Chaos is boiled cold or hot, and boiled wontons are boiled in a cold water pot or boiled in an under

The cooking method of frozen wontons is not the same as the cooking method of fresh chaos that has just been made, some people say that they use cold water to cook frozen chaos, and some people say that they use boiling water, in fact, they are not right, only by choosing the right method, the frozen wontons cooked will not break the skin, will not reveal the filling, and the taste will be delicious. I often use this method to do it, and every time it is very successful, I will share the method with everyone, you can try it if you like to eat!

Cooking Steps].

The first step is to add cold water to the pot, cover the lid, turn on the high heat, and quickly boil the water to a state that is about to boil, this place should be noted, the first step is to boil water, not to take the wontons out of the refrigerator first, and the state of boiling water is close to boiling, not yet boiling.

At this time, quickly take the frozen wontons out of the refrigerator and put them directly into the water to cook, take a look at the frozen wontons I just took out from the refrigerator, there are still a lot of ice cubes in it, don't stay outside for too long, just put it directly into the water.

Keep the medium heat to cook, the fire is not too big, otherwise the boiling is very strong, it is easy to break through the chaotic skin, keep the medium heat until the pot boils, then add a little cold water, continue to keep the medium heat boiling.

After boiling twice, add a little cold water and continue to boil, so add cold water twice, and after repeatedly boiling the pot, the wontons have floated up on the surface of the water, and then you can get out of the pot.

I scooped out the wontons with a spoon and put them in a bowl, cooled them a little, and then added the seasonings I like to eat, and here I put out light soy sauce and balsamic vinegar.

There is also sesame oil, stir well, cold and ready to eat.

Take a look at the wontons cooked in this method, the skin will not break, the filling will not be exposed, no matter how long it is cooked, the skin is still very complete, so when cooking frozen wontons, do not wait for the water to boil very hard to go to the pot, so that it is easy to cook the skin. Boiling frozen wontons, some people use cold water, some people use boiling water, neither is right. ​

Wontons are smooth and delicious, nutritious, and a staple food for northerners. There are certain skills in boiling wontons, let's take a look at whether to cook wontons under boiling water or hot water, how many minutes to cook wontons before they are cooked, and how to eat wontons deliciously.

Cook the wontons at the beginning or in hot water.

If you want to maintain the original flavor of the wonton itself, use hot water, which cooks quickly and the wonton itself tastes good. If you like to drink wonton soup, use slightly cooler water, so that the flavor of wontons will be more fully integrated into the wonton soup. And boiled meat is a truth.

There is a difference between hot and cold, and it doesn't matter if you turn it on or not.

The ravioli are cooked for a few minutes before they are cooked.

Wait for the water to boil first, and then boil again for a minute or two, then add some cold water, boil again, and continue to boil for 4-6 minutes. During this period, you can shake it to prevent it from sticking to the pan and clinging between the chaos.

How to make wontons delicious.

Wontons with sesame sauce.

Ingredients: 2 pork stick bones, 1 chicken rack, frozen wontons, noodles, white wine, salt, green onion and ginger, shrimp, ham, rape.

Method: 1. After the pork bones and chicken racks are cleaned, blanch them twice with boiling water to remove impurities and dirt, and rinse them with water;

2. Put the pork bones and chicken racks into a stew pot, add half a pot of water, add green onions, ginger and a little white wine and simmer for more than 1 hour, strain out the boiled bone broth for later use;

3. Bring the water to a boil in the pot, put the noodles in the pot and boil, then put the wontons together, and remove them after the noodles and wontons are all cooked;

4. Put the rape in a pot and blanch it, dilute the concentrated bone broth with hot water to make a noodle soup, add a little salt, soy sauce and vinegar to it;

5. Place the noodles, shrimp and ham on the noodles in turn, and finally pour in the noodle soup.

Hot and sour ravioli. Ingredients:

500 grams of minced pork, 1 egg, 8 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate, 15 grams of dried shrimp, 10 grams of green onions, 10 grams of ginger, wonton skin, 200 grams of pea sprouts, 20ml of balsamic vinegar, 15ml of soy sauce, 3 grams of sugar, 3 grams of cooked lard, 3 grams of white pepper, and oil chili.

