好滋味【豆腐虾仁煎饺】
by 毛毛妈
家常菜的精髓就是用简单的食材做出美味佳肴,豆腐虾仁随处都可以买到,做出的煎饺很是鲜美。烫面的面皮口感不同于一般的饺皮,吃起来软糯而不干,煎饺的底部很香酥,好味道的,大家不妨试试。
![豆腐虾仁煎饺 Tofu and Shrimp Potstickers 豆腐虾仁煎饺F1 豆腐虾仁煎饺 Tofu and Shrimp Potstickers]( http://maomaomom.com/wp-content/uploads/2013/11/豆腐虾仁煎饺F1.jpg)
用料:
饺馅:
1:冰冻白虾仁200克;
2:豆腐2块350克;
3:生粉2大匙,盐3/4-1茶匙,鸡粉1/4茶匙,白胡椒1/6茶匙,香油2茶匙,葱花2大匙,姜末1茶匙;
烫面饺皮:
4:中筋面粉(all purpose flour)1.25杯(200克);
5:刚煮沸的滚开水1/2杯(120克),冷水4茶匙(20克),玉米油1茶匙;
其他:
7:玉米油2×1大匙,水2×3/4杯;
以上材料做18个煎饺。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
饺馅:
1、虾仁洗净切丁(图1),用抓捏2分钟。豆腐冲洗后切小丁(图2)。将虾仁丁豆腐丁连同所有3料放入一盆里(图3),用一勺子轻轻拌均匀待用(图4)。
![豆腐虾仁煎饺 Tofu and Shrimp Potstickers 豆腐虾仁煎饺1 豆腐虾仁煎饺 Tofu and Shrimp Potstickers]( http://maomaomom.com/wp-content/uploads/2013/11/豆腐虾仁煎饺1.jpg)
2、面团:将1/2杯滚开的开水缓慢倒入4料面粉中,一边用筷子不断搅拌成块状(图5),加入5料里的冷水和成软面团。倒入1茶匙玉米油,揉成光滑面团(图6),盖上湿布或保鲜膜醒20分钟。
3、饺皮:把醒好的面团揉成直径2厘米的长条,切成18等份(图7),按扁后擀成直径11-12厘米的薄皮。
![豆腐虾仁煎饺 Tofu and Shrimp Potstickers 豆腐虾仁煎饺2 豆腐虾仁煎饺 Tofu and Shrimp Potstickers]( http://maomaomom.com/wp-content/uploads/2013/11/豆腐虾仁煎饺2.jpg)
4、饺子:放上一大匙豆腐虾仁馅在饺皮中间(图8),拎起一边皮打7个褶子,然后从右角开始将口捏合成饺子(图9),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。打褶子的方法请参考这个捏饺子视频。
5、煎饺:不粘锅开大火,加1大匙油,放入9个饺子(图10),加3/4杯水,盖上盖子(图11)。煎至水快干,转中火打开盖子煎黄(图12),即可出锅。
![豆腐虾仁煎饺 Tofu and Shrimp Potstickers 豆腐虾仁煎饺F2 豆腐虾仁煎饺 Tofu and Shrimp Potstickers]( http://maomaomom.com/wp-content/uploads/2013/11/豆腐虾仁煎饺F2.jpg)
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