We live in a fast-paced society. Usually, people will try to buy some quick-frozen jiaozi to take home for cooking, which will be more convenient and save time. Quick-frozen jiaozi is also very easy to show its stuffing when cooking, so it is easy to break the skin when cooking quick-frozen jiaozi. Because jiaozi's skin is very thin, you must pay attention to it when making quick-frozen jiaozi, otherwise it will be exposed.
When making quick-frozen jiaozi, we must pay attention to the low temperature of quick-frozen jiaozi. If you encounter hot water directly, the skin will definitely crack, so put some cold water in the pot first, and then put jiaozi, so that the temperature of the quick-frozen jiaozi can be the same as the water temperature, and then gradually heat up after heating, so that the boiled jiaozi will not be broken. When you make jiaozi, you must follow the steps, so that when you quickly freeze jiaozi, it won't crack or reveal the stuffing. Cooking jiaozi is also a very important operation, otherwise it will affect the quality of jiaozi.
No matter how you cook jiaozi, make sure there is enough water, so as to avoid sticking together when cooking jiaozi. And after the water is boiled, it needs to be melted in a certain way, otherwise jiaozi will be exposed. Especially for quick-frozen jiaozi, it must be thawed in advance, and it can't be cooked directly, otherwise there will be meat stuffing problems. Besides, when cooking, you should wrap jiaozi when the water is boiling, so that the jiaozi can rise slowly with the water temperature, which can also ensure that the frozen jiaozi will not be exposed.