2 jiaozi can put a little salt in the pot to cook with jiaozi, which can prevent dumplings from sticking together. After the first boiling in jiaozi, you can see that jiaozi will float on the water. Then add a little cold water and wait for the second boiling. After the water is boiled again, pick up a jiaozi, press it lightly with chopsticks, and jiaozi will sink in a small part. When it is lifted, jiaozi will soon bulge to prove that jiaozi is ripe.
Three non-sticky methods for cooking jiaozi
First, when cooking jiaozi noodles, adding an egg to every 5g of noodles can increase the content of protein. When cooking, the protein will shrink and solidify, and the dumpling skin will become firm and difficult to stick.
second, add a small amount of salt after the water is boiled, and then go to jiaozi until it is cooked, without water or turning. When the water is boiled, it neither overflows nor sticks to the pan or skin.
Third, after jiaozi is cooked, first soak jiaozi in warm water with a strainer, and then put it on a plate, so that it won't stick together.
How to cook jiaozi won't break
It's easier to eat jiaozi than to cook jiaozi. How to master the heat and how to cook jiaozi without breaking? I believe that after listening to the following tips, your worries will be swept away.
the first trick: there are several folk sayings about cooking jiaozi: "When cooking jiaozi, cook the skin first, then the stuffing", "Cover the pot to cook the stuffing, and open the pot to cook the skin". These words are very reasonable. As we all know, the boiling point of water is 1℃, and the dumpling skin exposed to the water is "steamed" and the stuffing is still cooked, and the soup color is unclear. If we open the pot to cook, the steam will be lost quickly, and the water temperature can only be kept at about Baidu. jiaozi keeps stirring with the boiling water, evenly transmitting heat; When the dumpling skin is cooked, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it won't take long for the dumpling stuffing to be cooked. The jiaozi cooked by this method is not easy to break, and the soup color is clear. The jiaozi is not sticky and delicious.
the second measure: after the water is boiled, add a proper amount of salt. After the salt is dissolved, put the jiaozi into the pot, and then cover the pot, without turning it over or ordering cold water, until it is cooked. The jiaozi cooked in this way does not stick to the skin or the pot, and the jiaozi left in the pot will not stick.
the third measure: before boiling jiaozi water, put in some green onion tips, and then put them in jiaozi after the water boils, so that the boiled jiaozi will not break or stick.
the fourth measure: to prevent jiaozi from sticking to the pot, you can add an egg to the dough. In addition, if you want the meat to be cooked faster, you can add some vinegar to the water.