1, jiaozi is easy to boil in cold water.
Jiaozi itself is wrapped when it is frozen. At this time, if it is cooked in cold water, with the slow increase of water temperature, jiaozi will slowly accelerate the thawing from the outside to the inside. At this time, the kneading place of the outermost package jiaozi will be separated first because of the thawing of water temperature, which leads to the dumpling stuffing in jiaozi being boiled into the soup and jiaozi being boiled. ?
2, cold water pot jiaozi easy to break the skin.
In jiaozi, the water temperature in the cold water pot rises slowly from the outside to the inside, so except for the kneading place in jiaozi, other dumpling skins are easy to enter the soft state of melting but not cooked first, while the cold water pot itself takes longer to cook slowly, so these soft parts are easy to break in slow cooking, which will also lead to the premature cooking of jiaozi; ?
3, hot water pot jiaozi is complete.
The frozen jiaozi itself is in the state of being wrapped and frozen. At this time, if it is cooked in hot water, the dumpling skin will be cooked faster because of the instant heat. The cooked dumpling skin is elastic and not easy to boil, and then it will be covered and simmered slowly. The upper layer of the pot will also have the immature part of the upper layer heated and floated by steam until jiaozi is fully cooked, and it will not rot, and all of them will be complete. Therefore, the boiled and frozen jiaozi will be cooked in hot water.
The reason why boiled quick-frozen jiaozi can't be thawed first
Boiling quick-frozen jiaozi must not be thawed first, and it needs to be boiled directly and then boiled in jiaozi. The reason for this is the following：
1. Thaw jiaozi first, and rot it before cooking.
Many people think that cooking quick-frozen jiaozi should be thawed before cooking. Who knows that jiaozi is soft and sticky in the thawing process, and it sticks to each other before cooking, which leads to bad cooking, only one pot at a time, and finally a lump of jiaozi is cooked, which is very embarrassing to eat.
2. First thaw the dumpling skin, which is soft and easy to boil.
Even if the jiaozi thawed first doesn't stick and rot, because jiaozi needs to absorb heat and moisture in the air during the thawing process, the dumpling skin will become soft slowly. At this time, if you directly boil water, the boiling water will have an impact, which will easily crush the soft jiaozi, and eventually it will be cooked into a pot of porridge. Therefore, it is best to cook the quick-frozen jiaozi directly without thawing first.