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原料
饺子粉: 500G, 紫甘蓝: 五片叶子, 菠菜: 一颗, 南瓜: 100G, 胡萝卜: 一根, 红苋菜: 一颗, 茭白: 200g, 香菇: 10朵, 五花肉: 半斤, 白芝麻: 一把, 卷心菜: 四分之一个, 韭菜: 一把, 香葱: 一把
步骤
1蔬菜分别洗好切好
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2切好以后加水用果汁机打成蔬菜汁,用过滤网过滤一遍,就用带颜色的汁水就好啦。
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3汁水过滤沉淀
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4馅料用的材料洗干净
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5切成丁,肉剁成肉泥,白芝麻用干燥的锅轻轻煸香
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6盐、味精、酱油准备适量
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7放进馅料里面拌匀
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8分别用沉淀好的五色蔬菜汁和好面团
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9擀皮,这边有经验的会比我擀的更漂亮,这道菜的重点还是前面选用什么颜色的蔬菜打出颜色做面团
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10包饺子没有什么难度了
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11下锅
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12摆盘开吃!
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小技巧
蒸起来颜色会更丰富