唔講唔知原來你哋好鍾意食蟹粉小籠包喎!今日我俾大家炸爆咗個inbox,再炸包埋個WhatsApp🤣🤣🤣🤣
好多朋友急不及待要食蟹粉小籠包🤣🤣🤣今日又拆蟹肉拆到傻咗,不如咁啦快快趣寫個食譜俾你地,自己試吓整?
講明先,小籠包呢啲係心機菜式,一啖就食晒但係其實搞好耐㗎!有心理準備就睇下面嘅食譜啦😆
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調味料:鹽3/4茶匙、胡椒粉少許、生抽一茶匙、薑蔥水兩湯匙
小籠包皮:中筋麵粉100克、暖水65ml
![](https://daphnema.kitchen/wp-content/uploads/2021/10/img_8151-1024x768.jpg)
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1. 黑毛豬梅頭瘦肉洗淨後抹乾,用菜刀剁碎,加入¾茶匙的鹽順時針攪拌,直至起膠
2. 加入生抽及胡椒粉再攪拌
3. 加入一湯匙的薑蔥水攪拌及用手撻幾次直至起膠
4. 再加入一湯匙的薑蔥水,再用手撻直至起膠
5. 最後加入半隻已打發的雞蛋,同一步驟撻至起膠
6. 加入高湯啫喱、蟹粉、芹菜葉及芫荽拌勻,即成餡料
7. 餡料製作後需要放雪櫃最少1小時直至硬身比較容易包
![](https://daphnema.kitchen/wp-content/uploads/2021/10/img_8159-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2021/10/img_8154-1-768x1024.jpg)
1. 取出一小粉的小籠包皮,已麵包棍滾圓直至好薄
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