红油抄手此次回成都,了了多年来的夙愿,吃了夜夜想念的红油抄手。所谓抄手其实就是大号的馄饨,但比馄饨有嚼劲,我曾经以为是因肉馅更多所致,其实不然,抄手的皮比馄饨厚,又比饺子薄,似乎在制作的时候有加一点碱,所以不像普通面皮一煮就糊。而肉馅最好是七分瘦三分肥,买回来在自家的莱板上剁碎,剁的时候就加上姜蒜,这样姜蒜汁与肉充分融合,吃起来才香,再加蛋清、淀粉搅拌,最好加一点点水,这样肉更嫩;煮抄手的时候汤要宽,火要大,抄手浮起 This time back to Chengdu, a copy of the red oil hands, a long-cherished wish for many years, ate the oil every night miss the Chao Shou. The so-called Chao Shou is actually a large wonton, but chewy than the wonton, I used to think it was due to meat more, it is not true, the handshake of the skin than the ravioli thick, thin dumplings, it seems that in the production of Canada A little base, so unlike a normal dough on the paste. The meat is best seven points thin three points, bought back in their home plate chopped chop, chopped when added ginger and garlic, ginger and garlic so full integration of meat, eat it until fragrant, plus egg white , Starch mixing, it is best to add a little water, so tender meat; cook the Chao Shou when the soup to be wide, the fire should be large, Chao Shuo floating