Quick-frozen jiaozi is not easy to cook because the freezing time is too long, and the water in the dumpling skin may be removed. This kind of jiaozi is best cooked slowly at low water temperature. After boiling jiaozi water in the pressure cooker, put jiaozi into the pot, add a little salt to the water and cover it. Shake the pan a few times to prevent jiaozi from sticking to it.

Jiaozi, try to boil water or add some salt. After the water is boiled, jiaozi should pay attention to stirring when he first enters the pot, so that jiaozi will not stick to the pot. It is best to use the back of that big spoon to slowly push jiaozi down to the bottom of the pot. ?

Pay attention to control the temperature of the water, and don't let the water open too much, otherwise the jiaozi will be easily broken. Pay attention to the shape of jiaozi. First jiaozi froze hard, and then it became soft and sticky. Then jiaozi will bulge and float on it like a ball. At that time, jiaozi ripe.