If the dumpling skin is broken during the Chinese New Year, it can t be said to be broken , what is

Under the Chinese New Year, the dumpling skin is broken, and it cannot be said "broken". — Saying "broken" is unlucky, especially for the New Year. To say that dumplings are "earned".

Take out the frozen dumplings and soak them in a bowl of cold water for a short time for 1-2 minutes (don't soak for too long), and at the same time add water to the pot and boil, don't boil, and when it is about 40 degrees, you can boil the dumplings you just soaked. Cook until the water boils, the dumplings all float, and they are cooked and ready to eat.

The principle of this: quick-frozen dumplings because of the large loss of moisture in the dumpling skin during the quick-freezing process, so that direct contact with boiling water, hot and cold collision, it is easy to appear that the place where the dumpling is kneaded is not cooked, and the place where there are many dumplings has been boiled. The frozen dumplings are first soaked in cold water to allow the dumpling skin to absorb a certain amount of water first, and have a preliminary thawing effect, so that the dumplings gradually adapt to the process from cold to hot.

In this way, when the water temperature in the pot is about 40 degrees, the dumplings are put into the pot, which not only avoids the collision of cold and heat, but also because the dumpling skin absorbs water, so that there will be no cracking of the frozen dumplings.

Don't wait for the water to boil. Do your own fresh dumplings at home, be sure to wait for the water to boil before getting out of the pot, and then use a soup spoon to push the dumplings away (note, the spoon should always be close to the bottom of the pot when pushing, to push with a convex surface, the water should be kept in a slightly boiling state, not too open, otherwise the dumplings will be boiled), this can make the protein in the dumpling skin quickly coagulate and form, the starch is dissolved in the water, the dumplings will not stick together, it is convenient to stir with a spoon, and the cooked dumplings are more delicious. It is recommended that when the quick-frozen dumplings are boiling with small bubbles (not a large bubble in the pot, about 40 degrees is OK), put the dumplings one by one, and gently push to prevent the dumplings from sticking to the pan.

Quick-frozen dumplings are easy to break when boiled in boiling water over high heat.

Adding salt to the water and then putting the dumplings to boil can increase the boiling point of the water, and the salt can make the flour tougher and slow down the starch gelatinization.

The speed increases the boiling resistance of the dumpling skin, prevents the tension from causing the dumpling skin to break, and makes the dumplings more resistant to cooking and not easy to break the skin. Don't wait for the dumplings to be cooked before adding salt.

Put a little cooking oil in the water, and then put the dumplings, which can add a protective film to the skin of the dumplings, which has a lubricating effect and ensures that the dumplings no longer stick together.

Regarding boiling dumplings, the general saying is "cover the pot lid to cook the filling, do not cover the pot lid to cook the skin", covering the pot lid to cook dumplings is more time-saving and gas-saving, but not cover the pot lid and cook for too long to prevent the skin from breaking.

The wrappers are broken during the New Year, and we can't say "broken". It is unlucky to say "bad".

Take out the frozen dumplings and soak them in a bowl of cold water for 1-2 minutes (don't soak for too long). In the meantime, add water to a pot and bring to a boil, do not bring to a boil. When the temperature is around 40 degrees, you can cook the dumplings that have just been soaked in water.

Bring the water to a boil, the dumplings float up, then cooked, and you can eat. The principles of this are:In the quick-freezing process, quick-frozen dumplings are easy to come into direct contact with boiling water and collide with cold and heat due to water loss.

The place where the dumplings are made has not yet been cooked, and the place where the dumplings are made has been cooked. The purpose of soaking frozen dumplings in cold water is to make the dumpling skin absorb some water first, and have a preliminary thawing effect, so that the dumplings can gradually adapt to the process from cold to hot. In this way, when the water temperature in the pot is about 40 degrees, the dumplings will be put into the pot, which not only avoids the collision of hot and cold, but also because the dumpling skin absorbs water, so there will be no cracking of boiled frozen dumplings.

Don't wait for the water to boil. For fresh dumplings that have just been made at home, be sure to wait for the water to boil before putting them in the pot, and then use a spoon to push the dumplings away (note, when pushing the dumplings, the spoon should always be close to the bottom of the pot, push with a convex surface, and the water should be kept slightly boiling, not too big, otherwise the dumplings will be cooked). This allows the protein in the dumpling wrapper to quickly coagulate and form, and the starch will also dissolve) In the water, the dumplings will not stick together, so it is convenient to stir with a spoon.