Method: 1. Soak the dried shrimp in warm water in advance until soft, leave the water in which the dried shrimp is soaked for later use, and cut the dried shrimp, green onion and ginger into uniform pieces;

2. Add chopped green onions, ginger and dried shrimp to the pork filling, add salt, eggs, sugar and monosodium glutamate, stir well, and use chopsticks to stir the mixed meat filling in the same direction;

3. Take a piece of wonton skin in the palm of your hand, put an appropriate amount of meat filling on 1 3 places of the wonton skin, and wrap it into wontons;

4. After the water in the soup pot is boiled, blanch the washed pea seedlings for a few seconds, drain and remove them, and at the same time put balsamic vinegar, soy sauce, sugar, white pepper, cooked pork and other seasonings in the bowl to make a seasoning sauce for hot and sour wontons;

5. After the water in the soup pot boils again, put in the wontons, the wonton skin becomes transparent and soft, and then you can get out of the pot, drain the water slightly, put it in hot and sour sauce, and pour in the appropriate amount of oil and chili pepper according to your taste.

Quick-frozen wontons should be boiled in a pot under cold water, and fresh wontons should be boiled in a pot under boiling water.

If you wait for the water to boil before cooking, it is easy to break the skin and expose the filling, because the skin of the quick-frozen wontons (dumplings) is relatively thin. Therefore, it needs to be cooked in cold water, otherwise the wonton (dumpling) skin will be cooked, and the filling inside is still raw, and the skin will rot after boiling. When the water is boiling, it is better to add some cold water, so that the meat filling of the quick-frozen wontons (dumplings) will cook quickly and will not break the skin.

The fresh wontons (dumplings) that you make at home are the opposite of quick-frozen wontons (dumplings), and you must wait until the water is boiling before putting the wontons (dumplings) in the pot.

Whether it is quick-frozen wontons (dumplings) or fresh wontons (dumplings) wrapped by yourself, if you want to non-stick pan, add a little salt to the water when cooking, stir well, and then put the wontons (dumplings) into the pot, stir it with the back of the spatula, cover the pot and cook, so that you can avoid the dumplings sticking to the pan and at the same time will not break the skin.

Red Oil Wonton:Ingredients: 250g pork, 50g coriander, 100g rape, 150g wonton skin, a pinch of chili seeds, 1 tsp salt, 1 tsp sugar, 1 tbsp light soy sauce, 1 tsp oyster sauce, a pinch of pepper.

1. Chop the pork.

2. Pour water or broth into the meat until the meat does not enter the water.

3. At this time, add an appropriate amount of salt, sugar, light soy sauce, oyster sauce, finely chopped coriander, and mix well to form a meat filling.

4. Take a piece of wonton skin and put an appropriate amount of minced meat.

5. Pinch into small wontons.

6. After the water in the pot is boiled, put the wonton into the pot and cook, and at the same time blanch the rape together.

7. Add salt, sugar, light soy sauce, oyster sauce and spicy oil to the bowl, and pour a spoonful of hot soup into the soup base.

8. Put the boiled wonton in a bowl and enjoy.

Wonton may seem simple, but it's important to know what the filling is, and if you want it to be delicious, shrimp is the perfect choice.

Answer: After the stock is boiled, add the wontons, and after it is boiled again, add a little cold stock, if you don't have it, just cold water, and then boil, basically you can. But you have to wait for the wontons to float.

You can add some seaweed to the soup, it tastes better.

First, the materials.

Ground pork 50g

15 wonton wrappers.

Seaweed 2g shallots 1 stalk.

Light soy sauce 5ml

Stock 300ml

Oil to taste. Starch a little.

Salt a pinch of salt. Second, the practice of small wontons.

1. Put the pork filling in a bowl, add light soy sauce, starch, salt, a little oil, stir with chopsticks in one direction, soak the seaweed in water and clean it, wash and chop the shallots.

2. Take a wonton wrapper and use a chopstick to smear a little meat filling.

3. Use chopsticks to tighten the wonton wrappers inside.

4. Wrap all the wonton wrappers into wontons in turn.

5. Put the stock and seaweed in the pot and bring to a boil, add a little salt to taste, and then put it in a bowl for later use.

6. Bring enough water to boil in the pot, add a little cold water after the water boils, and then float on the water after the wontons are boiled again, and then they can be fished out and put into a seaweed soup bowl and sprinkled with a little green onion.

Tips: If you compare wontons with dumplings, the wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoidal shape with a top edge of about 5 cm and a bottom edge of about 7 cm; The dumpling wrapper is round with a diameter of about 7 cm.

The wonton skin is thinner and has a transparent feel when cooked. Because of the difference between thin and thick, the same amount of wontons and dumplings are boiled in boiling water, and it takes less time to cook the wontons; In the process of boiling dumplings, cold water needs to be added 3 times to experience the so-called 'three sins and three floats' to ensure that they are cooked.

Here's how;

First, put a little more water in the pot --- boiling water, to be exact, you need to put three bowls of water to cook a bowl of wontons;

Second, take a bowl --- seasoning, and put some light soy sauce and oil in it. Pepper, chicken essence, shrimp skin, seaweed put some, if there is none, forget it.

