In the northern region, the Xi of eating dumplings during the solar term, yesterday the northern classmates posted pictures of eating dumplings, which also aroused the roundworms in my stomach, and I started to wrap a dumpling, which was hot, delicious and warm.
To eat dumplings in winter, I recommend everyone to eat cabbage filling or radish filling, such as pork cabbage filling, white radish and mutton filling, which have high nutritional value.
Now making dumplings is particularly affordable, a pound of cabbage, radish is only a few cents, pork is only about 10 yuan, the cost of making a dumpling is only 20~30 yuan, enough for the whole family to eat, too cost-effective.
It is easy to make dumplings and it is difficult to cook dumplings, and the dumplings that were originally very compact turned out to fall apart as soon as they were cooked, or they broke the skin and exposed the filling, and they fell apart. Many people think that cooking dumplings is very simple, as long as the water is boiled, put in the dumplings, and cook the dumplings. Stop cooking like this, no wonder it's not tasty.
When cooking dumplings, there is a very key detail, which is the "pot lid". Whether to "cover the pot" when to cook dumplings and when to cover them are all particular, and many people don't understand, so they always boil the dumplings.
Some people like to cook dumplings without a lid, some people like to cook with a lid, which is the right way to do it?
Let's first take a look at what is the difference between not covering the lid and covering the lid?
Do not cover the pot
Since there is no lid closed, a lot of heat will be lost, so it takes a long time to boil the water, and the dumplings take a long time to boil, which is easy to boil, and it is also a waste of gas, which is very unwise. Originally, it could be cooked in 3 minutes, but if you don't cover the pot and cook it for 5 minutes, the dumpling skin will be sticky, not smooth, and the taste will be very poor.
Cover the pot
With the closure of the lid, the temperature in the pot will rise rapidly, shortening the time for cooking dumplings and saving gas. But there are also disadvantages, that is, the temperature is too high, which will make the dumpling skin burst, resulting in broken skin and revealing the filling.
Therefore, these two methods are not advisable, and the correct method is to combine the two methods to make the cooked dumplings delicious.
In rural areas, when the elderly cook dumplings, they always "open the lid and cook the skin first, and then close the lid to cook the filling", what is the reason?
Because the dumpling skin is in the outer layer, it is better cooked than the dumpling filling, so after getting out of the pot, the dumpling skin is boiled first, and it is not easy to break after the dumpling skin is cooked, and then cover the pot lid to let the temperature rise to cook the dumpling filling, so that the dumpling skin and the dumpling filling can mature together, do not break the skin and do not reveal the filling, smooth and tendony, tender and juicy.
Now you know whether to cover the pot and cover the dumplings, right? Don't cover the skin first, then cover the filling, don't make a mistake.
【Other places to pay attention to when cooking dumplings】
In addition to the problem of the lid, there is another detail, which is not to let the water boil all the time. If the water keeps boiling, the temperature is too high and the dumplings will easily burst. Therefore, after the water is boiled, be sure to add a scoop of cold water to let the temperature drop down, and the dumplings will be more smooth.
When cooking dumplings, add a spoonful of salt to the water to increase the gluten of the flour, so that the dumpling skin is more chewy and smooth, and will not stick to the broken skin. It should also be noted that the freshly wrapped dumplings should be boiled in an underwater pot, while the frozen dumplings should be boiled in a warm underwater pot, otherwise it is easy to burst and crack, resulting in broken skin and revealing filling.