素饺子

2024-05-14 08:59:37 440

素饺子
看到视频说这是宫廷素饺子的做法,很好奇,就试做一下,没想到这么好吃,就是比较费功夫,也费馅儿料*~

Details of ingredients

  • 鸡蛋2个
  • 红萝卜50g
  • 豆腐干50g
  • 干马齿笕50g(泡发后)
  • 干黄花菜50g(泡发后)
  • 干黑木耳50g(泡发后)
  • 干香菇50g(泡发后)
  • 干面筋50g(泡发后)
  • 干冬笋尖50g(泡发后)
  • 7g
  • 蚝油50g

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间三小时

Steps to make 素饺子

  • 1.【九种食材】2个鸡蛋、50克红萝卜、50克豆腐干,干马齿笕、干黄花菜、干黑木耳、干面筋、干香菇、干冬笋尖(所有干菜吸水量不同,每种约在25-30克之间,均需要浸泡过夜,摘洗干净)。
  • 2.【调素馅儿】两个鸡蛋炒熟划散成碎块,其余食材各取等份量切碎备用(这里干菜泡发后各取了50克)。
  • 3.加入1勺盐7克、2勺蚝油50克、适量葱姜油和少许亚麻籽油,用手(可戴手套)充分抓拌均匀(拌馅儿调料品种越少越好,最大程度保留食材本来的香味)。
  • 4.【和面】400克雪花粉加2克盐,少量多次加入200克清水,揉成面团。先饧面15分钟,揉光滑;再饧面15分钟,再揉光滑;最后饧面50分钟,揉成后的面团很光滑筋道(这样和出来的面团柔性好,不粘手,擀皮都不用撒面粉,煮出来的饺子是皮透亮、汤清澈)。
  • 5.【包饺子】将面团搓成长条,分成等份小剂子,擀成饺子皮,这里包了70个多馅儿饺子。
  • 6.【煮饺子】水开下饺子,用铲子轻轻推散,以免抓底,盖上盖子中小火煮饺子,水开后点加半碗冷水,盖盖再次煮开,重复点加3-4次,等饺子皮变透亮时就熟了(具体时间取决于自家的火力大小,也取决于个人喜欢饺子皮的软硬度)。
  • 7.【蘸汁】葱花、蒜末、白芝麻、香菜杆丁、辣椒面,用炝过花椒的热油泼香,加1勺味极鲜、2勺香醋,再来一小勺饺子汤,充分搅拌均匀。
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