Ingredients: quick-frozen jiaozi, salt and onion.

Method:

Put water in the pot first, and boil more water to freeze jiaozi and prevent jiaozi from sticking together. Add a tablespoon of edible salt to prevent jiaozi from sticking to the pot or each other. Light a fire and start boiling water.

Secondly, in order to prevent jiaozi from breaking in the process of cooking, you can also put some green onions in the clear water in the pot, and then start boiling water.

3. Immediately after boiling the water, put the frozen jiaozi (hard and frozen, never cook after thawing) into the pot and start cooking. At this time, gently stir the jiaozi in the pot with the back of a spatula to prevent it from sticking to the pot.

4. Cover the pot and cook over medium heat. Add half a bowl of cold water after boiling, and then gently stir the jiaozi in the pot with the back of a spatula.

Five, don't cover the pot at this time, boil it, add cold water at a time, and gently stir the jiaozi in the pot with the back of a spatula. After repeated for three times, the frozen jiaozi swelled and floated, and it was cooked.

6. Cause analysis: Why does boiling jiaozi in cold water not break the skin? Frozen jiaozi is heated with cold water. When the water temperature rises slowly, the temperature of dough and stuffing also rises slowly. By the time the water boils, the temperature of the inside, outside and boiling water in jiaozi is very uniform, so the boiled jiaozi has good elasticity and cooked meat. If the water is boiled and then boiled to quickly freeze jiaozi and jiaozi, the dough will be cooked quickly. The dough will be boiled until the filling is ready.