1. Before cooking, take out the quick-frozen jiaozi and leave it at room temperature.

2. After the water is boiled, slowly put the glutinous rice balls into the pot, and at the same time gently push them away with the back of the spoon and stir them slightly in the same direction.

3. Cook on high fire for a while, and then slowly cook on low fire after jiaozi floats. ?

4. Wait for jiaozi to float, then cook for 1 min.

Tips:

1, after washing your hands, you can rub jiaozi a little, so that there are slight cracks on the skin, so that the jiaozi cooked thoroughly in the pot is cooked inside and outside, will not be pinched, and is soft, smooth and delicious.

2. If you don't change the small fire after the big fire is cooked, jiaozi will keep tumbling in the pot, and the cooked jiaozi is not delicious.

3. Choosing different soup materials will add a lot of color to jiaozi. The soup and jiaozi are cooked separately, and then the cooked jiaozi is eaten directly in the soup. ?

If it is sweet, you can add a little sugar to the soup, or cook a little wine, which tastes good.

5, if it is salty stuffing such as fresh meat, vegetables, seaweed and other ingredients can be added to the soup.