How to put frozen dumplings in the pot without rotting, and how to put frozen dumplings without rott

How to cook quick-frozen dumplings

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, so if it is a pot under cold water, add a little salt to avoid the dumpling breaking the skin.

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.

Frozen dumplings are the right way to do it:

1.When freezing dumplings, you need to put the dumplings in a plastic bag after about 4 hours of freezing, if you don't put them in a plastic bag, there will be a thick layer of frost on the surface of the dumplings, so that when we fry the dumplings, a lot of water will be generated, making the dumplings stick to the pan.

2.It is best to freeze the dumplings for 1 month for too long, which will seriously affect the taste of the dumplings.

3.When we cook dumplings, we shake the dumplings to remove the starch on the surface to prevent the starch from becoming a paste in the water, resulting in the dumplings being undercooked.

1. The correct way to cook frozen dumplings.

First of all, frozen dumplings are not like freshly wrapped dumplings that can be boiled directly under the water, because the skin of frozen dumplings is not as tough as that of freshly wrapped dumpling skins, so when the boiling water is boiling, it is easy to break the dumpling skin, so frozen dumplings should not be boiled in the pot.

Of course, in addition to not using a pot under boiling water, frozen dumplings can not be used in a pot under cold water, because if a pot is made under cold water, then you need to wait in cold water for a long time before the water boils, so that during this period, the frozen dumplings will be soaked in cold water for a longer time, which will also make the dumplings exposed.

2. Tips and steps for cooking frozen dumplings.

Step 1: Take out the frozen dumplings in advance and put them aside to thaw them at room temperature.

Step 2: Boil the water in the pot and add an appropriate amount of salt (I usually add a spoonful, and then the effect of salt is to make the dumpling skin more tough and not easy to break).

Step 3: When there is a slight mist or small bubbles in the water in the pot (at this time, the temperature in the water is about 40 degrees Celsius.

left and right), you can put the frozen dumplings that have been thawed in advance.

Step 4: After the dumplings are in the pot, gently stir the dumplings to spread out and prevent the dumplings from sticking to each other and the bottom of the pot.

Step 5: Finally, cover the pot, cook over low heat, wait quietly for a few minutes, until all the dumplings float to the surface of the water and become bulging and fat, it means that the dumplings have lost, so turn off the heat and take out the dumplings.

When you are done, a bowl of fragrant, beautiful and delicious dumplings is out of the pot, and you can cook a bag of frozen dumplings into a bowl of fragrant, bulging and fat, and do not reveal the filling and do not break the skin. If you're so happy, you might as well share these steps with your family and make delicious dumplings together!

Here are a few tips to pay attention to when cooking frozen dumplings without breaking:

1. Soak in cold water - boil at 40 degrees.

Take out the frozen dumplings and soak them in a bowl of cold water for a short time for 1-2 minutes (don't soak for too long), and at the same time add water to the pot and boil, don't boil, and when it is about 40 degrees, you can boil the dumplings you just soaked. Cook until the water boils, the dumplings all float, and they are cooked and ready to eat.

The principle of this: quick-frozen dumplings because of the large loss of moisture in the dumpling skin during the quick-freezing process, so that direct contact with boiling water, hot and cold collision, it is easy to appear that the place where the dumpling is kneaded is not cooked, and the place where there are many dumplings has been boiled. The frozen dumplings are first soaked in cold water to allow the dumpling skin to absorb a certain amount of water first, and have a preliminary thawing effect, so that the dumplings gradually adapt to the process from cold to hot.

In this way, when the water temperature in the pot is about 40 degrees, the dumplings are put into the pot, which not only avoids the collision of cold and heat, but also because the dumpling skin absorbs water, so that there will be no cracking of the frozen dumplings.

2. Do not boil in an underwater pot.

Don't wait for the water to boil. Do your own fresh dumplings at home, be sure to wait for the water to boil before getting out of the pot, and then use a soup spoon to push the dumplings away (note, the spoon should always be close to the bottom of the pot when pushing, to push with a convex surface, the water should be kept in a slightly boiling state, not too open, otherwise the dumplings will be boiled), this can make the protein in the dumpling skin quickly coagulate and form, the starch is dissolved in the water, the dumplings will not stick together, it is convenient to stir with a spoon, and the cooked dumplings are more delicious.

