和饺子面的窍门
<FONT color=#0000ff><FONT face=宋体 size=4>和饺子面的窍门</FONT><FONT face=Tahoma size=4><SPAN lang=EN-US style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: Tahoma">1:</SPAN></FONT><FONT face=宋体 size=4><SPAN style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: 宋体">在</SPAN></FONT><FONT face=Tahoma size=4><SPAN lang=EN-US style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: Tahoma">1</SPAN></FONT><FONT face=宋体 size=4><SPAN style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: 宋体">斤面粉里掺入</SPAN></FONT><FONT face=Tahoma size=4><SPAN lang=EN-US style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: Tahoma">6</SPAN></FONT><FONT face=宋体 size=4><SPAN style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: 宋体">个蛋清，使面里蛋白质增加，包的饺子下锅后蛋白质会很快凝固收缩，饺子起锅后收水快，不易粘连</SPAN></FONT></FONT><FONT face=Tahoma size=4><SPAN lang=EN-US style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: Tahoma"><BR></SPAN></FONT>
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