特色墨鱼饺
15人份

馅料
虾肉300克、鸡精1.5克、盐7克
糖2克、清油20克、墨鱼丁300克
辣椒碎85克、芫茜碎10克
豆豉10克、炸蒜头油100克
饺皮
澄面粉300克、生粉300克
滚水600克、墨鱼汁1包

做法

  1. 准备馅料:把虾肉,鸡精,盐和糖混合均匀,加入清油。
  2. 加入剩余材料混合均匀成馅料待用。
  3. 准备饺皮:把澄面粉、生粉和滚水搅拌均匀成面团,加入墨鱼汁揉匀。
  4. 把面团搓成长形,切成小段,擀成圆形面皮。
  5. 用面皮包裹馅料,密褶封口。
  6. 蒸6分钟即可。

 

Diced Prawn and Squid in Squid Ink Skin
serves 15

Fillings
300g shelled prawn, 1.5g chicken powder
7g salt, 2g sugar, 20g oil
300g diced squid, 85g minced chilli
10g coriander, 10g fermented black soybeans
100g fried garlic oil

Skin
300g wheat starch, 300g starch
600g boiling water, 1 pack squid ink

Method

  1. Prepare fillings: Mix shelled prawn, chicken powder, salt and sugar evenly. Add in oil.
  2. Add in rest of Fillings ingredeints and mix well. Set aside.
  3. Prepare dumpling skins: Mix wheat starch, starch and boiling water to form dough. Add in squid ink and knead into dough evenly.
  4. Roll dough into long strip and divide it into smaller portions. Roll into round skins.
  5. Wrap in fillings and seal the ends tightly.
  6. Steam for 6mins.

 

 

[stextbox id=”profile”]食谱提供
万豪轩 Wan Hao Chinese Restaurant
地址:Singapore Marriott Tang Plaza Hotel, level 3
电话:6831 4615
示范厨师
罗家宝 Chef Loh Kah Poh
点心师傅 Senior Dim Sum Chef[/stextbox]

更多详情刊载于504期(2015年8月2日出版)