今天心血來潮想吃水餃,上一次親自做水餃皮和包水餃,已經是4年前的事.所以今天老公回家見到我在左搓右揉,很驚喜呢.因為我包的水餃很大隻,老公笑說它們是德洲水餃(德洲出名任何東西也大一點),這是我的水餃別名呢.
德洲豬肉餃食譜: (約做30隻超大水餃)
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水餃皮做法:(約做55塊水餃皮及一碗麵條)
材料:
麵粉 3杯(另加少許作手粉)
水 1杯
鹽 半茶匙
做法:
1. 安裝粉糰鈎配件在攪拌器中,加入麵粉,鹽和2/3杯水,用低速攪拌至大部分水份被吸收混和,加入最後1/3杯水,直至攪成粉糰
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2. 灑少許麵粉在桌面上,取出糰搓揉至表面光滑(若粉糰太乾,可每次加入半茶匙水再搓揉;若太濕則可加入少量麵粉)
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3. 粉糰光滑後,搓成圓球狀放入碗內,用微濕毛巾蓋好碗頂,待約半小時至一小時
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4. 將粉糰取出再搓揉,直至感到粉糰彈力稍減(約5-10分鐘)
5. 灑少許麵粉在桌面上,用麵粉棍將粉糰推開,直至粉糰壓成約1-2毫米(mm)厚的餅狀
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6. 用1.5吋圓形模印出粉餅
7. 加少許麵粉在麵粉棍和桌面上
8. 將印出來的粉餅沾些少手粉,用麵粉棍推開圓形粉餅,壓至大圓形的超薄水餃皮,約0.2-0.3毫米(mm)
9. 灑一些手粉在壓好的水餃皮上,以防黏著下一塊做好的水餃皮
10. 重複步驟7-9,直至全部圓形粉餅壓成水餃皮
豬肉饀做法:
材料:
瘦豬肉/豬柳 半磅
椰菜 2/5個(約與豬肉大小相同)
葱 2棵
醃料:
鹽 1.5茶匙
菜油 1茶匙
黑椒 1茶匙
雞粉 1湯匙
做法:
1. 將椰菜切粗絲洗淨,放進食物處理器切碎
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2. 將切碎的椰菜放在毛巾上,包緊後扭乾水份(貼士:要分幾次扭乾)
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3. 將葱切碎成葱花,分成兩份
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4. 將半份葱花細切至葱蓉.半份留作煮湯底用
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5. 洗淨豬肉切粒(約一吋大小)
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6. 將豬肉粒放入食物處理器攪爛
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7. 加入醃料混和(雞粉除外)
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9. 加入豬肉和雞粉攪拌
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1. 將適量豬肉饀放在水餃皮中央
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2. 用水塗在上半圓的水餃皮上,將水餃對褶封好
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3. 將左右兩端向中間拉在一起
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煮法:
1. 煲一大鍋水,加入葱花,1.5茶匙鹽煮滾.加入水餃煮至水餃浮起即成,約10分鐘.吃時可加入雞粉在清湯上調味,開餐啦.
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用剩的粉糰做了麵條,只要將粉糰壓成粉餅,加入大量粉麵在表面,對摺後再加麵粉在表面,重複2-3次後,用刀切至理想粗幼的麵條,再灑上麵粉混和,以免黏在一起即成.這些麵條明天才煮來吃吧.
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