Bring boiling water to a large fire, then put jiaozi into the pot, gently push it away with the back of the spoon, and let it rotate a few times to avoid sticking to the bottom of the pot. After jiaozi is put into the pot, an appropriate amount of cold water should be added every time it is opened, so as to keep it rolling rather than rolling. Cook it for two or three times, then cook it for a while before taking it out. Jiaozi cooked in this way is moderate in hardness, sweet and delicious.
The origin of glutinous rice balls:
Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks with a long history in China. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting.
Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering to eat jiaozi on the morning of the Spring Festival. It is said that Yuanxiao symbolizes family reunion, and eating Yuanxiao means family happiness and all the best in the New Year.