Why is it said that boiling dumplings cover the lid and cook the skin, lift the lid and cook the fi

There are a few folk sayings about boiling dumplings: "boil the skin of the dumplings first, then cook the filling", "cover the pot lid to cook the filling, and cook the pot lid to cook the skin". These few words make a lot of sense.

As we all know, the boiling point of water is 100, and the dumpling skin exposed to the water is "steamed" but the filling is not yet cooked, and the soup is cloudy. If you open the lid and cook, the steam will be quickly dissipated, and the water temperature can only be stored about the same, and the dumplings will be stirred with the boiling water, evenly transferring the heat; When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked. The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

[Extended Materials].

OneTips for cooking dumplings.

1. After the water is boiled, put in an appropriate amount of salt, and after the salt is dissolved, put the dumplings into the pot, and then cover the pot with a lid, no need to turn it, no need to point cold water, until it is cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pot, and the dumplings left in the pot will not stick.

2. Before boiling the dumplings, put in some green onion tips, and then put the dumplings after the water boils, so that the boiled dumplings are not easy to break and will not stick.

3. In order to prevent the dumplings from sticking to the pan, add 1 egg when mixing the noodles. Also, if you want the minced meat to cook faster, you can add it to the water.

Some vinegar. 4. If you want to eat leftover dumplings and want to keep them for the next meal, it is best to take a larger bowl and fill it with cold water, and then put the dumplings in cold water one by one, and then spread them out on a plate.

Second, the method of cooking dumplings.

1. Boil fresh dumplings in a pot.

According to traditional customs, cold water needs to be added three times when cooking dumplings, which is commonly known as "three points of water."

1) The whole process is on high heat, the water is boiled, the lid is removed, the dumplings are placed, and then the dumplings are gently pushed with a colander to avoid the dumplings sticking to the bottom of the pot, and then add a transparent lid.

2) Water in a pot.

Open, don't rush, wait for the dumplings to tumble, the water temperature is the highest at this time, then open the lid, add a small bowl of cold water, and cover.

3) Repeat the above steps and add water twice.

Cover the above three times with cold water, and turn off the pot to cook the filling. In this way, the dumplings must be cooked, and the dumpling skin tastes better.

2. Quick-frozen dumplings are more suitable for cold boiling.

Quick-frozen dumplings are easy to break the skin when cooked in boiling water over high heat, and the meat filling is not easy to cook. It is much more convenient to boil in cold water, from the point of view of time, boiling frozen dumplings in cold water is slightly faster than boiling dumplings, and the whole process is more suitable for people who are not very good at cooking dumplings, no need to pour cold water frequently, just need to boil the pot and wait for two minutes, and the boiled dumpling skin is more chewy.

[References].

Boiled dumplings - encyclopedia.

We know that the first step in boiling dumplings is to put the wrapped dumplings in boiling water, and then the dumplings will sink to the bottom of the pot, why? Because the density of the dumplings is greater than that of the water at this time, the buoyancy of the dumplings is less than the gravitational force of the dumplings (the combination of two forces, the resultant force is downward).

The dumplings that sink at the bottom of the pot will be in direct contact with the bottom of the pot (because the raw dumplings are very soft, it will be in close contact with the bottom of the pot), forming a local bond, and then the heat is directly transferred by the high-temperature metal, so the dumplings will be scorched at the bottom of the pot although they are in the water Therefore, after getting out of the pot, it is necessary to gently push the back of the spoon (the force has a large area and the pressure on the object is small) clockwise (counterclockwise can also be used) to make the dumplings rotate and swim in the pot (force can change the state of motion of the object).

After each stirring, the lid should be closed quickly to reduce the transfer of heat to the air in large quantities, so that the water temperature in the pot rises rapidly (reducing heat loss and improving thermal efficiency).

With continuous heating, due to heat transfer, the internal temperature of the dumpling should rise, and the water in the dumpling filling evaporates to form water vapor The gas (including a small amount of air) in the filling expands, so that the volume of the dumpling increases, and the volume of the liquid discharged by the dumpling also increases, so the buoyancy of the dumpling increases at this time (Archimedes' principle), the buoyancy is greater than the gravity, and the dumpling floats

After the dumplings are boiled, it is often necessary to point in cold water several times to stop boiling, this practice will make the boiling water release heat, reduce the temperature, and the cold water absorbs the heat and increases the temperature (the thermal equilibrium process of Q=Q occurs) makes the final temperature slightly lower than 100t, and achieves the purpose of stopping boiling, so that the temperature of the dumpling skin is reduced, but the temperature of the dumpling filling is still higher, and the purpose of boiling the filling is achieved.

As the saying goes: "boiling the pot and boiling the skin" is also in this way When the pot is open, the surface of the dumplings is in direct contact with the outside air, the heat dissipates quickly, and the temperature is lower than the temperature in the pot, and the dumpling filling is not easy to get out of the heat because it is wrapped in the skin, and it can also maintain a high temperature.

When the dumplings are put into the pot, they should be covered immediately. Cook until the dumplings float up, then immediately open the lid to let the steam out. The boiling water gradually transfers heat to the dumplings, and makes them turn over with the boiling water, and the heat is transferred evenly, so that the skin of the dumplings is heated evenly, and it is not easy to boil and break the skin.

When the starch in the dumpling skin is completely gelatinized (i.e., cooked), then cover the pot and cook the filling, steam and boiling water quickly transfer heat to the dumpling filling, so that the filling is cooked thoroughly. The dumplings cooked in this way have a good flavor and do not stick to the teeth.

