As the saying goes, "delicious, but dumplings.". Chinese tradition is to eat dumplings on holidays, and have nothing to eat dumplings. Dumplings can be meat, meat, vegetables, it can be said to be a national delicacy.

1、怎么和面团

1, how and dough?

和面时，水和面是有比例的，通常面和水比例为2:1，而且最好用凉水，即使用温水也不要超过30度。活好的面要醒足醒透，最好中间揉几次，揉完了再醒。醒面时间大概在15-30分钟内，这样煮熟的饺子口感好。

And face, water and face are proportional, usually surface and water ratio of 2:1, and it is best to use cold water, that is, use warm water should not exceed 30 degrees. Live a good face to wake up, wake up, preferably the middle rub several times, rub up, then wake up. Wake up in about 15-30 minutes, so cooked dumplings taste good.

2、活面团的水不能一次倒入

2. The water of the dough can not be poured at one time

边倒便用筷子搅拌成絮状，再慢慢加水揉成面团。

When you pour it, stir it with chopsticks and mix it with water until it is dough.

3、加鸡蛋或者盐会使饺子皮更筋道

3, add egg or salt will make dumpling skin more pliable

和面时，在面中打一个鸡蛋或者加入盐，包饺子时饺子皮不会粘，而且饺子煮熟，皮还特别筋道。饺子的过程基本是这样：剁肉馅—加调料—搅拌均匀打水—加入适量香油和蔬菜、香菜、葱花等再次拌匀—包饺子。

And when, playing an egg on the surface or add salt, dumplings dumplings and dumplings cooked, not sticky, the skin is particularly good. The process of making dumplings is like this: Chop meat - add seasoning - stir well and add water - add proper amount of sesame oil and vegetables, coriander, chopped green onion and so on. Mix it again again - make dumplings.

冷水煮方法：锅中盛水，将冻饺子放入锅中，冷冻的水饺和冷水一起加热，当水温慢慢上升的同时，面皮和肉馅的温度也随之上升。这样饺子的温度能一直和水温保持一致，煮出来的水饺就会弹性好，肉馅熟，美味可口。

Cold boiled water in the pot, methods: frozen dumplings into the pot, frozen Boiled dumplings and cold water heating, when the temperature rose slowly at the same time, skin and meat stuffing temperature rise. In this way, the temperature of the dumplings can always be consistent with the water temperature, cooked dumplings will be good flexibility, cooked meat, delicious.

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