潮州粉粿

2024-04-20 05:18:00 700

潮州粉粿
广东人茶楼的一盅兩件,我最喜欢这款啦!

Details of ingredients

  • 澄面140g
  • 生粉180g
  • 粟粉60g
  • 开水460ml
  • 发水香菇2只
  • 沙葛1只
  • 炒花生米50g
  • 红葱头2个
  • 香菜1棵
  • 芹菜100g
  • 韭菜80g
  • 红萝卜30g
  • 猪肉碎180g
  • 急冻虾仁10只
  • 食用油10g
  • 1/4茶匙
  • 生粉水1汤匙粉+2汤匙水
  • 2茶匙
  • 麻油1茶匙
  • 胡椒粉1/4茶匙
  • 生抽2茶匙
  • 蚝油1汤匙
  • 绍兴酒2茶匙

Technique

  • 难度中级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 潮州粉粿

  • 1.花生米炒好去衣。
  • 2.肉碎用生抽、糖、胡椒粉(一半)、生粉和麻油醃好备用。
  • 3.沙葛、发好水的香菇、红葱头、红萝卜、香菜、芹菜、韭菜、虾仁切碎粒备用。
  • 4.澄面和一半的生粉、盐加到一起搅勻,倒上滚烫的开水搅拌至透明。
  • 5.把剩下的一半生粉和粟粉加入搓面,加适量的食用油一起搓成面团。
  • 6.盖上盖子松驰10分钟。
  • 7.松弛面团的时间制作馅料:开锅烧油先放红葱头爆香➕肉碎兜抄➕绍兴酒➕冬菇➕沙葛➕虾仁粒➕盐、胡椒粉、蚝油➕适量生粉水埋芡。
  • 8.炒好的馅加入芹菜、香菜和韭菜搅匀备用。
  • 9.把面团分成大小差不多的剂子。
  • 10.没做到的剂子盖着预防风干,取一个剂子搓圆按扁。
  • 11.加入馅料裹起来。
  • 12.捏边,跟步骤捏成图4样子。
  • 13.蒸笼底部刷油,摆上粉粿。
  • 14.隔水蒸8-10分钟,我直接用电饭锅蒸,好方便,吃多少蒸多少,余下的直接放冰箱冻起來,改天解冻蒸熟,早餐棒棒哒!
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