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标题: 如何做外酥里嫩满口留香的生煎馄饨 [打印本页]
作者: Kk0IRbesi3    时间: 2015-9-7 18:31
标题: 如何做外酥里嫩满口留香的生煎馄饨

                                                <p><center><img style="WiDTH: 603px; HeiGHT: 861px" name="image_operate_96761433146174506" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559003846.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="560"/></center><br/></p><p><center><img style="WiDTH: 605px; HeiGHT: 837px" name="image_operate_31021433146174819" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559003847.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="578"/></center><br/></p><p><center><img style="WiDTH: 607px; HeiGHT: 496px" name="image_operate_81871433147462288" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559003848.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="564" width="690"/></center><br/><br/>从来不买外面的馄饨皮，<br/>自己做的筋道又透明，</p><p>其实掌握秘方就行，</p><p>一是要和稍硬的面，</p><p>二是要用少量淀粉，</p><p>保证你能做出透明筋道的馄饨皮。</p><p><br/>再包上私房调制的鲜嫩多汁的馅子，<br/>用小平锅稍稍一煎，<br/>酥酥的黄黄的底儿就出来了，</p><p>看着就特别诱人。<br/>咬一口，<br/>外酥里嫩，鲜香多汁，<br/>满口留香，回味无穷。<br/><br/><center><img style="WiDTH: 592px; HeiGHT: 825px" name="image_operate_76211433147604538" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559003849.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="574"/></center><br/></p><p><center><img style="WiDTH: 591px; HeiGHT: 931px" name="image_operate_89191433159835406" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559013850.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="507"/></center></p><p><center><img style="WiDTH: 591px; HeiGHT: 831px" name="image_operate_69161433147714506" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559013851.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="810" width="620"/></center></p><p></p><p>馄饨皮材料：面粉270克 、水115克、淀粉适量、盐2克</p><p>馄饨馅材料：猪肉200克、鲜虾仁100克、韭菜50克、盐适量、蚝油1大勺、橄榄油1大勺、酱油1大勺、香油1勺、香葱15克、白胡椒少许、黑芝麻少许</p><p>做法：<center><img name="image_operate_57651426234952250" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559013852.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="288" width="690"/></center></p><p>1、和一块稍硬些的冷水面团饧30分钟，饧好的面平均分成三份用擀面杖擀开，压面机从1档开始压制6档，面皮压得薄如纸再切成三角的或梯形的面皮。</p><p><center><img name="image_operate_36331433147713772" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023853.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>2、将猪肉用料理机打成肉泥状。<br/><center><img name="image_operate_5731433147713631" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023854.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>3、鲜虾去皮去头剥好，韭菜切小段备用。<br/><center><img name="image_operate_9291433147623959" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023855.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center></p><p>4、肉馅里加入盐、酱油和蚝油。<br/><center><img name="image_operate_16151433146992600" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023856.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center></p><p>5、倒入白胡椒粉一个方向搅拌至起劲，倒入切块的鲜虾拌匀。<br/><center><img name="image_operate_42691433147697600" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023857.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>6、倒入油继续搅匀，放入韭菜。<br/><center><img name="image_operate_71521433147045194" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023858.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>7、倒入香油拌匀，取一个馄饨皮包入适量馅。<center><img name="image_operate_59381433147701631" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559023859.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>8、从一端卷起包住馅，将两左右两角交叉捏紧按一下就好。<center><img name="image_operate_80741433147331256" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559033860.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>9、平底锅里烧热油，放入包好的馄饨，煎至底略黄。<br/><center><img name="image_operate_81981433147454334" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559043861.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="290" width="690"/></center><br/>10、倒入没过馄饨三分之一的清水，加盖将水分收干，撒上香葱和芝麻即可。</p><p>烹饪技巧：</p><p>1、和面和饺子面不同，要略硬一点。<br/>2、和面时一定要加点盐，这样面皮既口感Q弹又不容易煮破。<br/>3、煎馄饨时要用小火，煎出小黄底再加水。<br/>4、加水只要没过馄饨的三分之一就行，加盖收干水就熟了。</p><p><center><img style="WiDTH: 602px; HeiGHT: 886px" name="image_operate_61071433147451975" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559053862.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="542"/></center></p><p><center><img style="WiDTH: 602px; HeiGHT: 808px" name="image_operate_58981433147605584" src="http://i3.meishichina.com/attachment/good/2015/08/03/201508031559053863.jpg" alt="如何做外酥里嫩满口留香的生煎馄饨" title="如何做外酥里嫩满口留香的生煎馄饨" height="800" width="595"/></center></p><p><br/></p><p><br/></p><br/>                                       



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