Jiaozi is a delicious food that we all like to eat. No matter what we eat, we will still prepare a lot of stuffing for jiaozi to eat. With some jiaozi dipping, eating delicious jiaozi feels nothing as delicious as jiaozi. Whether it's jiaozi with meat stuffing or jiaozi with vegetarian stuffing, we can wrap jiaozi and freeze it, so that we can eat delicious jiaozi in a few minutes when we want to eat it. However, many friends are troubled, because the frozen jiaozi is not fresh and tender to eat, and it often breaks the skin after being cooked for a while. Cooked and quick-frozen jiaozi is easy to be soft and rotten, and the dumpling skin is too soft to hold the dumpling stuffing, thus losing the delicious food we cooked in jiaozi. Whether it is jiaozi with meat stuffing or jiaozi with vegetarian stuffing, three fresh stuffing, Chinese cabbage stuffing or zucchini stuffing, the taste of each kind will be greatly reduced. In fact, when making quick-frozen jiaozi, we can't cook it directly. To do three more steps, then talk about it in detail.

1. First of all, when making jiaozi, we need to do one more step when making dough, because we want to make frozen jiaozi. Add salt when making dumpling wrappers, or choose high-gluten flour. The flour we often buy is generally medium gluten flour, but it is enough to make fresh jiaozi. But if you want to make quick-frozen jiaozi, it is not easy to break the skin when cooking, so you need to add a little salt to increase the taste of gluten, and it is not easy to break the skin. In addition, the use of high-gluten flour will make the dumpling skin taste more delicious.

2. When making dumpling stuffing, we need to know the moisture content in the stuffing, whether we are making vegetarian stuffing jiaozi or meat stuffing jiaozi. Jiaozi is different from steamed stuffed bun, whose skin is much thicker than that of jiaozi, so you can put two ounces of pepper and Jiang Shui to make a catty of meat stuffing, which will make the stuffing tender, smooth and juicy.

However, the skin of jiaozi is very thin. If it is made into water, it will wet the dumpling skin, so it is easy for jiaozi to break the skin. In addition, when cooking vegetarian jiaozi, try to avoid excessive moisture in vegetables. For example, we can soak radish, leek, cucumber and cabbage with salt in advance, so that the dumpling skin will not be cooked because it is wet. This is the second step that we should do more.

Jiaozi has the skills of freezing and cooking.

After jiaozi is finished, we need to freeze jiaozi, but when freezing jiaozi, we can't just put jiaozi in a fresh-keeping bag and put it in the refrigerator. Jiaozi should be frozen at a distance, so that no matter what kind of stuffing jiaozi is frozen in the refrigerator, it will not break. In addition, when boiling frozen jiaozi, soak it in cold water in advance, so that the frozen jiaozi can re-absorb water, so as to prevent the heat from swelling and the cold from shrinking violently, and it will not cause jiaozi to break the skin. This is also the third step that we need to pay attention to, so there will be no problem in cooking jiaozi again.

The above is an article written by Second Sister about boiling and quick-freezing jiaozi. Don't cook directly, do three more steps. Welcome to communicate with second sister more!