It turns out that jiaozi really needs to be cooked with water, and it must be added three times, and it must be added with cold water. In fact, many times we can do without cold water, but the difference between not adding cold water and adding cold water is very big. So how should we cook jiaozi, and what tips can we master to cook jiaozi that does not break the skin and is very delicious?

In fact, there are many ways to cook jiaozi online, and some cook directly; Some add green onions when cooking jiaozi to prevent adhesion; Others say that adding a proper amount of salt to water can also prevent adhesion; However, many times we find that many of these tips are not particularly practical in our life, so how to cook jiaozi is the most correct way. Today, Xiao Dong shares with you the most common way to cook jiaozi, so we might as well try it at home during the Spring Festival.

-Boil jiaozi-

1, First of all, we add enough water to the pot. For cooking jiaozi, or noodles and wonton, we must add enough water, then bring it to a boil, add a proper amount of salt to the fire, and then stir it evenly with a shovel.

2, we slowly into the wrapped jiaozi, all into the pot, and then slowly push with a spoon, remember not to stir, and then boil with fire.

3. After the fire boils, add half a bowl of cold boiled water to the bowl where we usually eat, push it slowly with a spoon, continue the fire to boil, then add half a bowl of cold water, add half a bowl of cold water after the water boils, and slowly push the fire to boil.

Well, jiaozi, which is so sweet and delicious, non-adhesive and non-peeling, is ready. It is delicious and delicious, and the method is very simple. You can try to make it at home.

Tips:

1, add water to jiaozi. Be sure to add enough water. If there is too little water, it will be easy to paste the pot.

2. Before cooking jiaozi, let's not worry about jiaozi. Let's put in a proper amount of salt first, so as to prevent jiaozi from sticking.

3. When we go down to jiaozi, we must go down slowly, or we will easily burn ourselves by splashing hot water.

4. After jiaozi is finished, it must be pushed slowly with a spoon, and it is forbidden to stir. Mixing is easy to break the dumpling skin.

5. Drawing water can make the bulging dumpling skin shrink back again, which can prevent the dumpling skin from being broken, and will continue to add dumpling stuffing to make the stuffing in jiaozi easier to cook, and the dumpling skin is also very delicious.

Now you can understand why my mother always drinks cold water when cooking jiaozi, and she drinks it three times every time. In fact, this is the experience summed up by the older generation, and you can try it when you are cooking jiaozi at home.