If the quick-frozen jiaozi is thawed and then steamed, its jiaozi will thaw and produce excess water, which will lead to the mutual adhesion between jiaozi and the appearance of broken skin dew. Instead, it will be steamed directly under freezing. Because the water is frozen, each jiaozi will be separated. When steaming, it only needs to be separated by a little distance, or some edible oil can be coated on its surface to help separate it, so as to maintain the external appearance and taste of jiaozi.
Practice steps
1, prepare a proper amount of frozen jiaozi, water and steamer.
2. First, pour an appropriate amount of water into the pot, and then put it on a steamer or a steaming rack. The water should not be too much, and it is advisable not to exceed the steaming rack, so as to avoid the overflow of water, which will cause the steamed dumplings to become boiled dumplings, and the skin will become wet and sticky, but it should not be too little, otherwise there will be the phenomenon that the pot and jiaozi will become dry and hard after steaming.
3. Brush a thin layer of oil on the bottom of the steamer, or put a layer of edible silicone paper to prevent jiaozi from sticking to the bottom.
4, neatly put the frozen jiaozi, each separated by a certain distance, in case of adhesion broken skin.
5. Then cover the pot cover, steam in cold water, boil water over high fire, and then continue steaming over medium and small fire 10- 15 minutes.
6. Finally, take out jiaozi, mix with soy sauce, white vinegar, garlic, pepper and other sauces, and dip them in. Some steamed dumplings can be eaten directly without dipping them.