查看完整版本: 生煎包子[2P]

生煎包子[2P]

生煎包子[2P]&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <font size="4">生煎包子是一種南味小吃，別有風味。我以前在上海時百吃不厭，那時工資微薄，每次吃都是細嚼慢嚥，回味無窮，像過節一樣。現在只要有興趣，隨時都可做，但多年前吃生煎的感覺至今不忘……</font><br>
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<font size="4">具體做法為：<br>
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1.將發酵粉與雪花粉均勻拌勻，（或直接用超市買的自發粉也可）用溫水和好，發酵半小時後即可包制。<br>
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2.在肉餡中加入薑末、香蔥末、醬油、紹酒、雞精、鹽、香油、和少量清水，順一個方向攪拌至上勁。（水要逐次加，不可一次加入）<br>
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3．將發好的麵糰取出，搟成比餃子皮稍大的皮，放入肉餡包好後靜置20分鐘。（面皮要搟的厚一些，這樣就可以使湯汁醬香滲入皮中，咬一口金黃的生煎，湯汁溢滿口中伴隨著面皮的香味，回味無窮）<br>
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4．在平底鍋中加入油燒熱，放入包子中火煎至包子底部呈金黃色時加入適量清水（水中滴幾滴醋，可使包子底部焦脆，這可是私家秘訣啊），約至包子1/4處為宜，注意隨時轉動平底鍋，使包子均勻受熱。加蓋煎至水乾後再淋一些油稍煎一下，即可出鍋。<br>
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5．在煎好的包子上撒香蔥末和少許芝麻。<br>
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口味特點：皮香肉嫩，餡汁充足，包子底部金黃焦脆。<br>
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營養分析：富含蛋白質與膠原蛋白。</font><br>
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