日式煎饺是一道简单的家常饭，主料是绞肉1斤、白菜0.5斤、韭菜0.5、蛋1个。
基本步骤编辑材料：绞肉1斤 白菜0.5斤韭菜0.5 蛋1个 姜泥 少许（根据自己喜好） 葱花 没放（根据自己喜好） 大张水饺皮1斤（自己擀的面皮当然大好）调味料： 香油2大匙 盐1小匙 第一步：将洗好的白菜、韭菜切碎 ，然后将切碎的白菜加上少许盐 ，将白菜里的水分挤干。（这步很重要的哦，不然的话会影响饺子的美味哦~） 第二步：第三步：当然是包饺子啦~要包得漂漂亮亮的哟 第四步：煎饺咯①热油（只需要一点点哦）②放下饺子③煎至饺子底成金黄色④加水 （*这部很重要哦，少许的水就OK，一般来说是饺子的1/3）⑤加盖~闷闷吧~（大约5分钟）⑥水几乎全部蒸干 第五步：装盘占料为：醋+酱油 （自己调吧） 英文解说编辑Material: Ground meat 1 kg 0.5 kg cabbage Leek 0.5 1 egg Jiang mud a little (according to their preferences) Chopped green onion did not put (according to their preferences) 1 kg large sheet of dumpling skin (their skin is of course excellent Gan) Seasoning: 2 tbsp sesame oil 1 teaspoon salt The first step: the wash good cabbage, chopped leek, chopped cabbage and then add a little salt, the cabbage in water Jigan. (Oh, this is very important, will affect the otherwise delicious dumplings oh ~) Step Two: The cabbage + leek + egg + ginger + chopped green onion (mix) = meat alternate. (Cabbage with chives is added to salt, so here not add salt, and taste yourself to draw the line.) The third step: of course, dumplings Rights ~ package was neat to yo Step Four: Jianjiao slightly ① Heat oil (just a little oh) ② ③ fry dumplings dumplings down into the bottom yellow ④ water (* Oh, this is very important, little water is OK, generally dumplings, 1 / 3) ⑤ stamp ~ Men Men Bar ~ (about 5 minutes) ⑥ dry up almost entirely of water Step five: total plate filling material are: vinegar + soy sauce (adjust it themselves) 词条标签： 猜你喜欢 |
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