Take my own experience as an example. When cooking jiaozi, cold water should be added in time to prevent jiaozi from sticking due to heat. Jiaozi is a traditional food in China. Whether it's spring, summer, autumn and winter, New Year's Day or the morning of work, a bowl of full and delicious jiaozi will always improve happiness instantly.

Teach you three tricks. When you cook jiaozi, jiaozi will never stick together.

1 Welsh onion

When cooking jiaozi, put a chopped green onion in it, so that even if jiaozi doesn't "listen" again, he will obediently give in. Remember, it must be chopped green onion, because that chopped green onion is useless. If you cook a lot of jiaozi, you can also put an onion in it.

2. salt

If it is difficult to buy green onions where you live, then everyone has salt at home, which can easily solve this problem. When the water in jiaozi is boiled, add some salt and stir it a little until the salt melts, then go to jiaozi. If you cook jiaozi in this way, you can safely cover the pot to watch TV or do housework. You don't need to turn over or order cold water. jiaozi will never stick to the skin or touch the pot.

Step 3: eggs

That is, when mixing flour, add an egg to every 500 grams of flour, and the specific dosage will increase or decrease according to the amount of flour. The jiaozi made in this way will not only stick to the skin and the pot, but also the dough will not stick to the skin when rolling noodles and jiaozi, which is very helpful.

How to simply package jiaozi:

First, lay the prepared dumpling wrapper flat on the palm of your hand, and put the prepared dumpling stuffing in the center of the dumpling wrapper with chopsticks or spoon in the other hand. Choose the amount of stuffing according to the size of the dumpling skin, and remember not to put too much stuffing, otherwise it is easy to burst the dumpling skin.

After the stuffing is put away, hold one side of the dumpling wrapper with your hand, fold it with the other side, and stick it on the edge with a little force. The width of the paste should not be too large, so as to ensure that the stuffing is wrapped and does not leak. Then the index finger of the left hand bends inward into a semicircle, with the thumb posture corresponding to and above the index finger, and the other three points are slightly opened after pointing, as long as they are not on the same plane. Jiaozi, who is holding the edge, is placed on the arc drawn by the index finger, and jiaozi is placed on the index finger. Then, the edge of jiaozi, which is placed on the index finger, is pressed down with his left thumb, and the right thumb does the same, and then squeezed inward with both hands, thus wrapping a round-bellied jiaozi.

This is our most common jiaozi. I don't know if you have learned it. Now the weather is getting colder and colder, so I do it with my family at home, and then the family get together to eat a steaming bowl of handmade jiaozi, which makes me feel warm and warm. Today's sharing is over, I hope you will like it.

If it helps, remember to give you a compliment to encourage you.