Dumplings are even tastier. For quick-frozen dumplings, it is recommended that when there are small bubbles (not large bubbles, about 40 degrees) in the boiling pot, put the dumplings into the pot one by one, and gently push and press to prevent the dumplings from sticking to the pot and the quick-frozen dumplings are easy to break when boiling in boiling water. Adding salt to the water and then boiling the dumplings can raise the boiling point of the water.

Salt can make the flour tough, slow down the gelatinization rate of starch, increase the cooking resistance of the dumpling skin, prevent the dumpling skin from cracking due to tension, and make the dumpling more resistant to cooking and not easy to break the skin. Do not add salt until the dumplings are cooked.

Put a little cooking oil in the water and put the dumplings. In this way, a protective film can be added to the dumpling skin, which has a lubricating effect and guarantees that the dumplings will not stick together. As for boiling dumplings,It is generally said that "cover the pot and cook the filling, not cover the pot and cook the skin".

Cooking dumplings with a lid on the pot is more time-saving and gas-saving, but don't cover the lid and cook for too long to avoid breaking the skin.

If the dumpling skin is broken during the Chinese New Year, it can't be said "broken", and the broken word is unlucky, and it is not smooth to say that it has been broken for a year.

Because in the new year, you have to draw an auspicious broken child, which means that it is not good.

Because it was the New Year, it was not good to say that this year was not good, and it was not smooth.

Because the New Year is full of happiness, it is an unlucky word.

At the beginning of the new year, auspicious words are said, meaning that the new year is good, and breaking words means bad.

In the past, people had a bad life, their clothes were torn, and they were worried about the New Year.

It's all an auspicious thing, and it's broken at the beginning of the year, and it's not good.

Broken is the meaning of breaking wealth, to say good, send it like this, auspicious words can be ha.

The Chinese New Year is the most important day, everything is auspicious, and it is not good to say.

The dumpling skin is always cracked, and one way is to dip some water on the dumpling skin, so that the dumpling skin will be well glued together and there is no cracking.

For such a situation, when making dumplings, you can add some water to the opening, which can effectively increase its adhesion, so that it is not easy to break when cooking dumplings.

I think you can choose to add less stuffing. Because when cooking, be sure to stir from the bottom to the top, and add more water.

At first, many vegetables and fruits will precipitate out the water inside when they touch salt, and the filled dumpling filling will soon be full of water if it is not wrapped in time. The dumpling filling has a good variety and the water does not come out. The vegetarian stuffing is all scattered, and the water is immediately gone.

And the water will gradually seep into the dumpling skin, if you put the wrapped dumplings aside, it will quickly stick to the bottom, and the dumpling skin will become soft. Therefore, it is important to manipulate the length of this water output, and we will pay attention to this when we do not communicate at home. I want the dumpling skin to be thin and not easy to break, first wheat flour.

The best way to choose is to use high-gluten flour, and one of the main tricks is to add egg whites to wheat flour.

Add 3 egg whites to a pound of flour, so that the dumpling skin can be quickly heated and condensed after being put into the pot, and it is not easy to stick and break.

The process of flour and dough should not be too soft, you need to put warm boiled water to not break the skin, put less water, knead the dough hard grains, and wait for the dough to rise.

It's soft. The stuffing should not be too wet, and it is better to freeze it in the refrigerator for 20 minutes. In the process of boiling dumplings, you must wait for the water to boil before putting it, and you have to add cold water during the whole process of boiling, and it is generally cooked thoroughly after adding three times. Flour ***, make dumplings to choose high-quality whole wheat flour.

If the flour quality is not very good, or sweet potatoes, soybeans, and buds are used.

When wheat flour is used to make dumpling skin, it is very easy to break the skin.

The dumpling skin should not be pressed too thin, and the thickness should be even; When the water boils and falls on the dumplings, you can't roll them around with a shovel in the pot. Add a spoonful of salt to dumpling powder or high gluten powder, slowly release water in batches, mix into flocculent first, and then knead it together, knead it into a basin and cover it or wrap it in a fresh-keeping bag to rise for ten minutes, and then take it out to make dumplings with a soft light. In addition, when boiling dumplings, boil the water, put a spoonful of salt in the pot, and then put a small piece of Dongru (dumpling soup can be drunk), at this time, put the dumplings to boil, boil with the lid open, and <>

Add 2 times of cold water halfway, pay attention to the above several aspects of the process of cooking dumplings must not be easy to break, I look forward to my ability to help you. If you want to make dumplings with regular wheat flour, just add an egg white and a pinch of salt to the dough. The rolled out leather noodles are very thin like those in the dumpling shop.

