岭南冰花煎饺

2024-06-25 03:02:22 79

岭南冰花煎饺
野生小河虾和土猪肉调配而成的馅料,如不是私房制作,在外面是很难吃到的,再加上鲜嫩韭黄和各种调料的合理调配,即使能吃到,如果按照此配方,价格也是相当贵的,粗略算了一下,平均每个饺子的成本价已经达到2元左右了。如果商家销售,必定要加上其他的杂费才有盈利。所以想吃的真材实料,必须学会自己动手,不然辜负了吃货这个美名哈哈。。。

我做的这个煎饺,冰花状没那么明显,属于小清新型,因为岭南的冬天极少下雪,冰花也好多年没见到了。所以取名岭南冰花煎饺~~

Details of ingredients

  • 猪肉末400克
  • 野生小河虾100克
  • 韭黄400克
  • 饺子皮500克
  • 生姜1块
  • 酱油1汤匙
  • 蚝油1汤匙
  • 鸡粉少许
  • 白糖少许
  • 香油少许

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 岭南冰花煎饺

  • 1. 准备食材:土猪肉洗净去皮剁成馅,韭黄、生姜、小河虾干、饺子皮(饺子皮买现成的,有时间可以自己擀皮更好)
  • 2.用一个盆子盛起肉馅,生姜去皮,搓成姜蓉加入盆中,小河虾洗净放入盆中。
  • 3.调入盐、酱油、蚝油、鸡粉、白糖、香油、淀粉搅拌均匀。
  • 4.韭黄洗净切碎,倒入盆中。
  • 5.再次搅拌均匀馅料。
  • 6.取出一张饺子皮,放入调好的馅料,随意捏自己拿手的形状吧。
  • 7.大碟子中撒一些干面粉,盛放包好的饺子。
  • 8.热锅,放少许油,饺子整齐平铺在平底锅内,中火煎制片刻(4分钟左右)
  • 9.用碗盛起少许清水,加上2汤匙淀粉调开。
  • 10.倒入煎锅内。
  • 11.遮上锅盖,调成小火煎焖5分钟左右,让饺子均匀受热,馅料也能彻底熟透,待锅中水分快完全蒸发掉时,锅底四周会出现一层薄薄的冰花状,这时调大火候快速烧10秒左右,马上关火。
  • 12.端起平底锅倒扣在盆中。
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