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咸烧麦做法图解
更新时间: 2020-11-05 00:00:00  

1、烧卖馅料制作:将腊肉、香菇、红萝卜洗净沥干水分,切成小丁;锅中倒油,温热时,倒入翻炒。加入调料炒熟,盛盘。

2、糯米提前浸泡三个小时,控水。将糯米隔水蒸熟。蒸好的糯米与炒好的馅心一起搅拌均匀即可。

3、制作饺子皮;高筋面粉100g,开水30g,烫面需要边烫边搅,烫好面团需要散热,免得变软(也可以买饺子皮哟),和好的面团揉光滑,用擀面棍擀成圆形的面皮,重10g.

4、包制;右手戴一次性手套,左手四指托住饺子皮,右手将糯米馅心捏成55g的椭圆形,放入左手饺子皮中心,右手大拇指按住馅心,左手顺时针转动,捏成上窄下圆的花瓶状。

关键词: 做法 图解

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