Sesame Seed Dumplings Cooking Method

1. first frozen dumplings open the bag and let it sit for about 5 minutes, this step is the natural thawing of the dumplings, to prevent the dumplings from freezing too hard, and into the water instantly by the impact of cracking.

2. Starting the pot with water, the water will boil to 70 ~ 80 degrees from the dense bubbles into the dumplings, cooking dumplings neither open water in the pot nor cold water in the pot, open the pot under the pot to cook, the impact of the open water is too strong, the water and the dumplings too big a difference in temperature, which will lead to dumplings cracked; while the cold water to cook dumplings, dumplings in the water immersion time is too long is also easy to break the skin.

3. Cooking dumplings with boiled dumplings is similar, do not open fire all the time, in order to make its heat evenly and taste delicious, in the process of cooking to point into the cool water, about the whole process of dumplings will be cooked three open, point twice, see dumplings all floating up, dumplings cooked, turn off the fire can be eaten out of the open.

Cooking dumplings for a long time depends on the fire and the size of the dumplings, generally small dumplings or dumplings with a large fire to cook, it takes about 5 minutes, and if you cook with a warm fire, the dumplings are relatively large and may have to be 7 to 10 minutes, the simplest way to determine whether the dumplings are cooked or the method I said above, "point two water, cook three open, see dumplings all floating up! The simplest way to determine whether the dumplings are cooked is to say that I said above, "point two water, cook three open, see all the dumplings floating up on the cooked"

Cooking dumplings to be soft and tasty not to break the skin, keep in mind that the above 3 points is the key: 1. thawed first; 2. warm water in the pot: 3. point water. Do these 3 points, you can cook a soft and delicious not broken skin of the dumplings.

Soup dumplings eating method:

Soup cooking dumplings, water boiling a little cool water, so as not to stick to the pot. Deep-fried dumplings, fried with a small fire warm oil, so that the fried "dumplings" sweet and savory, crispy skin in the glutinous. Dressing dumplings, sesame seeds fried and ground, into the thick sugar paste. The fried dumplings are put into the sugar paste and rolled and dipped evenly on the plate, and should be set apart one by one. Wine-drunk dumplings: Boil the special dumplings and put them in a bowl, then pour boiling wine over them, and crack an egg into the bowl for good measure. Steamed dumplings, steamed in a pot, then sprinkled with sugar. Baksu Tangyuan, fried "Tangyuan", stirred with sugar, quickly removed from the pot and served while still hot. Dessert dumplings, dumplings and purple potatoes, fruits, etc. into the sweet coconut milk, is the summer of many young people's favorite dessert.