水餃
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豬肉水餃
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五花絞肉
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1500
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高麗菜
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1000
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花枝
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500
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蝦仁
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300
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調味料
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薑泥
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50
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鷄蛋
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2
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鷄精粉
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2T
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白胡椒粉
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1T
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鹽
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1T
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玉米粉
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半杯
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白醬油
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半杯
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香油
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1/4杯
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大骨高湯
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500cc
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水餃皮
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豬肉水餃做法:
1高麗菜去黃葉及菜心后,切月0.5公分片狀,瀝乾水分.
花枝去除薄膜后洗净,朵細;蝦仁洗净瀝乾水分,切成1公分小丁備用.
2將豬絞肉放入鋼盤,加入高麗菜,花枝末,蝦仁丁,及調味料,混合拌匀至右粘性約5分鐘,即成爲餡料.然後,放入冰箱冷凍庫冰約2小時,待其入味凝固后轉放冷藏即可取用.
3用水餃皮包.
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