It takes 10 minute for vegetarian stuffing and 15 minute for meat stuffing. Generally, if it is vegetarian jiaozi, such as the stuffing of leeks, vegetables and tofu, it will be steamed for 65,438+00 minutes after SAIC, so that the steamed jiaozi is fresh and tender; However, if jiaozi is stuffed with meat, such as beef and radish, pork and cabbage, it needs to be steamed for a long time after SAIC, about 15 minutes, so as to ensure that the meat is cooked.
Extended data:
Frozen jiaozi: Cold water?
If it is frozen jiaozi, it is recommended to steam it with cold water, so that when the water is slowly boiled, the hot air can slowly thaw the jiaozi, and the stuffing inside is easy to steam; If you put hot water into the pot, the dumpling skin will be soft and rotten at once, but the stuffing inside will take longer to cook and it is easy to steam and break the skin. ?
Jiaozi New Packaging: Hot Water?
And if it is a new package of jiaozi, wait until the water boils before steaming. Because cold water is easy to stick and break skin; The skin steamed by hot water is more tough, not only fresher, but also not easy to break.