河南端午美食之炸菜角(面皮不硬有技巧)

2024-05-04 00:06:25 1694

河南端午美食之炸菜角(面皮不硬有技巧)
在河南,端午节除了吃蜜枣粽子,还会炸上一些菜角,麻叶,油饼等。今天分享一道炸菜角的做法,一起来看吧。

Details of ingredients

  • 中筋面粉400g
  • 粉条1把
  • 鸡蛋2个
  • 韭菜1把
  • 食用油1勺
  • 少许
  • 2g
  • 十三香1勺
  • 老抽0.5勺
  • 蚝油1勺

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一小时

Steps to make 河南端午美食之炸菜角(面皮不硬有技巧)

  • 1.准备主要食材,面粉,鸡蛋,韭菜,粉条。
  • 2.先制作面皮,面粉400克,加3克盐,220毫升的热开水(注意是100℃的热水)搅拌均匀,晾温再用。
  • 3.面不烫手以后加一勺食用油,目的是炸出来的菜角带些酥脆感。
  • 4.揉成光滑的面团,盖上盖子,醒十分钟。
  • 5.干粉条提前用水泡软,锅中放适量清水,水开后放粉条煮熟,捞出来用凉水冲洗。
  • 6.两个鸡蛋打散炒熟,用铲子压碎。
  • 7.把粉条倒入盆中,加一小勺老抽搅拌均匀,给粉条提色,增进食欲。
  • 8.再把鸡蛋和韭菜放进去,加盐,糖,十三香,蚝油。
  • 9.混合均匀,菜角馅儿制作完成。
  • 10.取一个面团,分成四等份,擀成薄一点的圆形。
  • 11.面皮对折,从中间切开,把切开的边用手捏一下,防止炸的时候开裂漏馅。
  • 12.放上粉条韭菜鸡蛋馅,把口捏住,密封严实。
  • 13.按照此步骤全部包完。
  • 14.锅中放适量的油,油温6-7成热开始炸,然后转中小火,注意随时翻动,防止上色不均匀,炸到两面金黄。
  • 15.捞出来放在吸油纸上。
  • 16.好吃的菜角就制作完成了,皮薄馅大。
  • 17.趁热吃外皮酥脆,凉了以后外皮变软,怎么放都不硬。
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