When many friends cook jiaozi, they cook it in a pot before the water is boiled. Because jiaozi is big and the skin is thicker than the small wonton, you can cook it without waiting for water. However, the skin of small wonton is thin. If the water doesn't boil, just cook it in the pot. If you soak in water for a long time, it is easy to soften the wonton skin, and it is easy to cook when the water is boiled.

Therefore, when cooking small wonton, whether it is just wrapped or frozen, it should be cooked in water first, and then cooked in the pot.

Tip 2 for cooking small wonton:

Cover the lid and cook over low heat.

wonton is thin in skin and easy to wrap. You can take any bag you want. After the small wonton is cooked in boiling water, it can't be cooked in boiling water all the time, so the boiled water can easily break up the wrapped small wonton, and because of the big fire, it will also cause the wonton skin to be boiled and the stuffing to be immature.

after the wonton is boiled, turn off the heat, cover the lid and cook slowly. Experienced friends in jiaozi all know: "Cover the pot and boil the stuffing, boil the pot and boil the skin". This method is also suitable for cooking small wonton. The small wonton cooked in this way is not only difficult to spread, but also the skin and stuffing of the wonton can be cooked at the same time, and the cooked small wonton is complete, beautiful and delicious.

Tips for cooking small wonton 3:

Cook until it is done, and turn off the heat.

when cooking small wonton, bring the water to a boil, cover the lid and simmer for about 1 minute. Observe that the skin of the small wonton is almost completely transparent, and the stuffing of the small wonton expands when heated. It stands to reason that this state is only 9% mature. You can turn off the fire at this time. Don't boil the pot at once, let the small wonton stew in the pot with the remaining temperature.

turn off the heat when the small wonton is cooked to 9% maturity, so that the cooked small wonton will not come loose and will be more complete and beautiful. Don't worry about being raw, because the lid is stuffy for a few seconds, so the little wonton is completely cooked.

The cooked small wonton is wrapped in stuffing, chubby one by one, and the wonton skin is transparent but not scattered. A bite is delicious and slippery!

Tip:

1. Small wonton is delicious because of its thin skin, and it is precisely because of its thin skin that you should always pay special attention to cooking. If you cook it for a few more seconds, it may be cooked.

2. The quick-frozen wonton takes a little longer to cook than it is now packaged, that is, it takes a little longer to cook with a small fire.

3. When cooking small wonton, you must prepare wonton soup first, and then you can eat it when the small wonton is cooked and fished out. Cooked wonton can't be stored for a long time, and it is easy to swell.

how long have you been making wonton? Learn the above three tricks, and the small wonton is cooked just right, delicious but not rotten.