【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.
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。
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。
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