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簡介
煎餃並不難做~掌握好菜譜中的要點~您也可以做出美味的煎餃~皮脆~餡料多汁~
原料
基礎豬肉餡, 蝦仁, 韭菜, 麵粉, 澱粉, 水
步驟
1蔥花,薑末,蒜末,肉餡
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2加生抽+鹽+白鬍椒粉+花雕酒+蚝油+糖+麻油,調成基礎豬肉餡料
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3加入蝦仁
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4韭菜切粒
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5加入韭菜拌勻,韭菜別太早加入,要包了才加,不然餡料里的鹽會讓韭菜很容易出水~切記
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6麵粉+滾水,燙後揉成麵糰,可稍微冷卻了再揉,別燙到~
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7下成擠子每個8g,按扁
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8可收在食品袋裡,避免過快風乾~
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9擀皮
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10包,包入的餡料為17g,總重為25g,這樣大小的餃子皮餡比例是最完美的~省略包的照片,無法拍~見諒
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11不粘鍋+油,放入餃子煎到底皮金黃,再+半碗水+蓋子燜5-6分鐘
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12燜的過程,一定要加蓋
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13麵粉:澱粉=1:1 調成麵粉水,別太濃稠,水水的就好
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14水蒸發快乾時,加入麵粉水,開蓋煎,直到麵粉水干,且黃色時關火,倒扣出來,完成~
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15成品完成~
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小技巧
注意所有提示,就沒有問題,一定成功~ 這個餃子也適合蒸食,如拿來蒸,就是蒸餃~