不用和面的懶人版拇指生煎,宅家復刻。一口一個,還會爆汁的小包子,簡直停不下來!
![](/images/image/2248/22489730.webp?1719889021)
~~~~~
![](/images/image/2248/22489729.webp?1719889021)
~~~~~
![](/images/image/2248/22489728.webp?1719889020)
🌈🌈步驟:
1.鍋中加一碗水,蔥段薑片花椒煮開後,加入一顆濃湯寶融化後,盛出晾涼。
![](/images/image/2248/22489727.webp?1719889019)
2.肥瘦相間豬肉用絞肉機絞成肉餡,調入一勺生抽、半勺蚝油、半勺老抽、半勺香油、一顆雞蛋。適量鹽、糖、胡椒粉、五香粉和蔥花。攪拌均勻後分多次加入涼好的濃湯汁,並沿同一方向攪拌上勁。攪拌至筷子可立於肉餡中央。
![](/images/image/2248/22489726.webp?1719889019)
3.混沌皮四周沾水,中間加一勺肉餡,包包子的手法包好。
4.放入不粘鍋擺好,淋入少許油,小火煎3分鐘,再淋上水澱粉蓋蓋子燜三分鐘後,撒上蔥花和芝麻出鍋!
![](/images/image/2248/22489725.webp?1719889018)
————————————————————
💜小劉碎碎念:
濃湯寶汁可以冰箱冷藏一會,會有點果凍狀,更容易攪勻爆汁。
豬肉最好肥瘦相間,純瘦的會有點干硬
完成:
![](/images/image/2248/22489724.webp?1719889017)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~