爱的传承,韭菜馅饼


           

      小时候,最喜欢吃姥姥做的馅饼。那时候肉很少,鸡蛋也很贵,经常只是一把韭菜。记得冬日的午后,姥姥总是早早地活上面,包好馅饼。然后在炭火上支起一个小锅,把馅饼放在里面慢慢地烤。等我放学回家时,馅饼烤得黄黄的,焦焦的,咬一口,香气四溢。这简简单单的韭菜馅饼和姥姥慈祥的笑脸,是我童年不可磨灭的温馨记忆。

            姥姥把做馅饼的方法传给了妈妈。妈妈做的韭菜馅饼皮薄馅多,外焦里嫩。翠绿的韭菜和金黄的鸡蛋晶莹剔透,在薄薄的馅饼皮下若隐若现。不仅我和哥哥们念念不忘,连舅舅表姐们也赞不绝口。妈妈做馅饼的时候我常常陪在身边,耳熏目染,看着她把爱一点一滴地包进馅饼之中。

            后来我也尝试着自己做馅饼,第一次就失败了。皮厚馅少,煎的时候外面都糊了里面的馅儿还没有熟。十几年前妈妈来美国探亲的时候曾经言传身教,我也渐渐地掌握了做馅饼的诀窍。等女儿长大了,我也会教她做馅饼。让这一代一代母女情深在韭菜馅饼中传承。

 

材料

  •  韭菜一把约半磅
  •  鸡蛋六个
  • 肉馅约半磅
  •  面两杯
  •  葱三根
  •  姜一块
  •  胡椒
  •  食盐
  •  小磨香油
  •  菜油

步骤

1.            (1)将两杯面,一杯水 (面:水=21)放入面包机中,搅拌均匀,取出后加少许面粉和好。

2.            (2)将鸡蛋打开后搅匀,加少许食盐。锅置炉上,加菜油2汤匙,将鸡蛋倒入锅中,煎至金黄色,然后用锅铲捣成小块儿。

3.            (3)将韭菜洗好后沥干,和葱姜一起切碎成粒状。

4.            (4)待鸡蛋变凉后倒入韭菜葱姜粒,再加入少许肉馅。然后加入食盐3茶匙,胡椒1茶匙,小磨香油2茶匙,搅拌均匀。

5.            (5)将面切成5 厘米见方快,用擀面杖擀成薄饼状。加馅儿包成包子,馅儿包得越多越好。然后用手轻轻地将包子压成薄饼状,两面都压,越薄越好。

     (6)锅置炉上,调大火,把锅烧至稍热,加菜油2汤匙,将火调小。将馅饼放入锅中,煎至发黄,然后翻面再煎。待馅饼熟后,出锅。

      


 

馅饼出锅



   


一点经验      

  (1)做馅饼和好面是关键。面一定要软,要稀,只要不黏手就可以了。这样馅饼才能包得多,压得薄。做到皮薄馅多,外焦里嫩。我的第一次失败就因为面和得太硬

       (2)韭菜洗净后沥干水再切,有水馅饼容易破。

3.            (3)鸡蛋凉后再加入韭菜,这样味道更鲜美。

4.            (4)煎馅饼时一定要用小火,否则皮儿都糊了馅儿还没有熟。

5.            (5)煎馅饼时如果发现馅饼鼓起来了,那说明馅饼已经熟了。

 

健康Baby 发表评论于
真香!
北国之小溪 发表评论于
谢谢大家!
rosejyy2000 发表评论于
很棒很棒~~
7grizzly 发表评论于
Love it.
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