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[合購]好吃又可以做善事的喜樂水餃

喜樂水餃是一間位於彰化的喜樂保育院製作的
                                                                               
每一顆都是這些身心障礙者用自己的力量手工做出來的美麗成品
                                                                               
打從一開始知道這間水餃我就滿心期盼有一天一定要吃吃看
                                                                               
但礙於冷凍運費太高,所以始終沒有買
                                                                                                                                                               
                                                                               
真要感謝好心的主購silverriver下來開團
                                                                               
這才讓我吃到心心念念的喜樂水餃阿
                                                                               
不過我買的兩包在短短5天就吃光光啦
                                                                               
現在寫這篇可以說是越寫越心酸阿..............我還要吃水餃阿(回音)
                                                                               
                                                                                
                                                                               
每一包800g的定價是100元,我數了數大約是30~32顆左右

用一顆3元多的價格就可以吃到好吃的水餃兼做善事
                                                                               
吃著吃著心都溫暖了起來
                                                                                
                      
                                                         
水餃袋的背面還貼心的附上水餃的四種烹調方法
                                                                               
讓下廚不在行的我也輕鬆做出煎餃和水餃囉
                                                                               
煮水餃
1. 將未解凍的的水餃分散投入熱水中
2.再次沸騰時加入一碗冷水
3.為使水餃食用時更Q,可重複沸騰加水
4.待煮6分鐘,再次水滾水餃浮上水面時,撈起,即可食用
                                                                                
                    
                                                            
                                                                               
喜樂水餃的皮不會很厚,所以一煮好就透出韭菜的綠色
                                                                               
看起來真是美味誘人
                                                                               
經過6~7分鐘的水煮,每一顆的皮都還是完好無缺,而且很有彈性喔

                                                                               
韭菜跟黑豬肉大約是2:3
                                                                               
一咬下去韭菜濃厚特殊的香氣馬上充滿口中
                                                                               
香甜的韭菜加上新鮮黑豬肉自然的鹹味不用沾醬就是一番好滋味
                                                                               
我的食量跟一般女生差不多,外面的水餃大約一次吃12顆
                                                                               
但喜樂的大塊頭水餃八顆就會有點飽了,吃到十顆時已經覺得很撐了
                                                                               
黃小偉本來外面可以吃到15顆的,也是吃了12顆就飽囉
                                                                               
                                                                                
                                                                               
再來就看看高麗菜水餃的表現吧
                                                                               
冷凍的情況下每一顆都乖乖的分開不會黏在一起
                                                                               
上面的美麗壓紋很有媽媽的感覺

  
                                                                              
                                                                               
高麗菜跟豬肉的比例大約是1:2
                                                                               
高麗菜的份量少了一點,不知道是不是因為前陣子菜價大漲的關係
                                                                               
其實大口咬下去吃不太出來高麗菜的味道
                                                                               
取而代之的是豬肉的味道跟淡淡的薑味,在多咬幾下才會感覺到一些高麗菜的甜味
                                                                               
我用了一些醬油醋沾著吃,沾一點點就很好吃囉
                                                                               
話說我下一團想來開個剝皮辣椒團 XD
                                                                               
水餃沾剝皮辣椒的醬汁一定是絕配阿
                                                                                
                                                                               
其實這篇本來是昨天要寫好的
                                                                               
昨天晚上打到這裡,我自己手殘不小心把網頁關掉了
                                                                               
結果本來想要生別人的火,變成我自己餓的亂七八糟

只好一怒之下不爭氣的去冰箱搬出所剩無幾的水餃來做煎餃
                                                                               
煎水餃
1.燒熱平底鍋,加入油少許,讓鍋面都沾上油即可
2.擺入冷凍水餃(最好有些間隔,因為煎熟後會變大)
3.加水約100~150cc(我是先煎到底部上色,再加水到水餃的一半高度再少一點左右)
4.蓋上鍋蓋用小火把水收乾,底部稍焦即可
(講究一點可以在快收乾前倒入些麵粉水,這樣水分收乾後底部會有一片相連在一起的粉煎喔)
                                                                               
煎餃吃起來皮比水餃更Q,底部的微焦讓水餃的口感更豐富了
                                                                               
不知道為什麼煎餃我就會很想沾醬油,沾上一點點醬油跟辣椒超級美味的
                                                                               
吃慣水餃的可以換換口味喔^^
                                                                               
不過缺點就是跟煮水餃比起來煎餃更油啦





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