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原料
餃子粉: , 精豬肉: , 蜆子: , 香菇: , 小白菜: , 香蔥: , 鹽: , 花椒粉: , 雞精: , 色拉油:
步驟
1少量多次加入溫水
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2揉好麵糰後用保鮮膜密封片刻
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3香菇煮熟
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4抄小白菜
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5切肉餡
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6剁碎小白菜
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7香菇切丁
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8挖蜆子肉,並切碎
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9加入鹽,花椒粉,雞精,香蔥,色拉油
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10開包,鍋里水開後下餃子,都浮上來,用筷子壓一下餃子肚,如果頓時又鼓起,就是好了。
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11裝盤
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小技巧
1.蜆子吐完水後,用冰箱凍一下好挖,或是吐完水用水抄一下。(這樣海鮮味淡一些) 2.視頻里加了兩次的配料,把肉和餡都分別入味了。看個人喜好,圖方便就放一次就好了。