Should the frozen jiaozi be put in when the water is boiling or when it is slightly boiling, so that jiaozi will not cook it? Frozen jiaozi cooked in cold water. Frozen jiaozi is easy to break skin when cooked in boiling water, but meat is not easy to cook. Cook jiaozi in cold water. With the increase of water temperature, the skin and meat in jiaozi will be heated more evenly, and the texture of the skin will be stronger. Cook fresh jiaozi. Make your own jiaozi at home. Don't cook until the water boils. When cooking jiaozi, boil jiaozi into the pot, and then gently push it in one direction with a spatula to prevent jiaozi from sticking to each other or to the bottom of the pot.

Then the dumpling stuffing will come out, so in order to prevent the dumpling skin from being boiled, we can't cook it when the water is boiling. It is understandable that you can't cook with cold water, because if you cook with cold water for quick-frozen jiaozi, it will take a long time for jiaozi to cook, so I have the most say in how to cook with quick-frozen jiaozi. Share the best method with you. The boiled quick-frozen jiaozi is not only more delicious than dumplings, but also simple, convenient and energy-saving.

When we make quick-frozen jiaozi, we must put jiaozi in warm water, so that jiaozi will have a thawing process as the water temperature rises slowly. When the water is boiled, jiaozi will be cooked, so that the jiaozi cooked in this way looks good and delicious. It will take two minutes. Jiaozi can be thawed slowly in the process of soaking, or it can supplement the water lost during freezing, so that it will not crack when cooked. Two minutes later, the fish dumplings came out soon. After the water is boiled for the first time, you put a small bowl of cold water, and then put a bowl of cold water after the water is boiled again. This action is repeated three times. After the water is boiled for the third time, jiaozi is ripe and ready to eat, without breaking the skin or touching the pot.

The water in the pot has been tumbling and hitting the dumpling skin. Dumplings are easy to cook, the skin is cooked, and the stuffing inside is not cooked. So add some cold water, cover the pot and stew, so that the stuffing is cooked, the skin will not rot, and the boiled dumpling skin will be intact. Push it back and forth with a shovel, and jiaozi won't stick to the pan. When jiaozi boils, he will have half a bowl of cold water. I will take cold water three times in a row, so it won't rot every time. Look at jiaozi rolling on the water. Every jiaozi bulges, and jiaozi can scoop it out.