水饺是我国人民喜食的一种食品。怎样把水饺煮得馅熟而又鲜嫩,皮爽而不烂散呢?关键是火候。饺子是由皮和馅组成的。由于包入的是生馅,而饺子皮又很薄,所以,在把水加热时,既要保持水面『沸而不腾』,又要使水饺在沸水中慢慢受热而熟。反之,如果在煮水饺时不是这样,水温过高,水沸『抛大浪』就会把水饺皮滚烂。这是由于水力的冲击,皮薄抵抗不住这种冲击力,水饺皮内的蛋白 Dumplings are a kind of food that Chinese people like to eat. How to boil the dumplings cooked and fresh, smooth and not rotten? The key is the heat. Dumplings are made of skin and stuffing. Since the raw stuffing is included and the dumpling skin is very thin, when heating the water, it is necessary to keep the water surface “boiled and not tengtong” and let the dumplings be cooked slowly in boiling water. On the contrary, if the dumpling is not the case when the water temperature is too high, the water boiling “throwing waves” will dump the dumpling skin. This is due to the impact of the hydraulic, thin-skinned resist this impact, the protein inside the dumpling skin