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虾饺

Notes: 

1、注意整个包制过程保持面团湿润,用湿布覆盖

2、做饺皮的时候,不建议在台子平面及工具撒干粉,而是间断刷点植物油

3、我这次包的是独虾饺,要从虾子的凹面下端开始捏褶子,捏到12个左右还留一段边,正好对合粘紧即可,成品呈半月形

4、拿放要轻柔,有裂开及时捏紧即可,不要被破皮吓住,多包几次就熟能生巧了

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Ingredients: 

= 饺皮 =
澄粉(小麦淀粉)200G
玉米淀粉 - 60G
开水 - 280G
猪油 - 1茶匙

= 饺馅 =
鲜虾仁 - 2 for each dumpling
笋末 - 70G
红萝卜 - thin tiny cubes

麻油
料酒
姜汁(或姜末)
葱末适量


 

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