猪肉白菜饺子

2024-05-14 02:59:42 133

猪肉白菜饺子
好吃不过饺子,有饭有菜,非常方便,日常包好了可以放入冰箱冷冻储存,想吃的时候就可以拿出来煮了,很方便。

Details of ingredients

  • 面团1块
  • 猪绞肉400克
  • 白菜250克

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 猪肉白菜饺子

  • 1.碗中放开水,放葱花,姜片,花椒,八角,浸泡二十分钟(可以提前泡好,多泡一会儿))。
  • 2.面粉揉成面团,罩上保鲜膜,饧20分钟。
  • 3.白菜用料理机打碎,放入盐,杀出水分,挤去多余水份。
  • 4.猪绞肉里分次加入葱姜水,搅拌均匀。
  • 5.加入生抽和蚝油。
  • 6.加入盐。
  • 7.加入拌馅料。
  • 8.加入松茸鲜。
  • 9.撒入葱花,小锅放油烧热,浇在葱花上,激发出香味。
  • 10.加入白菜碎拌匀。
  • 11.面团搓成条,分成剂子,按扁。
  • 12.擀成饺子皮,放入馅料。
  • 13.包成饺子生坯。
  • 14.依次包好。
  • 15.锅内放水烧开,下入饺子生坯。
  • 16.煮至饺子浮起后加入入适量冷水,盖上锅盖再烧开,大约加三回冷水饺子就熟透了。
  • 17.盛出装盘。
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