What does jiaozi do? I bought it from the store. How to cook

2. Pour jiaozi (a kind of food) into the water, and be careful not to use too much, which is easy to stick.

3, stir the hot water, let jiaozi move don't stick to the bottom of the pot.

4, cover the pot, such as jiaozi floating can eat.

Three methods of cooking jiaozi without sticking your hands.

1. When mixing jiaozi noodles, adding 1 egg per 500g of noodles can increase the content of protein. When cooking, protein shrinks and solidifies, and the dumpling skin becomes tight and not easy to stick.

Second, after the water is boiled, add a small amount of salt, and after the salt is dissolved, wrap the jiaozi until it is cooked, without water and turning over. After the water is boiled, it neither overflows nor sticks to the pan or skin.

Third, when jiaozi is finished, first soak jiaozi in warm water with a strainer, and then put it on a plate, so that it won't stick together.

How to make jiaozi unbreakable?

It is easier to eat jiaozi than to cook jiaozi. How to master the heat, how to cook jiaozi without breaking? I believe that after listening to the following tips, your worries will be swept away.

The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and use our pot to cook the skin". These words are very reasonable. As we all know, the boiling point of water is 100℃, and the dumpling skin exposed to the water is "steamed" but the filling is not ripe and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.

The second measure: after the water is boiled, add the right amount of salt. After the salt is dissolved, put the jiaozi into the pot, and then cover the pot. You don't need to turn it over or order cold water until it is cooked. Jiaozi cooked in this way does not stick to the skin or the pot, and jiaozi left in the pot will not stick.

The third measure: Before boiling jiaozi water, put some onion tips, and then put them into jiaozi after the water is boiled, so that the boiled jiaozi will not be broken or sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add some vinegar to the water.

Note: Due to different altitudes in different areas, the water temperature may be insufficient. When the water boils, add some cold water and cook it several times before it is completely cooked. ,,