How to make quick-frozen jiaozi? Will the meat in it be fully cooked?

Hearing this question, I will tell you about my first experience of cooking jiaozi frozen jiaozi. It's cooked outside and endogenous, and there are ice cubes in the meat. This is the most embarrassing time, and it is also used to entertain guests.

20 1 1, working for my brother, I live in the factory. Once it was very late, my brother called and said that a guest had come and asked me to go out and meet him. He also said that there is a jiaozi in the refrigerator. If I want to eat food, I will handle it as appropriate. And then hung up. At that time, they bought a house in the city, which was far away.

In the evening 10: 30, the guests arrived, and there were 6 people in the party. I think they have a hard journey and may not have an appetite to cook, so they want to do some jiaozi.

There are three boxes of jiaozi in the refrigerator. I added a big pot of water. After the water boiled, I poured jiaozi in. Five minutes later, I turned off the fire. I wonder why jiaozi doesn't float. But I still served them jiaozi the way my mother used to cook jiaozi, and they all threw up when they lost face. I was speechless, and then I tasted one myself. The outside is cooked, the inside is raw, and the ice residue in the meat is still there.

I'm not afraid of jokes. Jiaozi used to be boiled at home, and then jiaozi floated to eat it in about five minutes, which was still strong.

Why doesn't this work?

Then I poured it into the pot and cooked it for another five minutes. It still doesn't seem to work. I remember reading the instructions on the package.

But it's too late. Jiaozi didn't cook well, so she cooked it for Tibetan mastiffs for a while.

Later, they went to a nearby hotel to rest, and I don't know how they solved the midnight snack.

Then they laughed at him for a long time.

Later, I never made such a mistake again.

Today, let's talk about how to quickly freeze jiaozi.

Summary: The jiaozi made in this way is delicious, strong and not broken.

There are still many people who like to put salt, which is also possible.

Boiled and quick-frozen jiaozi is easy to crack, and the meat in jiaozi is not cooked, so it is easy to cook "minced meat noodle soup". How to avoid these problems? I am a person who is afraid of trouble, so every time I pack a lot of jiaozi, I freeze it in the refrigerator. Take out some when you want to eat. This saves a lot of trouble. Today, I will share with you a skill of making quick-frozen jiaozi. The jiaozi made by this technique is not broken, not burnt, and delicious.

Lazy people cook jiaozi. This method definitely saves time and effort. It's also my favorite method. Wait till you eat. It won't peel or burn, and the meat in jiaozi is easy to cook. Jiaozi should soak in water for about 5 minutes before cooking, and add salt and cold water three times. Any good suggestions? Welcome to the comments section. Boil the water, pour it into jiaozi, and break it up with a spoon. Don't stick to the pot. Boil it, add cold water, roll it again, add cold water, and roll it again. Only in this way will it be cooked. Don't melt the frozen jiaozi before cooking!

Quick-frozen jiaozi needs cold water in the pot, so the skin won't break easily and it's easy to cook!

Before boiling the quick-frozen jiaozi, take it out of the refrigerator and leave it at room temperature for five or six minutes. Meanwhile, boil a pot of boiling water. When the water boils, put jiaozi into the pot one by one. From time to time, gently slide the water and jiaozi in the pot with a spoon to prevent jiaozi from sticking to jiaozi and jiaozi from sticking to the pot, resulting in the stuffing being exposed. When the water boils for the first time, add a small bowl of cold water and continue to cook until the water boils for the third time and all the jiaozi floats, which means that jiaozi can eat!

When the water boils, jiaozi stirs in one direction, then adds a spoonful of salt. When the water boils, add a little water, turn down the heat and cook slowly, stirring in one direction in the middle. After adding water for two or three times, jiaozi became a little bloated and ripe [smile].

In addition, it is best to add some salt or egg white when mixing noodles, because the dumpling skin is not easy to break and the stuffing is easy to cook.

Sprinkle a little salt after the water boils, and then jiaozi had better not go down together, but put them one by one, and then slowly stir them with a shovel back to prevent jiaozi from sticking to the bottom of the pot. After all the jiaozi is put down, continue to stir until the water boils and jiaozi floats on the water. Then cover the pot, turn off the heat and cook for about two or three minutes. Cover the stuffing and boil the skin. Have you heard? Is my answer satisfactory?

Quick-frozen jiaozi should be boiled in water, and jiaozi water should be boiled as much as possible. After jiaozi is boiled, it is almost enough to add cold water once, so that the dumpling skin will not break and the meat inside will be cooked. Personally, I hope it will help you.

Break up the quick-frozen jiaozi, add water to the pot to boil, and then pour it into jiaozi to cook.

After reading the answer, are you more confused? I don't know whether to cook in cold water or boiled water. Nothing, buy yourself a pack of quick-frozen jiaozi and try it twice in two ways. The following steps cannot be omitted, that is, in the process of cooking jiaozi, from the first boiling, order cold water three times, one bowl at a time, and after the third boiling, see if the jiaozi floats. If there is, take out the pot, if not, add water.

Generally speaking, jiaozi should float after three dives. Take it out of the pot and put it on the table.