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原料
雞蛋: 1個, 胡蘿蔔: 50克, 生抽: 8克, 水: 40克, 鹽: 4克, 玉米油: 5克, 餃子皮: 200克, 肉餡: 150克, 菠菜: 50克, 干木耳: 10克, 糖: 8克, 薑蓉: 8克
步驟
1準備好所有材料
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2雞蛋加少許鹽,入鍋內煎成蛋皮,再把蛋皮切碎
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3將木耳泡發後切碎、菠菜焯水擠干水份後切碎,胡蘿蔔也切碎
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4豬肉餡分3-4次加入水分,沿著一個方向攪打上勁
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5將生抽加入,繼續一個方向攪打上勁
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6在攪好的肉餡中加入鹽、糖、薑蓉、油攪拌均勻
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7包上內餡,將餃子皮向中間捏緊,再對角捏緊
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8用雙手將對角處撐開,並捏緊,再用小匙分別將四色餡料填入四個洞中
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9將所有的餃子做好,排放在蒸籠上,將蒸籠放進微蒸烤箱中
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10把微蒸烤箱的儲水盒拿出來裝滿水,選擇純蒸汽功能,20分鐘,按下開始鍵工作
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1120分鐘後,將蒸籠取出即可
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12完成,請享用
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