When boiling dumplings, whether to cook with a lid on or without a lid will indeed have a significant difference in the taste of the dumplings, which is also a problem that many people often pay attention to when cooking dumplings.
First of all, dumplings cooked with lids on tend to be more filling and tender. After the lid is closed, the temperature and humidity in the pot are relatively high, and the water vapor is sufficient, which can make the dumplings fully steamed in a short time, and the dumpling skin is more likely to become softer, the inset is fuller, and the taste is softer.
Conversely, dumplings cooked without a lid may be more chewy and elastic. In the absence of a lid, the heat received by the dumplings mainly comes from the hot water in and around the bottom, there is less steam during cooking, and the surface of the dumplings is relatively dry, so the bottom may be slightly harder, but the inset is more chewy and chewy.
As a result, dumplings cooked with and without a lid have their own tastes, and the choice of which method to choose depends on personal taste preference. If you like dumplings with a tender texture, you can choose to cook them with a lid on; If you like chewy dumplings, you can choose to cook them without a lid. At the same time, the heat and time can be adjusted as needed during the cooking process to achieve the desired taste effect.
All-purpose dumpling filling
300g minced pork, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, half a tablespoon five-spice powder, 1 teaspoon salt, add 4 tablespoons sesame oil. Stir the seasoning in one direction.
#你吃过最好吃的饺子是什么馅的##养生美食建议#