The Chinese New Year will be over in a month, and the temperature here is already over 31 degrees below zero. Near the year before, we also began to freeze jiaozi. Because the outdoor temperature is very low, the frozen jiaozi we packed can be frozen in ten minutes outside, which is faster than quick freezing. Although frozen jiaozi is more convenient to eat, we still need to master certain skills when cooking frozen jiaozi. If the method of cooking jiaozi is wrong, jiaozi will be frozen. Below I will share with you the cooking method of frozen jiaozi.

when freezing jiaozi, the following steps are needed

① warm water in the pot

When we cook jiaozi, we don't need to slow freeze the frozen jiaozi in advance, but many friends cook jiaozi in cold water. In fact, this practice is wrong. The frozen jiaozi that we have cooked for decades is put into the pot with warm water. If jiaozi is boiled in cold water, the boiled frozen jiaozi is easily broken, while jiaozi is frozen in boiling water. It looks like raw noodles, but if you cook jiaozi with warm water, the cooked frozen jiaozi will have a better effect, which is not much different from that of fresh jiaozi. This is because warm water can slowly heat the dumpling skin and evenly heat the dumpling stuffing, so it is very important to cook frozen jiaozi with warm water.

② Cover the lid when cooking frozen jiaozi

When cooking jiaozi, we don't need to cover it, but when cooking frozen jiaozi, we need to cover the lid during the cooking process, and the fire for cooking jiaozi should not be too big, just cook it with medium fire. Covering the lid to cook frozen jiaozi can make the skin of frozen jiaozi cooked more thoroughly. After all, the time for cooking jiaozi cannot be too long, only when cooking frozen jiaozi.

(3) The number of times of cold water is used when boiling frozen jiaozi

When boiling frozen jiaozi, the number of times of cold water is the same as that of boiling fresh jiaozi, and cold water is also used for three times when boiling jiaozi, in order to avoid boiling water. However, when the water seems to be boiling, the dumpling stuffing matures faster. If jiaozi is boiled with boiling water continuously, it is easy to boil the dumpling skin, and the dumpling. You also need to pour cold water into the pot for three times, so that the effect of jiaozi's cooking will be very good.

First of all, thank you for inviting me to answer this question. We have all eaten the quick-frozen jiaozi, because it is easy and convenient to eat, and you can cook it directly without rolling the skin and wrapping it. I have often encountered the problem that the dumpling skin is always hard before. If it is cooked for a long time, the stuffing will leak out. If it is cooked for a short time, the skin is not delicious and the stuffing is not ripe, so An accidental opportunity to visit a friend's house, my friend's mother gave us a package of jiaozi to eat the next day, and it was called a delicious one. I remember that we didn't finish it that day, and my aunt frozen the extra jiaozi in the refrigerator. When we had dinner at noon the next day, the staple food was dumplings. After serving, jiaozi didn't leak one, and it was the same as the new package, which made me wonder, so I chatted with my aunt after I was full. Out of curiosity, I asked my aunt about cooking quick-frozen jiaozi today. I humbly asked my aunt about cooking jiaozi. My aunt patiently told me that it was nothing, mainly because the water temperature of boiled frozen jiaozi was different from that of boiled fresh jiaozi. Boiled dumplings must be cooked in a pot with boiling water of 111 degrees, but boiled quick-frozen dumplings can't be cooked with boiling water of 111 degrees, which will easily make jiaozi peel or even mature. Boiling quick-frozen water requires cold water to be boiled all the time. When the water boils and jiaozi floats naturally, it can be cooked by opening jiaozi twice. When I heard my aunt's explanation, I suddenly felt suddenly enlightened, and the mystery in my heart was solved at once. After I returned to Beijing, I tried it according to my aunt's method, and it was much better than my previous method. Through my aunt's coup and my own method, I summarized several coup tips for cooking quick-frozen dumplings. I took them out and shared them with you today.

specific methods; Prepare a few green onions and an appropriate amount of salt for standby, add an appropriate amount of cold water to the pot, cut the green onions into sections and throw them directly into the pot, then add an appropriate amount of salt, then fire, and then take the quick-frozen dumplings out of the refrigerator and put them directly into the pot without thawing, until the water boils and jiaozi floats. It takes about 6 minutes, which is calculated by the jiaozi. It is considered cooked when the dumpling skin turns from white to translucent. Remember to put cold water in the pot, and the purpose of adding onion and salt is to prevent the dumpling skin from breaking.

The fast pace of life and the simple operation of quick-frozen food make quick-frozen food a trend in the current catering market. Every household is willing to store some quick-frozen dumplings at home, but they don't like cooking or time problems that day. Just take them out and cook them. Let's talk about the practice of quick-frozen dumplings!

