How to cook glutinous rice balls and stick them to the pot? That's because you don't have the right way to make dumplings. The following is how to open the non-stick pot for cooking glutinous rice balls:
Kaishuixia
Boil the water in the pot, then put the dumplings in the pot and gently push them away with the back of the spoon, so as not to stick to the bottom of the pot.
Boil gently
When jiaozi boils in the pot until it floats, it should be quickly changed to slow fire. If they are still heated by the fire, they will break easily. At the same time, uneven heating can easily lead to hard cooking outside and bad taste inside.
Add cold water
After the jiaozi floats, add a proper amount of cold water to make the jiaozi in the pot hot and cold, and the skin is tight; After cooking for two or three times, you can take it out and eat it. Jiaozi cooked in this way is soft and hard.
Change soup frequently.
After jiaozi cooked it twice, the soup became thicker, and the water should be changed before cooking. Otherwise, it will be cooked slowly and easily caught. In addition, it is best to put a few slices of ginger when cooking salty jiaozi, which can make the fragrance of jiaozi more diffuse.
There are several key points in cooking jiaozi: first, boil the clear water in the pot, then put the jiaozi into the pot and gently push it away with the back of the spoon to avoid sticking to the bottom of the pot. Second, cook with slow fire: when they are cooked in the pot until they float, use slow fire quickly. If you still use fierce fire, jiaozi will be easily broken. At the same time, uneven heating can easily lead to hard cooking outside and unpleasant eating inside. Third, add cold water. After cooking for two or three times, you can take it out and eat it. Jiaozi cooked in this way is soft and hard. Fourth, change the soup frequently: after cooking twice, the soup becomes thicker, so change the water before cooking. Otherwise, it will be cooked slowly and easily caught. In addition, when cooking jiaozi, it is best to put 23 slices of ginger, which can make the fragrance of jiaozi more diffuse.
There are rumors on the Internet that quick-frozen boiled dumplings do not stick to the pot. If they are gently pinched to cause cracks on the surface, it is actually not easy to operate. Generally, the texture is uniform, and cracks are not easy to appear in the frozen state. In addition, if cracks do occur, it is not easy to control the size of cracks and it is easy to cause the contents to leak. In fact, it only needs to be cooked in batches, avoiding a lot of cooking and easily avoiding sticking to the pot.
Generally, there is not too much frost on the surface of glutinous rice balls stored under the required storage conditions, and it is not easy to stick to the pot without thawing and cooking directly. If it is thawed in the air, it will easily lead to the growth of harmful bacteria, and with the thawing of the surface of the glutinous rice balls and the increase of water, it will easily lead to mutual adhesion, and it is easier to break the skin and stick to the pot. In addition, it should be noted that the pot should be cooked after the water is boiled, and a small amount should be cooked several times to avoid a large number of simultaneous cooking.
After jiaozi enters the pot, gently push it away with the spoon back in time, so that it can be slightly stirred and rotated in the same direction in boiling water, so that the surface of jiaozi can be heated more evenly, and jiaozi in the pot can be prevented from sticking to each other, or raw jiaozi can sink into the bottom to stick to the pot.
After all jiaozi is put into the pot, jiaozi is cooked with fire until it floats to the surface. By this time, jiaozi has reached the age of seven or eight. Turn down the heat and cook slowly until jiaozi is cooked evenly. In the cooking process, a small amount of cold water is added to the pot every time it boils to keep it in a state similar to boiling and non-boiling. This process is called adding water. This can not only avoid the damage of boiling foam to jiaozi epidermis, but also make jiaozi easier to cook.
Jiaozi cooked now must be cooked in time, because the water vapor on the surface of jiaozi is easy to evaporate. Once the evaporated surface is too dry, it will not only affect the appearance, but also lead to the leakage of contents, and the uneven texture is easy to stick to the pot during cooking. If you have a lot of jiaozi, you must not be stingy with the soup base, because cooking the soup base for too long will precipitate too much starch.
Take out the inedible jiaozi in time. Long-term soaking will also make the skin thinner and uneven in texture. You can take them out, drain them, transfer them to cold water for rapid cooling, then transfer them to a clean plate, seal them with plastic wrap and keep them in the refrigerator. Change the water when cooking again, and don't use a soup base with too much starch.