Boiled and frozen jiaozi often cracks and breaks the skin. How can jiaozi avoid cracking?

The weather has been particularly cold recently. The jiaozi I made with my wife yesterday was half frozen before it was put in the refrigerator. I believe many people have had similar experiences. In the south, the weather is cold recently. In order to save cooking time, many people buy some frozen jiaozi to cook for their families. And many people make frozen jiaozi in the same way as fresh jiaozi. After the water in the pot is boiled, directly put jiaozi into the pot to cook. Actually, making quick-frozen dumplings is a no-no! Because I have seen many people cook quick-frozen dumplings, many of the dumplings in the pot are cracked after cooking, and there are many fillings in the soup, so the boiled quick-frozen dumplings look nothing.

Boiling frozen jiaozi, boiling water taboo! Chef: Remember three things, jiaozi is neither cracked nor skinned.

And many fans ask me how to make quick-frozen dumplings all year round. In fact, if you want jiaozi to cook without cracking or breaking the skin, you must know the cause of jiaozi cracking, so as to suit the remedy to the case.

Why the dumpling skin is broken: Because the frozen dumpling skin is very hard, and the hard dumpling skin is in direct contact with boiled water, the temperature difference of 100℃ will make the jiaozi expand rapidly, which will lead to the cracking and peeling of jiaozi. If jiaozi is not broken, it is necessary to improve the ductility of jiaozi, reduce the temperature difference and make jiaozi not broken. Next, Mr. Hu Chu teaches you three key points of making quick-frozen dumplings. Just remember these three points, and make sure that jiaozi is not cracked or broken, and it tastes smooth.

The first point: soak in cold water 1 min before cooking.

When cooking quick-frozen jiaozi, it is necessary to soak the quick-frozen jiaozi in cold water for 1 min before cooking, because putting the quick-frozen jiaozi into water can not only soften the epidermis of jiaozi quickly, but also absorb a proper amount of water, thus improving the ductility of jiaozi. Jiaozi, don't soak it for too long, or it will stick together.

The second point: cook with warm water.

When cooking jiaozi, do not use hot water or cold water, but use warm water of 30-40 degrees Celsius, because when cooking with warm water, the starch on the surface of dumpling skin will quickly coagulate, thus preventing jiaozi from sticking to the pot. Moreover, boiling with warm water can shorten the cooking time of jiaozi, thus preventing jiaozi from cracking or peeling. Why can't jiaozi cook in cold water? This is because the water temperature is too low, and the starch on the surface of dumpling skin will slowly gelatinize, so that jiaozi will stick to the bottom of the pot and jiaozi will stick together.

The third point: add some salt and oil.

Boiling frozen jiaozi, boiling water taboo! Chef: Remember 3 o'clock. When jiaozi cooks quick-frozen jiaozi without cracking or peeling, just like freshly wrapped jiaozi, it needs to be cooked with a little salt and oil, because salt can make jiaozi tougher. Cooking oil can make the surface of dumpling skin smoother, thus preventing dumpling skin from sticking or sticking together. Jiaozi needed salt and oil before.

It is taboo to quickly freeze jiaozi with boiling water. Just remember what I said at three o'clock today, and make sure that jiaozi is not cracked or broken.