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原料
白菜 適量, 梅肉, 鮮蝦仁, 醬油, 糖, 料酒, 十三香, 蔥末, 薑末, 鹽, 韭菜, 雞蛋 四個, 鹽, 小蘇打, 油
步驟
1白菜適量洗凈瀝水份
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2梅肉切小肉丁,放醬油、糖、料酒、十三香、蔥末、薑末
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3將肉丁與所有調料拌勻後靜置40分鐘入味
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4白菜剁碎,擠出水份,與入好味的肉餡拌勻
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5鮮蝦仁適量,放到拌好的白菜里
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6將蝦仁與白菜肉餡混合,按個人口味加適量鹽拌勻即可
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7韭菜洗凈瀝干水份
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8雞蛋四個打散加鹽
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9鍋入少許油將雞蛋炒成雞蛋碎
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10韭菜切碎,放少許小蘇打拌勻
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11倒入適量油,拌勻
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12將雞蛋碎、蝦仁放入韭菜一起
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13按個人口味加適量鹽拌勻即可
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14成品韭菜蝦仁雞蛋餃
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小技巧
蝦仁最好買帶皮的蝦自己扒出來蝦肉,這樣的蝦仁包餃子能吃出蝦肉鮮。剁白菜時加少許鹽,有助於下白菜汁,擠白菜水分時不要擠的太干,八成干最好。這樣煮了來的餃子略有菜汁好吃。 雞蛋也可以拎成蛋餅後切成小碎塊