When cooking quick-frozen jiaozi, you must master some tips, so that the boiled jiaozi will be complete and not broken. First, take out the jiaozi in the refrigerator and put it in a bowl to thaw it a little. If you are really in a hurry, you can just put it in the pot. Add a proper amount of water, add a little salt, then put the quick-frozen jiaozi in the pot and start cooking with fire.

If you cook the freshly wrapped jiaozi, you must boil the water before putting it into jiaozi. Because the skin of the quick-frozen jiaozi is frozen, you use cold water to cook the pot. In the process of cooking, jiaozi is also thawing, so after cooking, jiaozi's skin will not break. When cooking jiaozi, salt can also keep jiaozi from breaking, but when cooking, it is better to stir it with a spatula, which can also prevent jiaozi in the pot from sticking to the pot.

After the water in the pot is boiled, add a little cold water to the pot, and then it can be cooked again. Generally, jiaozi will float on the water after cooking, so friends who never cook will also cook jiaozi. After jiaozi cooks, take it out of the pot, drain it and put it on a plate. It can be eaten directly or dipped with some seasonings. It is very delicious.

Jiaozi cooking skills:

When cooking jiaozi, the temperature is different. Usually, if we buy quick-frozen jiaozi, we should not use too much fire when cooking, because the fire is very easy to break the dumpling skin, so the jiaozi we cooked may be a pot of porridge, but the handmade dumplings will not have this kind of situation.

Usually, when we eat jiaozi, we should try not to buy quick-frozen jiaozi, but try to eat the handmade dumplings, because the hand-made jiaozi tastes and tastes better than the quick-frozen. The key is to eat as much as we want.

But eat less quick-frozen jiaozi. In addition, when we cook jiaozi, if the skin is easy to break, we can add a little edible salt to the pot when we go to jiaozi.