It's wrong to cook jiaozi in a small pot. Remember these three points, jiaozi is not sticky or broken, but it's delicious. In the past, you could smell the strong flavor of the New Year as soon as you entered the twelfth lunar month. Since the twelfth lunar month, you should prepare all kinds of new year's goods, because the temperature in most places is relatively low, and you won't worry about spoiling it. For us children, except Children's Day, it is the twelfth lunar month, because we can steal candy or melon seeds while our families are not paying attention. As for whether there is anything to take out to entertain guests on New Year's Eve, that is not what we consider.
In our family, jiaozi should be the one who eats the most in the twelfth lunar month. The birthdays of the three of us are in the twelfth lunar month, and we eat them almost every week. Therefore, as soon as we enter the twelfth lunar month, we will pack a lot of jiaozi in advance and put it in the refrigerator. When we eat it, we will take it out and cook it, saving time and trouble. However, many friends don't like to eat frozen jiaozi. First, they think that the quick-frozen jiaozi tastes worse. Then, when cooking, it either breaks the skin or sticks to the pot. Originally, it was a good jiaozi, and finally it became a pot of vegetable soup.
In fact, whether the quick-frozen jiaozi or the freshly packaged jiaozi is not cooked well, it is usually because of the wrong method. Many people just boil the water and throw it into the pot directly, which is actually wrong. Remember the following three points: jiaozi is delicious without sticking the pot and breaking the skin.
We usually prepare the dough according to the ratio of flour to water, stir it with chopsticks while adding water, and then knead it by hand. There is no problem in the method. However, the dough made in this way is usually not very strong. If you want the dough to be more tough, adding a small amount of salt to it can enhance the toughness of the flour, which means strong, so that the dumpling skin rolled out in this way is not easy to break.
in addition to salt, you can also add an egg to the flour, because the egg is sticky. After adding it to the flour, it can not only strengthen the toughness, but also improve the taste, and it is not easy to stick to the pot when cooking.
When I was packing jiaozi, many friends rushed to roll the leather, because I thought it was a simple job. After all, the bag still needed technology, but it wasn't. The dumpling wrapper is not as simple as we thought, so we need to roll it out and roll it into pieces. A good dumpling wrapper is thick in the middle and thin around, so that after putting the dumpling stuffing, the stuffing can be propped up because the middle part is thick, and there is no need to worry about stretching the dumpling wrapper to make a certain part thinner.
after doing the above two steps well, it is cooked in the pot, which is also a place that needs special attention. Because we have always been accustomed to the idea that no matter what we cook, we have to boil it, but it is actually wrong. Because although the water is tumbling, when we throw jiaozi in, jiaozi is submerged, so it is easy to stick to the pot.
how to operate correctly? Before going to jiaozi, add a little salt to the water. After the salt is dissolved in the water, it will change the nature of the water. The main component of dumpling skin is starch, which will become more compact when combined with water with salt, so that there will be no phenomenon of sticking to the pot. If you cook quick-frozen jiaozi, in addition to adding salt in the water, before cooking, soak jiaozi in clear water for about 2 seconds, so that the surface temperature of dumpling skin will rise, and it will not stick to the pot because it is too cold to contact with the bottom of the pot.
The above are the three points to pay attention to when cooking jiaozi. The jiaozi non-stick pot cooked in this way is not broken and delicious. Never throw it directly into the pot after boiling. In addition, when cooking jiaozi, don't stir it irregularly. You can turn the colander upside down and push it slowly in one direction. Otherwise, it's a bit "angry" if it's not boiled and broken, don't you think?