How to make it not bad, jiaozi?

How to cook jiaozi without rotting?

How to make jiaozi unbreakable?

It is easier to eat jiaozi than to cook jiaozi. How to master the heat, how to cook jiaozi without breaking? I believe you have heard the following.

You introduce a few tricks, and your worries are swept away.

The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and let the pot boil.

Cover with boiled skin. "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.

"Broken, the stuffing is still cooking, and the soup is turbid. If we cook, the steam will be lost quickly and the water temperature can only be maintained.

After about 100 days, jiaozi kept stirring with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing.

Steam and boiling water can quickly transfer heat to the stuffing, and the dumpling stuffing can be cooked in a short time. Jiaozi made in this way.

The skin is not easy to break and the soup is clear. Jiaozi is neither sticky nor delicious.

The second measure: after the water is boiled, add the right amount of salt. After the salt is dissolved, put the jiaozi into the pot, cover the pot, and don't turn it.

Don't order cold water until it is cooked. The jiaozi cooked in this way does not stick to the skin and the pot, and the jiaozi left in the pot will not be made.

Adhesion.

The third trick: Before boiling jiaozi water, add some onion tips, and then go to jiaozi after the water is boiled, so that the boiled jiaozi will not.

Easy to break, not sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add it to the water.

Add some vinegar

References:

Baidu (the world's largest Chinese search engine)

How can jiaozi be frozen so as not to rot?

Jiaozi boiled water into the pot, and slowly pushed it from the side of the pot with a colander, so that jiaozi could turn and cover the pot. After stopping the rotation, open the lid and continue to push. Pay attention to push slowly to prevent jiaozi from sticking to the bottom of the pot. After boiling the water again, add a small amount of cold water, cook until jiaozi floats to the surface, bulge, fish from the middle of the pot, control the dryness of jiaozi soup, and then plate.

How to go to jiaozi without rotting in the pot?

The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and use our pot to cook the skin". 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" but the filling is still cooked and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly. When the dumpling skin is cooked, cover the pot and fill each other. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.

The second measure: after the water is boiled, add the right 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. Jiaozi cooked in this way does not stick to the skin or the pot, and jiaozi left in the pot will not stick.

The third measure: Before boiling jiaozi water, put some onion tips, and then put them into jiaozi after the water is boiled, so that the boiled jiaozi will not be broken or sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add some vinegar to the water.

How to make jiaozi not rot?

How to make jiaozi unbreakable?

It is easier to eat jiaozi than to cook jiaozi. How to master the heat, how to cook jiaozi without breaking? I believe you have heard the following.

You introduce a few tricks, and your worries are swept away.

The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, then open the pot".

Cover with boiled skin. "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.

"Broken, the stuffing is still cooking, and the soup is turbid. If we cook, the steam will be lost quickly and the water temperature can only be maintained.

After about 100 days, jiaozi kept stirring with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing.

Steam and boiling water can quickly transfer heat to the stuffing, and the dumpling stuffing can be cooked in a short time. Jiaozi made in this way.

The skin is not easy to break and the soup is clear. Jiaozi is neither sticky nor delicious.

The second measure: after the water is boiled, add the right amount of salt. After the salt is dissolved, put the jiaozi into the pot, cover the pot, and don't turn it.

Don't order cold water until it is cooked. The jiaozi cooked in this way does not stick to the skin and the pot, and the jiaozi left in the pot will not be made.

Adhesion.

The third trick: Before boiling jiaozi water, add some onion tips, and then go to jiaozi after the water is boiled, so that the boiled jiaozi will not.

Easy to break, not sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add it to the water.

Add some vinegar

How can quick-frozen dumplings be cooked without rotting?

1, jiaozi should add more water and salt to increase the boiling resistance of dumpling wrappers.

2. Boil the water, then put jiaozi into the pot, and fully stir it from time to time to prevent jiaozi from sticking to the pot.

3. Don't let the water boil too much, or the jiaozi will break easily. Add a little cold water after the water boils, and then add cold water after the water boils. Repeat this action three times.

4. Boil and freeze jiaozi. Observe the shape of jiaozi. jiaozi will soften slowly after cooking. If jiaozi floats on the water and the dumpling skin is uneven, it means that jiaozi is ripe.

5, quick-frozen jiaozi frozen for too long, the water in the dumpling skin will evaporate, jiaozi is not easy to cook, it will be a little raw. It is not advisable to cook jiaozi with large fire, but slowly with medium and small fire.

What can jiaozi do at home so as not to rot?

