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# 煎饺的做法 | ||
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## 必备原料和工具 | ||
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<!-- 在这里列出你的必需原料。以方便大家快速判断自己手边的材料是否足够。--> | ||
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<!-- 注意:某些原料已经在厨房采购部分提及。这里不要重复提及:燃气灶, 饮用水, 锅, 食用油, 碗与盘子, 筷子, 炒勺, 洗涤剂, 抹布, 钢丝球, 菜刀 --> | ||
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<!-- 你可以推荐购买哪个品牌的来方便决策。 --> | ||
- 饺子(速冻水饺) | ||
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## 计算 | ||
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<!-- 这一章节里介绍一些计算公式,求得原料的量、重要的时间参数、混合比例,以便在后续操作中引用。 --> | ||
<!-- 这一章节可选。可以和上一章节合并。 --> | ||
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<!-- 这里有两种情况: --> | ||
<!-- 1. 可能会大批量做菜。例如:食堂给全校学生做西红柿鸡蛋、米饭、米粥。这种情况需要给出计算公式。 --> | ||
<!-- 2. 固定菜量的产品菜。每份的容量一致而永远不会发生变化。这种情况需要给出一份的量。 --> | ||
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每份: | ||
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- 饺子一包 (根据个人食量选择) | ||
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## 操作 | ||
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- 取出平底锅(不沾平底锅最佳) | ||
- 加入 10ml - 15 ml 食用油 | ||
- 开火 | ||
- 放入饺子 | ||
- 加入清水,没过饺子 1/2 | ||
- 盖上锅盖(此时炉灶应该处于大火) | ||
- 当锅中水分仅剩 2mm 时, 转中火开始煎制 | ||
- 当水分全部蒸发后,摇晃平底锅使饺子受热均匀 | ||
- 1 - 2 分钟夹出一个饺子观察底部,若出现金黄色脆皮立即取出 | ||
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## 附加内容 | ||
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- 操作时,需时刻观察锅内情况,切记不可分神玩手机。 |