Sunday, January 31, 2010

韭菜牛肉锅贴

天气很热,不想大事张罗煮餐饭,且弄点杂粮点心来吃吧。
好久没吃过锅贴了,以前那个南京的阿颜曾教过我做锅贴和饺子。

我买了半公斤的牛肉碎,拌了些切碎的韭菜,调好味做馅。
皮是一半用开水烫成熟面,另一半用冷水搓成的面团,再生熟面混合起来,搓到光滑不黏手即可。
包锅贴的形状是没什么讲究的,我吃过一些店里的,就是把面皮两端对上折起就好,没什么花样的。
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我也只是包成饺子状,底部宽肥点,让较多的面积去煎。
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本来是配姜丝醋来吃的,不过我们家里喜欢沾泰式甜辣酱,也是很美味!
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5 comments:

simple woman said...

我的老二不喜欢吃菜,所以我也常常做饺子,我用猪肉碎加韭菜。你做的锅贴很美,大小一致。

skfong said...

做饺子也可以加黄牙白,包菜,红罗卜,沙葛之类的.
跟你老二讲,吃多多菜,会美美的!

wendyywy said...

I wonder.. what did u do before u went to NZ.. Ur pastry shaping skills are so good....The shape of the guotie looks so uniform and pretty.

BTW.. It's my first time seeing beef guoties!! :)

sk fong said...

hi, wendy,
I’m just an ordinary house-wife, a very ordinary house-wife.

wendyywy said...

Hard to believe leh... I tot u were some kuih maker or chinese pastry chef. So good leh..