How to cook raw dumplings, and how to make raw dumplings delicious?

1. First boil the water 2. Pour the dumplings into the water, (if it is a frozen dumpling, the water will be more), and push forward along the edge of the pot with a spoon. Don't let the dumplings stick to the pan, the water will boil and turn the flowers, add a small amount of cold water. About 3 times, the dumplings are almost cooked when they bulge 3, the dumplings are cooked:

Pick up the dumplings with a spoon (pour the water in the dry spoon will burn your hands) and quickly press it with your hands, and the dumplings will quickly return to a bulging state that they can be eaten, otherwise they can continue to cook for a while if they are not cooked.

First boil the water, then put the dumplings into the pot, boil for 5 minutes, then add a bowl of cold water, wait for the pot to boil, and cook for another 5 minutes to cook.

Northerners love to eat dumplings, as the saying goes: "It's better to eat dumplings than dumplings." "However, dumplings include mutton dumplings, pork dumplings, and three fresh dumplings ......

How can there still be "physical" dumplings here? By "physical" dumplings, we mean that cooking dumplings is not an easy task. The fire is not cooked, the dumplings are broken, and there is really some knowledge here, which is actually the application of some physical principles.

When boiling dumplings, experienced "gourmets" put a certain number of dumplings into the pot after the water boils, and while letting the dumplings go into the pot, they gently push the sunken dumplings with a spoon at the bottom of the pot (gravity is greater than buoyancy, the dumplings sink), and the water no longer boils; Wait until the water boils again, see that the dumplings are all full and float to the surface of the water (buoyancy is greater than gravity, the dumplings float), part of the dumplings are suspended in the water (buoyancy is equal to gravity, the dumplings are suspended), add a little cold water, boil for a while, take it out, and conclude that it has been cooked and can be enjoyed. Why is that?

From the point of view of physics, the dough of dumplings from raw to cooked, the density changes from large to small, and the volume of cooked dumplings is larger than that of raw dumplings, because when making dumplings, the air and stuffing are wrapped into the dumplings together, and the air is closed in the dumplings and cannot come out. Therefore, after the raw dumplings are put into the pot, the gravity of the dumplings is greater than the buoyancy, and the dumplings sink to the bottom of the pot, and the cooked dumplings, the buoyancy is greater than the gravity of the dumplings, and the dumplings float to the surface of the water. Therefore, cooking dumplings also has a "very deep" physics question.

The dumplings that are fished into the plate or bowl immediately become smaller again. This happens to be after the pot is cooked, the indoor temperature becomes lower, the dumplings are cold, and the air inside shrinks, making the dumplings smaller again.

When the water is boiling, put it in, float and cook.

Ingredients: 250 grams of coriander, 150 grams of ground pork.

Accessories: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method]: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add minced coriander and stir well.

Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be left for filling.

2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumplings will be fragrant.

Preparation of fried dumplings

Ingredients: 12 quick-frozen dumplings, 1 egg.

Seasoning: salt, vegetable oil, black sesame seeds, shallots.

Production process: 1. Quick-frozen dumplings for later use. A bag can be prepared.

2. Knock the eggs into a bowl, add a pinch of salt and 1 tablespoon of cooking wine, stir well and set aside.

3. Heat a frying pan, add a little vegetable oil, heat again until warm, tear off the package and take out the dumplings, put them in the pot in turn, put them in the desired shape, and fry them over medium heat for about 1 minute.

4. Then add a little water, not too much, no dumplings.

5. Cover the pot with a lid and continue to fry over medium heat for 4 minutes, and simmer the dumplings with steamed finch skin steam.

6. Open the lid of the pot to see that the dumplings are cooked, and the bottom is also burnt and crispy, which is also delicious without eggs.

7. Pour the egg mixture into the pan, sprinkle a little black sesame seeds on top, reduce the heat and continue to fry for a while. When the egg liquid is formed, turn off the heat, and sprinkle some chopped green onions after the pot is released, and the good-looking and nutritious egg fried dumplings are ready.

Don't boil the quick-frozen dumplings, make them directly into a fried dumpling book cover, 6 minutes out of a pot, fresh and fragrant, collect it, don't want to get up early in the morning, you can use this method, it's fast and delicious.

Tips; 1. Quick-frozen dumplings do not need to be thawed, nor are they boiled with water, they can be fried directly, which saves time.

2. Add a little cooking wine to the egg mixture, which can remove the fishy smell and make the eggs more tender.

3. When frying dumplings, I use medium heat, but the heat of each stove is different, so pay attention to observation later, don't fry paste.

Method. 1.Add 5-10ml of oil to the frying pan, drain the dumplings, and directly add half a bowl of cold pants and simple water (if there are many dumplings, the amount of water should also be increased);

2.Cover the pot and fry over low heat (in fact, it is simmering at first), shake the pan a few times in the middle to prevent sticking;

3.After about 5 minutes, the dumplings have been simmered, and the water has basically evaporated, and it is time for the real "frying"; While shaking the pan, open the lid and fry until the bottom of the dumplings is fried to your favorite 'crispiness';

5.You can eat it with a pot, it is very fragrant, and the kitchen exudes an attractive fragrance like a street fried restaurant.

