Frozen jiaozi should be cooked in cold water. If hot water is put into the pot, the outer dumpling skin will easily break. The frozen jiaozi should be boiled in cold water, and if it is boiled in hot water, the dumpling skin outside will easily crack.

Precautions for cooking jiaozi:

1. Do not cover the pot to cook at the beginning. If jiaozi just put the lid on the pot and cooked it, the steam in the pot is difficult to discharge, which makes the pressure in the pot too high. At this time, the dumpling skin has not yet formed, and it is easy for the steam to boil the dumpling skin, especially the part of jiaozi's skin that is exposed to the water. Once the skin is broken, the dumplings will run all over the pot. Therefore, jiaozi just got off the pot, so avoid covering the lid, and make the steam in the pot emit.

2. Don't cook dumpling stuffing without covering the pot. When the dumpling skin has been cooked and shaped, it is necessary to cover it and cook the dumpling stuffing. Cover can reduce the loss of water vapor and heat, make dumpling stuffing easy to cook, and save time and fuel.

3. Don't boil without cold water. In order to cook jiaozi quickly without breaking jiaozi, in the process of boiling jiaozi, it is necessary to add appropriate amount of cold water in time after boiling, so as to prevent the boiling water from rolling over the pot or boiling too quickly and causing jiaozi to break.

Extended information:

Nutrition package

1. Put less fat and more vegetables:

According to the principle of acid-base balance in diet, "acidic" meat and eggs and refined white flour should be balanced with "alkaline" vegetable raw materials, and it is best to mix one meat with three raw materials without squeezing juice, and the meat used in stuffing is nine points lean meat, so do not add any more.

2. It is better to use fungi and algae as stuffing:

Meat stuffing should be matched with vegetables rich in dietary fiber and minerals as much as possible, and at the same time, some foods rich in soluble fiber, such as mushrooms, fungus, tremella and various mushrooms, kelp, Undaria pinnatifida and other algae, should be added. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables also have the function of absorbing fat. All kinds of bean products and fish can also be stuffed instead of some meat, which is beneficial to reduce the fat content. Jiaozi can also be served with a variety of refreshing cold vegetables.

3. Healthy nutrition of vegetarian stuffing in jiaozi:

In contrast, vegetarian stuffing with eggs and vegetables as the main raw materials is healthier, in which the oil comes from vegetable oil and the proportion of vegetables is relatively large. Because eggs contain more phosphorus, this kind of stuffing should be combined with green leafy vegetables rich in calcium, potassium and magnesium, as well as raw materials such as shrimp skin and seaweed to promote acid-base balance. However, pure starch materials such as vermicelli have low nutritional value and should not be used as the main raw material of stuffing.

Cooking method:

Generally, jiaozi, which has more vegetables and less meat, has a high moisture content and is easy to "scatter". When cooking, it loses a lot of nutrients and tastes worse. You can consider methods such as water frying and steaming, while stuffed foods with more meat are suitable for cooking. Try to use cooking methods such as frying and frying as little as possible to avoid extra fat intake

Baidu Encyclopedia: jiaozi