When many people cook quick-frozen jiaozi, peeling or sticking to the pan often occurs. No wonder a well-made jiaozi said it was not delicious and desirable. Bian Xiao is an experienced person who cooks frozen jiaozi. He has never encountered this phenomenon. I'll teach you the experience of quick-frozen jiaozi, and make sure that there is no difference between a good jiaozi and a fresh jiaozi.

1. First, we prepare a pot of cold water, and put the frozen jiaozi in it to soak for a while. Because the frozen jiaozi is cold and hard, we should thaw it with cold water before cooking, and soak it for about 2 minutes, not too long, otherwise it will break the skin.

2. Then start cooking. Remember here, first pour a proper amount of water into the pot, then add a spoonful of salt and preheat it with fire until the water is a little hot. Then put it into the frozen jiaozi, and the water temperature should not be too high or too low to prevent jiaozi from colliding with each other and breaking the skin. Finally, stir it gently in the pot with a spatula for a few times. After the water boils, pour in a bowl of cold water to continue heating. In this stage, you should add cold water twice and cook it three times.