红葱皮蛋抄手~『牛头牌端午好香拌』
材料
"银芽(指绿豆芽掐头去尾) 300克","葱 2枝","香菜 2株","馄饨皮(小) 40张","皮蛋 3颗","白芝麻 少许","绞肉 300克","葱 2枝","白胡椒粉 1/4茶匙","盐 1/4茶匙","太白粉 1/2茶匙","水 1茶匙","红葱肉燥 2大匙","酱油膏 4大匙","香油 1大匙","白胡椒粉 1/4茶匙","糖 1茶匙"
做法
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1: 先将拌酱调料备好。因为小朋友不敢吃皮蛋浓稠口感,所以我先滚水煮熟化了,不煮也是可以的,
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2: 把皮蛋切小细丁,再与红葱调酱一起搅拌均匀,就是拌酱了,备用~
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3: 准备馄饨内馅包料,肉馅调味葱切细末,再全部拌一拌,摔一摔增加点绞肉Q弹口感,备用~(也可冷藏个十分钟)
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4: 银芽洗净(老板附赠韭菜也一并切入囉),葱与香菜切小末丁,备用~
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5: 取一馄饨皮将绞肉馅舀一小匙放上,再对折形成馄饨(馄饨每个重量约10~13克),
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6: 烧一锅水,水滚后加入少许沙拉油,川烫银芽约20秒捞起先搁一旁,原锅水再将馄饨丢入煮熟捞起(因为馄饨小个,所以煮约2分钟)
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7: 烫好的银芽铺底,放上熟馄饨,再淋上步骤2的拌酱,
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8: 洒入香菜末与葱末,再撒点白芝麻,食用时全部拌一拌,就完成这道红葱皮蛋抄手囉^^