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原料
新鮮蒲公英: 一把, 豬肉餡: 適量, 鹽: 少量, 胡椒粉: 少量, 芝麻油: 少量, 生抽醬油: 少量, 餃子皮: 適量
步驟
1春天,採摘剛長嫩葉的蒲公英,葉子與花都可以食用
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2野外隨處都能找到它們哦
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3擇掉老葉、黃葉
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4留取嫩葉、嫩芽、花蕾部分
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5沸水焯燙兩分鐘
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6切碎
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7剁肉餡
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8切碎的蒲公英莖葉與肉餡用適量的鹽、花生油、胡椒粉、生抽醬油拌勻
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9包餃子啦
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10繼續包~
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11包包包~
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12我包的餃子好看麼 ?
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13煮好的餃子
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14蒲公英餡兒的餃子不油膩,很清爽的樣子
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15咬一口,蒲公英完全稀釋了肉餡的油膩,非常清香、微甘中夾雜著一絲絲的甜,好像嘴裡塞滿了春天的遼闊悠遠
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16蒲公英是藥食兼用的草本植物,性甘微苦,有清熱解毒的功效。《本草新編》:蒲公英瀉胃火之藥,但其氣甚平,既能瀉火,又不損土,可以長服久服而無礙。
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