How to cook quick frozen dumplings without breaking the skin, how to cook frozen dumplings without b

The way I cook quick-frozen dumplings by myself is to add cold water to the pot and put the quick-frozen dumplings into cold water, at this time, ** heat, after the water boils, slide the quick-frozen dumplings with a spoon, and then cook for about ten minutes The dumplings will be cooked, so that the boiled dumpling skin will not break.

Frozen dumplings are easy to preserve, easy to eat, but there are skills when cooking, many people do not pay attention, and the same cooking method as fresh dumplings to cook, often boiled into a pot of soup. Boiling frozen dumplings can never be boiled in the pot after the water is boiled, with the right method, boiled out can not break the skin, do not expose the filling, and fresh dumplings as fresh:

First of all, take out the frozen dumplings from the refrigerator or jar and soak them in cold water for 1 2 minutes, this process is to thaw the dumplings, and at the same time replenish the water lost by the dumplings due to freezing, so as to prevent the dumplings from cracking when they are cooked, due to the sudden heat caused by the skin being too dry. Don't soak for too long, 1 2 minutes is enough!

2. Add water to the pot, then add a spoonful of salt (adding salt can prevent the dumplings from sticking to the skin, increase the toughness of the dumpling skin, and make the dumplings not break), wait for the water to boil to about 40 degrees, put in the frozen dumplings, first use a colander to gently rotate along the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot and breaking the skin.

3. Don't leave the pot during the boiling process, because the water is easy to overflow after boiling, after the water is boiled, point into a small bowl of water, and point 2 or 3 times of water throughout the process, the purpose of the water is to prevent the water from overflowing after boiling, the second is to cook the dumpling skin more tough, and the third is to make the dumpling skin and filling cooked evenly and easier to cook through!

Fourth, when I saw that the dumplings had become bigger, the bulging and chubby ones were all floating, and the dumplings were cooked.

Boiling dumplings can neither be boiled in an underwater pot like boiling fresh dumplings, nor can they be boiled in a cold underwater pot, this is because of the boiling underwater pot, the impact of boiling water is strong, and the dumplings are easy to boil, plus the frozen dumplings are boiled for a long time, and the skin of the boiling underwater pot is often boiled out, and the filling inside is not cooked. In the pot under cold water, the frozen dumplings are soaked in water for a long time, and the skin is easy to break. Therefore, to cook frozen dumplings, you must thaw them first, and then control the water temperature when the dumplings are served, and the dumplings are suitable at about 40 degrees, so that the cooked dumplings are elastic, evenly cooked inside and out, delicious and delicious!

First, take out an appropriate amount of dumplings and soak them in cold water for about three minutes, taking care that the water must not cover the dumplings. The purpose of this step is to allow the wrappers to absorb enough moisture, but not for too long.

Take the pot, **, put enough water, it is estimated that it can cover the dumplings, so that the dumplings can be heated evenly.

Bring the water to a boil over high heat.

At this time, you can put in the dumplings, and turn down the heat a little.

After the dumplings are put in the water, do not rush to turn them, wait for a minute or so, and then use a spatula to pluck them again so that they do not stick to the pan.

When they float up one by one and become crystal clear, they are then fished out with a colander.

1. Bring dumplings under cold water to a boil over medium heat; During this step, be sure to gently stir the back of the spoon against the edge of the pot in a clockwise direction so that the dumplings always keep rotating, so as not to let the dumplings stick together.

2. After the water boils, boil for about 1 minute, add a small bowl of cold water, and continue to boil; This step is good to stir up.

3. After the water is boiled again, add a small bowl of cold water and continue to boil; There is basically no need to stir up this step.

4. After the water is boiled again, add a small bowl of cold water and continue to boil; This is the third water, turn off the heat and you can eat!

Two points to note: 1. Keep the pot open throughout the whole process, and don't cover it!

2. If, in case, the third water is still a little uncooked, then it is like a concoction and another water, but 99% will not be uncooked!

The second is to boil the water first, not too little, so that it does not stick to the bottom of the pot.

After the water is boiling, put the quick-frozen dumplings in the pot (no need to freeze) and stir along the edge of the pot with a spoon to prevent the dumplings from sticking. (The back of the spoon is facing the dumplings, so as not to cut the dumplings, then eat the noodle soup instead).

When the water in the pot is boiling, add the cold water and bring to a boil again. (Re-boil the minced meat 2 to 3 times; Boil the vegetarian stuffing twice), and then remove it.

