When we are hungry, quick-frozen jiaozi is very convenient and quick to eat. Simply boiling it in hot water can make delicious food. However, many people made the mistake of 1 when making quick-frozen jiaozi.
Although it seems simple to make quick-frozen jiaozi, if you want to make jiaozi taste delicious, you should pay attention to ways and means, and the prepared quick-frozen jiaozi will not be caught. If you don't stick to the pot and break the skin, you can't cook it directly.
So what I want to tell you today is the correct quick-freezing method for cooking jiaozi, which was told to me by a jiaozi shop owner I used to know. Because many jiaozi stores will prepare jiaozi in advance to save time.
First, soak in clean water.
The quick-frozen jiaozi just taken out of the refrigerator will have a layer of ice on its surface. If this layer of ice is not disposed of, jiaozi will easily break the skin during cooking.
Therefore, before cooking the quick-frozen jiaozi, you should prepare a bowl of clear water in advance, and then put the quick-frozen jiaozi into the clear water and soak it in the clear water for about one minute to melt the ice on the surface of jiaozi. It can be added that the moisture in jiaozi makes jiaozi taste better.
Second, pour warm water into the pot and add salt.
After soaking jiaozi, put warm water into the pot, and avoid hot water. Because the frozen jiaozi itself is very cold, if hot water enters the pot, it will lead to the phenomenon that jiaozi is overheated due to the temperature difference. The correct time for jiaozi to enter the pot is when the water temperature in the pot is heated until bubbles appear at the bottom.
In addition to pouring warm water into the pot, we need to add a spoonful of salt to the water. Salt can make jiaozi cook faster in this process, thus making the cooked jiaozi more delicious.
Third, some water.
When jiaozi is in the pot, we will cook it over high fire. When jiaozi is fully boiled, we will add water to the pot. That is, add an appropriate amount of cold water to the pot, let the boiling water in the pot become still, and cook jiaozi with calm hot water.
The step of adding some water must go through three times, so that the cooked jiaozi will have a stronger flavor. Some water has three main functions. First, the pot can be cooled to prevent jiaozi from breaking skin due to scalding water. Second, it can improve the freshness of jiaozi soup, and make jiaozi not stick to his hands. Thirdly, by using the principle of expansion with heat and contraction with cold, heat can enter jiaozi better, and jiaozi can cook faster.
After three steps of adding water, jiaozi will boil completely and float, so there is no need to continue cooking. You should take it out of the pot immediately and put it on a plate, so you can eat it directly.
Summary:
Friends who like to eat frozen jiaozi, remember to collect this method of cooking jiaozi. Remember to use it more when you are doing jiaozi in the future.