The first trick: There are several folk sayings about cooking jiaozi: "When cooking jiaozi, boil the skin first, then the stuffing", "Cover the pot to cook the stuffing, and cook the skin with our pot". These words are very reasonable. As we all know, the boiling point of water is 100℃, 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 trick: After the water is boiled, put in a proper amount of salt. After the salt is dissolved, put the jiaozi into the pot, and then cover the pot. You don't need to turn it over or order 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 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, add 1 egg when mixing flour. In addition, if you want the meat to be cooked faster, you can add some vinegar to the water.