1
![](doupload/caipu/12/11/13/20121113052752801.JPG)
中筋粉跟淀粉混合均匀,加入温水(50℃左右)揉成面团,静止醒20分钟
2
![](doupload/caipu/12/11/13/20121113052752510.JPG)
韭菜洗净控干水分,在干净的菜板上切碎,放入大碗里
3
![](doupload/caipu/12/11/13/20121113052752443.JPG)
锅烧热,放少量油,把鸡蛋炒熟,并铲碎。粉丝泡发,放进开水里焯一分钟,捞出切碎。
4
![](doupload/caipu/12/11/13/20121113052752169.JPG)
鸡蛋碎、粉丝与韭菜混合
5
![](doupload/caipu/12/11/13/20121113052752531.JPG)
加入芝麻油、五香粉、芝麻粉拌匀,最后调入盐
6
![](doupload/caipu/12/11/13/20121113052752737.JPG)
面团醒好后,放案板上揉均匀,分成大小差不多的剂子,比平时包饺子的个稍大些
7
![](doupload/caipu/12/11/13/20121113052752681.JPG)
取一个剂子,揉圆,压扁,擀成皮,包入适量陷,包成饺子的摸样
8
![](doupload/caipu/12/11/13/20121113052752974.JPG)
平底锅烧热,倒入植物油,油八成热时放入饺子
9
![](doupload/caipu/12/11/13/20121113052752290.JPG)
一勺淀粉与半碗水调成糊,倒入锅里,淹没饺子的三分之一,转小火加热,盖上锅盖
10
![](doupload/caipu/12/11/13/20121113052752953.JPG)
锅里的水快熬干时,将饺子翻面煎一会,直到饺子变的金黄就可以出锅
11
![](doupload/caipu/12/11/13/20121113052752653.JPG)
我觉得煎饺还是韭菜鸡蛋的好吃,肉馅的稍有点腻。呵呵,现在是桂花飘香的时节,由于香气浓郁,就随手折了一枝放在家里,天然的香薰呀,呵呵,别怪我破坏花草哦~~~