Frozen jiaozi will not crack when boiled in cold water. Frozen jiaozi is heated with cold water. When the temperature of water rises slowly, the temperature of dough and stuffing will also rise slowly. By the time the water boils, the temperature of the inside, outside and boiling water in jiaozi is very uniform, so the boiled jiaozi has good elasticity and cooked meat. If the water is boiled and then boiled to quickly freeze jiaozi and jiaozi, the dough will be cooked quickly. The dough will be boiled until the filling is ready.

Eat ten jiaozi with no more than 65,438+0,500 calories. Jiaozi: A food with higher carbohydrate, protein, fiber and fat content than rice, with nearly twice as many calories as rice.

Jiaozi is a traditional food in northern China. Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Dengzhou, Nanyang, Henan, China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.