How to make quick-frozen jiaozi?

Boil and quick-freeze jiaozi. First, take out jiaozi and thaw it indoors. Pour the water into the pot. After boiling, put in jiaozi, add proper amount of salt and stir gently to avoid sticking to the pan. When boiling water bubbles, add a spoonful of cold water to make the bubbles sink, and repeat twice. When jiaozi floats, it is ripe and ready to eat.

Cooking method of quick-frozen jiaozi

1. Take out the quick-frozen jiaozi from the refrigerator, unpack and thaw. If the weather is cold, it needs to be taken out and thawed in advance.

2, pour water into the pot, the fire to boil, and then put the jiaozi in, add the right amount of salt, gently stir into the pot, so as not to stick to the pot. Boiled with salt, jiaozi's skin tastes better.

3. When the boiling water in the pot boils and bubbles, add a spoonful of cold water to make the bubbles sink. After boiling, add a spoonful of cold water.

4. When all the jiaozi floats, the quick-frozen jiaozi is cooked and fished out. It is recommended not to cook for too long, or the skin will be boiled.

5. The boiled quick-frozen dumpling skin is very elastic, and the soup and taste in the dumpling stuffing can be preserved. When eating, you can dip in vinegar, pepper and other seasonings, and the taste is better.