Why do quick frozen dumplings crack when fried in oil?

Because the dumplings are quickly put into hot water in the pot, the dumpling skin is the most unlucky stress point, so it is normal for the dumplings to crack. If you want to keep the frozen dumplings from cracking. There are two ways to do this: First, you can choose to leave the dumplings out for a little longer to make sure the dumplings are about the same temperature as the room.

Second, you can choose cold water and salt, throw the dumplings into the pot and cook, so that the dumplings and the water in the pot will heat up together, and the dumpling skin will not burst.

This shows that you don't pack the quick-frozen dumplings well when you freeze the dumplings, first of all, you have to freeze the quick-frozen dumplings as long as a little bit, you have to use it to pack it, so that the quick-frozen dumplings will not break when they are eaten again.

In fact, the quick-frozen dumplings are just a piece of ice lumps, you go to fry them directly with oil, and they will definitely crack when they are hot, and they can't be fried.

Because the tree hole dumplings will lack water when fried in oil, it will crack, it is best to cook the dumplings first, and it will be much better to fry them in oil.

Quick-frozen dumplings must be cultured before they can be fried in oil, if they are not cultured, they can be fried directly in hot oil to produce heat expansion, which is the principle of heat expansion and cold contraction.

When many people are making pasta, a strange phenomenon will occur, that is, the quick-frozen food cooked by themselves often cracks. The most common is quick-frozen dumplings, obviously the dumplings in many restaurants are also quick-frozen, and the appearance is very good every time, but they are easy to crack and expose the filling as soon as they are cooked.

In this case, there are generally two reasons, one is that there is a problem with the production of quick-frozen pasta itself, and it must be easy to crack when cooked in the pot at this time; The second is the wrong cooking method, which leads to the cracking of the dumplings. Different causes have different solutions, and it is advisable to find the root cause and "prescribe the right medicine".

1. The problem of pasta itself The problem of pasta itself should be explained from many aspects, the common one is that the amount of old noodles added is too much and the alkali method is incorrect.

When making pasta, many people choose to add yeast or old noodles to it in order to make the taste of the noodles better. To a certain extent, the effect of the two is the same, if both are added, there will be a situation where the pasta will crack or collapse.

Making pasta is inseparable from alkali, but putting more and less has a great impact, and the shape of the interview made by putting too much is strange, and the taste is not good enough. This can only be judged according to the actual situation, and it would be good to do it a few more times and have experience. Generally, you don't need to put too much pasta, otherwise it will turn yellow and black, and our local saying is generally called "ghost claw steamed buns".

2. The cooking method is incorrect, and quick-frozen food is generally frozen directly in the refrigerator after being bought, and it is taken out and cooked when you want to eat. At this time, there is a problem involved, that is, the alternation of hot and cold pasta. If we just take the dumplings out of the refrigerator and put them directly into the boiling water, they will crack when they are hot or cold.

It is recommended to thaw the dumplings for five minutes or run them through cold water to cool down.

The other is that the stirring method is wrong, after the dumplings are in the pot, we can't turn them like stir-frying. The correct way to do this is to use the back of the spoon and slowly push the dumplings inside the pot. The force should not be too large, just let the dumplings turn.

3. Quick-frozen food is not very healthy, although it is said that quick-frozen food is very convenient, and most foods taste very good, but it is quick-frozen after all. The nutrients of the food are greatly lost, and it can only be used for emergencies or to fill the stomach. In addition, the quality of quick-frozen foods on the market is uneven, and many of them cannot be guaranteed to be healthy.

It is not recommended to eat too much frozen food in life, and if you feel troublesome, you can make some dumplings by yourself. Put the dumplings in the refrigerator and freeze them, and the effect is similar to that of quick-frozen food. When I was working outside, my mother would often come to help me make dumplings, which I could eat several times at a time.

It may be because the quick-frozen dumplings have been put for too long, so it will lead to cracking, and it may be that the quick-frozen dumplings have not been thawed, so they are cooked directly, which is also particularly easy to crack, and the quick-frozen dumplings have been put into cold water for a long time, which is also particularly easy to crack, and the process of cooking dumplings has been digging with a colander, which will also make the quick-frozen dumplings crack.

This is also due to the thermal expansion and contraction, the temperature is relatively low at the beginning, so after being put into the hot water pot, it will expand and it will be easy to crack if it sticks together.

Quick-frozen dumplings are frozen for too long, and it is also possible that the dumpling skin is frozen, so it is easy to crack during the cooking process.

