Share the storage of the two methods:

　　1、大家知道水的沸点是100℃，把露出水面的饺子皮“蒸”破而馅却还有熟，并且汤色浑浊不清。若是敝开锅盖煮，蒸气会很快散失，水温只能保存百度左右，饺子随滚水不停地搅动，均匀地传递着热量;等饺子皮熟了，再盖锅盖煮馅，蒸气和沸水能很快将热量传递给馅，不用多久饺子馅就煮熟了。采用该方法煮出的饺子，皮不容易破，汤色也清，饺子既不粘，又好吃。

　　1, as we all know the boiling point of water is 100 ℃, the surface of the wrappers "evaporate" while filling and cooked, and tang turbidity is not clear. If the open pot boiling, steam will soon be lost, the water temperature can only save about baidu, dumplings with the boiling water, stirring constantly convey heat evenly; Such as the wrappers cooked, then cover the pot boiled stuffing, steam and boiling water can quickly transfer heat to filling, soon boiled dumpling stuffing. Cook the dumplings by using this method, the skin is not easy to break, tang and qing, dumpling is not sticky, and delicious.

　　2、水烧开后放进适量的盐，待盐溶解后，把饺子下到锅里，再盖上锅盖，不用翻动，不用点凉水，直到煮熟。这样煮出的饺子，不粘皮，不沾锅，剩在锅中的饺子也不会发生粘连。

　　2, water, bring to a boil in a pinch of salt, salt dissolves, under the dumplings into the pot, cover again, don't turn, don't point of cold water, until cooked. This cook dumplings, non-stick, non-stick pan, left in a pot of jiaozi adhesions will not occur.

　　3、在煮饺子水烧开之前，先放入一些大葱尖，水开后再下饺子，这样煮出的饺子不易破此，也不会粘连。

　　3, before the boiled dumplings of water to boil, put some green Onions, pointed, the water is boiling again after the dumplings, like boiled dumplings is not easy to break this, will not adhesion.

　　4、为防止饺子粘锅，和面时可加1个鸡蛋。另外，如果想让肉馅熟得快些，可以在水里加些醋。

　　4, to prevent dumplings stick, and can add a eggs. In addition, if want to make meat cooked faster, you can add some vinegar in the water.

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