When is the most suitable time for quick frozen dumplings and quick frozen small wontons

Preparation of raw materials and excipients.

Dumplings. 1.Flour:

The flour must be made of high-quality, white, and high-gluten special powder, and special powder for dumplings can be used if conditions permit. It cannot be used for deliquescence, caking, mildew, spoilage, and damaged packaging flour. For new flour,[2] due to the presence of protease's powerful activator sulfide compounds, it often affects the mixing quality of the dough, thereby affecting the quality of dumpling products, for which some aged flour can be added to the new flour or the new flour can be left for a period of time to make the hydrogen sulfide group in it oxidized and inactive.

Some can also add some quality improvers, but it will increase the manufacturing cost and is not easy to grasp and control, so it is usually inconvenient to use. The quality of flour directly affects the quality of dumpling products, and special attention should be paid to it.

2.Raw meat: Fresh or frozen meat that has passed the veterinary health inspection must be selected.

It is strictly forbidden to use frozen meat after repeated freezing and thawing, because it not only reduces the nutritional value of meat, but also affects the water-holding capacity and flavor of meat, and affects the quality of dumplings. The degree of thawing of frozen meat should be moderately controlled, generally thawed at room temperature of about 20 for 10 hours, and the core temperature should be controlled at 2-4. Before cleaning, the raw meat must be deboned and peeled, the lymph nodes and severe congestion and congestion must be cleaned, and the abnormal color and odor parts must be removed.

Wash and drain the repaired lean meat fat with running water, and grind it into granules for later use.

3.Vegetables: Be fresh and tender, remove the dead leaves, rotten parts and roots, wash them with running water and then soak them in boiling water.

Vegetables are required to be heated evenly, soaked moderately, and not overcooked. Then quickly use cold water to reduce the temperature of the vegetables to room temperature in a short time, drain and grind into granules and squeeze out the vegetable water for later use. The number of scalded dishes should depend on the amount of production, to be scalded at any time, not too hot, placed for too long to make the scalded dishes "reborn" or can not be used up after freezing and then thawing the use will affect the quality of dumpling products.

4.Excipients: such as sugar, salt, monosodium glutamate and other excipients should use high-quality products, onions, garlic, ginger and other excipients should be removed from the inedible part, washed with running water, chopped for later use.

Dough modulation. When mixing flour, it must be measured accurately, add water quantitatively, and mix moderately. It is necessary to add water and mixing time according to the season and flour quality control, and when the temperature is low, you can add more water to make the dough slightly softer; When the temperature is high, you can add less water or even some cold water about 4 to make the dough slightly harder, which is conducive to the formation of dumplings.

If the dough is too strong, you can add more water to soften the dough, or add some starch, or add some hot water to improve this situation. The prepared dough can be covered with a clean damp cloth to prevent the surface of the dough from drying and crusting, and let it stand for about 5 minutes, so that the powder particles in the dough that do not absorb enough water can fully absorb water, better generate the dough network, improve the elasticity and moisturity of the dough, and make the finished product more refreshing. The preparation of the dough is the key to the quality of the finished product and the success of the production operation.

Put the pot before the water boils, because during the boiling process, the dumpling skin and filling will slowly thaw, so that the boiled dumplings will not break the skin, and the taste will be more delicious!

Quick-frozen dumplings Quick-frozen small wontons are put into the pot after the water is boiled, and this is the most suitable.

After the water is boiled, put it in the pot, so that the quick-frozen small chaos is not easy to stick together.

Frozen wontons are generally boiled in the pot for about 10 minutes.

First of all, take the frozen wontons out of the freezer and put them away, remember not to let them freeze in the spring, otherwise they will stick together and make the wonton dough rotten when cooking.

Use a soup pot to hold an appropriate amount of water, this water level should ensure that the wontons can float up after cooking, and not connect with the bottom of the pot, otherwise the heated bottom of the pot will make the wonton skin stick off and expose the filling. It usually takes about 10 minutes to cook, and it's almost all good to float up.

Tips for cooking quick-frozen wontons without breaking the skin:

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

2. Add salt: When cooking quick-frozen wontons, add a little salt to the water to make the wonton wrappers more resistant to cooking. In this way, the skin of the wonton will not break easily.

3. Boiling water: After the salted water is completely boiled, put the quick-frozen wontons in it. Don't put it too early, otherwise it will be easy to stick together Qi Zhengkai.

Frozen wontons are generally boiled in the pot for about 10 minutes.

The specific steps to cook wontons are as follows:

1.Put an appropriate amount of Hengyan water in the pot and bring to a boil over high heat.

2.Add the ravioli, bring to a boil over high heat, and stir to prevent the bottom from sticking.

3.Cover the pot, bring to a boil over high heat, add an appropriate amount of cold water, and continue to cook for 4-6 minutes.

Note: During this period, you can shake it to prevent the waiter from blocking the pan and sticking between the wontons.

At the same time, according to different tastes, you can add an appropriate amount of seasonings in the process of cooking wontons, such as adding an appropriate amount of salt and coriander, etc.

