Boiling water will reduce the gluten of the dough. The water temperature is high, the water temperature makes the protein heat denaturation, gluten is destroyed, resulting in reduced hydrophilicity, gluten loss, the starch in the heat and a large number of water solubility, the dough swells to form a paste, viscous enhancement, reduce the hardness of the dough, can make pot stickers, spring cake, fried box, fried cake, siu mai, etc., the pasta is soft and tough, will not be sticky and sparse.

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