Option 2: put some cabbage leaves; Brush some oil.

How to make a non-stick pan in jiaozi?

1, and jiaozi noodles. Adding 1 egg to every 500g of noodles can increase the content of protein. When cooking, protein shrinks and solidifies, and the dumpling skin becomes tight and not easy to stick.

2. After the water is boiled, add some salt. After the salt is dissolved, go to jiaozi until it is cooked. No water and no turning. After the water is boiled, it neither overflows nor sticks to the pan or skin. Jiaozi cooked in this way will not collapse at the bottom of the pot, nor will it stick to the skin, and even jiaozi will not stick together after a long time.

3. When cooking jiaozi, put some shallots or scallions in the pot before the water boils, and then cook jiaozi when the water boils, so that the restaurant will not break down easily. It is not easy to stick to the bowl when cooking.

4. When jiaozi is finished, first soak jiaozi in warm water with a strainer, and then put it on a plate, so as not to stick together.

5. Cook jiaozi over high fire, cover the pot and cook the skin and stuffing. After boiling the pot for the first time, order cold water three times, and then jiaozi will be cooked, not sticky or greasy, and it is delicious.

As the saying goes, "delicious food is not as good as jiaozi". Everyone loves to eat in jiaozi, but it's easier to eat jiaozi than to cook jiaozi. How to do jiaozi without peeling or peeling?

6. When filling, chop the vegetables first, mix with oil, and then put other ingredients. It can prevent dumplings from being filled with soup. When mixing the meat stuffing, add some water soaked in pepper and star anise, which can not only remove fishy smell, but also make the meat stuffing fresh and tender. Before wrapping jiaozi, you can quickly freeze the dumpling stuffing in the refrigerator for a while, so there will be no soup when wrapping it. When stuffing meat into jiaozi, you can put a little soaked tea to clear your mouth and remove the fishy smell.

7. There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and the skin will be cooked in our pot". These words are very reasonable. As we all know, the boiling point of water is 100℃, and the dumpling skin exposed to the water is "steamed" but the filling is not ripe and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.

In addition, after jiaozi is cooked, put it in warm water that has been thoroughly cooled in advance, and then put it on a plate, so that it won't stick together.