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原料
泡好梅干菜: 160克, 面粉: 500克, 五花肉: 100克, 虾皮: 15克, 葱花: 20克, 盐(拌馅): 8克, 盐(面粉): 4克, 糖: 25克, 食用油: 适量
步骤
1梅干菜泡好,五花肉切丁!
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2先撒盐到面粉搅拌后,将热水倒入面粉,一边倒一边搅拌
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3面粉和好后用保鲜膜或湿布盖住醒10分钟以上,将所有馅料拌在一起备用
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4醒好的面团分成6个大剂子,还没用到的用保鲜膜盖住免得干了,将剂子擀成15cm直径大小的圆饼
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5填入馅料后打褶皱收口压扁
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6平底锅烧油
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7擀好的生面饼放入用手转一圈,这样油均匀一点,用中火
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8每10秒轻轻翻一次,直到两面微黄即可,如果要吃很脆的,那就继续煎,表面有点硬就可以了!
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9梅干菜肉饼和馄饨最般配了…^_^
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