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。
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）。
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。
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。
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