1. Open the refrigerator and take out the quick-frozen dumplings.

2. put water in the pot and bring it to a boil.

3. Put some salt in the pot. I don't know exactly what it is for. My mother told me.

4. Pour in the dumplings, because the quick-frozen dumplings sink to the bottom of the pot, stir them more before boiling, and never burn the bottom of the pot.

5. when cooked, take it out and put it on a plate for cooking.

There is no trick to judge whether jiaozi is ripe: because the quick-frozen dumplings are full of water, they all sink in the pot. When the jiaozi floats and the skin bulges, it is proved to be ripe.

with garlic vinegar, eat slowly. It is said that jiaozi drinks more and more!

The cooking method of frozen jiaozi is the same as that of the new jiaozi. Add cold water to the pot and bring it to a boil. Then jiaozi takes the pot and stirs it. Be careful to stir it in one direction, not back and forth in the pot, so that jiaozi is easy to rot. Also, it should be noted that when the quick-frozen jiaozi is just taken out of the pot, especially the iron pot, it is easy to stick to the bottom of the pot. When stirring, be careful to slow down to prevent sticking, and then cover the pot for cooking. As the saying goes. Every time you cook, you should add cold water, and according to how much you cook, just add a proper amount of cold water. Specifically, if it is vegetarian stuffing, cover it, boil the water, stir it, then add a proper amount of cold water, then cover it, boil it for the second time, stir it for the second time, then add a proper amount of cold water, cover the pot and continue to cook, boil it for the third time, stir it, and then add a proper amount of water. Note that at this time, If it's minced meat, just cook it four times in the same way. Actually, it's very simple. The quick-frozen jiaozi is basically the same as the boiled jiaozi, that is, pay attention to sticking the pot when you first cook it, and don't stir it up. And it's still a long time when you first cook it. After all, it's quick-frozen. Have you learned it?

jiaozi is our traditional food. As the saying goes, lying down is better than being comfortable, and jiaozi is better than being delicious. In the past, people's living standards were generally not high, and eating jiaozi meant celebrating the New Year. Now, when the conditions are good, eating jiaozi in the New Year has become a sense of ceremony. At ordinary times, regardless of the New Year's Day, you can eat whatever you want.

jiaozi is delicious, but it is troublesome to wrap it. We usually use the rest time to make more packages at one time, freeze them in the refrigerator and cook them whenever we want. Or simply buy frozen dumplings in the supermarket, which is convenient and satisfying.

When it comes to quick-frozen jiaozi, how to cook it, whether to use cold water or boiled water, has become a hot topic for discussion. I read your answers roughly. Although I don't have Wukong's critical eyes, I can tell who can really cook jiaozi, strictly speaking, jiaozi.

without practice, there is no right to speak. Here's a knock on the blackboard: boiled water must be used to cook quick-frozen jiaozi! Boiled water! Water! Repeat the important words three times.

I don't know who dug this pit in jiaozi, but I've been in it anyway. After reading what they said clearly, I felt quite reasonable, so I cooked a frozen jiaozi with cold water on a certain day in a certain month. As a result, soon after jiaozi got into the pot, the skin melted and the water was not boiled, and a pot of jiaozi was all stuck together. As you can imagine, we had a very delicious piece of soup that day.

an exploratory foodie like me is just enough. I have the cheek to call it doing experiments. If you are a newly married little wife, you are about to show off your cooking skills for your in-laws and you can't do complicated things, so you want to cook a quick-frozen jiaozi! If you use cold water to cook, after many years, you will be teased by the whole family from time to time: Baby, the dumpling-flavored soup you cooked that day is really delicious! I'm not talking nonsense. I have experience in similar situations. I used boiled water to make rice soup, and I made a pot of dough soup, which was laughed at by my husband for a long time.

Ray, I dug it up for everyone. As for whether you have the spirit of exploration, it's up to you. It's no big deal that jiaozi is boiled. Add some pepper noodles and pour some vinegar, and the taste is good.

having said that, I'll give you some dry goods at last. Before cooking the quick-frozen jiaozi, thaw the quick-frozen jiaozi in the microwave oven, or directly heat it for 1 minutes. (The time can be increased or decreased according to the number of jiaozi) Because the microwave oven starts heating from the inside of the food, the filling of the quick-frozen jiaozi is a little micro-melted, but the skin is still not thawed. After the pot is boiled, put in the microwave-good quick-frozen jiaozi, which can shorten the time of boiling water after entering the pot and prevent the skin from breaking. As for the next step, you don't need me to repeat it, do you?