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原料
1.餛飩餡: , 豬頸背肉: , 扇貝柱: , 蝦: , 胡蘿蔔: , 馬蹄: , 黑木耳: , 小蔥: , 鹽: , 糖: , 生抽: , 料酒: , 蚝油: , 姜粉: , 胡椒粉: , 2.餛飩皮: 張
步驟
1木耳洗凈焯水,胡蘿蔔、馬蹄、小蔥切條!
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2頸背肉和蔬菜用絞肉機攪碎!
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3扇貝剝出扇貝柱,蝦剝皮取出蝦線!
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4扇貝柱和蝦仁放少許料酒、姜粉、胡椒粉、糖腌制去腥!
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5把絞好的所有材料混合,加入少許鹽、糖、蚝油、生抽,順時針攪拌均勻!
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6包成的餛飩可以冷凍起來,隨吃隨取!
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7煮熟的餛飩可直接放入雞湯或是清湯加入少許生抽和白鬍椒粉,根據個人口味添加紫菜、蝦皮和蛋皮!
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