You must cook jiaozi in cold water.
The principle is that gluten is softened by boiling water, and some starch is boiled and puffed, which reduces the hardness of dough. Therefore, the higher the water temperature, the more boiling water, the softer the product, and the disadvantages of sticking teeth, hands and working boards.
I often eat some authentic home-cooked dishes, such as steamed dumplings with instant noodles. Many people like to eat steamed dumplings with instant noodles, which are nutritious, delicious and simple to make.
It's simple for people who can cook. Although the menu of this dish is relatively simple, people often ask how to make steamed dumplings with instant noodles, how to make steamed dumplings with instant noodles, and how to prepare main ingredients, ingredients and tea with oil and salt sauce. Want to make this steamed dumpling with instant noodles, just look at the following methods. The chef will teach you how to cook. Steamed dumplings with instant noodles made according to the following recipes can be taken out after meals, which is also a good choice for office workers to bring meals at noon.
Extended data:
Hot noodles are mixed with boiling water (about 70℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods with scalded dough.
Its principle is to scald gluten and part of starch with boiling water to reduce the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards. So the control of water temperature and water quantity is the key.
Not all products are scalded with boiling water, but some cold water is added appropriately according to the nature and hardness of the required products to maintain toughness.
Medium gluten flour is selected for hot noodle dough, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.
Generally, the process of instant noodles becoming food is mostly fried and branded. Finally, fried paste, all kinds of northern cakes such as scallion cake, pie, leek box cake, sesame cake and so on. On the table, there are steamed dumplings (such as steamed dumplings).
References:
Baidu encyclopedia-noodle soup