1, soaked in water. The quick-frozen jiaozi, which has just been taken out of the refrigerator, will have a layer of ice on its surface. If this layer of ice is not disposed of, jiaozi will easily break the skin during cooking. Therefore, before cooking the quick-frozen jiaozi, we should prepare a bowl of clear water in advance, then put the quick-frozen jiaozi into the clear water and soak it in clear water for about one minute to thaw this layer of ice on the surface of jiaozi. Doing so can also add that the moisture in jiaozi makes jiaozi taste better.

2. Put warm water into the pot and add salt. After soaking jiaozi, we should put warm water into the pot, and avoid hot water. Because the frozen jiaozi itself is very cold, if hot water enters the pot, it will lead to the phenomenon that jiaozi is heated too much due to the temperature difference. The correct time for jiaozi to enter the pot is when the water temperature in the pot is heated until bubbles appear at the bottom. In addition to warm water into the pot, we also need to add a spoonful of salt to the water. Salt can make jiaozi cook faster in the process, thus making the boiled jiaozi more delicious.

3. some water. After jiaozi enters the pot, we will boil it with a big fire. After jiaozi is completely boiled, we will add some water to the pot. That is, add a proper amount of cold water to the pot, let the boiling water in the pot become static, and use calm hot water to cook jiaozi. The step of adding some water must go through three times, so that the taste of jiaozi cooked will become stronger. Some water has three main functions. First, it can cool the pot and prevent jiaozi from breaking skin due to boiling hot water. Second, it can improve the refreshing degree of jiaozi soup and make jiaozi not sticky. Third, by using the principle of thermal expansion and contraction, heat can enter jiaozi better and jiaozi can ripen faster.