4色菜脯包~烹大师时食飨宴
材料
"菜脯 50g","香菇 2朵","猪绞肉 150g","虾米 5g","烹大师干贝风味粉 1茶匙","酱油 1/2茶匙","白胡椒 少许","糯米粉 200g","太白粉 200g","火龙果 80g","南瓜 80g","红罗卜 80g","波菜 30g"
做法
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1: 备齐材料
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2: 白萝卜1大条先切成各1CM大小的方块.加盐1大匙拌匀.醃上2-3小时.拿到阳光下晒上1-2天.
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3: 这种自制的菜脯颜色较没市受售的那么雪白.是天然的淡褐色.盐份也没那么重.所以晒过后.须要放进冰箱冷藏.晒得越久.菜脯的体绩消水后会越小.脆脆的口感
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4: 先将糯米粉和太白粉拌匀.将南瓜和红萝卜切块蒸熟波菜加水榨原汁.火龙果榨汁
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5: 将原本拌匀的粉料分成4份.分别加入南瓜泥红罗卜泥火龙果泥和波菜汁
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6: 揉成4份糯米团
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7: 油1茶匙.爆香香菇和虾米.猪绞肉加入烹大师干贝粉调味.酱油.白胡椒拌炒.成馅料
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8: 一份糯米团可以作成3-4颗的菜脯包.包入馅料后收口
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9: 用果酱刀压出南瓜的线条
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10: 中大火蒸20分钟.就完成了4色菜脯包