今天的晚餐是一碗热腾腾的馄饨💕
一提到馄饨,就想起来小时候家门的馄饨店,一般要是放学早,饿了就会先去吃一小碗馄饨,碗里放入虾皮、葱花、紫菜和香油,然后拿一大勺热水浇开,霎那间小小的店里香味四溢。后来街道整改,开店的那对夫妻也没了踪迹,不知道他们还是否记得那个总是点一碗小馄饨,边吃边和他们聊天的小姑娘,但我到现在还会怀念那个小小房间里的烟火气。
煽情完毕,下面讲制作过程。
1⃣️馄饨皮就从中超买就行,这个就没必要自己擀皮啦,我一般一次买几袋放冷冻室里,吃之前提前一天常温解冻
2⃣️馄饨的肉馅参见我昨天写的饺子馅,区别就是馄饨一般是猪肉/虾肉为主,基本上不加蔬菜,然后为了提鲜,可以在馄饨馅里剁点儿虾皮加进来。我今天这个馅就是纯猪肉,加了少许葱姜末去腥提鲜
3⃣️包馄饨的方法详见图二,大致手法是:1) 将肉馅放在馄饨皮三分之一的最下方的中间,2) 馄饨皮由下至上折一层,刚好盖住刚才的馅,3) 馄饨皮接着由下往上折一层,能够把肉馅完全包住,4) 将馄饨皮两边同时往中间折,5) 馄饨皮在中间交汇的时候,将下面两个角捏在一起,这一步需要蘸些水点在捏住的位置,因为一般解冻后的馄饨皮自身不太好粘住,6) 这样馄饨就成型啦
4⃣️包馄饨的方法有很多,大家可以网上去搜一下,找一个自己喜欢并且记得住的就行,我个人比较喜欢这种,因为觉得这样煮出来的馄饨可以一口咬下去都是肉hhh
5⃣️接下来就是调馄饨汤的味道了,取一个大碗,里面放入盐、葱花、虾皮、紫菜、香油和生抽(香油多放些会比较香),然后将煮馄饨烧开的热水,舀一大勺,浇到放好调料的大碗里,瞬间香味四溢,这汤就是调好了
6⃣️馄饨煮好后,倒入5⃣️的碗中,有条件地再放上切好的蛋皮(就是锅中倒入薄薄的一层鸡蛋液,煎好后倒出来晾凉,切成条)
7⃣️以上是清汤馄饨的做法,如果想做酸汤就是在5⃣️中再加入大量的醋和红油,其他步骤一致~
以上。
# 温暖小厨房 # # 我要上精选 # # 夏夏厨房 # # 如7而至 #
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