猪肉三鲜杏鲍菇盒子

2024-07-22 02:58:50 145

猪肉三鲜杏鲍菇盒子
今天正月初八: 盒子加八,越过越发。北方人的传统在大年初八的早上吃饺子,饺子颇似元宝,寓有进宝之意。今天我就做了盒子和饺子一起上桌,选用偏瘦一点的猪肉馅,加上杏鲍菇和虾,胡萝卜切成碎末,鲜嫩多汁,薄皮大馅,营养丰富,吃起来欲罢不能啊!

Details of ingredients

  • 黄豆酱油少许

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 猪肉三鲜杏鲍菇盒子

  • 1.普通面粉分次倒入适量清水活成软硬适中的面团静置二十分钟备用。
  • 2.手工剁肉馅儿,加少许清水搅打一下,因为我用的是偏瘦一点的肉,防止做馅儿发干。
  • 3.木耳泡发去蒂洗净。
  • 4.切成碎末。
  • 5.我用的煮熟的大虾,个人觉得既入味又防止有腥味,去皮去头切成小粒。
  • 6.杏鲍菇胡萝卜洗净。
  • 7.杏鲍菇切成片。
  • 8.入开水锅里面烫一下捞出。
  • 9.过凉。
  • 10.切成碎末,攥出水分备用。
  • 11.胡萝卜切成碎末。
  • 12.鸡蛋打散炒成鸡蛋碎盛出备用。
  • 13.姜末香葱末。
  • 14.肉馅儿中加入少许生抽,蚝油,鸡精,香油,花生油,盐,朝一个方向搅拌均匀。
  • 15.把所有食材放入小盆里。
  • 16.搅拌均匀备用。
  • 17.面团揉匀揪成均匀的剂子,擀成饺子皮,要小一些才精致好看哦。
  • 18.另取一张皮捏紧,用拇指压出花边。
  • 19.这样盒子就包好了,顺便也包了一些饺子。
  • 20.煮锅内注水烧开,放入盒子,煮至全部浮起,约三四分钟即可。
  • 21.装盘上桌。
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