花素餡餅(上)【李梅仙】

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Uploaded by on Nov 19, 2008

主料 / 中筋麵粉 12兩、青江菜 2斤、香菇末 2大匙、豆包末 2大匙、蛋 1個、五香豆干末 2大匙
調味料 / 醬油 1大匙、鹽 1/2小匙、胡椒粉 1/2小匙、香油 1大匙、沙拉油 1大匙
做法:
1、備一熱水鍋,入青江菜汆燙撈出,冰鎮片刻,擰乾水分,剁成細末備用;炒蛋剁細備用。
2、炒香香菇末、豆干末、豆包末、蛋末,翻炒後取出,與青江菜一起放入容器中。
3、放入調味料及黑麻油拌勻,即成了餡料。
4、麵粉用溫水1又1/2杯,加入1匙糖,做成全燙麵,揉成麵糰,醒30分鐘後切成小塊,桿成麵皮備用。
5、將餡料包入麵皮後收口。
6、平底鍋入油,將餡餅放入鍋中,用小火煎至兩面金黃,即可盛盤。

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