【餃子係列之四】視頻分享幾大法寶調出嫩滑多汁的牛肉餡,用廚師機揉麵做餃子皮事半功倍,做煎餃的要點,完美的皮餡比例,讓您輕鬆做出香酥多汁的牛肉煎餃^ ^ ![](https://bbs.wenxuecity.com/upload/album/0a/2e/9a/323cd11d1391QyZip5u4.jpg)
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食材: 餃子皮麵團: - 3杯(390克)中筋麵(鬆散量法,1杯中筋粉=130克) - 1/2杯+1/3杯+2茶匙(210毫升)室溫水 - 1/2茶匙鹽 牛肉餡: - 1磅(450克)牛肉碎 - 1 lb (450 g) Ground Beef - 2.5湯匙(38毫升)生抽 - 2.5 tbsp (38 ml) Soy Sauce - 1湯匙(15毫升)料酒 - 1 tbsp Cooking Wine - 1湯匙(10克)蒙特利牛排調料 - 1 tbsp Montreal Steak Seasoning(這是讓牛肉餡香噴噴的關鍵 ) - 1/4杯(60毫升)開水 - 1/4 cup Boiled Water - 1個雞蛋 - 1 Egg - 3湯匙熱油 - 3 tbsp Hot Oil (??????增加油量至4湯匙使餡料更嫩滑) (Increase the amount of oil to 4 tbsp to make the filling more tender and smooth) - 150克洋蔥碎 - 150 grams Finely Chopped Onion - 18克薑末 - 18 grams Minced Ginger - 150克胡蘿卜碎 - 150 grams Finely Chopped Carrot - 1湯匙香油 - 1 tbsp Sesame Oil 適量油用於煎餃子 適量開水用於煎餃子 餃子餡配方的量與餃子皮正好匹配(每個餃子皮約10克,餡約16克,皮薄餡多) ![](https://bbs.wenxuecity.com/upload/album/0a/2e/9a/323cd11d2222hQW1kVPH.jpg)
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