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原料
麵粉: 250g, 溫水: 150g, 韭菜: 150g, 雞蛋: 2個, 肉餡(可不放): 100g, 精鹽: 1鹽勺, 雞精: 1鹽勺, 十三香: 1鹽勺, 油: 適量
步驟
1餡料: 將韭菜洗凈,控干水份切末裝大盆,倒入適量油拌均勻(這樣不容易出水),鍋內倒適量油,分別將肉餡(炒至8分熟,顏色變白)雞蛋(用筷子打散,炒成雞蛋碎)都炒熟晾涼,晾涼後倒入韭菜盆中加入精鹽,雞精,十三香,拌勻即可~
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2將溫水一點點倒入麵粉盆里,攪拌成絮狀~
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3揉成麵糰,蓋保鮮膜醒面20分鐘~
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4將醒好的麵糰,揉成表面光滑狀~
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5用擀麵杖擀成薄厚均勻的大餅(嫌餅皮大的可以分兩份做)~
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6放上餡料~
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7用刀按圖一樣切成8刀,連接的地方不要切斷~
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8如圖折起……1
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9折起2
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10折起3
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11折起4
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12折起5
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13折起6
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14折起7
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15完成折起!整理一下不要漏出餡料~
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16用手按平~
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17再用擀麵杖輕擀幾下~
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18電餅鐺刷油,放入餅,烙成兩面金黃色即可(用鍋烙的,全程小火)~
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19不多說了,香吖~
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小技巧
上班族可以頭天晚上和好面,~