春天一定要吃这个馅包子，皮暄馅鲜美，步骤简单零失败，收藏了

大家好，我是梅子，春天来了，大地回暖，啥都活泛起来啦，这时候的韭菜可新鲜好吃啦。这新鲜的韭菜呀，不光味道特别好，而且还有好多营养呢，像维生素 C、维生素 K、膳食纤维，还有钙呀、铁呀这些矿物质，简直就是大自然给咱们的宝贝食材。今天呢，我就来教大家用这春天里头一茬的韭菜，做那种又好吃又有营养的韭菜鸡蛋馅包子，咬上一口，全是春天的滋味儿。

准备500克面粉，加入5克酵母，5克白糖，之后倒入270克30度左右的温水，边倒边搅，搅成大的面絮状后，下手揉成光滑的面团，盖上盖子发酵40分钟。

利用这期间呢，在锅中加入食用油，打入4个鸡蛋，快速的将它搅散炒熟，炒好的鸡蛋碎放到这晾凉备用。之后再将提前清洗干净，晾干水分的韭菜，给它改刀切碎，放入盆中（一定要确保韭菜表面没有生水，否则容易导致馅料出水）。

准备一块豆干，不喜欢吃的也可以不放，先切细条，再切成小碎丁，放入盆中。之后在里面倒入一点食用油，给它搅拌一下，这样能让韭菜的切口和表面粘匀油渍，拌好以后，再加入少许的十三香，将炒好的鸡蛋碎也倒在里面，调味呢加入一点食用盐，将它们拌匀就可以了。

这时这个面团体积也明显变大了一倍，里面的蜂窝组织也非常丰富，说明已经发酵好，将它取出，揉匀排气至原来的大小，之后搓成长条，分成小剂子，每个大概50克，之后表面撒一点干面粉，将它揉圆按扁，擀成厚一点的小圆饼。

全部擀好以后，取适量馅料放在面皮中央，左手托住面皮，右手从边缘开始捏褶，一边捏褶一边转动面皮，将馅料包裹起来，最后收口，捏紧，一个漂亮的包子就包好了。如果不太会捏褶，也可以简单地将面皮对折，捏紧边缘，做成简单的包子形状 。放入蒸锅一定要二次醒发15分钟再开火，水开以后继续蒸12分钟，关火5~6分钟后再开盖将它取出。

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咬一口刚出锅的韭菜鸡蛋包子，韭菜的鲜嫩、鸡蛋的醇香、满满的都是春天的味道和家的温暖。快趁着春日韭菜正鲜嫩，动手做起来吧！

好了，今天的韭菜鸡蛋馅儿大包子做法，就和大家分享到这里，你学会了吗？我们明天见，拜拜。