The first month is most people's favorite month, because there is a Spring Festival in the first month. During the Spring Festival, people who go to work and those who go to school will have a holiday. During the holidays, everyone eats, drinks and really rests. In this month, besides the most anticipated Spring Festival, there is also the Lantern Festival after the Spring Festival. After the Lantern Festival, the year is over. Speaking of Lantern Festival, the Lantern Festival is coming. There are still a few days before Lantern Festival. There are also many activities in the Lantern Festival, among which eating glutinous rice balls is the most familiar.
Speaking of eating jiaozi, I think of the Lantern Festival at school, because when I was at school, the Lantern Festival was celebrated at school, so I cooked all the jiaozi I ate at that time. I still remember that the jiaozi cooked at that time was "a mess", because none of us could cook, so we cooked all the fillings in the jiaozi, and the taste was very bad. Later, my mother and I talked about it. My mother said I cooked dumplings at the wrong time. I can't wait for the water to boil. When making dumplings, I made a big mistake! Later, she taught me four skills of cooking jiaozi. I made it according to these techniques, and the result is really different. The cooked jiaozi is soft and waxy, and delicious! Below I will share with you the skills to keep in mind when making dumplings. Let's have a look!
Tip 1: Add more water.
We eat jiaozi, some are made by ourselves, and some are frozen jiaozi. It goes without saying that homemade jiaozi is directly cooked, while frozen jiaozi needs to be mentioned, because some people will struggle whether to thaw it. Actually, it is not necessary to freeze jiaozi. You can cook it directly. When jiaozi is finished, add water to the boiling pot in a large amount, so that when jiaozi cooks, it will not stick together easily and will not break the stuffing.
Tip 2: Cook in warm water.
Don't put jiaozi into the pot with cold water after adding enough water. If jiaozi is put into a pot with cold water and soaked in water for a period of time, it will absorb a lot of water and be easy to boil and crack. Therefore, hot water should be put in the pot, and the temperature of hot water is also particular, neither too hot nor too cold. If the water temperature is too hot, jiaozi will crack due to sudden heating, and the water temperature will not reach and the cooking time will be too long. The correct water temperature should wait until the water bubbles in the pot are dense, and the temperature at this time is the most suitable. After jiaozi is put into the pot, gently push it with the back of a spatula to avoid sticking together.
Tip 3: Add cold water.
When the water in the pot boils, turn to medium heat, add some cold water to the pot and continue cooking. When cooking dumplings, like cooking jiaozi, you should continue to add cold water to the pot, and then add cold water until the water in the pot boils, adding cold water three times at a time. When the water was boiled for the last time, the dumplings were cooked when they floated.
Tip 4: Use a spoon.
When jiaozi is cooked, serve it carefully. You can't use a colander to catch them. It's easy to stick them together and cut them. The correct way is to scoop them up with the soup with a spoon, so that the dumplings will not stick together and will not crack after the soup.
Tip: Friends who don't like clear soup dumplings can add a little osmanthus and rock sugar when cooking, so that the soup will taste good, and everyone can match it according to their own preferences.
Cooking jiaozi is all wet! Keep in mind the four skills, glutinous dumplings are soft and not broken, especially delicious! Have you mastered all four skills of cooking jiaozi? If you master it, remember to use it when cooking jiaozi, so as to cook soft and delicious jiaozi.