大家好，我是梅子，春天來了，大地回暖，啥都活泛起來啦，這時候的韭菜可新鮮好吃啦。這新鮮的韭菜呀，不光味道特別好，而且還有好多營養呢，像維生素 C、維生素 K、膳食纖維，還有鈣呀、鐵呀這些礦物質，簡直就是大自然給咱們的寶貝食材。今天呢，我就來教大家用這春天里頭一茬的韭菜，做那種又好吃又有營養的韭菜雞蛋餡包子，咬上一口，全是春天的滋味兒。

準備500克面粉，加入5克酵母，5克白糖，之后倒入270克30度左右的溫水，邊倒邊攪，攪成大的面絮狀后，下手揉成光滑的面團，蓋上蓋子發酵40分鐘。

利用這期間呢，在鍋中加入食用油，打入4個雞蛋，快速的將它攪散炒熟，炒好的雞蛋碎放到這晾涼備用。之后再將提前清洗干凈，晾干水分的韭菜，給它改刀切碎，放入盆中（一定要確保韭菜表面沒有生水，否則容易導致餡料出水）。

準備一塊豆干，不喜歡吃的也可以不放，先切細條，再切成小碎丁，放入盆中。之后在里面倒入一點食用油，給它攪拌一下，這樣能讓韭菜的切口和表面粘勻油漬，拌好以后，再加入少許的十三香，將炒好的雞蛋碎也倒在里面，調味呢加入一點食用鹽，將它們拌勻就可以了。

這時這個面團體積也明顯變大了一倍，里面的蜂窩組織也非常豐富，說明已經發酵好，將它取出，揉勻排氣至原來的大小，之后搓成長條，分成小劑子，每個大概50克，之后表面撒一點干面粉，將它揉圓按扁，搟成厚一點的小圓餅。

全部搟好以后，取適量餡料放在面皮中央，左手托住面皮，右手從邊緣開始捏褶，一邊捏褶一邊轉動面皮，將餡料包裹起來，最后收口，捏緊，一個漂亮的包子就包好了。如果不太會捏褶，也可以簡單地將面皮對折，捏緊邊緣，做成簡單的包子形狀 。放入蒸鍋一定要二次醒發15分鐘再開火，水開以后繼續蒸12分鐘，關火5~6分鐘后再開蓋將它取出。

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咬一口剛出鍋的韭菜雞蛋包子，韭菜的鮮嫩、雞蛋的醇香、滿滿的都是春天的味道和家的溫暖。快趁著春日韭菜正鮮嫩，動手做起來吧！

好了，今天的韭菜雞蛋餡兒大包子做法，就和大家分享到這里，你學會了嗎？我們明天見，拜拜。