How long does jiaozi need to cook?

5- 15 minutes. Jiaozi has stuffing and skin, which is easier to make. If jiaozi is cooked in hot water, it can be cooked in 5 minutes at the earliest. If you cook it in cold water, it will take longer. Cookware will also affect the cooking time in jiaozi. Jiaozi is ripe when it floats, which can be used to judge whether jiaozi is ripe or not. When it floats, it can be fished out and eaten.

Jiaozi has stuffing and skin, which is easier to make. If jiaozi is cooked in hot water, it can be cooked in 5 minutes at the earliest. If you cook it in cold water, it will take longer. Cookware will also affect the cooking time in jiaozi. Jiaozi is ripe when it floats, which can be used to judge whether jiaozi is ripe or not. When it floats, it can be fished out and eaten.

Jiaozi originated in the ancient corner of China, and was originally named Joule, a traditional noodle of Han nationality, with a history of 1800 years. It was invented by Zhang Zhongjing, a native of Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Jiaozi, also known as jiaozi, is deeply loved by the people of China. It is a staple food for people in northern China, a local snack, and also a Chinese New Year food.

There is a folk proverb called "freezing in the cold, eating jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.

Intersection classification:

Dumpling skin can also use hot soup noodles, crispy noodles, egg steps or rice noodles; The stuffing can be vegetarian, sweet and salty; Cooking methods can also be steaming, roasting, frying, frying, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. And vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing.

Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. Jiaozi has complete raw materials and nutrients, and the cooking method ensures less loss of nutrients.