Dumplings are one of the traditional cuisines of the mainland, and during the New Year festival, many places have the custom of eating dumplings. In our usual free time, we will also pack more dumplings by ourselves, dumplings are rich in nutrients, and we can pack various fillings according to our preferences. After the dumplings are wrapped, we usually store them in the freezer of the refrigerator, and then at breakfast or when there is no time to cook, we can eat the dumplings in a bowl, which is convenient and fast. But boiling quick-frozen dumplings is also skillful, if the method is not right, it will also boil the skin of the dumplings, and even stick together, today to share with you the correct way to cook dumplings, let's find out together!
When many friends cook quick-frozen dumplings, they will first take out the dumplings to thaw, thinking that this can shorten the cooking time and do not have to worry about the occurrence of sandwiches. But in fact, it is completely unnecessary, because the dumplings are quick-frozen, the surface will inevitably have some moisture, and once the dumplings are thawed, not only the skin becomes soft and difficult to take, but also accidentally put the dumplings together, there will be adhesion phenomenon, dumplings stick together, separate it will tear the epidermis. So we cook quick-frozen dumplings, preferably not to thaw.
We first pour more water into the pot, then turn on a high heat, no need to boil the water, first boil until the bottom of the pot begins to bubble small, adjust to medium-low heat, and then use a soup spoon to scoop two spoons of water in a bowl for later use. Then add a little salt to the pot, the effect of adding salt is to increase the bottom taste, but also to make the dumpling skin firmer, not easy to break the skin. At the same time, it can make the frost on the surface of quick-frozen dumplings melt more quickly, thereby shortening the time to cook dumplings. We stir so that the salt is fully dissolved in the water.
After the salt melts, we can put the dumplings directly into the pot, and then use a spatula to gently push the dumplings to avoid the dumplings sticking to the bottom of the pot, and also make the dumplings heated more evenly. We turn the heat up and let the dumplings cook for a while. Many friends cook dumplings are directly cold underwater pot, cold underwater pot, dumplings will cook for a longer time, dumplings soaked in water for a long time, it is easy to cook soft rotten skin, and finally boiled into a pot of porridge. We cook dumplings do not open the underwater pot, because the dumplings are frozen, if the water boils and then goes down the pot, the temperature difference will be too large, and the temperature difference is large and it is easy to boil the skin of the dumplings, and there will be sandwiches. And we can avoid these problems by cooking dumplings in a pot under warm water.
The water boiled into the pot boils, we pour the freshly scooped water into the pot, pour half of it and stir the dumplings again to prevent sticking. When the water in the pot boils again, we pour the remaining small half bowl of water into the pot, as the saying goes, "three open dumplings, one open noodles", that is, when boiling dumplings, the water boils three times.
By the time the water boiled for the third time, the dumplings were already floating on the surface of the water, and our dumplings were cooked and ready to be scooped up and eaten.
The dumplings cooked in this way do not stick to the pan, do not break the skin, are crystal clear, and taste the same as the freshly wrapped bag. If today's article is helpful to you, then click a follow, like it, thank you for your support.