疫情當(dāng)前，不出門(mén)就是貢獻(xiàn)在家的一天又一天，美食不可辜負(fù)開(kāi)始了各種研究美食的節(jié)奏然，肉肉總是會(huì)被吃膩的今天來(lái)個(gè)素包子，別提多好吃了喜歡鮮味的，放一些蝦米哦，有風(fēng)味

用料

雞蛋

5個(gè)

木耳

1盤(pán)

青椒

2個(gè)

白菜

半顆

大蔥

1根

生姜

1塊

10克

生抽

30克

老抽

20克

十三香

5克

胡椒粉

5克

耗油

30克

雞精

5克

木耳雞蛋白菜素三鮮包子的做法步驟

步驟 1

青椒兩只，大蔥一根，姜一塊，打碎備用

步驟 2

半顆白菜，打碎捏出水份備用

步驟 3

木耳泡發(fā)一盤(pán)，洗干凈哦，有沙子

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步驟 4

打碎

步驟 5

雞蛋五顆，放一丟丟鹽，打勻

步驟 6

起鍋熱油，熱鍋涼油雞蛋更嫩

步驟 7

倒入雞蛋

步驟 8

炒嫩一點(diǎn)就好啦

步驟 9

所有備料放一起，準(zhǔn)備拌餡

步驟 10

生抽三十克，老抽二十克，耗油三十克，鹽十克，十三香五克，胡椒粉五克，雞精五克，攪拌均勻

步驟 11

調(diào)好嘗嘗咸淡，自己在掌握一下

步驟 12

發(fā)面開(kāi)了，哈哈，

步驟 13

取半塊面，揉面排出空氣

步驟 14

分好一個(gè)個(gè)面團(tuán)，準(zhǔn)備搟面皮

步驟 15

搟好的面皮要厚一點(diǎn)，不然一蒸，面皮會(huì)破皮透汁，這時(shí)候蒸鍋可以燒水了，

步驟 16

我是搟一個(gè)皮包一個(gè) 嘿嘿，

步驟 17

水開(kāi)上籠，蒸二十五分鐘，捂上五分鐘就好

步驟 18

蒸好啦，包子長(zhǎng)大了嘿嘿

步驟 19

好香好香，一定要趁熱吃哦(?▽?)

木耳雞蛋白菜素三鮮包子的小貼士

一，素的餡料不適合太咸哦二，皮要厚一點(diǎn) 不然會(huì)破哦