In life, it is delicious to cook quick-frozen dumplings like this.

If you want to cook quick-frozen dumplings without breaking the skin, then you should use warm water to cook, do not wait for the water to boil and then put the dumplings, when the water reaches more than 50 degrees, you can put the dumplings in, which is conducive to the thawing of the dumplings, and will slowly make it cooked.

It seems to be a little difficult, if you wrap it up and cook it, it should be okay, but it is better to fry the dumplings directly, and it is more delicious.

This is not easy to control, if it is cold water, it can be relieved if you put it in.

Hello Take quick-frozen dumplings as an example: soak the quick-frozen dumplings in clean water for 1 minute, boil water, boil and add salt, stir well, put in the dumplings, about half a minute later, stick to the bottom of the pot with a spoon, stir slightly, add some cold water after boiling until boiling, pour it along the edge of the pot, stir it, boil again, add cold water, add a total of 3 times, change to medium-low heat, cover and cook for another 2 minutes.

1. When cooking dumplings, add as much water as possible, and also add an appropriate amount of salt, which can increase the cooking resistance of the dumpling skin.

2. Wait for boiling water before putting the dumplings into the pot, and stir fully from time to time during the cooking process to prevent the dumplings from sticking to the pot.

3. Don't let the water boil too much, otherwise the dumplings are easy to break, you can add a little cold water after the water boils, and then add cold water after the water boils, and so on three times.

Frozen dumplings should be boiled in cold water, and the dumpling skin is easy to break when boiled in hot water. After the quick-frozen dumplings are cooked, do not stir them casually, otherwise they will easily deteriorate.

When making dumplings, don't cover the pot at first. If the dumplings are covered as soon as they come out of the pot, it will be difficult for the water vapor in the pot to be discharged, and the pressure in the pot will be too high. At this time, the dumpling skin has not yet been formed, and the dumpling skin is easy to deteriorate.

Frozen dumplings cannot be boiled in hot water, but they need to be processed in advance before they can be put in. To freeze the dumplings, take out the dumplings first, and soak them in cold water for 5 minutes. At this time, the water in the pot will be heated to about 60 degrees, and then the soaked dumplings will be added.

When cooking dumplings, do not put the water in it. The correct way to do this is to turn the heat to low when the water is boiling, and then put the dumplings in the pot.

When cooking dumplings, do not stir back and forth. The correct way is to pour the dumplings into it, cook for 3 minutes, stir the Ling Ling with a spoon, and then insert the back of the spoon into the bottom of the pot and stir gently, otherwise the dumplings will crumble easily.

In addition, when cooking dumplings, you can add a small amount of salt to the clear water so that the dumplings are not easy to break.

Quick-frozen dumplings are boiled directly in the pot without thawing warm water. Add water to the pot, heat until the water sounds, when there are small bubbles coming out, the water temperature reaches about 80 degrees, take out the quick-frozen dumplings without thawing directly under the pot to pretend to be pure, after the dumplings are in the pot, gently push the water with the back of the spoon, drive the dumplings to rotate together, prevent the dumplings from sticking, first cook quickly on high heat to let the dumplings float on the water, after the water boils, point some cold water, and then turn to the hall to slow cook over medium-low heat, cook until the dumpling skin is not white, it is cooked.

Freeze the dumplings at a high temperature of 50 degrees in the pot, stir along the edge of the pot with a colander and add an appropriate amount of salt, select the heat to boil gradually after boiling, after three openings (add an appropriate amount of cold water for each time), boil the pot for at least two minutes, and when the pot is out of the pot, Sakura is happy to spread it out on the spine curtain and spread it out without sticking or breaking the skin.

Steps to freeze dumplings:Ingredients: 15 quick-frozen dumplings.

Excipients: 2 drops of sesame oil, appropriate amount of balsamic vinegar. code elimination.

1. Prepare materials.

2. Add water to the pot.

3. When the pot is hot and the water is bubbling, you can make dumplings.

4. Stir gently.

5. Cook until the dumplings float up, and the dumplings will be cooked.

6. Condiment, balsamic vinegar sesame oil, change according to personal taste.

7. Dumplings are out of the pot and eaten.

The ways to cook quick-frozen dumplings without breaking the skin are to cook them slowly over low heat, add salt to the water, boil the pot under water, add water for a while, and add some vinegar.

