The pot and water should be at least twice the volume of jiaozi you cooked. A pot with less water and less jiaozi can't boil, the water temperature doesn't rise fast, the surface of dumpling skin can't mature quickly, and the gelatinized flour is easy to stick to the skin. Then you see, no, it's sticky. Stir quickly-it becomes a mixed noodle soup.
Point 2: The water should be boiled.
The water needs to be boiled (this should be known, haha ...), but it needs to be emphasized that it is good to see the water turning up a lot of waves and making a glug sound. You can put some salt (to make the dumpling skin taste stronger), put some oil (to prevent adhesion), and then go to jiaozi (preferably by hand in twos and threes).
The third point: temperature
When jiaozi cooks, be sure to boil water on a big fire (quickly raise the water temperature to make the dumpling skin mature, so it is not easy to break), and gently push it in one direction with a spoon (it is the easiest time to stick to the pot, and jiaozi is the most delicate, so be sure to push it! Don't provoke it. ) When the water boils again, jiaozi basically floats. At this time, the dumpling stuffing will be cooked slowly with low fire (at this time, the dumpling skin will be broken by fire).
The fourth point: time
Jiaozi must not cook for too long. Time is too long, the dumpling skin is too soft and tasteless, and it is easy to break. Vegetables in the stuffing will soften the water, and jiaozi will soften. Take quick-frozen jiaozi as an example. After floating out of jiaozi, it will be cooked in about three to five minutes. Try it when you make it yourself. Because the size of jiaozi, the amount of meat, meat stuffing or vegetarian stuffing will have an impact on the time.
The fifth point:
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Seeing this, you should have understood that the most important thing in cooking jiaozi is not to break the skin! ! No matter what the process is, as long as the dumpling skin is not broken, you will succeed! Only on this basis can we talk about other things.
It doesn't matter whether water is added or not, and whether the lid is covered or not, because the fire in the stove can be adjusted now.
Quick freezing can boil jiaozi. There will be some conflicts when making by hand, because the hand-made jiaozi is generally thicker. If you want to cook it thoroughly, cook it in jiaozi, which will not reach the compactness you require. You have to choose this yourself.
Well, basically according to this idea and process, a bowl of delicious jiaozi is close at hand. Good luck! Finally, jiaozi had better not put the pot and water together and separate them. Remember, remember ...