how to cook jiaozi without breaking \ xd \ xd \ eating jiaozi is easier than cooking jiaozi. How to master the heat and how to cook jiaozi without breaking? I believe that after listening to the following tips that we introduced to you, your worries will be swept away. \xd\ xd \ The first move: There are several folk sayings about cooking jiaozi: "When cooking jiaozi, boil the skin first, then the stuffing", "Cover the lid to cook the stuffing, and cover the skin in our pot". These words are very reasonable. As we all know, the boiling point of water is 1℃, and the dumpling skin exposed to the water is "steamed" but the stuffing is still cooked, and the soup color is unclear. If we open the pot to cook, the steam will be lost quickly, and the water temperature can only be kept at about \xd\ for about 1 days. jiaozi keeps stirring with the boiling water, transferring heat evenly; When the dumpling skin is cooked, cover the pot and cook the stuffing \xd\. Steam and boiling water can quickly transfer heat to the stuffing, and it won't take long for the dumpling stuffing to be cooked. The jiaozi \xd\ cooked by this method is not easy to break, and the soup color is clear. The jiaozi is not sticky and delicious. \xd\\xd\ The second measure: After the water is boiled, put an appropriate 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 \xd\ or order cold water until it is cooked. The jiaozi cooked in this way does not stick to the skin or the pot, \xd\ the jiaozi left in the pot will not stick. \xd\\xd\ The third measure: Before boiling jiaozi water, put in some green onion tips, and then put them in jiaozi after the water is boiled, so that the boiled jiaozi will not be \xd\ easily broken and will not stick. \xd\\xd\ Fourth measure: In order to prevent jiaozi from sticking to the pot, you can add an egg to the dough. In \xd\ition, if you want the meat stuffing to be cooked faster, you can add some vinegar to the water.