Eating glutinous rice balls on the fifteenth day of the first month is an important folk custom. "Round" means reunion and perfection, and eating dumplings means eating good luck, so dumplings are always indispensable on the Lantern Festival table. Now the packaged jiaozi is not easy to preserve, so we usually buy quick-frozen jiaozi. Tangyuan will become sticky after thawing. At this time, remember not to pour the dumplings directly into the pot, otherwise the boiled dumplings will easily crack, break the skin, expose the stuffing and paste the soup. What is the correct way to freeze jiaozi? I'll share some tips for cooking jiaozi with you. Follow them. Jiaozi soft glutinous rice has no Q-bomb, which is sweet and delicious, especially delicious. Take jiaozi out. We can see that there is a layer of frost on the surface of quick-frozen dumplings, and there is also a layer of glutinous rice flour in the frost. Natural thawing is not only time-consuming but also easy to boil. The correct thawing method is: put jiaozi into a slightly larger container, and pour an appropriate amount of cold water, the amount of which is subject to jiaozi. Soak jiaozi in cold water for 30 seconds. The purpose of soaking dumplings is to thaw them and replenish the lost water in time. This is one of the secrets of cooking dumplings without breaking the skin, but I want to remind you that the soaking time of dumplings should not be too long. Take it out immediately and put it in another bowl for later use. Then we can boil the water to prepare jiaozi, boil the water until it is warm, sprinkle a spoonful of sugar and stir it with a spoon to speed up the dissolution. Doing so can improve the consistency of water, so that water will not penetrate into jiaozi too much, and the boiled jiaozi will not be deformed or broken.