In the case of making dumpling skins, after making good noodles, it will be mellow for 30 minutesThen start rolling out the dumpling wrappers. But if you want to make your own rolled dumpling skin particularly thin, you must add an egg white and a small amount of salt in the case of dough, so that the noodles are especially strong, no matter how thin the rolling, it will not be boiled in the pot.

This is because of the dumpling skin, and the dumpling skin pressed by the machine is not particularly tendonous, so this situation occurs.

Probably because the dumpling wrappers are too thin. Usually you need to buy the thick skin or stack two dumpling wrappers on top of each other.

Because the flour is not used correctly, the noodles are not kneaded well, and the dumpling wrappers are not rolled well, it may also be because the way to cook the dumplings is not right.

<> dumplings are put into the pot with cold water or "boiling water", master a small trick, the dumplings do not stick to the pan and do not break the skin! Dumplings are a traditional pasta, but also a food that everyone eats more often, not only can be eaten as a staple food, but also can be made into snacks to eat, although dumplings are often eaten by everyone, but when cooking dumplings, many people will encounter a problem, boiled dumplings will always break the skin, in fact, the water is used wrong, so when cooking dumplings, whether to boil in cold water or boiling water! If you have mastered a little trick, no matter what kind of dumplings you cook, it will be delicious, let's take a look!

Although dumplings are commonly eaten by everyone, dumplings are also divided into quick-frozen dumplings and freshly wrapped dumplings, many people will buy some quick-frozen dumplings in the supermarket for convenience, in fact, when cooking quick-frozen dumplings and new dumplings, there is a difference in the water for cooking dumplings, if the wrong water is used, the dumplings will be boiled and the skin will be broken, resulting in the boiled dumplings are not delicious.

What kind of water is used to cook quick-frozen dumplings? In fact, quick-frozen dumplings need a pot under cold water, because the dumplings taken out of the refrigerator, the dumpling filling and the dumpling skin are frozen, if you use a pot under boiling water, after the dumpling skin is cooked, the filling is not cooked, and when you continue to cook, the dumpling skin will be boiled, and then after the water is boiled into the dumpling filling, it will also affect the taste of the dumplings, so the quick-frozen dumplings should be cooked in a pot under cold water.

In addition to quick-frozen dumplings, there are also newly wrapped dumplings, many people feel that the dumplings they buy are not delicious, so they will make their own dumplings to eat, not only the taste is better, the taste of the dumpling filling is also made according to their own taste, so the dumplings in the current package will be much more delicious, so when cooking fresh dumplings, what kind of water is used!

Fresh dumplings need to be boiled in a pot, because the dumpling skin and dumpling filling are easier to cook, so boiling water is more delicious, when cooking, you can put a little salt in the pot, so that the skin will not break, the taste will be very good, after the dumplings are boiled until they float on the surface of the water, you can add a small bowl of water, and after boiling again, you can fish it out.

Then adjust a bowl of seasoning, dip it and eat it super delicious, so when cooking dumplings, for quick-frozen dumplings and fresh dumplings, you must not use the wrong water, otherwise it will cause the dumplings to break the skin and not taste good.

Boiled dumplings are easy to break the skin for the following reasons:

The dumpling skin is too thin and the dumpling filling is too much. After getting out of the pot, it is easy to break the skin when it rises in the water;

The dough of the dumplings is too hard, which is easy to cause the dumpling skin to crack;

If the skin is too thin, cooking it for too long will cause the dumpling skin to crack. Putting it in the refrigerator and cooking it directly without thawing it will also cause the dumpling skin to break.

1.Noodles are not good, no salt is added to the flour.

2.The dumpling technique is not good, and it is not pinched.

3.The dumpling wrappers are rolled out too thin and unevenly.

The above are all common reasons why dumplings are boiled and the skin is broken.

What should I do if the skin is easy to break when cooking dumplings? Master these 3 tips to cook without stickiness and breakage to be strong and delicious.

During the Chinese New Year, the dumplings are boiled, and some places can't be broken, and it's not good to say how broken they are, which is a superstitious saying.

Feel free to do it! Some people are more particular and don't let these words be said at home.

Most people don't pay so much attention to it.