Hello,

Cheng Xiao, prepare a plate of wrapped jiaozi. This is jiaozi stuffed with Chinese chives.

Put half a pot of water in the pot, cover the pot and bring to a boil.

Boil until the water boils and a lot of bubbles come out.

At this time, we put the jiaozi on the plate into the pot one by one, and be careful not to put it too hard, let alone throw it in, so as to avoid scalding hands when boiling water spills.

Prepare a bowl of cold water (the key is this, this is the way to avoid jiaozi breaking the skin and sticking to the pot).

You can cover the pot or leave the pot uncovered, and keep the heat until the jiaozi becomes bigger or floats.

Tip: Do not stir jiaozi with a spoon or spatula during the whole process.

At this time, we slowly poured the prepared cold water along the pot wall.

eight

At this time, you will see that the chubby creature will float automatically. If some have not come up, you can gently move the jiaozi with a spoon until it comes up.

I'm glad to serve you, and hope to be satisfied with it. Thank you.

Who can tell me what to do, jiaozi?

Method for quickly cooking jiaozi

Almost every family does jiaozi. But in the case of many relatives and friends, how can we make jiaozi quickly and safely so that everyone can have dinner at the same time?

Here is a way to treat nearly 20 people to jiaozi. Cooking time is less than half an hour, jiaozi is on the table:

Use a pressure cooker with a diameter of 26cm and add half a pot of water. After the water is boiled, you can go to jiaozi, and you can put up to 100 jiaozi at a time. After jiaozi gets off the pot, gently push jiaozi in one direction with a spoon to prevent the pot from sticking. Then cover the lid, but don't add the pressure limiting valve, about four or five minutes. When steam with water droplets emerges from the vent, remove the pot from the fire and naturally reduce the pressure. When the vent is no longer bubbling, take out the jiaozi and put it in the pot again.

When cooking jiaozi, you should pay attention to:

First, the number of jiaozi put at a time depends on the size of the pot and the temperature. If the firepower is not strong, it should be put down properly, otherwise jiaozi will cook for a long time and the skin will be easily broken.

Second, jiaozi cooks faster with more water and less. If there are other tables, you don't have to have a lot of jiaozi at a time, but you should have a little less at a time.

Third, when opening the lid, be sure to wait for the vent hole to stop steaming, which can not only increase the cooking time of jiaozi, but also prevent the soup from overflowing the pot and scalding people when opening the lid.

In addition, it is best to add some salt to the dough to increase the boiling resistance of the dumpling skin.

This method is not only suitable for families with many people, but also for small restaurants with few customers. It is fast, convenient and energy-saving.

boil dumplings

Boil the water in the pot and put it in the wrapped jiaozi. Stir the water in the pot clockwise with a spoon and turn the jiaozi to prevent it from sticking to the bottom of the pot and breaking the stuffing. Turn down the fire and cover it. Remember an old saying: "the stuffing is hard to cook, but the skin is broken", that is, the stuffing is easy to cook with a lid, and the skin is easy to cook with a lid. After boiling, pour a bowl of cold water, then boil, then boil, and then pour another bowl. After boiling, you can cook when you see jiaozi floating on the water.

How to make jiaozi unbreakable?

It is easier to eat jiaozi than to cook jiaozi. How to master the heat, 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: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and use our pot to cook the skin". 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" but the filling is still cooked and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly. When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.

The third measure: Before boiling jiaozi water, put some onion tips, and then put them into jiaozi after the water is boiled, so that the boiled jiaozi will not be broken or sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add some vinegar to the water.

How to freeze jiaozi without rotting?

Add a little salt after the water boils, and stir in jiaozi after it is cooked. Don't be lazy. After the water boils, stir with cold water. The effect is much better.

If you like fried dumplings, it's easy. The skin won't break. Put a little water in the pot, just cover the bottom of the pot, add a tablespoon of oil, put jiaozi in and stir, cover the pot, and turn jiaozi over when the water is almost dry. Fry both sides until golden. Serve.

How to cook jiaozi? It's delicious without rotting.

Don't drink too little for the first time. Add salt after boiling (a little white vinegar is optional, and dumpling skin will be more Q-point). Then, be sure to let the water boil before wrapping jiaozi. Stir gently immediately after all, to ensure that jiaozi does not stick to the pan. Before jiaozi floats for the first time, stir it from time to time. Be careful. After jiaozi floats for the first time, add cold water, and then add cold water after the water boils. If jiaozi is not very big, add cold water twice, open it and you can fish it up and eat it. If jiaozi is very big, consider adding water three times, and then scoop it up and eat it when the water boils.