太絕了！被香迷糊了！這個餡的餃子我可以吃半鍋！香的流油

配方：中筋麵粉500克 鹽3克 沸水140克 涼水130克
餡料：牛肉餡500克 適量水 豬肉餡250克 雞蛋1個 鹽 五香粉 料酒 生抽 老抽 蠔油 雞精以上調味品按自己口味添加 芹菜適量 圓白菜適量 蔥花適量 熱油適量
我家每次包餃子都多包些，剩下凍在冰箱裡，如果只吃一頓要適量減少比例
Recipe: 500g all-purpose flour, 3g salt, 140g boiling water, 130g cold water
Filling: 500g beef filling, appropriate amount of water, 250g pork filling, 1 egg, salt, five-spice powder, cooking wine, light soy sauce, dark soy sauce, oyster sauce, chicken essence. Add the above seasonings according to your taste. Appropriate amount of celery, appropriate amount of cabbage, appropriate amount of chopped green onion, appropriate amount of hot oil
Every time I make dumplings, I make more and freeze the rest in the refrigerator. If you only eat one meal, you should reduce the proportion appropriately.