![](/images/node/26/262900.webp?1638105920)
原料
荠菜: 500克, 猪肉80: 克, 盐: 适量, 葱: 适量, 味精: 适量, 豆腐干: 6-7片, 鸡蛋: 2个
步骤
1先炸油渣儿,猪肥肉切小丁
![](/images/seq/104/1047986.webp?1638114832)
2平底锅小火炸油渣儿
![](/images/seq/104/1047987.webp?1638114832)
3炸好之后油渣儿和猪油分离
![](/images/seq/104/1047988.webp?1638114832)
4豆干切碎丁炒一下,加一点五香粉和少量盐,盛出备用。鸡蛋搅碎炒一下,铲碎备用。
![](/images/seq/104/1047989.webp?1638114832)
5荠菜洗净,热水焯一下,几秒捞出沥干
![](/images/seq/104/1047990.webp?1638114832)
6将荠菜,油渣儿,鸡蛋,豆腐干,葱花,盐,味精,猪油混合
![](/images/seq/104/1047991.webp?1638114832)
7混合之后,到这步香味已经可以闻见啦
![](/images/seq/104/1047992.webp?1638114832)
8包饺子
![](/images/seq/104/1047993.webp?1638114832)
9下锅煮,水开了浮起来就好了
![](/images/seq/104/1047994.webp?1638114832)
10可以吃啦,既爽口又有童年的人感觉
![](/images/seq/104/1047995.webp?1638114833)
小技巧
猪油不用放太多,色拉油的话稍微多放点