Jiaozi is a traditional food in China, and everyone likes it. However, apart from jiaozi, we are scholars, and frying jiaozi in a pot is actually a doormat. If jiaozi's package is beautiful, but the pot is not fried in place, resulting in jiaozi scattered or the skin is not ripe, it will not be worth the candle. So let's introduce some methods about how to fry and freeze jiaozi.

Step one:

Prepare a pan, preferably a non-stick pan, so that frying jiaozi can be heated evenly. Add a little oil to the pot, and then put jiaozi on the refrigerator. Fire, choose fire. When the pot starts to get hot, add water. The standard is that the intersection water level reaches above 1 point.

Step two:

Turn the pot cover to medium heat. When you hear the sizzling sound in the pot, it means that the water in the pot is almost dry. Open the lid and turn to fire. Then separate each jiaozi with chopsticks, and don't let them stick together. Continue to fry for a while. When the water in the pot has almost evaporated and jiaozi begins to dry, it can be cooked.

Step 3:

The whole process usually takes about 15 minutes, which is also very fast. If you fry jiaozi for too long, the juice in jiaozi will flow out and the taste will be greatly reduced.

If you want snowflake jiaozi, change it into water starch or flour at the beginning of adding water, and the subsequent steps are the same, but you can't just move jiaozi before molding.

The above is how to fry and freeze jiaozi in the pot. If you want to fry jiaozi delicious, it depends mainly on the skin. Dumpling skin is actually suitable for cooking and frying. It is recommended to use thin skin, because the dumpling skin is too thick and easy to pinch.