自己做扁肉馄饨

shuilifang

shuilifang
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高筋面粉800克+水335克

中间抹菱粉（tapioca starch)厨师机6号档，2层一起压过

得到极薄、又不糊的扁肉馄饨

 

馅料是一半肉一半虾，加了蛋，水调稀，

用筷子轻夹一下，就成

馄饨滚水下锅，开始计时3分钟，马上捞起

（期间看到馄饨滚了，要开盖中火保持）

骨汤、自己种的菠菜、小白菜、加上蛋皮丝、紫菜

有荤有素的早餐就好了

 

 

 

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