和饺子面的窍门2
<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">2:</SPAN></FONT><FONT face=宋体 size=4><SPAN style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: 宋体">面要和的略硬一点，和好后放在盆里盖严密封，饧</SPAN></FONT><FONT face=Tahoma size=4><SPAN lang=EN-US style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: Tahoma">10-15</SPAN></FONT><FONT face=宋体 size=4><SPAN style="FONT-SIZE: 13.5pt; COLOR: blue; FONT-FAMILY: 宋体">分钟，等面中麦胶蛋白吸水膨胀，充分形成面筋后再包饺子</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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