Tools: jiaozi, water, salt, pot, plate, spatula, pot cover.

1, take out the frozen jiaozi, add a proper amount of water to the pot, and heat until there are small bubbles at the bottom, about 40 degrees, which is not hot to the touch. Add a spoonful of salt to prevent jiaozi from breaking the skin and sticking to the pot when cooking.

2. While boiling water, prepare a pot of cold water, then put the frozen jiaozi to be cooked directly into the cold water, and immediately turn it with a shovel to avoid adhesion. Remember not to exceed 2 minutes, so that the water lost during freezing in jiaozi can be replenished. ? The size of the basin should be large enough for jiaozi to turn up fully, and don't stick to each other.

3. Add the soaked jiaozi into warm water and gently push it with a spoon to prevent adhesion.

4. Cover the pot and turn to a big fire. After the water in the pot is boiled, add a small bowl of cold water to the pot, and then stir the jiaozi with a shovel, so that jiaozi can be fully heated evenly.

5, so three open three water, such as jiaozi all floating, bulging can be fished out. Jiaozi cooked in this way will be as fresh and full as just wrapped.