一、包饺子宜先和面，让面“醒”着，然后做馅。和饺子面时可加入鸡蛋清（1公厅面粉加鸡蛋2只），以提高面筋度。待饺子包好后下锅时，饺子既挺括又不易破皮，起锅后饺子不易粘连，滑溜适口。若在和面时掺入适量菠菜汁或油菜汁，煮后饺子带有淡淡的绿色，颇似翡翠，节日待客更 First, dumplings should be first and noodles, so noodles “wake up”, and then do fillings. And dumpling noodles can be added when the egg (1 general flour plus 2 eggs), in order to improve the degree of gluten. After the dumplings are wrapped, the dumplings are crisp and hard to break, and the dumplings are not easy to stick after the pot is panned. If mixed in the amount of spinach juice or rape juice, boiled dumplings with a touch of green, quite like jade, holiday hospitality