What is the problem with radish dumplings sticking to the spoon and not coming off?

What should I do if dumplings are sticky and spoiled? Remember this trick, no sticking and no cracking.

Friends who like to eat dumplings, especially like to make dumplings in the kitchen for an afternoon on weekends, a lot of them will be put in the refrigerator, often the dumplings taken out of the refrigerator are not only easy to break, but also easy to stick together, sticky and broken skin, it is really worrying, but don't worry, the following will teach you a clever method, the dumplings will not be bad for a long time, and not only do not stick, but also taste as fresh as the fresh.

Non-sticky and odorless storage method.

Take out the drawer in the freezer layer of the refrigerator first, spread a layer of plastic wrap in the drawer, and then wrap the dumplings in flour and place them evenly on the plastic wrap, but don't wrap too much flour so that the dumplings are not easy to cook when cooking. You can also sprinkle a layer of flour on the plastic wrap first, then put the dumplings evenly on it, put them in the refrigerator and freeze them for about 10 15 minutes, and then take them out and bag them to refrigerate, so that the dumplings will not stick to each other.

In addition, there is now a popular crisper for storing dumplings, which not only prevents the dumplings from sticking, but also prevents the dumplings from smelling because it has a lid, so the benefits of such storage are very obvious.

How to cook dumplings in a pot without breaking the skin.

The first thing to say is that we are cooking frozen dumplings! Therefore, after adding an appropriate amount of water to the pot, pour the frozen dumplings directly into the water and boil over high heat. In this way, the effect of boiling in a pot under cold water is not only more delicious, but also less likely to break the skin, and there will be no phenomenon of dumplings sticking together, and the boiled dumplings are as delicious as the newly wrapped dumplings.

When the surface of the water is just bubbling with small bubbles, add a small spoon of salt to the pot, stir well, and continue to cook the dumplings.

Be sure to put in the edible salt when the water is just bubbling with small bubbles, (about fifty or sixty degrees), and it will not have an effect if it is put late, and the dumplings that come out of this way are not only less easy to break the skin, but also more strong. After the water boils, add a small amount of water to the pot to make the water not boil so much, and then add water to boil again, so that the dumplings are almost cooked after three times.

The method of making dumplings without revealing the filling.

Fold the dumplings into a semicircle and pinch the openings of the dumpling wrappers. Put the two thumbs on the dumplings 2 4 and 3 4 positions, the tiger mouth of the left and right hands is just stuck at both ends of the main dumpling, squeeze it hard to the middle, and in less than 5 seconds, the dumpling will be wrapped.

In fact, many of them are not delicious, but they don't know how to wrap dumplings, which leads to the dumplings opening to reveal the filling after being put into the pot, so they are not delicious. If you really don't know how to wrap, you can also use the dumpling artifact, using this thing to make dumplings is comparable to a professional pastry chef, a minute less to say 30 dumplings, and all of them are filled and beautiful, the key is not sticky and not tired!

Of course, I still like to make dumplings in the kitchen as a family one afternoon, and a little bit of garlic before eating them is delicious.

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