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从面粉到成品，手把手教你做小馄饨，馅香皮薄，老少皆宜大家好，我是厨易，分享一学就会的厨房美食，欢迎交流，互相增进。
小馄饨，不管什么时候都能给味蕾更大的满足，可做早餐也可做夜宵；即使再疲惫，吃上一碗飘着辣油的小馄饨，可以瞬间治愈疲惫的身体。通体清透、口感嫩滑的小馄饨，一口下去，皮薄爽滑筋道，肉馅鲜香四溢……今天小易和大家来分享小馄饨的家常做法，从皮子到馅儿，超详细的 *** 过程哦！
所需食材：
中筋面粉400克、盐2克、蛋清2个（57克）、室温水约135克、肉末、盐、胡椒粉、生抽、蚝油、料酒、白糖、葱姜水、老抽、香油、生粉
*** 步骤：
之一步：400克面粉倒在案板上，再用手背在中间开个窝；接着加入2克食用盐和57克蛋清，稍加搅合后少量多次地加入清水，边加边搅合，把面粉抓成絮状再揉成团，得到一个偏硬的面团；然后把面团按压并对折，再次揉匀后包上保鲜袋松弛一会儿。
第二步：取出松弛好的面团，轻松几下就能揉匀了；然后再次包上保鲜膜，继续松弛。
第三步：准备好的肉末放入大碗中，再加入适量盐和胡椒粉去腥，用筷子搅拌均匀；接着加入适量生抽、蚝油、料酒、白糖并搅拌均匀；然后把准备好的葱姜水分3次加进来（每次都要搅拌至肉末把水分都完全吸收了再加下一次水），搅匀后再淋入少许老抽上色；最后淋入少许香油并拌匀。
第四步：在案板上撒上适量生粉（也可以是玉米淀粉、小麦淀粉），再取出松弛好的面团，用擀面杖压开、再擀成长方形；接着用擀面杖把面皮卷起，再次边推、边卷、边擀开；都做好后，轻轻抽出擀面杖。
第五步：把面皮折叠好，用擀面杖稍加按压，然后再次把面皮分开，边分开边擀，记得要撒上干粉防粘哦！边推边转着擀，把面皮擀到合适的厚度即可。
第六步：切去皮子边缘不整齐的部分，再轻轻抽出擀面杖，切掉皮子的两头；然后把面皮切成馄饨皮的宽度，，切好后把小卷发开，切成正方形的馄饨皮子即可。
第七步：用筷子挑起适量肉馅儿放到皮子上，顺手捏合，一个个小馄饨就包好了。
*** 关键点：
擀皮子的时候一定要记得撒上少许干粉防粘。
一碗热汤中漂浮着晶莹剔透的小馄饨，一碗下肚无比满足，喜欢吃馄饨的一定要自己尝试一下，毕竟手作的美味才更有温度和灵魂嘛，记得一次多做点，放冰箱冷冻起来，不想做饭的时候拿出来，煮上一碗特别便捷！
本期小馄饨的视频 *** 全过程，大家可以参考厨易2020年8月2日的视频 *** ，也可以直接搜索关键词 厨易 小馄饨薄如纸，这样就能很快找到了哈，我们下期见。
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