【】河南地區也稱之為叫菜饃

韭菜烙餅是韭菜北方的一種小吃 ,河南地區也稱之為叫菜饃 ,烙饼通常塞滿韭菜和茴香 ,韭菜吃起來十分爽口 。烙饼在一些外麵攤位上出售的韭菜的韭菜烙餅也很受歡迎。因為韭菜的烙饼香氣和雞蛋的營養結合,所以稱為大眾喜愛的韭菜食材 。其實,烙饼如果我們在家裏做韭菜烙餅 ,韭菜那麽將會更經濟和健康 。烙饼下麵 ,韭菜就來看看韭菜烙餅的烙饼做法。
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用料
韭菜 500克
雞蛋 2個
蝦皮 30克
油 20克
鹽 適量
麵粉 200克
水 120克
做法步驟
1 、韭菜提前洗好瀝水
2 、烙饼麵粉與水 、韭菜鹽揉成光滑的麵團,蓋保鮮膜醒半小時以上
3 、把韭菜切末
4 、麵團分成8個劑子
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5、把劑子擀成薄片,像A4紙的厚度 ,非常薄 ,擀的時候由於麵團非常軟,要兩麵灑粉,擀不圓也不要緊
6 、擀好兩張麵皮 ,把韭菜 、蝦皮、雞蛋分四份,先把一份加入油、鹽拌勻
7、把韭菜餡均勻的攤在一張麵條上 ,邊緣留出1厘米以上的空
8 、蓋上另一張麵皮 ,捏緊四周,用碗邊把餅切一圈 ,撕掉多餘的餅皮
9、九陽輕奢不粘鍋小火預熱一分鍾,把餅放入鍋裏 ,不要放油
10 、蓋上鍋蓋小火烙餅,烙兩分鍾用木鏟試一下底部是否定型
11、底部定型上色很容易就能翻過來,否則太軟翻不過來 ,翻麵小火再烙2分鍾
12、一張菜餅就烙好了,兩麵都要上色
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13 、依次烙好剩下的餅 ,烙餅的時候,可以擀麵皮
14 、一共能烙四張
小貼士
1 、不粘鍋切忌不要大火幹燒 ,也不要熱著冷水衝洗 2 、麵團要非常軟 ,比餃子麵還要軟點 3、雞蛋 、蝦皮根據喜好放 4 、餅皮一定要薄 ,越薄越好。
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