Generally, jiaozi is boiled with water first, then the fire is turned to medium heat, a little cold water is added, the boiling water is pressed down, and then the Yuanxiao is put into the pot. At first, Yuanxiao sinks into the bottom of the pot, cooks for a while, and then pays the surface. At this time, add a little cold water to press the boiling water, and the water will boil again after a while. Then add a little cold water, basically add cold water back and forth three times, and the Lantern Festival will be cooked.

Therefore, adding cold water to hot pot has three advantages: it is easy to cook, it is thoroughly cooked, it will not stick to the pot, and it is not easy for jiaozi to break the skin and overflow because of the high temperature. Fried jiaozi is my wife's favorite food in her hometown, not only on the Lantern Festival, but also on New Year's Eve. For them, eating fried dumplings on holidays is as common and traditional as eating jiaozi in the north.

But why use a toothpick to make a small hole in the fried dumplings? In fact, it is exhausting, so as to avoid the excessive temperature difference between the inside and outside of the dumplings when frying, and the excessive internal hot air will cause the fried skin, so that the hot stuffing inside the dumplings will be sprayed out and burnt.