How time flies! Just after beginning of spring, the Lantern Festival is coming. Lantern Festival is a traditional festival of the Chinese nation. On the 15th day of the first month of each year, during the Lantern Festival, all localities will hold activities such as watching lanterns, solve riddles on the lanterns, walking on stilts, playing dragon lanterns or playing lions to celebrate the festival in a warm and festive way. However, this year's situation is quite special. In order to respond to the call of the country, we should also be unconventional and live at home by ourselves.
During the epidemic prevention and control period, although you can't go out, the traditional food "Tangyuan" of the Lantern Festival is essential. As a kind of glutinous rice food that can be eaten all year round, quick-frozen glutinous rice balls can be bought in major supermarkets. The price is not expensive, and there are many flavors, ranging from 5 yuan to 10 yuan per bag. Take it home and cook it directly in the pot, and the soft and sweet glutinous dumplings will be out of the pot.
However, everyone has enough time to spend the Lantern Festival this year. For some people who like food DIY, it is estimated that they will choose to do it themselves. Although it may not be as delicious as the food bought outside, it is more meaningful to fight with children than to eat frozen jiaozi. Of course, when it comes to this, the problem comes. How to cook glutinous rice balls is very important if they want to be delicious! Especially quick-frozen dumplings and freshly cooked dumplings, is it cold water or boiled water? If the method is not well mastered, the cooked jiaozi will easily break the skin and reveal the stuffing, or become a pot of porridge. Don't worry, let the pastry chef tell you the essentials of jiaozi today.
0 1 quick-frozen glutinous rice balls are cooked with hot water of 60 degrees, and usually placed in the freezer of the refrigerator, and kept below MINUS 4 degrees all the year round. Therefore, when cooking jiaozi, you must never cook it with cold water or boiled water. Cold water will make jiaozi sink to the bottom and stick to the pot, and at the same time gelatinize the glutinous rice skin, which is easy to break the skin and expose the stuffing when heated; However, boiling water with the temperature of 100 degrees directly enters the glutinous rice balls, which will crack the skin of the frozen glutinous rice balls. Therefore, only 60 ~70 degrees of hot water will be boiled in the pot, so that the cooked jiaozi will be soft and delicious, and it will be super delicious without breaking the skin or revealing the stuffing.
Compared with quick-frozen dumplings, it is much easier to boil dumplings with boiling water of 100 degree. Therefore, 100 degree boiling water can be boiled directly in the pot, and it can be solidified at high temperature, so it is not easy to sink to the bottom of the pot and cause sticking to the bottom and breaking the skin. The temperature of water can be judged by observing boiling water with naked eyes, or by using a specific thermometer.
Boil three liters and three drops of glutinous rice balls, whether it is quick-frozen glutinous rice balls or freshly made glutinous rice balls, or use the method of "three liters and three drops". After jiaozi and water are boiled at the same time, add cold water for three times before boiling, and jiaozi will be cooked.
In addition to the above three points, when cooking jiaozi, be sure not to cover the pot and "stew". Use the boiling method, so that when jiaozi is heated at high temperature, it is not easy to break the skin and expose the stuffing.
Don't stir the dumplings with tools or colander immediately when they are in the pot. Be sure to stay for 5 seconds, and then stir with tools after the surface of the glutinous rice balls is slightly solidified. The duration of 5 seconds can prevent the dumplings from sticking to the pot, and at the same time, it is not easy to be peeled off by tools, thus revealing the filling.
Boil jiaozi, cold water or boiled water?