韭菜盒子怎么和面视频，韭菜盒子怎么和馅

记好3个小妙招，包韭菜盒子不出汤，而吃的时候鲜嫩多汁又酥脆

记好3个小妙招，包韭菜盒子不出汤，而吃的时候鲜嫩多汁又酥脆

头刀韭菜，春天里的之一鲜！是春天里最不能辜负的。

无论用它炒鸡蛋、炒小虾米、炒豆芽……还是包饺子、炸春卷都是杠杠的。

今天我烙了几个韭菜盒子，外皮色泽金黄，内馅黄、白、绿胜似好看。咬上一口焦香酥脆、柔软筋道、鲜嫩多汁。

有朋友说韭菜特别容易出水，每次用它做饺子都包不住皮，今天就分享一下我是怎么做的？包的时候不出汤，而吃的时候呢鲜嫩多汁。

材料：面粉150克、韭菜200克、粉丝50克、虾皮30克、盐、白胡椒、油

*** ：

一、首先和面

150克的面粉，加1克的盐增加筋性拌匀；

倒入80度开水，约90克，再来一点油，揉成团，饧面15分钟；

15分钟后再来揉几下就光滑了，继续醒面半小时，这个动作可以再重复一次。

重点一：

开水和面，面团饧到位，自然就柔软筋道不破皮。

二、饧面的时间来处理韭菜馅

4个鸡蛋加盐和白胡椒粉打匀，倒入热油中迅速划散，鸡蛋液还没有完全凝固就起锅，这样鸡蛋湿润鲜香；

干粉丝50克泡开切碎，加入30克虾皮拌匀待用；

韭菜200克，洗净晾干切碎，倒香油1汤匙，不放盐，锁住水分待用；

直到要包馅的时候，将韭菜、鸡蛋、粉丝和虾皮拌匀在一起。

重点二：

韭菜不直接接触到盐，就不会出汤了。

三、包盒子

饧好的面团下小剂子，大小随你，我分了8个，每个大约30克；

小面团按扁，擀成大圆薄片，放上馅料，大约60克；

然后对齐捏合，可以用擀面杖压一下边缘粘得更紧；

还可以捏一个漂亮的花边，防止烹饪的时候，封口炸开漏馅。

四、烙盒子

锅里少许倒一点油，烧至温热，盒子码入锅中；

倒一点水，盖上锅盖小火慢煎；

每2分钟打开锅盖翻翻面，直到两面均匀上色，鼓鼓的就熟透了。

重点三：

全程小火，盖锅盖煎烙，即软又焦，火一大，肯定给你黑脸看。

这些经验总结是我根据范大厨最新的韭菜盒子的视频学做的体验

范大厨说了，盒子好吃，记住四个要点：

之一，热水和面，面皮柔软筋道

第二，先用油锁住韭菜水分

第三，包馅之前，再将鸡蛋虾皮与韭菜混合

第四，盖上锅盖小火慢煎

春天之一鲜一定不要放过，点赞收藏下来试试吧

如果韭菜盒子图文版不能给你直观感受，可以看一下视频菜谱，今日已分享。

我是挪红，咱们下期再见。

韭菜盒子新吃法，不加面不和面，筷子搅一搅，外酥里软，凉了不硬

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韭菜盒子这样做太好吃了，不破皮不露馅，皮薄馅大，外酥里鲜，香

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最简单，最快速韭菜盒，不揉面，不擀面，筷子搅一搅，家人都说好

用这样的面皮做的韭菜盒子，外皮酥脆内里软韧，边做边吃停不下来

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韭菜盒子这样做太香了，韭菜翠绿不出水，层层裹着馅料，凉了不硬

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韭菜盒子用烫面做，皮薄馅多做法简单，少油又健康，一次做20个

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皮薄馅大的韭菜盒子做法，外焦里嫩，凉了也不硬的半烫面法

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韭菜盒子新吃法，不和面不揉面，筷子搅一搅，外酥里软超好吃

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教你韭菜盒子在家做，不破皮不露馅，皮薄馅大，看完你也学会！

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标签： 韭菜 盒子 怎么 和面 视频