1. Preservation method: The skin of jiaozi, which has just been wrapped, will be a little wet, so when jiaozi is put together in the frozen layer, the dumpling skins will easily stick together. So, before jiaozi is put in the refrigerator, put plastic wrap on it and roll the steamed buns with flour, so that jiaozi can avoid sticking together when they are put together in the refrigerator, but if jiaozi is wrapped with too much flour, it will easily increase the burden of cooking jiaozi and make jiaozi stick to the pot. Therefore, you can first spread plastic wrap on the panel where jiaozi is placed, sprinkle a little flour, then put jiaozi, each jiaozi should be separated, and finally put it in the refrigerator for quick freezing for 15~2 minutes. When you take it out, the dumpling skin becomes hard, and then put it into the frozen layer of the refrigerator, so that the phenomenon of sticking together will not occur.

2. Sticking together: If jiaozi in the refrigerator sticks together, it is difficult to separate them, and when cooking jiaozi, they also stick together and cannot be separated. Then you need to master the method of cooking jiaozi. After boiling the water in the pot, add a proper amount of salt, and then put it into the stuck jiaozi after it melts, which will help to separate the stuck jiaozi and avoid the phenomenon of sticking to the pot.

3. Precautions: Although jiaozi can be kept in the refrigerator for a long time, the longer jiaozi is kept, the weaker its fresh fragrance and the lower its nutritional value. Therefore, don't pack too much jiaozi, and try to finish the packed jiaozi in a short time.