Why do you say boiled noodles in clear water and boiled dumplings in muddy water?

Because after boiling noodles, if the water is clear, the boiled noodles are better, and the dumplings are cooked in the same way, if this is turbid, it is better. Dumplings are naturally cloudy when cooked longer than noodles.

The meaning of boiling noodles in clear water is to boil the noodles as lightly as possible when cooking them, so that the noodles are delicious, and when cooking dumplings, try to cook them for a while to make them delicious when boiling the water.

The reason why it is said that the noodles are boiled in clear water and dumplings are boiled in muddy water, which is that the noodles boiled in water are more chewy and taste better.

And boiled dumplings in muddy water, it is talking about dumplings, and if it is dumplings with choking soup, then the taste will be more delicious.

These are just two ways to cook noodles and dumplings.

The reason why it is said to boil noodles in clear water, and then the main thing is to cook noodles in clear water, and if you have muddy water, you need to add a little thing to the dumpling water.

Boiled noodles in clear water, boiled dumplings in muddy water, noodles are generally boiled in clear water, but dumplings are also boiled in clear water, and there are rarely muddy water to cook, and the statement is wrong, and it may also cause flour to be produced in water after going on.

The flour on the dumplings dissolves in the water when it is cooked, so that the flour is mixed with the water to form a noodle soup, which also has a certain viscosity. And if the number of dumplings increases, that is, after the first pot is cooked, the second pot and the third pot are cooked...At this point, the noodle soup will be very thick.

Why do you say boiled noodles in clear water? Boiled dumplings in muddy water are because boiled noodles in clear water are more delicious, and boiled dumplings in muddy water are dumplings that are not easy to stick together.

Because the dumplings occupy a lot of noodles, there is this saying.

This is because it is based on the characteristics of the noodles and dumplings that have been boiled. After the dumplings are cooked, they sink to the bottom, and the noodles will float up when they are cooked.

If you boil noodles in clear water, the water will indeed become cloudy, and the same is true for cooking dumplings, because they have flour.

Whether it is boiling noodles or boiling dumplings, they are boiled, and the noodles or dumplings are put after boiling water, so that they are not easy to rot.

Saying that noodles boiled in clear water and dumplings boiled in muddy water are a personal practice, and the taste of this is different.

Boiled noodles in clear water mean that the noodles are clear soup.

Boiled noodles are particularly delicious, and boiled dumplings are also particularly delicious, so this is a truth.

It is okay to use cold and warm water for dumpling noodles, but the effect of using different water temperatures to make noodles is different, and it is recommended to decide according to individual needs.

If you mix the noodles with cold water (below 30 degrees), you can increase the gluten of the protein in the flour, and the starch will not swell and gelatinize at low temperatures, and the noodles will be more elastic and more suitable for boiling, and the boiled dumplings will not break the skin and taste more chewy.

With warm water, when the water temperature is high (50-70 degrees), the protein will be denatured to a certain extent, and the water absorption of starch will increase, so the dumpling skin made with warm water and noodles will be softer, and it is relatively more suitable for making steamed dumplings.

Dumpling noodles with cold or hot water, delicious, not broken skin!

Hello dear, the system will query for you: with cold water. Generally speaking, if you want to make the dumpling skin have a gluten, then it is better to use cold water river noodles, because when cold water and noodles, it will not cause the protein in the flour to denature, which will make the dumpling skin have better gluten.

The temperature of hot water is generally relatively high, and when it is used to mix noodles, it is easy to cause thermal denaturation of the protein in the flour, so that the tendons become smaller, which is not suitable for making dumpling skins.

What kind of water to use to cook dumplings and noodles needs to be treated according to the situation, specifically:

1. The state guesses that if you want to make steamed dumplings, then choose to use warm water to mix the dough, so that the dough will be softer, especially the kneading edge of the dumplings is softer, which is conducive to the subsequent dumplings.

2. If you want to boil dumplings, choose to use cold water for a long time to mix the dough, so that the dumpling skin made by the dough will be less easy to break.

Dumplings are traditional Chinese food, originated from the ancient slots, formerly known as Jiao'er, which was first invented by Zhang Zhongjing, the medical saint of Dengzhou, China, and has a history of more than 1,800 years. Dumplings are mostly boiled in dough and stuffed in water, and there are many places where they are now steamed.