After the dumplings are put into the pot, if they are boiled with the lid all the time, because the steam in the pot cannot be discharged, the temperature is too high, and the water boils more violently, which makes the dumplings tumble up and down, which is easy to boil the dumplings and affect the quality of the finished product.

When the lid is covered, the temperature inside the pot is the same, the filling is in the inner skin, and the outer temperature is transmitted from the outside to the inside, and the lid is lifted after boiling, and the dumplings float on the surface on it, and the temperature around the skin is lower than the temperature under the pot, so (..

It depends. When you start to put in the dumplings, you need to close the lid after a quick flurry. When the pot is boiling, open the lid and continue to cook the dumplings until they are fully cooked.

If the dumplings are covered with a lid throughout the whole process, the water in the pot cannot evaporate, and the temperature is too high, and the dumpling skin is easy to break.

Dumplings. Dumplings originated from the ancient Chinese Jiaozi, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used for medicinal purposes.

Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food. There is a folk proverb called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

There is a tradition of eating dumplings at the Chinese New Year's Eve dinner, but the customs of eating dumplings vary from place to place. Some places eat dumplings on Chinese New Year's Eve, and some places eat dumplings on the first day of the new year. Eating dumplings is a unique way to express people's wishes as they say goodbye to the old and welcome the new.

Dumplings have the same sound as Jiaozi, that is, when the old year and the new year intersect. Eating dumplings during the Spring Festival means good luck. In addition, dumplings are shaped like ingots, and making dumplings means wrapping good luck.

Going out to eat dumplings is the meaning of looking forward to reunion, taking the meaning of safe reunion, and also containing the meaning of hoping to return as soon as possible.

In fact, when cooking dumplings, the pot lid needs to be covered. However, it is important to note that when you cover the pot, you should pay attention to the timing. The dumplings are still in a cold state when they are just put out of the pot, and if the lid is placed at this time, the temperature in the pot will increase with the increase in the temperature of the water, so that the dumplings will easily break the skin.

How to cook frozen dumplings.

Take the frozen dumplings out of the refrigerator, you don't need to thaw them or you can put them in boiling water to boil, if we thaw them first, the skin will be wet, so it will be very easy to stick and break. We just boiled the water. Then we put in some salt and oil, and then we put in the dumplings, and we use chopsticks to stick to the bottom of the pot and stir so that the dumplings don't pile up.

Wait until it has been boiled for a while and then stir again, so that the dumplings that will stick will automatically separate, and if the oil in the water will not stick together. If we want to make the flour tough, we can add some salt to the pot first.

Speaking of quick-frozen dumplings, we all know that it is not easy to cook when the skin is wrinkled, and the following is to teach you how to cook quick-frozen dumplings.

One is to boil three waters. We can put dumplings in cold water, and then boil them over medium heat, this step is very important, in this process must be to use the back of the spoon against the edge of the pot, gently stirring in a clockwise direction, so that the dumplings are always in a state of rotation, so that the dumplings will not stick together. Wait until the water is boiling, then cook for about 1 minute, then add a small bowl of cold water and continue to boil.

Wait until the water boils again, just don't stir. Wait until the water is boiling again, then add some small bowls of cold water and continue to boil. Then turn off the heat and you're ready to eat.

The whole process is to leave the pot open, and it is not covered.

The second is to boil the water first, the water should not be too little, otherwise it will stick to the bottom of the pot. When it is cooked and boiled, we can quickly put the dumplings in the pot and stir while preventing the water from sticking. When the water is boiling, add cold water.

How to cook frozen dumplings without breaking.

1. If there is too much water when we cook dumplings, we should add an appropriate amount of salt, which can increase the boiling resistance of the dumpling skin.

2. When the water boils, put the dumplings into the pot, and stir constantly, so as to prevent the dumplings from sticking to the pot.

3. Don't wait until the water boils too much, otherwise it will make the dumplings easy to break, after the water boils, add a little cold water, wait until the water boils, and then add cold water.

4. We cook quick-frozen dumplings to observe the shape of the dumplings, the dumplings will slowly become soft after the pot, if the dumplings are floated up, if the dumpling skin is uneven, it means that the dumplings are cooked.

5. The freezing time of quick-frozen dumplings can not be too long, the moisture of the dumpling skin will evaporate, the dumplings are not easy to cook, and it will be a little sandwiched, we are not suitable for boiling over high heat, it is necessary to cook the dumplings slowly over medium and low heat.

After boiling water into the dumplings, it is necessary to cover the pot, so that the dumpling filling can be cooked quickly, as the saying goes: open the lid to cook the skin, cover the lid to cook the filling. If the lid is always open, it will cause the dumpling skin to be cooked and overcooked, and the dumpling filling is not cooked, and the phenomenon of pinching will occur.

Cook dumplings with no lid? Can be covered or not covered!

When cooking dumplings, you can cover the lid at the beginning, but not for too long, especially when covering the lid, people should watch by the pot and stir it properly to prevent the dumplings from sinking to the bottom, and at the same time prevent the boiling pot water from overflowing, which is dangerous.

The benefit of the lid is that it prevents heat loss and helps the dumplings cook faster.

Of course, it is okay to cook dumplings without a lid, and the difference in cooking time is negligible compared to the lid!

1.The water in the pot should be boiled before the dumplings can be served.

2.When you first start cooking dumplings, don't cover the pot so that the skin of the dumplings that come out of the water will not break.

3.When cooking dumplings, stir constantly, and when the skin is cooked, cover the pot and continue to cook until the filling is cooked.

Cook dumplings