Get ready to cook, jiaozi.

Prepare a bowl of clear water, pour in a spoonful of half starch and mix well for later use.

Heat a pan, pour in cooking oil or brush the oil evenly at the bottom of the pan with a brush.

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Jiaozi packed them in turn at the bottom of the pot.

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Jiaozi fried under the golden brown.

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Prepared starch water. As long as the water does not exceed the height of 1/4 below jiaozi.

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The fire burns for about 3 minutes.

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Take out the pot and put it on the plate. Jiaozi is crispy on one side and soft on the other, which is very delicious.

Tips

1. jiaozi fry until the water is just absorbed. It won't look good when it's dry.

2. When adding starch syrup, stir it first and then add it to avoid starch precipitation.

Method 2:

The way to fry jiaozi?

This is a stuffing made of meat, a big doll dish and a small handful of vermicelli. Chop the baby cabbage and add salt to kill the water, then wash it with clear water to catch the water. Add green onion salt, chicken essence, soy sauce, oil consumption, thirteen spices, pepper powder, sugar and cooked oil. There are more than 60 big dumpling skins for four dollars, and there is a tray left in the refrigerator just for dinner to make fried dumplings.

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A drawer of the wrapped refrigerator. See another menu for the detailed steps of wrapping jiaozi.

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Heat the pan and add the vegetable oil. Don't use too much, just cook a little less at ordinary times, because jiaozi doesn't eat oil, and if there is too much oil, it will eventually be left in the pot and wasted. Of course, if you feel that your cooking is not well mastered, you can put more oil, and remember to fry it slowly over low heat.

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Add half a bowl of water when frying until the bottom is slightly yellow. I mean a small bowl filled with rice. You don't need too much water, just don't cross the bottom of jiaozi to the height12 of jiaozi. Of course, it doesn't matter if there is more water, just turn on the fire and dry it. As long as there is water in the pot, jiaozi won't be burnt off. Add water, cover the lid, and let jiaozi simmer for a while, and the water will dry up in about three to five minutes.

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After the water is drained, continue to slow-fry, turn jiaozi over, and fry the side until it is slightly yellow. Fried dumplings must be eaten while they are hot, so that the skin is crisp, fragrant and tender. The jiaozi of this package is still quite big, with a lot of stuffing. My two-and-a-half-year-old daughter ate seven at a time. Although she was busy all afternoon, it was quite gratifying to see her eating happily.

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Tips

Pan-fry jiaozi over medium and small fire.

Pay attention to open the lid and turn it over in time after the water is dried.