How to put frozen dumplings in the pot without rotting, and how to keep frozen dumplings from rottin

When cooking dumplings, you must put more water and add an appropriate amount of salt, which can effectively increase the cooking resistance of the dumpling skin, so as to avoid the situation of boiling and breaking the skin. After boiling water, put the dumplings into the pot and stir them fully to effectively prevent the dumplings from sticking to the pan.

The water in which the dumplings are boiled should not be boiled too much, otherwise the dumplings are also prone to boiling, so after the water is boiled, add a little cold water to the pot, wait until it boils again and add cold water, and repeat it three or four times.

If the quick-frozen dumplings are frozen for too long, the moisture of the dumpling skin will evaporate, and the dumplings are not easy to be cooked, and there are often sandwiching situations, so it is not suitable for boiling on high heat, or use medium and low heat to slowly cook the dumplings thoroughly.

When we cook quick-frozen dumplings, we should never put hot water in the pot, we should use cold water in the pot, so that with the temperature of the water. If you increase it, the dumplings will melt gradually. By the time the temperature of the water reaches more than a hundred, the dumplings have completely melted and begin to gradually cook.

If we use hot water to cook the dumplings, the skin will be cooked quickly, and if it takes too long, it will rot, and the filling inside will just melt.

Frozen dumplings should be pot under warm water, put a pinch of salt, and gently push with a spatula so that the dumplings do not rot and stick to the pan.

Frozen dumplings are best heated for eight minutes, not under boiling water, so the frozen dumplings that come out in this way are not rotten.

Japanese frozen dumplings are actually very difficult to cook when they are cooked, and sometimes the dumplings are already cooked as soon as they are cooked, but in fact, everyone is cooking and freezing.

Boil the dumplings in a pot under boiling water.

Dumplings symbolize reunion, people will eat dumplings during the New Year's holidays, and dumplings we can wrap a variety of fillings, rich and diverse taste. If we don't eat dumplings, they are generally kept in the refrigerator and frozen, which can not only extend the shelf life, but also cook or steam them directly in the pot if you want to eat them. So how about frozen dumplings that don't rot?

1.Put the frozen dumplings and water in a pot and add 1-2 tablespoons of salt to increase the cooking resistance of the dumpling wrappers.

2.Stir gently with a spatula and simmer over low heat.

3.After the water boils, continue to pour in a glass of water, continue to cook, and cook repeatedly until the dumplings turn 3 times.

4.Use a spatula to scrape off the foam, remove the dumplings and dip them in vinegar to eat together.

Dumplings cooked in this way are neither easy to stick together nor crumble.

1. Refrigeration method, put the dumplings into balls in the freezer area of the refrigerator to freeze quickly, take them out and thaw them.

2. Cooking method, pour boiling water into the pot, boil, put in the kneaned dumplings, and gently stir with chopsticks to cook.

3. Don't pull the dumplings apart directly, you can boil the water and add a little salt, and then put the dumplings in to cook. In this way, the boiled dumplings are easy to separate, and at the same time, they are not easy to cook.

4. If the dumplings are melted, it is best not to move them at will. Put the melted dumplings back in the freezer compartment of the refrigerator and freeze them completely before taking them out, which makes them easier to cook.

Quick-frozen dumplings should be stored at -18 °C.

Quick-frozen dumplings have certain requirements for storage conditions. In general, quick-frozen dumplings need to be stored at -18°C. This low temperature can make the quality of dumplings relatively stable; If the temperature is higher than this, the shelf life will be reduced accordingly.

When the refrigerator at home does not reach -18, the quick-frozen dumplings should be eaten as soon as possible after opening, otherwise they are easy to deteriorate. If a bag of quick-frozen dumplings cannot be eaten at one time, the remaining dumplings after opening the bag should be tied tightly with a rope or sealed and frozen in a plastic bag, otherwise the dumplings are easy to be dehydrated and dried or the oil is oxidized.

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.

1.Put a little salt in the water, it is not easy to break the skin.

2.After the dumplings go down and the water boils, beat the water several times.

Frozen dumplings are not easy to cook.

3.Put a few drops of oil.

Hello to the dear [Bixin]!

Method 1: If the dumplings are too frozen, we need to warm up the frozen dumplings, and many friends take it out and put it for two hours, but after thawing, the dumpling skin will stick underneath, so that it is easy to break when you take it. So our correct thing to do is to soak the still hard dumplings in water for a while, so that the dumplings can return to a temperature close to normal as soon as possible, and there is no need to soak for too long, about 3 minutes. In this way, the dumpling skin can absorb some water into it, so that the ductility will be better, and it is not easy to break the skin when cooking.

Method 2: We first boil a pot of water, and when the temperature starts to bubble up, add a spoonful of salt to the pot, and we put the frozen dumplings in the pot. When the frozen dumplings are put into the pot, the effect of boiling cold water and boiling water is not very good, and warm water is more suitable. When the bottom of the pot is just bubbling, the temperature is about fifty or sixty degrees, at this time, we should not leave it alone all the time during the cooking of the dumplings, and gently push the dumplings with a spatula, so that it is not easy to stick to the pan or break the skin.

Method 3: Boil the water, put the frozen dumplings in the pot and boil them again, we add a bowl of cold water, and after boiling again, add water repeatedly, so that the operation is repeated three times, so that the dumplings are almost cooked. Usually cook fresh dumplings at least add a bowl of cold water, so that the cooked dumpling skin is more chewy and the taste is more tender.

The frozen dumplings cooked in the same way are not easy to break the skin.