How to see whether the dumplings are cooked or not, how to judge whether the dumplings are cooked or

The dumplings are raw, go down to the pot, wait for the water to boil again, when the dumplings float to the surface of the water, you can pour some cold water, and when the dumplings float to the surface again, they are almost cooked.

The answer to this question seems simple, but it is only the accumulation of life experience, but in fact, there is a full scientific truth in it.

The specific gravity of raw dumplings is much larger than that of water, and they sink to the bottom of the pot immediately after being put into the pot. As the water temperature increases, both the dumplings and the water expand due to heat, but the dumplings are easier to expand than the water, and the volume increases a lot, and compared with the raw dumplings, the weight (specific gravity) per unit volume is much smaller; However, when looking at the water on the other hand, the speed of heat conduction is very slow, and the nature of expansion when exposed to heat is not obvious, so the volume does not change much from beginning to end. As soon as it goes up and down, the buoyancy of the water on the dumplings increases a lot, and the dumplings that were lying at the bottom of the pot at every turn will gurgle up one after another.

Know the answer? That's right, the dumplings will rise to the surface when they are cooked and fully expanded, and then pick up the dumplings and serve them to ensure that there will be no problems.

Look at the color of the dumpling skin and see the dumplings float out, generally the dumpling skin is slightly yellow and cooked, don't cook it for too long, it's easy to rot.

See if it's floating on the water.

When you get acquainted, you'll float up on your own.

Ingredients. Dumplings several.

Method steps.

In a pot under cold water, bring to a boil over high heat, put in the dumplings, I am here for frozen dumplings, here you can see the shape of the frozen dumplings.

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The dumplings sink to the bottom of the pot after they are put into the pot, and they need to be stirred gently, otherwise the dumpling skin will be broken.

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The first sign that the dumplings are ripe: the dumplings are floating, and the dumplings are all floating on the water, which means that they are about to be cooked, but at this time it does not mean that they are fully cooked.

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The second sign that the dumplings are cooked: the dumplings swell and become larger and become transparent, which means that the dumplings are cooked.

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The second way to judge whether the dumplings are cooked or not, look at the time, generally cook for 15-20 minutes, the dumplings will be cooked, the vegetarian dumplings are 15 decimeters, and the big meat can be cooked for 20 minutes, and the dumplings are stable.

As long as the dumplings are boiled for a period of time, they are all bulging, use a spoon to scoop one, I press it with my hand, and it will immediately bulge, and it will be cooked.

When the dumplings are boiled to the surface, you can see that the dumplings are round and bulging, and the dumpling skin is shiny, which proves that the dumplings are cooked. Dumplings are divided into two major types: fresh dumplings and quick-frozen dumplings, and the two different dumplings are cooked for different times. Boiling fresh dumplings usually takes about 8 minutes.

Cooking quick-frozen dumplings usually takes about 15 minutes to cook.

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Usually, the dumplings are put into the pot after the water in the pot boils, and then stirred to avoid sticking to each other or to the bottom of the pot, and there is no need to stir after the dumplings float up.

After the water boils, add a little cold water to the pot, so that you can take out the dumplings and eat them 2-3 times.

Vegetarian dumplings can be boiled twice, and meat fillings are generally recommended to be boiled three times.

If it is frozen dumplings, wait for the water in the pot to warm up and put them in advance or rinse them with tap water first to avoid cracking the dumpling skin.

Hello: The dumplings are raw and go down to the pot and wait for the water to boil again, when the dumplings float to the surface of the water, you can pour some cold water, and when the dumplings float to the surface of the water again, they are almost cooked.

All float on the surface of the water, and you can be sure that the raw dumplings are cooked.

Dumpling, also known as dumplings, is a traditional Han noodle dish. It evolved from the wonton, originated from the ancient Chinese horn, formerly known as "Jiao'er", and has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nieyang, Nanyang, Eastern Han Dynasty, and was originally used as medicine.

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

Origin

Dumplings evolved from ravioli. In the course of its long development, there are many names, and in ancient times, there were names such as "prison pills", "flat food", "dumpling bait" and "powder horn". During the Three Kingdoms period, it was called "crescent wonton", during the Northern and Southern Dynasties, it was called "wonton", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty, it was called "slot", and in the Yuan Dynasty and Ming Dynasty, it was called "flat food"; In the Qing Dynasty, it was called "dumplings".

Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a native of Dengzhou, Henan Province, in the Eastern Han Dynasty. At that time, dumplings were medicinal, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases (mutton, pepper, etc.) to avoid chilblains on the ears of patients.

After the dumplings are boiled in the pot for a period of time, the dumplings are floating on the water, and the dumplings are bulging, which means that the dumplings are cooked. To cook dumplings, wait for the water in the pot to boil before putting the dumplings, and use a spoon to gently push and rotate to prevent the dumplings from sticking to the pan.

Dumplings, formerly known as "Jiao'er", are traditional noodles of the Han nationality, which originated from the ancient Chinese skelet, and have a history of more than 1,800 years.

Dumplings were invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and were originally used for medicinal purposes, and were mostly boiled with dough stuffing water.

The filling of the dumpling skin can be meat or vegetarian, sweet or salty, and can be steamed, branded, fried, fried and other methods to cook.

When cooking dumplings, as long as the dumplings are boiled for a period of time, the dumplings are floating on the water, that is to say, they are all floating, and the dumplings are all bulging, which means that the dumplings are cooked, and they can be eaten in a bowl at this time.