It is about to be the Lunar New Year in our country, and Glory is here to say Happy New Year to everyone in advance. Speaking of the New Year, I have to say that the most favorite traditional New Year's food in the north is dumplings. Many friends in the north also like to use dumplings as a symbol of good intentions, because they may eat coins in the dumplings, haha, of course, that is put in advance.
However, there are some low-probability events, that is, there are no coins in the dumplings, obviously a coin is put in the dumpling filling, and then after eating all the dumplings, no one eats the coins, what the hell is going on? Could it be that it was swallowed by mistake? Speaking of which, some people think that the dumplings have broken skin and fallen into the soup! It's true that the dumplings are broken, and the coins leak into the soup with the dumpling filling, so it's no wonder you can't eat them.
So, do you know how to make dumplings so that they don't break the skin? It's actually very simple. I remember that a retired chef in the northeast once personally taught me the secret of cooking dumplings, and this secret was to make the dumplings not break the skin, and it was very strong to eat. Why is it the secret? Because not many people know. When many people cook dumplings, they will always find that several dumplings are boiled, which is likely to be caused by directly boiling the skin of the dumplings.
The following is to share the secret taught to me by the retired chef of Northeast China, the key is "1 oil, 2 salt and 3 points of water", everyone remembers to collect or share it with relatives and friends around them.
First, add a spoonful of salt and an appropriate amount of cooking oil to the water that has just begun to bubble.
The question is, what is bubbling water? It is the state before the water is boiling, that is to say, the water is almost boiled but not yet boiled, and when it bubbles small bubbles, the temperature is about 80 to 90 degrees.
Why add table salt? Table salt is an ionic compound (chloride), very soluble in water, when there is a chloride in the water, it will make the soluble nutrients of the ingredients in the water lose the speed of loss in the water, to achieve the purpose of tightening, indirectly lock the water, eat more delicious. At the same time, as an ionic compound, table salt is easily infiltrated into the ingredients after being dissolved, and it also achieves the purpose of making the ingredients taste in advance and making the skin of the dumplings not easy to break.
Add table salt
Why add cooking oil? Edible oil is a kind of lipid substance that is insoluble in water, and also has a certain adhesion and lubricity. After adding cooking oil to the water, it can adhere to the surface of the ingredients to form a layer of grease, which can wrap the viscosity of the dumpling skin (flour, starch) and achieve the purpose of isolation between ingredients. That is to say, add cooking oil to cook dumplings, so that the dumplings are not easy to stick together.
Add cooking oil
Second, then put the dumplings into unblanched water and cook them.
So the question arises again, why not boil? Because the dumplings are at room temperature, or just taken out of the refrigerator, the temperature is still relatively low, if you directly put it into boiling water at this time, then it is easy to break the skin, because of the principle of thermal expansion and contraction. You should first put the dumplings into the hot water, so that the inside and outside of the dumplings are slowly adapted to the temperature of the hot water, so that it is not easy to break the skin.
Then turn on high heat and wait for the water in the pot to boil.
In the process of cooking dumplings, we should use a spoon to slowly stir the dumplings in the pot clockwise, so that the dumplings are not easy to stick, resulting in a broken skin.
Third, after the water has boiled, pour a spoonful of cold boiling water.
The question arises again, why pour a spoonful of cold boiled water? Because the dumplings are not yet cooked thoroughly, but the water in the pot is boiling, the meat inside the dumplings is still alive. Therefore, we also have to cook the dumplings, but do not know when to cook thoroughly, then you can pour a spoonful of water to reduce the temperature of the water in the pot, let it pause boiling, so that the dumplings stay in the boiling and boiling water, after many experiments, it has been concluded that this action of pouring cold boiling water, a total of three times, the dumplings in the pot can be eaten, but also very tasty, very strong. This action of pouring into cold boiled water is, in the words of the industry, "point water".
After three times of "lighting the water", the dumplings must be fished up immediately to prevent the skin from being boiled for too long.
Well, a delicious dumpling is ready, and the dumplings that are flavored in advance, even if they are not dipped in sauce, are very delicious.
Retired chef teaches to cook dumplings, remember "1 oil, 2 salt, 3 points of water", boiling dumplings without breaking the skin and very strong is a way, that is, boiling water without opening, but also adding salt and cooking oil to cook, so that it can be.
The above is the secret of cooking dumplings, I hope it will help you, may wish to forward and collect Oh, thank you!