Third, after boiling the wontons --- boiling water, put in the amount you want to eat, and push the wontons with a spatula to prevent them from setting up in the pot. Wait until the wontons are all floating on the surface of the water, continue to cook for another minute, and then they are ripe.

Fourth, put a little soup from the boiled wontons in the bowl, and then scoop the boiled wontons into the bowl with a colander spoon. It's ready to enjoy.

To boil wontons, first boil a pot of water, boil the water and put the wontons into the pot, cook for three minutes on low heat to mature, take the container and put the seaweed, coriander, salt, chicken essence, sesame oil, mix it with boiling water to make wonton soup, put the boiled wontons into the soup, and it is delicious.

This is very easy to do, first boil water, put it in the chaos, cover the pot, wait for the water to boil, get some cold water, after a few processes, open the lid and boil it.

Liangbao reported on the first day of school to see what kind of nutritious breakfast Bao Ma prepared.

It's been a long time since you've eaten Chaos.

When boiling quick-frozen wontons, first add an appropriate amount of water to the pot, ** heat, and when the water becomes hot and does not start boiling, take out the quick-frozen wontons from the refrigerator, pour them into the pot, and cook them over medium-low heat until the wontons are fully cooked.

The skin of the wonton is thinner, if it is boiled in a cold water pot, it will affect the taste because it is boiled for too long, if it is boiled in the pot, it will make the wonton skin expand and the skin will break, so it is best to use hot water that has not reached the boiling point, when cooking quick-frozen wontons, there is no need to thaw, you can go directly into the pot after taking it out of the refrigerator, and the wonton skin will be sticky when thawed, which will affect the taste.

If it's freshly wrapped, you can wait for the water to come to a boiling state before putting it in the pot, which will speed up the cooking of the wontons. Cover the pot with a lid to make the ravioli skin easier to cook; Remove the lid and let the filling of the wontons cook.

If you want a non-stick pan, add a little salt to the water when cooking, stir well, and then put the wontons into the pot, then use the back of the spatula to stir the wontons, cover the pot and cook, so that you can avoid the wontons sticking to the pan, and at the same time, you can avoid breaking the skin to a certain extent. In addition, when stirring the wontons in the pot, you should pay attention to the gentle action, so as not to stir too much, accidentally puncture the dumpling skin, and at the same time the soup in the pot splashes out and burns**.

Wonton, also known as wonton and copying hands, is a traditional noodle dish that originated in China, and it is also the best choice for warming up breakfast, so is the wonton boiled in hot or cold water?

1. It is generally recommended to boil wontons in hot water, but you don't need to wait until the water is fully boiled before putting them in the pot, and the wontons are the least easy to break when the water surface is just bubbling.

2. Generally, wontons don't need to be stewed for too long, just a few minutes in the pot, and the wontons are cooked quickly to save time, and the taste is relatively good, because the wonton skin is relatively thin, and the filling inside is easy to cook.

3. If it is a pot under cold water, because the wonton skin is relatively thin, if it is in the water for a long time, it is easy to wait until the water is completely boiled, and the wonton skin may be broken because the temperature gradually increases and the soaking time is too long, so that the wonton has not started to eat, and it has rotted into a pot of porridge.

When boiling quick-frozen wontons, add an appropriate amount of water to the pot first, **heat, and when the water becomes hot and does not start to boil, take the quick-frozen wontons out of the refrigerator, pour them into the pot, and cook them over medium-low heat until the wontons are cooked through.

The skin of the wonton is thinner, if it is boiled in a cold water pot, it will affect the taste because it is boiled for too long, if it is boiled in the pot, it will make the wonton skin expand and the skin will break, so it is best to use hot water that has not reached the boiling point, when cooking quick-frozen wontons, there is no need to thaw, you can go directly into the pot after taking it out of the refrigerator, and the wonton skin will be sticky when thawed, which will affect the taste.

Preparation of ravioli:

Wrapping wontons is divided into two steps, which are dough and chopping, first mix the flour and cornstarch and pour it into the basin, beat the eggs, pour the eggs and water into the flour in turn, first use chopsticks to stir the flour into a flocculent, then knead it into a dough, cover it with plastic wrap and let it rise for about 15 minutes.

Divide the dough into two, sprinkle a layer of starch on the panel, roll out the dough into a shape similar to a square with a rolling pin, fold it back and forth in a zigzag shape after rolling it out, divide it into several sections with a knife, and then stack each section together, and divide it into sections according to the size you need.

Take the cabbage pork filling as an example, wash the cabbage and cut it into small pieces, blanch it first, chop it after it cools and squeeze out the water, add the cabbage after chopping the pork filling, then add an appropriate amount of salt, sesame oil, starch, stir evenly, and finally wrap the wontons and then cook them in the pot.