1. When making quick-frozen jiaozi, put water into the pot. Jiaozi took it out, took the pot and poured some water into it. Enough water, so that jiaozi won't break the skin because it is too crowded when cooking. Open a big fire to boil water. To make quick-frozen jiaozi, the temperature of the pot is very important. If boiled in cold water, it is particularly easy to break the skin and cook. Because jiaozi itself is wrapped in cold water when it is frozen, with the slow rise of water temperature, the jiaozi will thaw from the outside to the inside, causing the epidermis to rupture first, thus exposing the stuffing. When the water in the pot boils to the bottom, add a spoonful of salt. The water temperature at this time is about 70-80 degrees. Stir the salt with a spoon to dissolve it. You can put jiaozi directly into the pot without waiting for the water to boil. After the pot is put into the pot, circle the pot with a spoon to prevent the dumpling skin from sticking to the bottom of the pot or between jiaozi. The most correct way to cook jiaozi is to put it in hot water, that is, when the water temperature is 70-80 degrees, not boiled water. Quick-frozen jiaozi is wrapped and frozen, so when hot water is put in the pot, jiaozi will cook faster because of instantaneous heating, and the cooked dumpling skin is elastic and difficult to boil.

2. Remember to keep stirring with a spoon. Don't stir too fast. Push jiaozi up slowly. Because jiaozi just comes out of the pot and sinks to the bottom of the pot, but the temperature at the bottom of the pot is relatively high, so if jiaozi is not stirred, jiaozi will stick to the bottom of the pot. Jiaozi, remember to add salt and peanut oil to the water before cooking. In the process of cooking jiaozi, cook it slowly over medium heat. If the water temperature reaches boiling, add half a bowl of cold water and control the temperature at about 60 degrees. This ensures that jiaozi always cooks slowly with warm water. Because quick-frozen jiaozi is ice, jiaozi had better cook it slowly with warm water.

3. When making quick-frozen jiaozi, many people are used to taking jiaozi out of the refrigerator, leaving it at room temperature and thawing it before making it. Actually, this is not right. Because there will be a layer of frost on the surface of quick-frozen jiaozi. This layer of frost will melt after taking it out for a while, and the dumpling skin will be wet when it melts into water. It is easy to break the skin when cooking again, and it is sticky and unpalatable after cooking. The temperature of quick-frozen jiaozi is very important. If the temperature is too low, jiaozi will not float for a long time after it is put in, and it is easy to stick to the bottom of the pot, causing skin breakage; On the other hand, if the temperature is too high, jiaozi will easily expand after entering the pot, and the dumpling skin will break after a long time. Therefore, before jiaozi enters the pot, the temperature of water is very important, and it is generally best to control it at around 70℃. Usually when there are dense small bubbles at the bottom of the pot, accompanied by the sound of "tearing", the water temperature is about 70 degrees. The time to cook jiaozi is just right.