The reason why quick-frozen dumplings are not cooked well is that they are not cooked with proper amount of cold water, resulting in no heating inside the dumplings. Cooking jiaozi's trick, with a pinch. Before cooking, gently pinch the jiaozi with your hands to make it slightly crack, so that the cooked jiaozi is easy to cook inside and outside, soft and delicious. Steamed buns should be boiled in cold water and then put into the pot. Boil the water with a strong fire first, and then boil it with a low fire until jiaozi floats and floats slightly, which is the best.

After the water boils, gently put the dumplings into the pot by hand, then immediately push them away with a spoon and let them rotate for a few weeks to avoid sticking to the bottom of the pot. When jiaozi floats, use slow fire to avoid external coke and internal hardness. In the process of boiling, order some cold water as soon as the water is boiled, so that the pot can be kept like a roll rather than a sticky state. When cooking Yuanxiao continuously, change the soup frequently to avoid being caught.