用料
鸡蛋 2只(可以做12个左右)
厚淀粉水 20毫升
盐 3克
肉馅 50克
蛋饺的做法
鸡蛋里倒入厚淀粉水,搅拌均匀
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/c995d143ad4bd11392777cab54afa40f4afb05f5?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
我用了专门做蛋饺的平底锅,先刷油,如果你没有,可以用不粘锅,只不过要注意控制蛋皮大小和形状
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d833c895d143ad4b31948d598c025aafa50f06f5?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
先把鸡蛋液倒入,再开小火
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9c16fdfaaf51f3decd6386fe9aeef01f3b297952?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
在蛋皮半凝固状态下,放上肉馅
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/8b13632762d0f7039b27b54606fa513d2797c596?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
这样对折过来,因为蛋皮还没有完全凝固,所以稍微一加热,就可以把对折的蛋皮粘合了。如果你的蛋皮没办法粘和,就在对折口的地方涂一层蛋液,再加热就可以了
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/a6efce1b9d16fdfad8bdf974ba8f8c5495ee7b52?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
这样压一压边,就可以沾合了。一定要小火微火加热
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/cf1b9d16fdfaaf518b32be25825494eef11f7a52?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
再反面煎一下。如果你直接吃,就煎久一点,让里面的肉馅熟透。如果想做汤涮火锅,就稍微一煎即可,因为还要二次加热
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9c16fdfaaf51f3deda2b99fe9aeef01f3b29798a?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
小贴士
蛋饺不难,但是难就难在蛋皮制作上。蛋皮不破的窍门就是蛋液里加厚淀粉水哦。屡试不爽的一招