.

虾仁油菜煎饺final 虾仁油菜煎饺

用料:
面团:
1:中筋面粉(all purpose flour) 3杯(480克,直接舀的面,没有过筛),全麦面粉1杯(160克);
2:冷水1又3/4杯(420克);
3:橄榄油2茶匙;
虾仁油菜馅:
4:香菇10朵(提前泡软), 橄榄油1茶匙,十三香粉1/2茶匙,头抽酱油1大匙;
5:无头冰鲜大虾950克;
6:鸡蛋3个+3个鸡蛋的蛋清加盐1/2茶匙与头抽酱油2茶匙打散,橄榄油2茶匙;
7:油菜苗850克;
8:香油1大匙,盐1.5茶匙,生粉1大匙,鸡粉1/2茶匙,头抽酱油1.5大匙,生抽酱油1大匙,葱4条切葱花,姜10克切末;
其他:
9:橄榄油1大匙,水3/4杯, 用来煎一锅饺子。
以上材料做64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、香菇10朵提前用冷水泡发,然后洗净切丁待用。盆内放入1料的面粉拌匀(图1),加入2料,揉成大块面团。然后加2茶匙橄榄油揉均匀,盖上盖醒发1小时(图2)。葱4条切葱花,姜10克切末,待用。
2、虾剥去壳去肠洗净切丁放入一盆里(图3)。不粘锅中火放2大匙葱花,1茶匙姜末与香菇丁炒1分钟(图4),放入剩余4料炒匀,盛出放一边. 原不粘锅加2茶匙橄榄油,放入6料里打散的鸡蛋液,炒至蛋液凝固(图5),盛出稍冷切小丁待用。

虾仁油菜煎饺1 虾仁油菜煎饺

3、油菜洗净后放入烧滚的开水中烫煮1分钟,捞出冲冷水后沥净水,切小丁。挤去菜汁放一盆中,加9料香油拌匀。 放入虾仁丁的盆里,然后放入剩余9料,和先前煎炒过的香菇丁、鸡蛋丁。将馅拌匀待用。
4、把醒好的面团分成4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16等份,按扁后擀成直径8-9厘米的薄皮。放1.5大匙馅料在饺皮中间、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6)。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。
5、煎饺:不粘锅开大火,加1大匙油,放入16个饺子,加3/4杯水(图7),盖上盖子。煎至水快干,转中小火煎黄(图8),即可出锅。皮脆馅汁多咸香好吃。

pf button big 虾仁油菜煎饺

You might also like:

This entry was posted in Appetizer and tagged , . Bookmark the permalink.

138 Responses to 虾仁油菜煎饺

  1. Quietum Plus says:

    F*ckin’ remarkable things here. I am very satisfied to peer your article. Thanks a lot and i’m having a look ahead to touch you. Will you kindly drop me a e-mail?

  2. tonic greens says:

    What i do not understood is if truth be told how you are no longer really a lot more smartly-liked than you might be now. You’re so intelligent. You already know thus significantly in relation to this subject, made me in my view consider it from a lot of numerous angles. Its like men and women don’t seem to be interested except it is something to accomplish with Girl gaga! Your personal stuffs great. All the time maintain it up!

发表评论

邮箱地址不会被公开。 必填项已用*标注