It is recommended that when the quick-frozen dumplings are boiling with small bubbles (not a large bubble in the pot, about 40 degrees is OK), put the dumplings one by one, and gently push to prevent the dumplings from sticking to the pan. Quick-frozen dumplings are easy to break when boiled in boiling water over high heat.

3. Add salt. Salt can make the flour tough, slow down the speed of starch gelatinization, increase the boiling resistance of the dumpling skin, prevent the tension from causing the dumpling skin to break, make the dumplings more resistant to cooking, and not easy to break the skin. Don't wait for the dumplings to be cooked before adding salt.

5. Don't cover the pot for too long.

Regarding boiling dumplings, the general saying is "cover the pot lid to cook the filling, do not cover the pot lid to cook the skin", covering the pot lid to cook dumplings is more time-saving and gas-saving, but not cover the pot lid and cook for too long to prevent the skin from breaking.

6. Heat. When cooking quick-frozen dumplings, do not use high heat, it is not like fresh dumplings, and it is not easy to break the skin when cooked over high heat. Quick dumplings are suitable for slow cooking over medium-low heat, 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, and it is easy to break.

7. Point water. When the dumplings are boiled until the water boils, inject a little cold water to cool down, and after the water boils again, then inject cold water to cool down (note that don't add a lot of cold water, about 150ml, you can increase it according to the number of dumplings). The purpose of ordering water is to prevent the water from boiling too much, so that the dumplings are cooked in stable water, and the dumplings will not be boiled and tumbling up and down due to the water, causing the dumplings to boil and break the skin.

8. Stir with chopsticks.

Stirring with a spatula or soup spoon can also easily break the dumpling skin, and chopsticks are the best choice. Stirring with chopsticks against the bottom of the pot can prevent the dumplings from piling up.

The frozen dumplings should not be put directly into the pot, they should be put aside, thawed, boiled a pot of water, and after the water boiled, add salt to the water and put the dumplings.

Frozen dumplings should be cooked in a pot under cold water, so that the cooked dumplings will not only not be rotten, but also particularly delicious.

Frozen dumplings should be boiled directly into the pot, do not freeze slowly, otherwise it is particularly easy to boil.

To boil dumplings, you must boil the pot under water, add an appropriate amount of cold water after boiling again, repeat twice, and wait for the dumplings to float and cook, so that they will not be boiled. Never pot under cold water.

Don't put the dumplings in the refrigerator directly after wrapping them, learn this trick quickly, and don't rot and don't stick to the pan when cooking.

When you put it in the pot, put it under cold water, and add cold water in time every time it boils, so it is not easy to rot.

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.

Be sure to cook in a pot under cold water, and cook for a shorter time, and remove directly after cooking.

Pot under cold water. Never boil the water, otherwise the dumplings will rot.

If you want quick-frozen dumplings to be not rotten, you can add a little salt to the water when cooking, which can improve the cooking resistance of the dumpling skin, or boil the water when boiling the dumplings, and push it away with a spoon while cooking the dumplings, in addition, we can also carefully observe the changes of the dumplings when cooking, and wait for it to float and the skin is uneven, so that the dumplings will not be rotten.

1. Add salt. When we cook quick-frozen dumplings, we can add an appropriate amount of salt to the water in which the dumplings are cooked, and the salt can improve the cooking resistance of the dumpling skin, so as to prevent the dumplings from being boiled during the cooking process.

2. Bring water to a boil.

When boiling quick-frozen dumplings, you should first boil the water in the pot, and then put the dumplings in, after putting them in, do not watch it cook, and push them away with a spoon appropriately, which can well prevent the dumplings from sticking together in the land and air, so as to cook rotten.

3. Observe carefully.

If you want to cook quick-frozen dumplings when they are not rotten, then you must observe the changes of the dumplings in the water in time, generally after the dumpling skin is heated, it will become soft, and then slowly float on the water, when the dumpling skin is observed to be uneven, it means that the dumplings have been cooked, and they should be served out in time, and they will be cooked for too long.