【抱蛋煎饺】
MaomaoMom/毛毛妈
周六做了100个饺子, 冻了起来。用了红葱头，白蘑菇配猪肉馅，汁多的很呀. 忙的时候，拿出来煎几个，方便又快捷。 做为早餐很不错呀.
面团：
1:中筋面粉(all purpose flour) 5杯(800克，直接舀的面，没有过筛)；
2：温水500毫升(500克)；
3：橄榄油或其他素油1大匙；
肉馅：
4: 瘦肉馅1200g；
5: 红葱头650克, 葱6根，姜5克，雪菇一包150克；
6: 生抽酱油5大匙，头抽酱油3大匙，老抽酱油1大匙, 盐3茶匙, 十三香粉1茶匙， 香油1.5大匙，生粉1.5大匙，鸡粉1茶匙，水1/2杯;
其他：
7：橄榄油1大匙，水3/4杯，用来煎一锅饺子;
8: 鸡蛋一个, 盐1/4茶匙, 头抽1茶匙, 葱花1茶匙, 水1.5 大匙.
以上材料做100个饺子。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法
1、面团: 盆内放入1料的面粉，加入2料的温水(图1)，揉成大块面团。然后加1大匙橄榄油揉均匀(图2)，盖上盖醒面30-60分钟小时)待用。
2、馅: 红葱头(图3), 剥去外皮, 水冲洗后切细丁. 白蘑菇切去根部水冲洗后切细丁(图4). 葱去根洗净切葱花, 姜10克切末. 将所有4-6料放入一小盆里拌匀，用长木勺顺一个方向搅拌至馅上劲 (图5)待用.
3、把醒好的面团分成5份(不用的面团要盖上湿布保湿)，每份揉成直径1.5厘米的长条，切成20等份，按扁后擀成直径9-10厘米的薄皮(图6)。放1.5大匙馅料在饺皮中间(图7)、对折后先捏紧上缘，然后从右角开始，向中间一边打小褶一边捏紧，最后从中间向左边同样捏紧(图8)。依次做完所有的饺子。可以将多余的生饺子排在烤盘上，放冰冻箱冻硬后，装入密封袋里冰冻起来以后吃。
4、抱蛋煎饺：不粘锅开大火，加1大匙油，放入8-16个饺子(图9)，加3/4杯水，盖上盖子(图10)。将8料放一小碗中(图11)打散待用. 煎至水快干，转中小火, 倒入打散的鸡蛋汁(图12),煎至蛋汁凝固, 底部金黄，即可出锅。太好吃了。
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