1、馄饨从速冻箱中取出,室温解冻。热油
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/a686c9177f3e6709dc8febcb36c79f3df8dc5572?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9213b07eca8065385a5a97c89bdda144ac3482bc?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、锅里少油,均匀铺满锅底,馄饨一个个码好,站着还是倒着随便你,馄饨间可以留一点空隙,不要挤的黏在一起。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/63d9f2d3572c11dfd6aa16176e2762d0f703c28f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、这时候,之前没用完的清水里加一点淀粉,搅匀,淀粉不要过多,水里是乳白色,不要稠就好了
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/3c6d55fbb2fb43164bb94aa12ca4462308f7d342?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、等再次看到要冒烟(加的清水要干的时候),把淀粉水搅匀,再次沿锅边倒入,加盖,锅底的淀粉水煎干,馄饨起焦皮即可。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/11385343fbf2b211c08db595c68065380dd78e4d?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、煎馄饨的过程中,都可以轻轻翻动,根据馄饨底的程度调试火候和控制时间~很简单的,基本5分钟内搞定!
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9825bc315c6034a8d4c88b5ac7134954082376c6?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
成品大概如下图
我如果生煎速冻馄饨的话,时间会长一点,因为是冻过很久的,自己包的馄饨,就根据皮厚程度和馅多少来判断,希望对你有用。