Actually, it takes about 70 degrees of hot water to cook jiaozi. You can cook jiaozi when you see the pot bubbling, because jiaozi is usually frozen. If the temperature difference is too large when boiling water, jiaozi will crack easily. The correct way is to pour more water into the pot, which is easy to stick together and break the skin. After pouring into jiaozi, cover the pot and boil. Stir gently along the edge of the pot with a shovel to prevent sticking to the bottom of the pot. Continue to cover the pot and cook. After boiling the pot again, order a bowl of cold water so that jiaozi can be heated evenly.
2. Turn the cold water into a small fire, and gently push the water in the pot with a spoon to make jiaozi rotate. The spoon must not touch jiaozi, lest it break them. A * * * Cook it twice, order cold water three times, and cook the dumplings until they float. It takes three times as much cold water as cooking jiaozi. Many people always cook until the end without ordering cold water. No wonder they cook a pot of porridge.
3. Fishing for jiaozi's tools is also very important. You must scoop them out with a spoon. Remember not to use a leaking spoon, because the dumplings are squeezed together after leaking, and it is easy to stick together and break. You should scoop out the soup with a spoon, which will be round and non-sticky.
Dumplings summary:
1, hot water to the pot, cold water easy to stick to the pot, boiling water easy to crack.
2. After some cold water is boiled, three jiaozi will be cooked in one * * *.
3. Use the right tools to catch jiaozi. Use a spoon instead of a leaky spoon.
Remember these three points, ensure that jiaozi is round but not broken, and eat a bowl of hot jiaozi on the solstice in winter, which is sweet to the heart. In my heart, the most classic filling of glutinous rice balls is black sesame, which is also my favorite. What do you think is the best filling for glutinous rice balls? Cook jiaozi. That's all. Friends who often cook broken skin can try my method.