剩馄饨皮巧利用，5款快手小零食味道超惊艳
每次在家包馄饨，不是馅料多，就是馄饨皮多，总是拿捏不精准！剩下了馄饨皮怎么办？稍作加工，就能变身为超美味的小零食，颜值也让人超惊艳！5款简单易上手的馄饨皮花样做法，剩馄饨皮了不再发愁。http://5b0988e595225.cdn.sohucs.com/images/20180503/8912a7cbab5140d583774542f07bacbd.jpeg迷你披萨图文 |灵泠原料：馄饨皮数张、圣女果200g、盐 / 色拉油 / 马苏里拉芝士 / 白砂糖 / 酱肉适量。做法：http://5b0988e595225.cdn.sohucs.com/images/20180503/8d1d10398edc46209dfefb6a17ee60a5.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/e79f5502a1f946af84ee3730ba5dc418.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/86a16de471b743e1a3bfbceba6f297bb.jpeg1、圣女果焯水后剥皮。2、放如锅内，小火加热，放入适量糖，用木勺边搅拌边捣碎，直至成颗粒感比较粗的酱。3、馄饨皮平铺在烤盘上，均匀的刷上一层色拉油。http://5b0988e595225.cdn.sohucs.com/images/20180503/db32309314f9471f8eec4906227a7d48.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/49545fac5d564df183bb46ee5196d24a.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/8e624e3aaebd4cceb82c882845b8b988.jpeg4、在中间放上番茄酱。5、在番茄酱中间放上酱肉。6、满满的撒上一层马苏里拉芝士碎，放入预热190℃烤箱上层烘烤5-7min，馄饨皮边金黄，表面芝士融化即可。小窍门：这里的番茄用圣女果的味道会比较搭，如果用大番茄，hi比较酸，也比较稀，不太适合这个做法。●●●http://5b0988e595225.cdn.sohucs.com/images/20180503/186d1e447de545eda84368bb668b44d2.jpeg百变馄饨皮之小薄脆图文 |一溪月原料：馄饨皮 / 花生油适量。做法：http://5b0988e595225.cdn.sohucs.com/images/20180503/118588ddcbf94a8d882c4b8a97cee6b4.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/1f4b1d06f3bd46059e587f8fa3149277.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/3ef214cc3fb6406aafb4d6dff6babe95.jpeg1、适量馄饨皮。2、放菜板上。3、用刀均匀切成细条。http://5b0988e595225.cdn.sohucs.com/images/20180503/36eff9d77d0a4be4b80719566af4cd68.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/d3384b62a2834d00bf618dabfdbe19f5.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/f388bfc8585641f59b8d390869bb1aae.jpeg4、再切成均匀指甲大小正方形。5、散开。6、锅内适量花生油烧五成热。http://5b0988e595225.cdn.sohucs.com/images/20180503/2e36ca2efffa4b2aa9ca6086ab9e4c97.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/dcdabbfe448f490d8cd7929538538e12.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/a28bbdb7e45049bdbd4609e515601ef9.jpeg7、小正方形放入油里。8、全部浮起。9、炸至微黄。用漏勺捞出沥油。http://5b0988e595225.cdn.sohucs.com/images/20180503/bd74ec5456e04db786c3e4c5dab89c15.jpeg10、炸好的小薄脆。可放入鸡汁儿豆腐脑。也可放酸辣豆腐脑中。小窍门：炸至微黄，捞出。炸至金黄再捞，会糊。●●●http://5b0988e595225.cdn.sohucs.com/images/20180503/c517857727c34456a1194cec9412238f.jpeg薄酥焦叶图文 |一溪月原料：馄饨皮 / 黑芝麻 / 盐 / 花生油适量。做法：http://5b0988e595225.cdn.sohucs.com/images/20180503/9f0e46838e44419088f81c9b60e1c6ed.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/127f607ff5914df59cdca1b13cc72b35.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/c4d64b65ebab4af48bf182f6f9c45f20.jpeg1、馄饨皮适量。2、菜板稀疏撒上细盐，黑芝麻，馄饨皮放菜板上。3、馄饨皮上面也撒些黑芝麻，适量细盐，用擀面杖擀几下，让黑芝麻粘紧馄饨皮。http://5b0988e595225.cdn.sohucs.com/images/20180503/67d4594a15344e1bac765b1095131fba.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/9af86ff344544517afb346b18af998e8.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/6aface311070409698b60bef81529dfa.jpeg4、用刀纵向划两刀。5、锅中适量花生油烧热。6、焦叶放入。小火炸制。http://5b0988e595225.cdn.sohucs.com/images/20180503/9eb299feee48488c9efb3a40f4a76955.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/a1b84f608b5f46b69773f363bd159717.jpeghttp://5b0988e595225.cdn.sohucs.com/images/20180503/7ab2859cc18641be94b55ad6c3877fab.jpeg7、炸至微黄，翻面。8、用吸油纸吸去发余油脂。〈几乎不油〉很干酥。9、成品。http://5b0988e595225.cdn.sohucs.com/images/20180503/1cc8a71da8574aeda1b65f6421477e9a.jpeg10、成品。小窍门：馄饨皮很薄，别炸糊了
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