韮菜煎饺
材料
"韮菜 500克","猪绞肉 300克","水饺皮 30张","调味料1 0","生粉 3茶匙","胡椒粉 适量","䜴油 3大匙","糖 2茶匙","猪绞肉醃料 0","豉油 2大匙","糖 1茶匙","生粉 1茶匙","胡椒粉 适量","芝麻油 2大匙"
做法
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1: 准备材料猪绞肉用醃料拌好备用
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2: 切好韮菜
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3: 将全部调味料1放入己预备的韮菜及猪绞肉中拌匀
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4: 包好喜欢的型状 热锅放油放饺子慢火煎至金黄色然后放入热水小半杯转中火至水收干确保饺至熟透