Many people like to eat dumplings, eat dumplings during the New Year's holidays, and you can eat dumplings if you are busy and don't have time to cook. For kitchen novices, can't you buy it if you can't do it? There is the habit of buying quick-frozen dumplings every time you go to the supermarket, not absolutely, I rarely break when cooking frozen dumplings, the key is that you have to master the fire of the water, and when you go to the frozen dumplings, you must wait for the water to boil before going down, not too much.

But to stir the sunken dumplings in time, remember not to let the dumplings stick to the bottom of the pot.

Dumplings will freeze cracks in the refrigerator because: the refrigerator will absorb the moisture in the food during the process of freezing the food, and when the moisture of the dumpling wrapper is absorbed, it will crack. Find the cause of the problem, and let's solve the problem of dumplings frozen without being frozen and cracked.

When it is frozen, put it in a food bag, tie it tightly, and then put it in the freezer one by one.

, the temperature of the freezer should not be adjusted too low, minus 10 degrees is fine.

If this phenomenon occurs, it means that we make mistakes when making dumplings and frozen dumplings, so it will lead to cracks in the dumplings when freezing, have you found that there are two kinds of dumplings that are easy to crack: one is the dumplings with more moisture, the other is the dumplings that are not frozen in time, and the other is the dumplings with the wrong freezing method. First of all, the wrapped dumplings, if you eat them every few days, store them in the refrigerator, separate each one separately, and wait until the freeze is firm, and then put them up.

The wrapped dumplings are put on the tray and quick-frozen, and after the shape is set, ten or ten are packed into small plastic bags and sealed. Because when frozen, the moisture in the dumpling wrapper will condense out, which is why there is a lot of ice and snow in the freezer, which is all the moisture in the raw materials. Later, I also froze dumplings in the refrigerator at home, and I also bought quick-frozen dumplings in the supermarket, and I never found any freezing cracks.

The temperature of the freezer compartment of the refrigerator is generally above -18.

Because it is too frozen, if you put it in hot water, you may not be able to accept the temperature, so it will crack.

This is due to the fact that the moisture in the skin of the dumplings is volatilized, because these dumplings are frozen for storage, so that the moisture in the skin will be volatilized.

Because the quick-frozen dumplings are frozen in a frozen environment, the moisture of the dumpling wrappers has been lost, so they will crack after encountering hot water.

The dumpling skin is too soft, the moisture content is too much, and the water analyzes and freezes after refrigeration, resulting in the breakdown of the protein function of the wheat flour. The frozen dumplings are thawed on the outside, the ice melts and the dumpling skin becomes loose, and the water vapor in the air is vaporized into small raindrops by the cold, which adheres to the dumpling skin, making the dumpling skin further loose and reducing the compressive strength. When cold water is put into the pot, the dumpling skin absorbs moisture and becomes loose again, and the compressive strength is further reduced.

When the meat filling, especially the gas contained in it, is deformed by heating, it is very easy to burst the dumpling skin.

At the same time, the viscosity of the dumpling skin expands, which will stick to the pan, and when promoted with a frying spoon, it is also very easy to push the dumpling skin through. After the water boils, then put the frozen dumplings into the pot, because the temperature of the water is very high, the dumpling skin will harden quickly when heated, and the meat filling and the expansion of the atmosphere will not be easy to burst the dumpling skin. In addition, after the water is boiled again, cold water should be injected two or three times to temporarily stop the boiling of the water.

The dumpling wrappers and dumpling fillings are all hot quasi-homeostasis, and the dumplings must be boiled thoroughly at a high temperature and for a sufficient amount of time.

Because boiling is a strong vaporization phenomenon produced at the same time as the liquid state and the internal structure and surface, if the water keeps boiling, the dumplings will move too much under the impetus of the water, and the dumplings will have a violent impact with the middle of the pot and the dumplings, which will also cause the dumpling skin to crack. Dumplings that have just been wrapped do not have to be put into the refrigerator immediately, you can dry them first, the dumpling skin is slightly astringent and then refrigerated dumplings should be dispersed when refrigerated, and the application of refrigerated sealing boxes is best. If you are using a tray, <>

It should be refrigerated with the tray attached, and after two or three hours, one by one, it should be broken off and put into a film bagRe-seal refrigeration. When cooking dumplings, sticking occurs, there is no need to break or fall hard, three or five sticking together is a regular condition, as long as it is not a big lump, you can immediately put it into the pot. Frozen dumplings do not need to be unfrozen, it is best to put warm water into the pot, and it is advisable to have a lot of small bubbles in the bottom pot.

