Take my own experience as an example. When cooking jiaozi, add cold water in time to prevent jiaozi from sticking to the pot when heated. Jiaozi is a traditional food in China. Whether it's spring, summer, autumn and winter, New Year's Day, or the morning of work, a full bowl of jiaozi and delicious food will always improve happiness instantly.
Teach you three tricks. When you cook jiaozi, jiaozi will never stick together.
1, scallion
When cooking jiaozi, put a chopped green onion in it, so that even if jiaozi doesn't "listen", he will obediently give in. Remember, it must be chopped green onion, because that chopped green onion is useless. If you cook a lot of jiaozi, you can also put an onion in it directly.
2. salt
If it is difficult to buy green onions where you live, then everyone has salt at home, which can easily solve this problem. Wait until the water in jiaozi is boiled, add a proper amount of salt and stir it a little until the salt melts, then go to jiaozi. If you do this in jiaozi, you can safely cover the pot and watch TV or do housework. You don't need to turn over or order cold water. jiaozi will never stick to the skin or the pot.
Step 3: eggs
That is, when mixing flour, add an egg to every 500 grams of flour, and the specific dosage will increase or decrease according to the amount of flour. In this way, not only the cooked jiaozi will not stick to the pan, but also the dough will not stick to the skin when rolling bread jiaozi, which is very helpful.
How to simply package jiaozi:
First, lay the prepared dumpling wrapper flat on the palm of your hand, and put the prepared dumpling stuffing in the center of the dumpling wrapper with chopsticks or spoon in the other hand. Choose the amount of stuffing according to the size of the dumpling skin, and remember not to put too much stuffing, otherwise it will easily burst the dumpling skin.
After the stuffing is put away, hold one side of the dumpling wrapper by hand, fold it with the other side, and stick the edge with a little force so that the width of the stick is not too large, so as to ensure that the stuffing is wrapped well and does not leak. Then the index finger of the left hand bends inward into a semicircle, with the thumb posture corresponding to the index finger and above it, and the other three points are slightly opened back, as long as they are not in the same plane. Jiaozi, who holds the edge, is placed in the arc surrounded by the index finger, and jiaozi is placed on the index finger. Then the left thumb presses down the edge of jiaozi, which is placed on the index finger, and so does the right thumb. Then the hands are squeezed inward, thus wrapping a round jiaozi.
This is our most common jiaozi. I don't know if you have learned it. Now the weather is getting cold, so I do it at home with my family, and then the family get together and eat a steaming bowl of handmade jiaozi to keep me warm. Today's sharing is over, I hope you like it.
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