查看完整版本: 美味营养又透明——虾饺

美味营养又透明——虾饺

虾饺，是广东茶楼、酒家的传统美点。广东人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人。X,dsI/K m

VX;Vc)t$gs 　　虾饺最早出现在广州郊外靠近河涌集市的茶居。那些地方盛产鱼虾，茶居师傅再配上猪肉、竹笋，制成肉馅。当时虾饺的外皮选用粘(大)米粉，皮质较厚，但由于鲜虾味美，很快流传开来。城内的茶居将虾饺引进，经过改良，成为广州的名点，历久不衰。
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虾饺来咯
B6K ei _\0g~'h 大家喜欢不？ klJNJ
看看我做的吧"x!oK1xG2T
(*^__^*) 嘻嘻……
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OT6^(Qi"I3hwf)l 做虾饺O+zG~6E:@(g+s
首先要买的当然是虾啦7C3m1RL _&L2@P?6\.C&Ow
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nH-~%M8WZc 我买的大的和小的两种
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} `3f6_8M~(N 大虾洗净少许姜、料酒、盐腌制10分钟；a
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小虾再剁一下
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.g$C#?/UY(G 还准备了笋
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洗净，剁成碎丁，备用)i e#P(Ms5^:}Q i
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:MJK k9r 肥猪肉
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lN SOq+o 剁成泥我用的是料理机6cK#Y'`!Y_
比较方便嘛
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Go@"WoePC 将虾泥、猪肉泥、笋丁加入腌好的虾仁中，加入姜末（可稍微多一点）、少许盐、料酒
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搅拌均匀
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接下来是做虾饺的皮子了%ri^a%H)dV/y*\

#m}#B7q;Rg oW 需要用的是澄粉和淀粉X"g)XP}4R4_(@
比例是3：1%?5Tx;K:SI#Z{

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不过我用的就是这包早超市买的粉
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d&R8F0A{+C)w,V 没有再加别的了
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;fZM@n6u/oE }7uXi 烫面
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加开水，边加边搅拌，到没有干面就OK了
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盖上盖子闷5分钟lvFz%x:JE:W|

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取烫面在案板上揉呀揉，分几次加入淀粉#PV8@"R _p ?
加入一点猪油或橄榄油，再揉 hF&YL"bu2bfd
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/|%Ls^1A 揉好后，醒一会R~t5Fw_pY
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k1X1?7F-s,s 取一小块，搓成长条8Gs2Tal#t
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RM*PD7Q!t |DE.F 切小段
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rI&Z&qh-W 擀成圆皮j7X)bz6@{
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放入馅在饺子皮中捏成饺子状
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c8Dqm%Z6E8h （我实在没办法捏那么好，呵呵，只能这样了）$S%XtX;|k^2|{@
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锅中垫上胡萝卜片（防止粘锅）P2F(J#Lt
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&zp|Z)k$e0l 将虾饺码上，蒸5分钟（开水）
:^%R.i cF,@:mTw7CJ 蒸好后
)l-H*B+]+q)M[Yw0S 透明漂亮又美味的虾饺就好啦d-q8p*Ch
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\*vS3SGm6q,s 可以开吃了
8r~9E CDd*B 喜欢的朋友可以加些醋/X
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或者别的调料z8wlSG"I
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感觉这个是色香味 俱全  还有营养  是海鲜啊

好怀念广式虾饺啊，真当得上是晶莹剔透。皮的厚度是关键。

这虾饺工序还真是多，我怕是做不来，还是楼主厉害:excellence

味道不错的，工序真的很复杂，还是出去买来吃好了