Tools: wok, quick-frozen jiaozi 500g.
1, boil the water or boil the water.
2. Put the quick-frozen jiaozi into the pot. Pay attention to when cooking, try to cook one by one, especially by hand jiaozi, to avoid sticking to the pot. Every jiaozi must turn the jiaozi within 10 second after cooking to avoid sticking to the bottom of the pot.
3. Turn jiaozi. Jiaozi should turn the pot from time to time to avoid sticking, and let jiaozi cook it thoroughly.
Matters needing attention in cooking jiaozi
Jiaozi, after cooking, be sure to open the pot and don't cover it. Jiaozi with thin skin is suitable for boiling in hot water, but it is easy to break the skin if boiled in cold water. The water level in the pot should be higher than 1.5 times the length of a jiaozi, so as to avoid sticking to the pot.
After the water is boiled, sprinkle some salt and mix well, and then put it into jiaozi for boiling, which can increase the boiling point of water, slow down the gelatinization speed of starch, and make jiaozi more resistant to boiling and less prone to peeling. Boil the water, add some onion leaves, and then add jiaozi. After boiling water, onion leaves will release a kind of oil, which will be wrapped on the skin of jiaozi to prevent jiaozi from sticking to each other.