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原料
麵粉: 300克, 開水: 80克, 冷水: 100克左右, 牛肉: 250克, 小個洋蔥一個: , 大蔥50克: , 醬油、鹽、胡椒、糖、麻油、色拉油:
步驟
1麵粉盤裡沖入開水,用筷子攪開,加人冷水,攪拌均勻
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2麵糰在料理台上揉至光滑,醒半小時
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3牛肉糜加調料攪拌均勻,分次加入冷水100克,攪拌均勻。一定要讓肉吃透水,然後加入二大勺麻油攪拌均勻,放冰箱醒一小時以上。醒好的肉糜放入蔬菜和調料
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4攪拌均勻,再放色拉油封住水份
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5分割12份,擀皮,包入餡料
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6收口朝下
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7放入不粘鍋,慢火煎烤
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8二面煎透,裝入盤子
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9煮一碗綠豆粥,是不是很開胃?
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小技巧
牛肉餡餅要湯汁多,一定要打水, 打好水的牛肉餡一定要封油, 慢火煎至二面金黃