用料

餃子皮

適量

包菜

1顆

胡蘿卜

1根

香蔥

1根

粉絲

1把

雞蛋

3只

干香菇

6朵

干木耳

8朵

醬油

2勺

花生油

2勺

蠔油

1勺

食鹽

適量

雞精

適量

五香粉

適量

十三香

適量

花椒粉

適量

包菜雞蛋蒸餃（餃子皮版）的做法

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1. 包菜切碎

1. 干木耳泡發后切碎

1. 干香菇泡發后切碎

1. 粉絲用熱水泡軟后切碎

1. 起鍋熱油，倒入蛋液，煎成蛋餅后切碎，也可以直接鏟碎

1. 鍋中繼續倒點油，放入胡蘿卜絲炒軟后，切碎

1. 香蔥切碎

1. 混合所以食材

1. 加入醬油、香油、花生油、食鹽、花椒粉、十三香、五香粉、雞精和蠔油

1. 攪拌均勻

1. 取一張餃子皮搟大搟薄

1. 包入餡料

1. 籠布打濕，蒸屜放入蒸餃

1. 水開上鍋蒸15分鐘，關火燜5分鐘

1. 皮包餡大，美味開吃～