Practice: 1, the pot into the amount of water, water almost to boiling when pouring into the dumplings, turn to medium-low heat, and cook until the dumplings almost floating can be, that is, 8 mature on it;

2, dumplings should not be cooked for too long, otherwise too soft when fried easy to burst pulp, the shape can not be into a round, but the flat, will be boiled dumplings immediately into the

5, put more oil in the pot, oil boiled to 6% heat, turn to medium-low heat, put the dumplings into the pot and fry until golden, from time to time with a spoon to promote, fry evenly, 20 ~ 30 seconds or so after you can fish up and drain the oil, do not have to fry for too long, dumplings are cooked, the inside is still hot, the main thing is to fry a thin layer of breadcrumbs;

fried dumplings golden is not very pleasing to the eye, a mouthful of! down, soft and sweet, be careful of hot mouth Oh ~

Tips:

1, cooking dumplings, do not cook for too long, is about to or just floated up in the line, cook for a long time, when fried, it is easy to show filling.

2, in the soup dumplings above the need to tie a hole, because the deep-fried dumplings, the pot of oil temperature is too high, will lead to expansion of the dumplings, if we advance the dumplings to tie a hole, you can make the dumplings in the gas discharge, thus preventing the dumplings explosion.