Question 2: How to freeze in jiaozi? Sprinkle a layer of flour on the bottom of the plate and put jiaozi on it. Be careful that every jiaozi can't get together. After putting it in the quick-freezing room 10 minute, you can take out jiaozi and put it in a fresh-keeping bag, and then put it in the quick-freezing room, so that the dumpling skins will not stick together.
Question 3: How to quickly freeze the frozen jiaozi bought in jiaozi? You don't need to thaw it. You can take it out of the refrigerator and cook it in boiling water. If it is thawed first, the skin will be very wet and easily stick to the rag. Boil the water, put some salt and oil in the boiled water, and then put it in jiaozi. Stick chopsticks on the bottom of the pot and stir them around, so jiaozi won't get together. Cook for a while, then stir. Jiaozi that sticks together during freezing will separate automatically, because there is oil in the water, so it will not stick together again. If you use a spatula or spoon to stir, it is easy to hurt the dumpling skin, so use chopsticks to stir. Salt can make flour tough, so put salt.
The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and use our pot to cook the skin". These words are very reasonable. As we all know, the boiling point of water is 100℃, and the dumpling skin exposed to the water is "steamed" but the filling is still cooked and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.
The second measure: after the water is boiled, add the right amount of salt. After the salt is dissolved, put the jiaozi into the pot, and then cover the pot. You don't need to turn it over or order cold water until it is cooked. Jiaozi cooked in this way does not stick to the skin or the pot, and jiaozi left in the pot will not stick.
The third measure: Before boiling jiaozi water, put some onion tips, and then put them into jiaozi after the water is boiled, so that the boiled jiaozi will not be broken or sticky.
The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add some vinegar to the water.
Question 4: How to put the frozen jiaozi in the refrigerator and freezer one by one? Be sure to put it away in a food bag after freezing, and then put it in the freezer. If you don't put it in a bag, jiaozi will freeze and crack, and a pot of porridge will rot when you cook jiaozi.
Question 5: How to freeze homemade jiaozi? Put the plastic wrap on the plate, and then put the jiaozi. Don't touch it. No, roll around in the achievement pile. Put it on.
Pack a plate and put it in the refrigerator for more than 20 minutes. If you feel hard, put it in a fresh-keeping bag and continue to freeze.
There should be enough space in the refrigerator. It is recommended to keep its box for use when eating quick-frozen dumplings.
Question 6: How can homemade jiaozi be frozen in the refrigerator without sticking? Method:
1. jiaozi wraps it, rolls it in a pile of flour in the sea, then puts it in a fresh-keeping bag and puts it in the refrigerator.
2. Put the granules in the tray, freeze them in the refrigerator for about half an hour, then take them out, scoop them up with small tools such as a spatula, put them in food bags one by one, tie the bags tightly, and then put them in the freezer.
Question 7: How to fry the raw frozen jiaozi pot, put the oil in it, and put the oil in the jiaozi while it is hot.
Fry in medium fire until the bottom of jiaozi is slightly yellow,
When adding water, you can heat the water for a rainy day, which is less than one centimeter high.
Fresh jiaozi water can be less.
Cover with medium fire until the water evaporates,
Open the lid and fry for a minute or two.
Fry until the bottom of jiaozi is golden,
Take a flat chassis and buckle it on the frying pan.
Hold the plate with your hand and turn the pot over.
Put the pot away,
Jiaozi is a neat size from bottom to top on the plate.
It's a little different from what you said upstairs,
Just don't open the lid too early. In that case, the upper part of jiaozi will dry out.
The dumpling skin becomes hard, which affects the taste.
Besides, don't turn jiaozi over when frying.
I don't have a steamer at home, and I don't like boiled food, so I always eat fried jiaozi.
I have done a lot. I don't need to open the lid. I can know the temperature by listening to the sound.
The jiaozi made in this way is soft on the top and crisp on the bottom, which is delicious.
Question 8: How do quick-frozen dumpling skins and wonton skins in jiaozi crack? Formula: 95 kg of flour, 5 kg of starch, 0.3-0.5 kg of salt, 0.3-0.5 kg of gluten and 32-35 kg of water. Operation technology: Dry-mix flour, starch and gluten evenly, add salt into flour water to dissolve, then stir and add it into the mixed flour, stir the mixed flocculent dough for 20-30 minutes, and then roll it in a dough press.
Question 9: How to make quick-frozen jiaozi and jiaozi at home;
1. Mix flour, a cup of warm water, a little salt in water and an egg in the flour. The water should be poured into the basin slowly, and the chopsticks kept stirring.
2. Mix the stuffing with salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil and water (broth is the best). Stir clockwise and feel everything merge together.
3. Roll the skin, take out the proofed dough, knead it into strips, and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin middle to prevent stuffing leakage.
4. Pull out the dough, take out the proofed dough, and divide it into four parts to prevent the dough from drying during the wrapping process. Take one first, put the rest back into the basin and cover it to prevent the water from evaporating. Knead this small portion of dough into strips and cut it into small pieces with a knife.
5. Wrap jiaozi with dumpling stuffing in the center of the skin. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate and put it neatly on it.
6. Then immediately put it in the refrigerator for freezing. When freezing, you can spread a layer of plastic cloth (plastic bag) on the bottom of the refrigerator, and arrange the jiaozi gaps one by one on the plastic cloth to slightly freeze the hard skin. After jiaozi's foreskin is frozen hard, put jiaozi in a plastic bag filled with food and tie it tightly to prevent water loss and dry and hard skin. Just take it out and cook it when you eat it.
Precautions:
1, the refrigerator can be frozen directly without quick-freezing function.
2. Don't freeze the crust for too long. If you don't tie it tightly in a plastic bag for a long time, it will be dry, hard to cook and not delicious.
The practice of quick-freezing steamed bread (steamed bread is also acceptable):
Quick-frozen steamed buns (steamed buns) are slightly different from those in jiaozi. But it's simpler, that is, after wrapping steamed buns or steamed buns, they need to be steamed, then cooled and sealed in plastic bags, and then steamed back to the pot when eating, and the taste is no worse than that when steaming newly.
Problem 10: The refrigerator is frozen. How did jiaozi fry this? Quick-frozen dumplings are cooked first and then fried. Fried dumplings are usually made in jiaozi, and some are fried raw, but they are troublesome and difficult to handle. ..