
原料
面粉: 500克, 酵母: 4克, 盐: 2克, 糖: 少许, 水: 245毫升, 肉糜: 350克, 葱姜水: 100毫升, 娃娃菜叶: 适量, 酱油: 适量
步骤
1面粉加盐,糖,酵母,水,搅拌成面絮后揉成光滑面团。

2醒发30分钟

3肉糜加盐,白胡椒,糖,酱油,一个鸡蛋,顺时针揉打上劲

4加入菜叶,慢慢将100毫升葱姜水搅拌入肉酱中

5面团排气后搓成长条

6分小段擀成圆面皮

7包成自己喜欢的饺子状

8放入平底锅

9加入水和色拉油,开火加盖

10十分钟左右,待收干水分开盖关火

11装盘

12米醋沾食

13由于加了葱姜水,即使没有肉皮冻也不会干

小技巧
喜欢汤汁丰富的可以加肉皮冻,只是肉本味激发出来的肉汁会比纯粹的皮冻美味可口多了