As long as the gelatinization degree of flour is increased during dough mixing, the dumpling skin can be softened. The method is also very simple;

First, the next time we meet, you can make a 80-degree hot water seal. (Note that it is best to stir with a wooden stick to prevent scalding hands. )

Secondly, after the cooked noodles are slightly cold, they should be wrapped in towels in time to prevent them from drying out.

Thirdly, cover the cooked jiaozi with a wet towel before steaming, and it is best to steam it with it. These three methods can soften the taste of dumpling skin.

When making steamed dumpling skin and noodles, add more water than ordinary dumpling skin, so that the skin will not be hard. In addition, steamed dumpling skin can be made of three kinds of raw noodles, that is, some flour is made of boiled water and some is made of cold water. This kind of skin is also softer and easier to cook. If you buy dumpling wrappers, you can spray a little water on the surface of jiaozi twice during steaming.

Introduction of dishes

There are many kinds of jiaozi in China, with a wide range of materials and various production methods.

Especially the dumpling banquet, one jiaozi and one hundred jiaozi, has five grades and fifteen series, including peony banquet, hundred flowers banquet, eight treasures banquet and court banquet, which has been well received by Chinese and foreign guests. Really make jiaozi delicious and memorable!

People in northern China think jiaozi is very sacred. Northerners regard jiaozi as a holiday food and jiaozi is their staple food. People in southwest Chengdu often snack on jiaozi for a change and a change of taste. But compared with the north, jiaozi in Chengdu is not inferior at all. As far as the production methods are concerned, there are dumplings, steamed dumplings, fried dumplings, fried dumplings, roasted dumplings and so on. As far as leather materials are concerned, there are flour zongzi, zongzi, steamed rice zongzi and egg skin zongzi. As far as fillings are concerned, there are vegetarian dumplings, meat dumplings and dumplings. There is also a bell-shaped jiaozi with seasoning as the main material;

As far as modeling is concerned, there are crescent, goldfish, triangle, crown and greedy, Yu Tu and jiaozi. There are many varieties and great changes, at least two or three hundred varieties. There is a famous shop in Xi 'an called Shengli jiaozi, and there is a famous shop in Chengdu called Yuelai jiaozi. Walking out of Shengli jiaozi Store, you will have a basic understanding of Xi 'an's jiaozi types and its grand occasion; Walking into Chengdu Yuelai jiaozi Store, you can also learn about the types of jiaozi in Chengdu.

Although jiaozi from Yuelai jiaozi Store is not as representative as Zhong jiaozi, their "fancy steamed dumplings" are very distinctive. A cage of steamed dumplings has many forms and tastes, mainly instant noodles, soft and glutinous, full and diverse fillings, such as pork, seafood, sauce, pumpkin, cabbage and so on. A variety of feelings in jiaozi, Sichuanese eat well, and foreigners eat well, which has been widely praised. The "Fancy Steamed Dumplings" in Yuelai jiaozi Store was named "Chengdu Famous Snack" by Chengdu Municipal People's Government on February 1990.

References:

Steamed dumplings Baidu encyclopedia