When it comes to frozen jiaozi, people in Northeast China usually have to prepare some near the end of the year, and then take them to the yard and put them in a big vat. This is the natural freezer of people in Northeast China, and you can enjoy it when you are in the New Year. It is very convenient to cook some at dinner. Over time, most people in Northeast China are experts in cooking frozen jiaozi. Some people will say that frozen jiaozi is not as fresh as fresh jiaozi. There is no such thing here, some people say.
Actually, cooking jiaozi is also a skill. Of course, you can't cook frozen jiaozi by cooking fresh jiaozi. If you do, something will definitely go wrong, and a pot of soup will definitely be cooked. Next, I will share the method of cooking frozen jiaozi in detail, so that it will not crack, break the skin and expose the stuffing. The most important thing is that it tastes like fresh dumplings.
Step 1: Thawing: We put the frozen dumplings in cold water. This step can slowly thaw the frozen dumplings and replenish the water lost during the freezing process, so as to avoid the rapid cracking caused by subsequent heating. It should not be left for one to two minutes for too long.
Step 2: Are frozen dumplings cooked in cold water or boiling water? As we all know, fresh dumplings need to be boiled before cooking, but for frozen dumplings, you can't wait for the water to boil before cooking. If the water is boiled, jiaozi will easily break the skin because of the strong impact of boiling water. However, if boiled in cold water, the dumplings will be soaked in water for too long, and it is easy to break the skin. Therefore, it is wrong to boil in cold water and boiling water. The correct way is to add water to the pot and a spoonful of salt to prevent the pot from sticking. The water temperature will not only avoid the collision between cold and hot, but also prevent the frozen jiaozi from cracking because the dumpling skin has absorbed water.
Step 3: After the frozen jiaozi is put into the pot, open the pot cover and cook it, and gently push it along the bottom of the pot with a shovel to prevent jiaozi from sticking together, until the jiaozi is all scattered, cover the pot cover and continue to cook, order water twice, and boil it three times. jiaozi all floats, and jiaozi is cooked. At this time, jiaozi is as delicious as just wrapped.
Step 4: Be careful when fishing for cooked frozen jiaozi. Don't shake it hard. Keep it steady and control the moisture.
Technical points of boiling and freezing jiaozi: 1, cold water thawing 1 min or so. 2. Add salt to the water, and enter the frozen jiaozi at about 40 degrees, which is just the right temperature, neither cold water nor boiling water. 3, fishing jiaozi to steady, don't shake. Therefore, when jiaozi is cooked and frozen, some people use cold water and some people use boiling water, which is not right! This is the right way, jiaozi.