海苔菜包粿
材料
"粿团材料:糯米粉 1斤","中筋面粉 2两","海苔粉 4大匙","油 1小匙","食材: ","菜脯米 100g","虾皮 1两","干香菇 8朵","油葱酥 2大匙","香蕉叶 适量","海苔粉 4两","水 500g","绞肉 150g","调味料: ","酱油膏 1大匙","鲜鸡晶 1小匙","糖 1大匙","胡椒粉 1小匙","酱油 1大匙",
做法
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1:香菇切小丁,菜脯米泡水湿润后拧干、切小段
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2:把粿团材料拌匀,取1/3加水(食材份内)作成团,分3小团用开水煮至浮起成「粿切」,再与剩余粿粉及海苔粉揉成粿团,静置10分钟
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3:起油锅,依续炒香香菇、虾皮、搅肉,再放入菜脯米(白萝卜丝干)、调味料中火炒匀成馅料,不要炒太干
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4:将面团分割成小块(1块约50g),手先抹些油,将面团捏成碗状,包入馅料后,收口捏紧,表皮抹些油,放在香蕉叶或蒸笼纸上
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5:水滚后将菜包排放蒸笼里,中火蒸7分钟,掀盖稍微透气后再盖回蒸3分钟,即可食用。
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6:上桌。