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原料
麵粉: 500克, 酵母: 4克, 鹽: 2克, 糖: 少許, 水: 245毫升, 肉糜: 350克, 蔥姜水: 100毫升, 娃娃菜葉: 適量, 醬油: 適量
步驟
1麵粉加鹽,糖,酵母,水,攪拌成面絮後揉成光滑麵糰。
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2醒發30分鐘
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3肉糜加鹽,白鬍椒,糖,醬油,一個雞蛋,順時針揉打上勁
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4加入菜葉,慢慢將100毫升蔥姜水攪拌入肉醬中
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5麵糰排氣後搓成長條
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6分小段擀成圓麵皮
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7包成自己喜歡的餃子狀
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8放入平底鍋
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9加入水和色拉油,開火加蓋
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10十分鐘左右,待收干水份開蓋關火
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11裝盤
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12米醋沾食
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13由於加了蔥姜水,即使沒有肉皮凍也不會幹
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小技巧
喜歡湯汁豐富的可以加肉皮凍,只是肉本味激發出來的肉汁會比純粹的皮凍美味可口多了