1
![](doupload/caipu/12/11/13/20121113032410457.jpg)
韭菜洗净控干,鸡蛋调开上锅多放油炒5成熟(成固体就可以)
2
![](doupload/caipu/12/11/13/20121113032410684.jpg)
面粉加水和好,醒20分钟,要软一些
3
![](doupload/caipu/12/11/13/20121113032410439.jpg)
.醒面过程中切韭菜,虾仁切小段入容器
4
![](doupload/caipu/12/11/13/20121113032411628.jpg)
放食用油,盐,香油拌匀备用(不要拌的太早,生虾容易出汤)
5
![](doupload/caipu/12/11/13/20121113032411315.jpg)
面团揪成50克左右的剂子(大小可以自己掌握)擀成椭圆形,要薄薄的
6
![](doupload/caipu/12/11/13/20121113032411608.jpg)
馅料铺一半,(素馅可以多放馅料肉馅要少放馅料)
7
![](doupload/caipu/12/11/13/20121113032411705.jpg)
另一面盖过来,边压实,不然会漏
8
![](doupload/caipu/12/11/13/20121113032411376.jpg)
用饭碗边沿盒子边压一圈,边压边滚碗边,然后拿掉多余的面边
9
![](doupload/caipu/12/11/13/20121113032411756.jpg)
平底锅小火烧热,放盒子,不要盖盖
10
![](doupload/caipu/12/11/13/20121113032411451.jpg)
等变色翻个,盖盖,翻2回面,直到面皮金黄。(盖上锅盖,盒子里产生气体,盒子会鼓起来,里面的馅料会熟的更快)
11
![](doupload/caipu/12/11/13/20121113032411214.jpg)
这个颜色就熟了