How do you break up the dumplings that have become lumps?

I think a hair dryer is a good idea.

Hello, as long as the side of the dumplings is air-dried and hardened, it is useless for you to cook them, so you can only add water to the dry dumplings in advance to restore the softness before cooking, so you don't have to think about the taste. If you don't deal with hard hidden cooking, there will only be two results, the dumplings are soft while cooking but the dumplings are exposed, or the dumplings are cooked and the dumplings are not cooked.

You can follow the older generation's method of restoring the softness of steamed buns, and the way to deal with them in advance is to soak the hard part of the dumplings in water for a few minutes, and the water can gradually soak into the side of the dumplings to restore a certain amount of moisture of the dumplings, and then use the steaming drawer on the pot to heat with cold water, put the dried dumplings on the cage drawer, and cover the pot, so that the dumplings can absorb the water in the relatively closed pot at the same time, and the water vapor generated by heating in the pot.

You Liang will also slowly dip into the dumplings. Calculate the time from the heat of the pot to start generating steam, turn off the heat about seven or eight minutes, and then let the dumplings sit in the water vapor for another ten minutes, and the dumplings will continue to absorb water vapor in a pot to restore their softness.

You have to keep in mind that the dumplings need to be adjusted according to the overall softness of the above methods, and do not completely follow the above methods because the softness is not considered, which will make the other parts of the dumplings too soft and break and affect the taste. Another point to note, try not to use a cloth, but to use cooking oil.

Brush on the side of the steamer towards the dumplings to prevent the bottom of the dumplings from sticking to the steamer or cloth.

After the dumplings have regained moisture, you can go down to cook them.

Dear, hello, I'll answer this question for you, first of all, the side of the dumplings is the side of the dumplings, the main reason is that the water loss caused by the dumpling is not covered in time in the process of making dumplings, so the dumplings will be hard and dry when cooked, if the cooking time is long, although the side can be boiled soft, but the dumplings are easy to break the skin and affect the taste, it is not recommended to operate in this way, it can only be when the next time the dumplings are made, remember not to carry this skillfully hard, In the process of making dumplings, you should use plastic wrap or some other utensils to cover the wrapped dumplings in time, which can effectively reduce the loss of water and affect the taste, I hope I can help you, thank you.

Don't boil the water and then boil it. Heat the water to about 30 degrees to make dumplings, probably do not cover the pot when cooking, and add cold water when the water is boiling, a total of two times. Pants buried.

1. Cook in a normal pot, the water vapor is dispersed, so there will be a hard core of the dough, how to solve it? The answer is a pressure cooker! Everyone knows that a pressure cooker is a closed environment that can firmly lock in the water vapor, so that the air pressure in the pot will rise, so the food will ripen faster than usual.

2. First of all, make a pot of water, and the water should not be too full. Do not use the lid of the pressure cooker at this time, just find an ordinary lid that can completely cover the sides of the pot. When the water is boiling, add the frozen dumplings, gently push with the back of the spoon, do not let the dumplings touch the bottom, and cook for 20 to 30 seconds after the water boils.

Then close the lid of the pressure cooker and hear a "click", indicating that the lid of the pot has been tightly covered, and the timer starts at this time, one minute and ten seconds. That's 70 seconds. Then turn off the heat and lift the air pressure valve to relieve the pressure, wait until there is no steam coming out of the air pressure valve and the safety valve, indicating that the pressure relief is complete, open the lid, and you can enjoy the food!