作馄炖皮的面一定要和的硬,和面时加少许盐增加劲力,下馄饨前水里也要放少许食盐,这样馄饨既透亮又不会出现黏连情况。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/faedab64034f78f07bb6f03572310a55b2191cb2?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
馄饨(hún tún 或者hún tun 轻声)是中国汉族传统面食之一,又叫抄手或者云吞,是用薄面皮包馅儿做成的,通常为煮熟后带汤食用。源于中国北方。古代中国人认为这是一种密封的包子,没有七窍,所以称为'浑沌',依据中国造字的规则,后来才称为'馄饨'。
具体制作步骤如下:
准备:面粉250g,鸡蛋 一个,适量水,适量盐,适量淀粉(干)。
.将面粉加水揉成面团,水要一点点加,因为鸡蛋的大小都不同。揉成光滑的面团后,面盖上湿布饧20分钟。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d0c8a786c9177f3e3646a9cb7bcf3bc79e3d5681?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
饧好后,用刀分割成小分。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6f061d950a7b0208cc8f6a2769d9f2d3562cc8b6?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
直接用压面条机反复的压切好的小分面团,先用最厚的档多压几遍,要把面皮压的光滑,有光泽。越压越薄,最后一遍压之前,用刷子蘸上干淀粉,在面皮上均匀的刷上一层,起到防粘的作用,有豆面的用豆面也行。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b812c8fcc3cec3fd9c42f2b3dd88d43f869427f3?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
修掉两头,切成大小合适的面皮。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/242dd42a2834349beaba3b43c2ea15ce37d3bebc?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)