用餃子皮包的皮薄餡大的包子
韮菜盒子,我做過發麪的,死麪的,燙麪的,油麪的⋯⋯這次,雖是以包子形象示人,但我私底下認爲這是最好吃的韮菜盒子。
The leek box, I made the leek box's outer skin fermented, the surface part not fermented, the surface part is hot water, the surface part is soaked in oil. This time, although it is the image of steamed buns, I privately think it is the best leek box.
用料
餃子皮 | 適量 |
韮菜 | 適量 |
雞蛋 | 適量 |
粉絲 | 適量 |
蝦皮 | 適量 |
生抽 | 適量 |
蠔油 | 適量 |
麻油 | 適量 |
糖 | 適量 |
胡蘿蔔 | 適量 |
用餃子皮包的皮薄餡大的包子的做法