The jiaozi who cooked the new package is like this: more water is better. Boil the water first, then turn on the power. Then go down to jiaozi. At this time, the temperature will drop. In order to keep the fire burning, always stir with the back of the spoon after entering. In order to open it quickly, you can cover it. But watch it often.

Not water. Water is used to cool down and prevent boiling. To control it with fire, you can change it into a medium or small fire and control it with the size of the pot cover. Don't stir too much, keep it open for five minutes, that is, when it is ripe, you can take it out and plate it.

Extended data

Matters needing attention in cooking jiaozi

1. Avoid cooking in cold water: If jiaozi cooks in cold water, it will quickly sink to the bottom, damage the pot and rot, making jiaozi a mess. Therefore, when cooking jiaozi, you should first boil the water with strong fire, while boiling the water, put jiaozi into the pot, and then gently push it in one direction with a spatula to prevent jiaozi from sticking to each other or sticking to the bottom of the pot. But don't stir it around.

2. Never cover the pot and boil the skin: If jiaozi covers the pot just after it is cooked, the steam in the pot will not be discharged, and the high temperature of the steam will easily boil the dumpling skin exposed to the water. At this time because the dumpling stuffing is still raw, once the skin is broken, the dumpling stuffing will run all over the pot. So, after jiaozi has just cooked, he has to boil first.