1
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046238976711.jpg)
用开水把面粉烫一下,和成面团,盖上湿布醒面20分钟左右
2
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046239386803.jpg)
晾干水分。于此同时,准备好烫好的粉条
3
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046239765059.jpg)
热锅凉油,油温八成热放入鸡蛋,立即用筷子打散的办法炒好鸡蛋,这样炒出来的鸡蛋很碎。拌入碎粉条。(我一般是用剪刀把粉条剪碎)
4
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046240065857.jpg)
加入虾皮,切碎的韭菜,一勺盐,一勺花椒粉,拌匀。(注意调料不要放太多,以免掩盖了馅儿料的鲜味)
5
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046240689414.jpg)
把醒好的面搓成条,然后切成小面团
6
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046241305925.jpg)
擀成薄面皮
7
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046241802748.jpg)
包入馅儿料
8
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046242001937.jpg)
锅底抹一层油,煎至两面金黄即可
9
![三鲜菜盒子菜谱图解](https://st-cn.meishij.net/rs/83/91/6897833/n6897833_150046242387371.jpg)
香喷喷的三鲜菜盒子出锅啦