What kind of water is used for dumplings and noodles

Before boiling dumplings, you need to make dumpling wrappers with noodles, and what kind of water to use with noodles needs to be treated according to the situation, specifically:

1. If you want to steam dumplings, then choose to use warm water to mix the dough, so that the dough will be softer, especially the kneading edge of the dumplings is softer, which is conducive to the subsequent dumplings.

2. If you want to boil dumplings, then choose to use cold water to mix the dough, so that the dumpling skin made by the dough will be less easy to break.

1. It is recommended to use cold water to make dumplings, in addition, you can also put an appropriate amount of salt when mixing noodles, which can form a strong gluten and enhance the gluten feeling of the dough.

2. Generally speaking, the use of cold water and dough can ensure that the protein in the flour does not undergo thermal denaturation, so the dough that comes out is stronger, has stronger toughness, and has greater tensile force, which is also called "dead noodles" in life.

3. Dead noodles are mostly used to make boiled and baked two cooking methods, such as Luruyou dumplings, noodles, spring roll wrappers, pearl soup, pancakes and other foods.

4. The dumpling flour used for making dumplings in life is mostly high-gluten flour, and the color of high-gluten flour is relatively dark, which is mainly used to make bread and noodles with elasticity and chewiness in life, and is also used to make high-content fruit cakes.

5. To distinguish whether flour is high-gluten flour, the main judgment is based on the protein content contained in the flour, the protein content of low-gluten flour is between to, and the protein content of high-gluten flour is above, and the middle is all-purpose flour.

6. Rubber cracked gluten flour is the most common in life, and the main raw material for making common pasta such as steamed buns and accompanying oil cakes in life is gluten flour.

7. All-purpose flour is characterized by milky white color, showing a semi-loose state, generally speaking, the flour sold in the market without special instructions can be regarded as all-purpose flour.

Cooking dumplings, whether handmade dumplings or frozen dumplings, need to keep the following 3 points in mind if you want to be intact and not break the skin:

1. Boiling dumplings must be boiled in water. Whether it is boiling handmade dumplings or buying frozen dumplings, as long as the dumplings are boiled, the water must be boiled, because the dumpling skin itself is only kneaded by hand, and the viscosity is not strong.

2. When cooking dumplings, add a spoonful of salt and a spoonful of oil to the water. Many people cook dumplings in addition to adding water do nothing, see others say to add salt or add oil also love to answer ignore, thinking that others are doing disassembly and pretending to fool people, in fact, there is a lot of knowledge, cooking dumplings is to add salt, and adding a spoonful of oil can be added or not, the main purpose of adding salt is to increase the electrolyte and water concentration in the water, and increasing these 2 has two obvious benefits, one is to increase the electrolyte can increase the heat conductivity of water, so that the dumplings are cooked and shaped faster after the skin is cooked, and it is not easy to break the skin, Second, increasing the water concentration can reduce the density difference between the dumpling skin and the water in the water, and the dumpling skin will be relatively more stable and not easy to break the skin according to the principle of physical equilibrium;

3. When boiling dumplings, you need to add 3 times of cold water to boil, commonly known as the three-point water method. This step is the top priority, everyone cooks dumplings and pays attention to the fact that the whole process can not be covered and cooked, and the whole process can not be ignored, after the dumplings are boiled again, you need to add a small bowl of cold water to cool down, so as to avoid the dumplings being heated for too long and flatulence and breaking the skin, because the principle of thermal expansion and cold contraction at this time can make the dumpling skin quickly tighten, not easy to break the skin, but just add cold water dumplings will not be fully cooked, and after the water is boiled again, you need to add a second time, repeat the third time, and the dumplings will be thoroughly cooked and will not break the skin after three times.

The water in the pot for boiling dumplings must be boiled before the dumplings can be served, otherwise the dumplings will sink to the bottom of the pot and stick. The dumplings are broken.

The water in the pot boils when the dumplings are cooked.

There are several reasons why cooking dumplings is faster than cooking chaos:

2.Dumplings are usually semicircular or triangular in shape, while chaos is spherical or oval in shape. Due to the larger surface area, chaos takes longer to be heated sufficiently.

3.The effect of water temperature on food is also important. If the water temperature is not high enough, it will take longer to heat the food until it is fully cooked and buried early.

Due to their small size and small surface area, dumplings can be liquidated to quickly soften and become easily digestible at relatively low water temperatures.

To sum up, all of the above factors lead to dumplings being processed and absorbing moisture more easily and quickly than Chaos, and ultimately reaching the perfect taste.