煮饺子时如何让饺子不粘连
How to make dumplings not adhesion when boiled dumplings
①和饺子面时，每500克面加１个鸡蛋，可使蛋白质含量增多，下锅煮时，蛋白质收缩凝固，使饺子皮变得结实，不易粘连。饺子加盟http://www.ximiaofu.com/
1 and the surface of the dumplings, every 500 grams surface to add 1 egg, can make the protein content increased, the pot boiled, protein solidification contraction, make the wrappers becomes strong, not easy adhesion.
②煮饺子时，如果在锅里放几段大葱，可使煮出的饺子不粘连。
2 the boiled dumplings, if in a pan, put some green Chinese onion, can make the boiled dumplings are not adhesion.
③水烧开后加入少量食盐，将盐溶解后再下饺子，直到煮熟，不用点水，不用翻动。这样，水开时既不会外溢，饺子也不粘锅或连皮。
3 of water to boil. Add a small amount of salt, salt dissolved after the dumplings, until cooked, no water, no turning. So, neither overflow when the water is boiling, dumplings and titanium or even skin.
④饺子煮熟后，先用笊篱把饺子捞入温开水中浸一下，再装盘，就不会粘在一起
4 after the dumplings boiled, first the dumplings with skimmer to dip into the warm water, plate again, wont stick together。
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