蔥肉蝦味餃
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<div class="y">2014-2-21 23:28 上傳</div>
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食材 <br />
珠蔥 200g 豬絞肉 350g 活跳蝦 18隻 水餃皮(小張) 50張 <br />
調味料<br />
醬油膏 2大匙 香油 1大匙 胡椒鹽 1中匙 <br />
<br />
作法<br />
1 <br />
先切除蔥的鬚根, 挑除變黃的老葉, 洗淨切末備用 <br />
2 <br />
活跳蝦買回來先放冷凍冰半小時(皮肉分離較好剝殼) <br />
3 <br />
蝦子洗淨去頭去殼去沙泥, 剪成2塊~4塊(看蝦子大小) <br />
4 <br />
取一深盆, 放入豬絞肉, 調味料摔打出黏性...(醬油膏取代醬油, 鹹香甘甜, 更易附著在食材上) <br />
5 <br />
倒入蔥末拌勻即完成餡料... <br />
6 <br />
取一張水餃皮, 放入適量的餡料, 再擺上蝦肉 <br />
7 <br />
依照自己習慣的包法將餃皮捏緊,完成包餃子的程序 <br />
8 <br />
煮一鍋水(水的量可以多些), 水滾後放入餃子(用鏟子從底部剷一下,避免沾黏)大火煮至皮鼓起來即可撈起食用<br />