愛吃餃子的應該都經歷過這樣一種尷尬:餡兒沒了,皮還在。
處理剩下的餃子皮,通常就是切幾刀,當麵條煮了吃。但哈妹最近研究出很多餃子皮的新吃法,讓餃子皮變成各類美食,趕緊跟哈妹一起做起來吧~
餃子皮小餡餅
![](/images/image/1893/18934379.webp?1638320345)
配料:
餃子皮16張、豬肉適量、韭菜適量、鹽適量、生抽適量、植物油適量、雞精少許
烹飪步驟:
1.準備好餃子皮
![](/images/image/1893/18934380.webp?1638320345)
2.豬肉洗凈剁成末,加適量鹽、生抽、雞精拌勻;韭菜洗凈切成切碎,加入豬肉末中一起攪拌均勻
![](/images/image/1893/18934381.webp?1638320345)
3.取一張餃子皮,放上適量豬肉韭菜餡
![](/images/image/1893/18934382.webp?1638320345)
4.再蓋上一張餃子皮
![](/images/image/1893/18934383.webp?1638320345)
5.邊緣用叉子壓出紋路
![](/images/image/1893/18934384.webp?1638320346)
6.依次完成
![](/images/image/1893/18934385.webp?1638320346)
7.平底鍋放少許油,放入餅小火慢煎至兩面黃亮即可
![](/images/image/1893/18934386.webp?1638320346)
8.裝盤趁熱吃,切開一個香氣撲鼻啊!
![](/images/image/1893/18934387.webp?1638320346)
菜譜小貼士: 餃子皮很容易熟,小火慢煎,保證肉餡熟透。
餃子皮版的菜餅
![](/images/image/1893/18934388.webp?1638320346)
配料:
餃子皮五個、胡蘿蔔小半個、蔥花一小段、鹽少許、醬油一湯勺、料酒半湯勺、香油小半勺、番茄醬適量
烹飪步驟:
1.備料,胡蘿蔔切絲,蔥白切絲
![](/images/image/1893/18934389.webp?1638320346)
2.準備五個餃子皮
![](/images/image/1893/18934390.webp?1638320346)
3.調入老抽醬油一勺,料酒半勺,鹽少許,香油小半勺,一起拌勻腌一會
![](/images/image/1893/18934391.webp?1638320346)
4.取一個餃子皮
![](/images/image/1893/18934392.webp?1638320346)
5.中間放腌ze的胡蘿蔔絲,不需要太多餡
![](/images/image/1893/18934393.webp?1638320346)
6.蓋上一層餃子皮
![](/images/image/1893/18934394.webp?1638320346)
7.第二張餃子上繼續放胡蘿蔔絲
![](/images/image/1893/18934395.webp?1638320346)
8.然後蓋上第三張餃子皮,就這樣以此類推做完,最後蓋上第五張餃子皮。稍微擀一下,擀薄一點。別擀漏餡就可以
![](/images/image/1893/18934396.webp?1638320346)
9.備平底鍋,燒熱放餅,蓋上鍋蓋小火烙
![](/images/image/1893/18934397.webp?1638320346)
10.小火烙至上色翻面,烙至兩面金黃色可以
![](/images/image/1893/18934398.webp?1638320346)