1. Simmer over low heat.

When cooking quick-frozen dumplings, it is not advisable to use high heat, it is not like fresh dumplings, and it is not easy to break the skin when cooked over high heat. Quick-frozen dumplings are suitable for slow cooking over low heat, so that the skin of the dumplings is not easy to break.

2. Add salt to the water.

When freezing dumplings, add a little salt to the water, and make the skin of the dumplings more resistant to cooking. In this way, the skin of the quick-frozen dumplings is not easy to break.

3. Boiling water pot.

When boiling quick-frozen dumplings, wait until the water is completely boiled before putting the quick-frozen dumplings in. Don't put it too early, otherwise it will stick together, and after putting it in, stir it thoroughly, so that the skin will not break because of sticking together.

4. Water addition time.

After the water is put into the pot, wait for the water to boil again, and then add a small amount of cold water, so that the process is best repeated three times. Stir after pouring in cold water, so that the dumplings will not break the skin.

5. Add some vinegar.

After using the above methods, if you are still afraid that the dumplings will break, then add some vinegar after adding salt when cooking, so that the dumplings will not break the skin.

Quick-frozen dumplings need warm water pot, the water in the pot sounds, when the water just skin grips the hand and starts to bubble, the water temperature reaches 80 degrees, the quick-frozen dumplings do not need to be thawed directly into the pot, after the dumplings are in the pot, gently push the water with the back of the spoon to prevent sticking or sticking to the bottom of the pot, first cook quickly on high heat to let the dumplings float on the water surface, float on the surface of the water and boil the water, point some cold water, and turn to medium-low heat to cook slowly, cook until the dumpling skin is not white, it is cooked and can be eaten.

1. The steps are as follows:

1) Fill the pot with water and put it on the induction cooker to make a fuss.

2) Turn on the switch of the induction cooker, boil the water, and add a small source spoon of salt (to prevent the skin from breaking).

3) After the water boils, put the dumplings under and gently push the dumplings with the back of the spoon in one direction (so that the dumplings do not sink to the bottom of the pot and stick to the pan).

4) Cover the pot and when the pot is boiling, add a small spoon of cold water and gently push the dumplings again with the back of the spoon in one direction.

5) Cover the pot again, and after the water is boiled again, continue to add a small spoonful of cold water and continue to boil.

6) Add cold water for the third time, do not cover the pot, continue to boil, and you can get out of the pot (you can take one out of the pot and taste it first).

2. Precautions:

1) Quick-frozen dumplings are not easy to cook, if they are cooked over high heat, there will be a situation where the skin is cooked and the filling is raw, so it is necessary to cook the dumplings slowly over medium-low heat.

2) Don't thaw, throw the dumplings directly in the pot when they are just taken out of the freezer and still hard, otherwise when the dumplings are thawed naturally, the whole skin will be mucus and easy to boil.

3) Cook dumplings with more water and add some salt, which can increase the boiling resistance of the dumpling skin and prevent the tension from causing the dumpling skin to break.

Pot under warm water: Cook the dumplings in cold water, the dumplings will stick together, which will cause the skin to break. When boiling dumplings, the dumplings will soon be cooked thoroughly, and the filling inside is not yet cooked, which will cause the dumplings to be exposed, so when cooking frozen dumplings, it is most reasonable to cook them in a warm water Shouzhou Shen pot.

Put in the porcelain spoon: When boiling frozen dumplings, you need to put 1 porcelain spoon in the pot, when the water in the pot is boiling, the porcelain spoon will roll in the pot, which can prevent the dumplings from sticking to the pot and breaking the skin. <

How to cook quick-frozen dumplings without breaking the skin:

1. Warm water pot: If you put the frozen dumplings directly into the cold water, the frozen dumplings will stick together one by one, resulting in broken skin. While boiling dumplings in an underwater pot, the dumpling skin will quickly be cooked, and the filling inside is not yet cooked, resulting in the dumplings being exposed, so when cooking frozen dumplings, it is most reasonable to cook in a warm water pot.

2. Put in the porcelain spoon: When cooking frozen dumplings, you need to put 1 porcelain spoon in the pot, when the water in the pot is boiling, the porcelain spoon will roll in the pot to prevent the dumplings from sticking to the pot and breaking the skin.

3. Put in cooking oil: When cooking frozen dumplings, you also need to put a little cooking oil in the pot, which can prevent the dumpling skin from sticking to the pan.