After jiaozi is boiled in the pot until it floats, it should be cooked quickly with low fire. At this time, if you still cook with strong fire, jiaozi will break if you continue to roll. If jiaozi keeps turning over, the temperature will be uneven, and it is easy to be hard inside. After jiaozi is put into the pot, an appropriate amount of cold water should be added every time it is opened, so as to keep it rolling rather than rolling. Cook it for two or three times, then cook it for a while before taking it out. Jiaozi cooked in this way is moderate in hardness, sweet and delicious.

Extended data:

Precautions:

Eat less fried: Although fried Yuanxiao is crispy, frying will make Yuanxiao, which is not low in oil, have a higher ratio of oil to energy and become more unhealthy food. Therefore, fried yuanxiao is not desirable from the nutritional point of view, and eating it in a small amount is another matter. And patients with gallbladder and pancreatic diseases, eating fried dumplings and glutinous rice balls is likely to make such diseases recur, so they can't eat them.

Because jiaozi is mostly sweet, some people are not suitable to eat it, such as the elderly, diabetics, hyperlipidemia patients, pancreatitis, cholecystitis patients and people with weak gastrointestinal function. For diabetic patients, we must eat as little as possible, otherwise it will easily cause blood sugar fluctuations.

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