First of all, it is wrong to cook jiaozi with cold water and hot water. If boiled in cold water for a long time, jiaozi will be soft and rotten. Let go of the water in the pot, and the frozen jiaozi will come into contact with hot water at once. It is easy for jiaozi to break the skin by alternating hot and cold. The correct way is to put jiaozi in a pot and cook it with warm water. When the water is heated to 60℃, let jiaozi heat up slowly, add a little salt to prevent jiaozi from sticking to the pot, and push jiaozi clockwise with a spoon to prevent sticking together. As the first step in cooking jiaozi, it must not be wrong.

02

After the water is boiled, you can pour a little cold water twice. Just like cooking jiaozi, you can keep the water temperature from boiling too much, so that the dumplings will be heated evenly, and the boiled dumplings will not break the skin or expose the stuffing. If you continue to cook with a big fire, jiaozi will keep rolling in the pot, which is easy to break, or it will be cooked externally and endogenous.

03

After cooking for five minutes, all jiaozi floats on the water, indicating that it is cooked and can be cooked. If it doesn't float, gently pour cold water from the pot and continue to cook for three minutes. The tools for fishing dumplings are also exquisite. You should scoop the dumplings into the bowl with a spoon. Remember not to fish with a colander. If you fish with a colander, it will easily stick and break.

Tips: When making quick-frozen dumplings, be sure to put warm water in the pot. Hot water is easy to crack and cold water is easy to stick to the pot. Add 1 teaspoon of salt first, and then put jiaozi into the pot. After the water in the pot is boiled, it is necessary to add a little cold water immediately until all the jiaozi floats, and then start the pot again. Finally, use a spoon instead of a colander to catch jiaozi.

Tangyuan is made like this.

No peeling, no stuffing,

Special q-bomb with smooth surface,