韭菜盒子多久能熟透
不想和面的时候,馄饨皮、饺子皮,就是最好用的懒人“神器”。\r\n一折一捏,小小的盒子就在手中成型,你再找不到比它更简单的做法了!
By 宝宝辅食达人原创 【豆果美食官方认证达人】
用料- 韭菜 100克
- 虾仁 60克
- 鸡蛋 1个
- 馄饨皮 适量
- 油 适量
- 鲜菇粉 适量
- 盐 适量
- 柠檬 适量
1、提前把虾仁切碎,挤入柠檬汁腌制5分钟。
2、碗里打入1个鸡蛋,搅散。你们如果想要做多一点,食材的量上也可以按比例增加。
3、不粘锅喷油,倒入蛋液,小火翻炒成蛋碎备用。我炒蛋碎习惯炒得嫩一点,因为之后还要再次烙嘛,不用太过火了,成型就能盛出来。
4、新鲜的韭菜切碎,倒入适量食用油拌匀。这样能防止韭菜出水,做出来的盒子也不容易塌皮露馅。
5、再把之前的蛋碎、虾仁放进去,加上鲜菇粉和盐调味。
6、给所有食材一股脑地搅拌均匀,馅料这块就算大功告成了。
7、现成的馄饨皮,没有家里手擀的那么容易粘合,可以在馄饨皮边缘抹上清水,一会儿更好包。
8、将之前做好的馅料包入馄饨皮中,如果是新手,或者平时做面食比较少的姐妹,这里的馅料别放太多了,避免漏馅。
9、馄饨皮沿着对角线折起来,做成一个三角形的小盒子,再捏紧边缘。三角的造型就比较惹眼了,比传统的大盒子更讨人喜欢。
10、不粘锅喷油,将做好的盒子摆入锅中。
11、开小火,烙到盒子底面微黄,就能再翻个面。
12、这种小号的盒子还是比较好熟透的,一直煎到两面都变得金黄,食材都熟透了,就直接盛出来。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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