荠菜馄饨

做法

1. 1荠菜下沸水汆40秒，过冷水后把水分一滴不剩地挤干，切细。

   汆水挤干

   🔍 看状态 汆40秒 + 沥10分钟 · 40 seconds + 10 minutes draining

   状态：荠菜由暗青灰转为深亮绿，攥紧时缩成一团干燥的紧实菜球Greens have gone from dull grey-green to a deep, bright green and collapse into a tight, dry ball when squeezed

   判断标准：Squeezing over the sink produces nothing more than a few drops

2. 2猪肉末加生抽、姜末、白胡椒与鸡蛋顺一个方向搅3分钟至发黏，再拌入豆腐碎、虾皮末与香油。

   拌肉馅

   🔍 看状态 5 分钟 · 5 minutes

   状态：馅料抱团微有光泽，白色豆腐碎与粉橙色虾皮粒分布其中Mixture is cohesive and slightly glossy with white tofu crumbs and pink-orange shrimp flecks through it

   判断标准：A spoonful holds together and slides off the spoon as one piece

3. 3把切好的荠菜与葱花拌入肉馅，轻手拌匀即停。

   拌入荠菜

   🔍 看状态 3 分钟 · 3 minutes

   状态：馅料以绿色为主，肉只是勉强把菜黏合起来，碗底没有汁水Filling is predominantly green with the meat only just binding it, and there is no liquid in the bowl

   判断标准：倾斜碗时没有汁水流动；馅料看着是干的而不是湿的Tilt the bowl and nothing runs; the mixture looks dry rather than wet

   Ji cai should dominate. If the filling looks pink, you have used too much pork.

4. 4馄饨皮中央放1茶匙馅，对折成三角，再把两个外角对折捏合，点一点水封口。

   包馄饨

   🔍 看状态 20 分钟 · 20 minutes

   状态：馄饨呈收口的小荷包状、两侧带翼，收口严密，薄皮下隐约透出绿色Wontons look like small gathered purses with two wings, seams sealed and the thin wrapper showing the green filling faintly through

   判断标准：Pinched, the seam holds and the wonton keeps its shape when set down

5. 5宽水煮沸后分批下馄饨，煮3-4分钟至浮起、面皮变半透明，捞入放了紫菜的碗中，加一勺煮馄饨的水。

   煮馄饨

   🔍 看状态 大火 每批3-4分钟 · 3-4 minutes per batch

   状态：面皮柔滑半透明，能清楚看见里面的绿色馅心；紫菜已舒展成深色条带Wrappers are silky and translucent with the green filling clearly visible inside; the seaweed has unfurled into dark ribbons

   判断标准：馄饨高高浮起，面皮不再发白或带生粉感They float high and the wrapper no longer looks opaque or floury