五味黄金素蒸饺

2024-05-30 09:01:05 282

五味黄金素蒸饺
南瓜既可以当菜,又可以做主食,营养价值和食疗价值都很高,真可以说是老幼皆宜。这五味素蒸饺是由五种素食做馅,南瓜和面为皮儿,不需要发酵的蒸饺。为什么要素馅呢?是因为这几种食材的味道浓淡相宜,在南瓜的清香包裹之中,既和谐的相互衬托,还能保留着自身原本的个性。当然,也可以把鸡蛋替换成猪肉,但那会是另一番味道。

Details of ingredients

  • 南瓜1000克
  • 富强粉500克以南瓜含水量而定
  • 鸡蛋4个
  • 香菇1份
  • 木耳1份
  • 山药1根
  • 菠菜500g
  • 葵花籽油50ml(或玉米油)
  • 香油15ml
  • 生抽20ml
  • 白糖10g
  • 胡椒粉少许

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 五味黄金素蒸饺

  • 1.南瓜洗净后切块上锅蒸。
  • 2.开锅后15分钟左右,南瓜熟透出锅,去皮用勺捣烂。
  • 3.加入富强粉,无需加水,搅拌和匀。如果沾手可以适当加点食用油。
  • 4.活成面团后在一旁饧20分钟左右。面盆要扣上盖子或覆上保鲜膜,避免表面干了。这段时间可以调馅。
  • 5.香菇洗净后飞水,沸水中适量加点盐杀菌。沥水后剁碎备用。
  • 6.木耳泡发,摘净,飞水,沥水,剁碎。
  • 7.山药去皮,切碎。
  • 8.菠菜洗净,飞水,切碎后攥干多余水份。
  • 9.炒锅烧热后倒入葵花籽油或玉米油,八九成油温时直接打入鸡蛋,快速搅拌成小碎块。关火,加入生抽、盐、糖、胡椒粉。
  • 10.将剁好的香菇、木耳、菠菜、山药一同倒入锅内,与鸡蛋混合,加入香油调拌均匀。
  • 11.开始做面皮。将饧好的南瓜面倒在案板上,适当加面份揉和。
  • 12.均匀分份。
  • 13.擀成中间稍厚边缘稍薄的皮子。
  • 14.中间填上馅,四边捏紧。
  • 15.凉水入蒸锅,码放时适当留空,避免粘连。
  • 16.蒸锅水烧开后蒸8-10分钟即可。开盖后迅速出锅,避免饺底被屉布上冷却了的水蒸气潮湿。
  • 17.上桌了,饺子皮薄馅大色泽明亮。
  • 18.咬一口,皮子瓜香浓郁有韧劲,馅料舒爽清香五味俱全。
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