Early thawing method
1. Take out the frozen jiaozi and put it in cold water. The amount of water should not exceed all jiaozi, and it should be soaked for 1 min (never soak for too long, otherwise the dumpling skin will be gelatinized).
2. When soaking in jiaozi, boil a pot of water, turn to medium heat after boiling, and add some salt to stir (salt is added to make the dumpling skin more compact and not easy to break).
3. Pour out the extra water from the soaked jiaozi, boil it in a pot for 1 min, and then gently push it with a shovel (don't just turn it over with a shovel, otherwise it will easily break the skin and expose the stuffing).
4. After the water boils, add half a bowl of cold water and repeat for 3 times. When all jiaozi floats, it will be ripe.
The frozen jiaozi is soaked and thawed in cold water in advance, in order to replenish the water lost by jiaozi in the freezing process, and to avoid sharp cracking when cooking.
Cold water tank method
Frozen jiaozi cooked in cold water can also achieve the effect of exposing the stuffing in a non-stick pan. The principle is the same as above Let's look at the practice:
1. Prepare a pot of cold water, put the frozen jiaozi in, then turn on the fire and add a little salt to cook.
2. Shake the pot properly when cooking to prevent it from sticking.
3. After the water in the pot is boiled, add cold water three times repeatedly, and the jiaozi will be cooked one by one.
Water stirring method before cooking
1, boil a pot of water first, then add some salt.
2. When the water boils, stir it with a spoon, and then put it in the jiaozi, so that jiaozi will be in a state of floating and rolling after he enters. At this time, boiled water scalded the dumpling skin, so it naturally didn't stick.
3. Repeatedly add cold water for three times, and the jiaozi will be cooked after it floats.
Besides the above three methods, what other tips do you know for cooking jiaozi without breaking the skin? Comment in the message area to tell everyone ~