翡翠水晶饺

翡翠水晶皮:

澄粉: 生粉 = 1 : 1.2

1. 加冷水搅拌成粉浆
2. 热水(1勺半)煮滚, 倒入 (1), 同时用筷子快速搅拌至粉透明状。

热馅:
1. 绿菜 (小白菜或菠菜或豆苗), 红萝卜和蘑菇 切细粒, 焯烫过。
2. 生虾仁 (剁糊状)
3. 糖, 盐, 胡椒, 香油 (各一茶匙)

: 5分钟

Notes: 不要混乱:
1. 生粉 (新加坡叫 (风车牌) “太白粉”, 中国叫”土豆”粉) = Potatoe Flour (勾芡常用)

2. 玉米粉 / 玉蜀黍粉 Corn Flour

3. 澄粉 Wheat Flour (non-glutent 无筋): 小麦粉。做点心皮, 晶莹剔透。

4. 蕃薯粉 = (番)茨粉 = (台湾) 地瓜粉 (Sweet Potatoe)

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