Putting a proper amount of salt in the water where jiaozi is boiled can prevent the dumpling skin from being damaged and jiaozi from sticking to the pot. Many people with life experience have heard of this little trick, but do you know why? Salt is added because the water contains a lot of starch and protein. Salt can exist in water in the form of ions, and combine with starch and protein. The water boiled in jiaozi with salt is clear, and jiaozi is not easy to break.
For jiaozi, northerners regard it as a staple food, while southerners regard it as a snack. But in recent years, with the in-depth exchange of food culture, many southerners have fallen in love with eating jiaozi. I have to say that in recent years, dumplings can be seen everywhere in the streets of Northeast China. In addition, jiaozi can be vegetarian, with a layer of dumpling skin, meat and vegetables, which can be steamed, boiled and fried. No wonder everyone likes it. Cover the lid and simmer for 5 minutes on medium fire, then take out and simmer for 1.5 minutes on medium fire to make jiaozi noodles. Take it out. With your favorite dipping sauce. But this does not mean 100 degree of water. When boiling water, you can judge whether the water in the pot is bubbling with fish eyes.
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