One is to boil sanshui. Specific operation method: boiling in jiaozi with medium fire under cold water; In the process of this step, the back of the spoon must be attached to the edge of the pot and gently stirred clockwise, so that jiaozi can always keep rotating, so as not to let jiaozi stick together. After the water boils, boil for about 1 min, add a small bowl of cold water and continue to boil; This step should be stirred even if it is good. After the water is boiled again, add a small bowl of cold water and continue to boil; There is basically no need to stir this step. After the water is boiled again, add a small bowl of cold water and continue to boil; This is the third water, turn off the fire and eat!
The second is to boil the water first, not too little water, or not to stick to the bottom of the pot. After the water is boiled, put the quick-frozen dumplings into the pot (no need to freeze) and stir them along the edge of the pot with a spoon to prevent the dumplings from sticking. (The back of the spoon faces the dumplings to avoid cutting jiaozi, so you can eat noodle soup instead.) When the water in the pot boils, add cold water and boil it again. (the meat is boiled again for 2 to 3 times; Boil the vegetarian stuffing twice), and then take it out.
Tips for Bao jiaozi
30% meat and 70% vegetables
When making stuffing, we should pay attention to using lean meat and reducing the consumption of fat meat. Vegetables taste better when they are more than meat. Spinach, celery, etc. are all vegetables rich in cellulose, so we can choose more of these vegetables. In this way, we can reduce the absorption of cholesterol and fat, and also get enough nutrients. We can also add eggs, fungus and so on to taste better.
Vegetable juice is used to mix noodles.
Vegetable juice also has a lot of nutrition, and there will be a lot of vegetable juice when making fillings. Let's not throw it away, otherwise it will waste the soluble vitamins and minerals in vegetables. If we use these vegetable juices to make noodles, we can not only reduce the loss of nutrients, but also make the noodles more colorful and increase people's appetite.
Add some coarse grains when mixing noodles.
Adding some coarse grain flour or bean flour to the dough can increase the intake of minerals, B vitamins and dietary fiber to a certain extent, so as to enrich the taste of steamed stuffed bun and jiaozi, which also ensures the intake of coarse grains in a day. It should be noted that because coarse grain flour or soybean flour does not contain gluten, their proportion should be controlled below 20%, otherwise it is not easy to make dough.
Try to use boiling, steaming and water frying.
We try to cook jiaozi by boiling or steaming. If you choose to fry jiaozi, jiaozi will lose more nutrients and we will consume more fat. When steaming dumplings, we should also pay attention to the fact that most of the salt in jiaozi will not be lost, so the stuffing can be adjusted lightly, otherwise it is easy to ingest excessive salt.