#万能美食指南#
The New Year is approaching, and the New Year is approaching. When it comes to the most famous traditional New Year's food, dumplings must be indispensable. During the New Year's holidays, a plate of dumplings is served on the table, not only the delicious taste of the dumplings, but also the blessings and expectations for the new year. As a southerner, I really stepped on a lot of pitfalls in the matter of cooking dumplings, only to realize that there is a knack for cooking dumplings.
The same dumplings are cooked in different ways, and the taste will be much worse. If you are given a plate of quick-frozen dumplings now, will you immediately "cook with a lid on" or "cook without a lid" as soon as you get out of the pot? If you have practiced it yourself, you will find that the taste of the cooked dumplings is different.
Below, I will share with you my experience in cooking dumplings, do you think it makes sense?
The essence of boiling dumplings: first cook the skin, then the filling
If you want to cook a pot of delicious dumplings, you must do two things: first, it must be cooked, even the belt filling is cooked, and second, you must not boil the skin, otherwise it will be boiled into a pot of cloudy dough soup.
I also studied this problem for a long time before I learned the essence from a northern grandmother in the neighborhood, "boil the skin first, then cook the filling".
The reason is that when cooking dumplings, the outermost layer of dumpling skin must be cooked first, so that the heat can be completely transferred to the dumpling filling inside, so that the dumpling filling can be cooked faster, otherwise a pot of half-cooked dumplings will be cooked.
The 8-character formula for cooking dumplings: cover and cook the skin, open the lid and cook the filling
On the basis of "boiling the skin first, then boiling the filling", my grandmother in the north also taught me a practical step of cooking dumplings, "cover the lid and cook the skin, open the lid and cook the filling".
Delicious dumplings are thin skin and filling, when the water in the pot is boiling, cover the pot and cook, and the dumpling skin is cooked quickly. If you open the lid and cook first, the heat will come out, causing the dumplings to cook more slowly, and the dumpling skin will easily boil off.
In the process of "boiling the lid and boiling the skin", when the dumplings are boiled to the surface, we have to open the lid, and then it is time to "open the lid and cook the filling". If the lid is always covered, the dumplings are easy to cook and rot, which affects the taste.
The key trick to cooking dumpling filling: roll three rolls
In the process of cooking dumplings, I asked the northern grandmother, "How long does it take to cook the filling with the lid open?"
The specific method is: after the dumplings are put into the pot, cover and cook first, cook until the dumplings surface, open the lid, pour in a bowl of cold water, wait for the water to boil, pour a bowl of cold water, repeat this step, so 3 times, that is, the water boils and rolls 3 times, and the dumplings are cooked.
The purpose of adding cold water is to cool down and avoid the dumpling skin from breaking when it is in a high temperature state for a long time. In this way, the heat is relatively uniform throughout the whole process of cooking the dumplings, which can be well transferred to the dumpling filling, and it can be cooked quickly.
Finally, let me summarize the whole process of boiling dumplings with you:
1. Boil a pot of water first, put the dumplings after the water boils, stir lightly a few times, cover the pot, and wait for the dumplings to boil until they surface, open the lid of the pot;
2. Pour 1 bowl of cold water into the pot, wait for the water to boil again, continue to add 1 bowl of cold water, and repeat this step until the water boils 3 times;
3. At this time, whether you are cooking vegetarian dumplings or meat dumplings, you can make sure that the dumplings are cooked, turn off the heat and take them out to enjoy.
The above is the recipe for cooking dumplings that I shared with you, keeping in mind the 3 mantras, "boil the skin first, then cook the filling", "cook the skin with the lid and cook the filling with the lid", and "roll three times". The same cooking dumplings, "cover and cook" and "cook without cover" is very different, you must first "cover and cook", and then "cook without cover", so that the dumplings boiled out are clear and delicious, and the skin is not broken.
What other tips do you have for cooking dumplings?
Talk about food in the vernacular, I'm a lazy meow, a friend who likes food, you can pay attention to it~