Put oil in the pot, put in the raw dumplings, fry them over medium heat, wait for the bottom of the dumplings to be crispy, then add an appropriate amount of water, cover the lid and simmer for 3 minutes. The specific method of frying raw dumplings is as follows:

The ingredients that need to be prepared in advance include: 300 grams of dumpling skin, 135 grams of sedan chair water, a handful of leeks, an appropriate amount of diced pork, an appropriate amount of salt, a small spoon of light soy sauce, 1 tablespoon of peanut oil, a little pepper, and 2 slices of ginger.

1. Step 1: Diced pork, minced ginger, pepper and light soy sauce, stir well, and set aside for later use.

2. Then cut the prepared leeks into sections and put them into the meat filling.

3. Add salt, peanut oil, stir with chopsticks and mix evenly.

4. Take the prepared dumpling wrapper and wrap the filling.

5. Wrap into the shape of dumplings.

6. Put a little peanut oil in a frying pan, add the dumplings, and fry over medium heat.

7. When the bottom becomes crispy, add water, cover and simmer for 3 minutes.

8. When the time is up, you can take it out of the pot and taste it, so that the dumplings are fried.

Recipe: 20 frozen dumplings, a little cooking oil, a little flour, 200ml of water.

Preparation of raw fried dumplings:

1. Put a little oil in the non-stick pan and put it on the gas stove, turn on the gas stove on low heat, and wait for the oil in the pot to be slightly hot.

2. Place the dumplings in the state Qichun pot, depending on the size of the pot, not too much to avoid sticking to the pot, and turn on the gas stove on medium heat.

3. Add a little flour to 1 bowl of water, about 10:1, you can adjust the amount of flour according to your personal preferences, and you can like more flour with a thick bottom.

4. The oil will color the bottom of the dumplings and show a light yellow color. At this time, add the prepared batter water and turn on a high heat.

5. When the face water is about to dry, turn off the low heat, boil the face water dry, and turn off the heat after the bottom changes color slightly.

6. Find a plate about the size of the dumplings in the pot, and use the plate to turn the pot upside down.

Tips; 1. The heat is not too big, and it is easy to scorch off if the heat is too large. Order.

2. Before taking out of the pot, it is recommended to shake the pan left and right to let the dumplings slide on the pan, so that it can be taken out more conveniently.

How to cook quick-frozen dumplings:

1. Bring dumplings under cold water to a boil over medium heat; In 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 will always remain in a rotating shape and grind back to a vertical state, 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 to avoid cutting 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 in the pot), and then remove it.

How to cook dumplings

If it is a fresh dumpling that is freshly rolled and wrapped, when cooking the dumplings, you need to boil it in a pot under boiling water, and then point the water three times (three times to cold water) and then start the pot, which should not be controversial.

Because, freshly wrapped dumplings are raw and alive, and they are boiled in boiling water, which is not easy to stick and break. Moreover, when cooking fresh dumplings in this way, the dumpling skin and filling can be cooked together, ensuring that the dumpling filling is fully cooked at the same time, and also making the dumpling skin tough, chewy, and with the best taste.

Note that such fresh dumplings must never be boiled in cold water, and must not be boiled in cold water, unless you want to harvest a pot of batter soup.

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, which is different from the noodles, so if it is a pot under cold water.

When the frozen dumpling pot is about to open, you can first put the frozen dumplings into cold water and soak them for half a minute, take them out and quickly put them into the pot of boiling water, push them with a spoon until the dumplings float, and beat the water twice. The skin of many quick-frozen dumplings, especially the folded places, is not easy to cook, so it is best to boil "three opens", that is, boil three times after putting in the dumplings, and add a spoonful of cold water each time. Two points to note:

Keep the pot open all the time, don't cover it! If, in case, the third water is still a little uncooked, then another water, but 99% of it will not be uncooked.

When boiling dumplings, "boil the skin of the dumplings first, then boil the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked.

The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

Here's how to cook dumplings:Tools: half a catty of dumplings, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of vinegar, appropriate amount of chili sauce, appropriate amount of shallots.

1. Add water to the pot and cook over high heat.

2. When boiling water, prepare the dipping sauce, add an appropriate amount of salt to the chopped shallots, pour boiling water and evenly pin Zheng, and then put the chili sauce, light soy sauce and vinegar into a bowl and stir well.

3. After the water boils, put in the dumplings and boil for 5 minutes. Suspicion.

4. Use a colander to push the dumplings in the pot upside down to prevent them from sticking to the bottom of the pot.

5. After the dumplings are floated up and broken, use a colander to scoop up the dumplings.

6. When eating dumplings, you can eat a bowl of dumpling soup.