After the dumplings are put into the pot, gently stir them along the bottom pot from time to time to prevent them from sticking.

It is very likely that the skin of the dumpling is too soft, or the moisture in the dumpling skin has condensed into frost, or it may be that there is too much moisture in the dumpling skin.

Because the frozen dumplings are thawed, they are easy to stick together and stick to the bottom of the pot, so they will crack when cooking, or when they are in the pot, stir them with chopsticks or spatula to break the dumplings; It is these reasons that cause the dumplings to always crack.

It is best to cook under cold water to avoid these problems, which are caused by the loss of moisture from the inside of the noodles.

Dumplings are our traditional Chinese food, and most people like to eat dumplings very much. But if you're out on your own, it's hard to spend time making dumplings. So how to cook quick-frozen dumplings bought in the supermarket to make them more delicious?

In fact, most people, if they like to eat dumplings, will find that quick-frozen dumplings are very easy to crack during the cooking process. Because these quick-frozen dumplings have been in the refrigerator for too long, there is a good chance that they will crack if you touch them lightly.

If you want to eat dumplings, it is best not to wait for the water to boil and put the dumplings immediately, you should first put the quick-frozen dumplings aside and thaw them for five minutes. The purpose of this is also to make the dumplings taste more delicious, and when the water in the pot is boiled until it is slightly bubbling, you can put the dumplings in it. When cooking dumplings, you should find a suitable water temperature for cooking quick-frozen dumplings, so that the quick-frozen dumplings will not crack directly because they are too hot.

The pot is just bubbling, this time is the best, and it is also the most suitable temperature for cooking quick-frozen dumplings, there will be no cracking and breaking skin, etc., and it will also make the dumplings more chewy.

The water temperature suitable for cooking quick-frozen dumplings is actually very simple, but if you want to cook dumplings particularly delicious, this is also a thing that requires everyone to be serious. When there is a big bubble in the pot, but the breakfast is not cooked, you can add some cold water in moderation, and add about 1 to 2 times to the dumplings will be cooked. When the dumplings are cooked, don't rush to put the dumplings out, cover the pot and simmer for 2 to 3 minutes, in this way, the dumplings will be more delicious.

Pay attention to the date of quick-frozen dumplingsWhen buying quick-frozen dumplings, you should pay attention to the date of quick-frozen dumplings, whether it will be particularly long, and the dumplings themselves should not stay in the refrigerator for too long. Too long will not only affect the taste, but also make many people with poor stomach and intestines constipated.

Dumplings as our traditional Chinese food, because of delicious, easy to eat and loved by everyone, now there are quick-frozen dumplings is very convenient, usually we don't want to cook, but don't want to eat takeaway, take out the dumplings from the refrigerator and cook them to eat, very simple and convenient. In the process of cooking dumplings, many people may find such a phenomenon, that is, in the process of cooking dumplings, the dumplings are easy to crack, and the dumpling fillings leak out, which is what bothers us more.

One: Alternating between hot and cold ruptures. Generally, quick-frozen dumplings are frozen in the refrigerator, and the temperature of the refrigerator is very low, we all know that when we want to eat, we need to take it out and boil it in boiling water for about five minutes to cook.

When you take it out, you will find that many of the dumplings are broken, in fact, it is because the dumplings are frozen hard in the refrigerator, and they are put into boiling water all at once, and the cracking phenomenon occurs alternately between hot and cold. <>

Two: Stir too hard. When we cook dumplings, we will stir and stir in the water from time to time, which is mainly to prevent the phenomenon of dumplings sticking to the pot, and in this process, the stirring needs to be gentle, if you say too hard, the dumplings will be broken, which will not only affect the aesthetics of the dumplings, but also affect the taste, so you need to be careful.

Three: You can take cold water first. In order to prevent us from cooking dumplings in the future, in fact, when you take out the dumplings from the refrigerator, you can first put them in cold water to thaw, and then put them in boiling water to cook for a few minutes when the ice has melted, so that it is not easy to break.

Generally, novices may be a little overwhelmed, but this is all based on the usual experience, and when you cook regularly, you will gradually understand some of the tips. Therefore, it is usually necessary to cook more by yourself, and do not often order takeout to eat, after all, cooking by yourself can have the smell of fireworks.