2025小年夜的?「香菇豬肉餃子」?。。。鮮香可口、個個爆汁、不腥不柴，人間美味呀餃子餡要想好吃不柴，水份就一定要給足，喜歡香菇餡兒的老婆們抓緊收藏，一起做起來吧

用料

香菇

8朵

豬肉沫

300克

胡蘿卜

1段

蔥葉

2根

餃子皮

1份

雞蛋

1個

生抽

2勺

老抽

1勺

蠔油

1勺

料酒

1勺

1勺

雞精

2勺

十三香

1勺

白胡椒粉

1勺

食用油

2勺

香油

幾滴

生姜

3片

花椒

20粒

熱水

1碗

鮮香爆汁?「香菇豬肉餃子」?的做法

1. 姜絲花椒放入碗中，加入熱水浸泡二十分鐘，豬肉沫放入盆中。

1. 打入雞蛋，加入生抽、老抽、料酒、蠔油、鹽雞精、白胡椒粉、十三香，攪拌均勻。

1. 分三次加入泡好的生姜花椒水，每加入一次都朝著一個方向攪拌至水份完全被豬肉吸收，再加入下一次，直到全部加完，豬肉呈水潤抱團狀態。

1. 加入食用油和香油，攪拌均勻鎖住水份，靜置腌制十分鐘入味。

1. 蔥葉碎和胡蘿卜碎。

1. 香菇去蒂洗凈，剁碎。

1. 把胡蘿卜和香菇，蔥葉一起放入腌好的豬肉沫中，拌勻即可。
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1. 包餃子。

1. 煮餃子。

1. 熱氣騰騰??的餃子出鍋嘍。