Quick-frozen wontons should be cooked for about 10 minutes, and if they are freshly packed, they will be cooked in 5 minutes, and they will all be cooked when they all float up. Cook over high heat, and put plenty of water. Wait for the water to boil first, and then boil again for a minute or two, then add some cold water, boil again, and continue to boil for 4 or 6 minutes.

During this period, you can shake it to prevent the pan from sticking to the pan and the wontons. If you want to keep the original flavor of the wonton itself, use hot water, so that it cooks quickly and the wonton itself tastes good. If you like to drink wonton soup, use slightly cooler water, so that the flavor of wontons will be more fully integrated into the wonton soup.

And boiled meat is a truth.

Because the quick-frozen wonton has been frozen for a long time, it also contains a lot of ice, so it may take a little longer to cook it when cooking, but it should not be cooked for too long, because if it is cooked for too long, it may be cooked, and it will be cooked when the wonton is floating on the surface of the water.

In about 10 minutes, it is almost cooked when it all floats. Method: Do not thaw the wontons when boiling frozen wontons, and add the wontons when the water starts to bubble, and mix them with a soup spoon in one direction while the water starts to bubble.

Move the back of the spoon straight forward from the edge of the pan with the back side facing up. Observe whether the wonton wrappers bulge up and turn off the heat when they become transparent. The soup is ready in one minute when the wontons are cooked, and the ingredients can be mixed at the end.

Generally, put in cold water, boil the water for another eight minutes, add seasonings, and it is best to put some greens, and you can get out of the pot!

Quick-frozen wontons are generally served for 20 minutes. It would be nice to float up in the water and the color would change.

Just cook it. It shouldn't be too long. Because it is quick-frozen, it is easy to boil the skin.

Frozen wontons need to be boiled for about 10 minutes, no need to thaw in advance, pour the wontons into the pot before the water is not completely boiling, add cold water after the water boils and continue to cook to avoid premature rupture of the wonton skin, repeat 2 3 times. When cooked, the wontons will float in the pan and the wonton wrappers will become transparent.

Frozen wontons don't need to be taken out to thaw before cooking, otherwise the wonton wrappers will easily break when cooked. Quick-frozen dumplings should be cooked in a pot under cold water, and frozen wontons should be boiled in hot water, put an appropriate amount of water in the pot to boil, and pour the wontons into it when there are small bubbles in the water that continue to gather.

Then stir with a spatula from time to time to prevent the wontons from sticking to the pan, turn off the heat after the water boils, and add an appropriate amount of cold water to it, repeat 2 3 times, and it will be cooked in about ten minutes. When cooked, the wontons will float up and float on the surface of the water, and the skin will become translucent, so you can turn off the heat and fish for the wontons.

About 10 minutes. Pour water into the pot and bring to a boil, put the wontons and cook for about 10 minutes. Wonton is a traditional folk noodle dish that originated in China, which is made with a thin dough wrapped in meat filling, cooked in a pot, and usually eaten with soup.

Wonton is made in different ways, delicious and delicious, and is spread all over the country. Pork, shrimp, vegetables, green onions, and ginger make up the most basic fillings.

In the "Dialects" written by Yangxiong of the Western Han Dynasty, it is mentioned that "the cake is called the wonton", and the wonton is a kind of cake, the difference is that the meat filling is sandwiched in it, and it is eaten after steaming; If it is cooked in soup, it is called "soup cake". The ancient Chinese believed that this was a sealed bun without seven tricks, so it was called "chaos", and according to the rules of Chinese character making, it was later called "wonton". At this time, there is no difference between wontons and dumplings.

Since the Tang Dynasty, the names of wontons and dumplings have been officially distinguished.

The quick-frozen wontons are generally cooked in about 10 minutes, and all the hail is almost cooked.

It should be boiled in a large quiet and stupid fire, and more water should be put in it. Wait for the water to boil, then go into chaos.

Wait for a minute or two for the water to boil again, then add some cold water to boil again, and continue to boil for 4-6 minutes. Shake it in the meantime to prevent sticking between pans or chaos.

How to cook frozen wontons

Bring the water to a boil first, and it is best to boil the water.

1. Put some salt and cooking oil in boiling water, then take out the quick-frozen wontons from the refrigerator and slowly pour them into the pot. Special attention should be paid here to the fact that the blue and white quick-frozen wontons (quick-frozen pasta link) do not need to be thawed before cooking, because after the quick-frozen food is thawed, the dough will become soft, and it will be easy to break when it goes down to boiling water, so it is important to keep in mind that the quick-frozen wontons will not be boiled.

2. Use a colander to stick clockwise to the bottom of the pot.

Stir slowly, as long as the wontons in the pan don't pile up together.

3. Wait until the water boils, then add a little cold water, and repeat this three times, until the quick-frozen wontons are swollen and floating, and the quick-frozen wontons will be cooked at this time.

4. You must remember that the wontons that have just come out of the pot must be blown and eaten again, otherwise it will be hot.

5. The last thing you need is wonton soup, which can be prepared with bone broth ingredients wrapped in qiqi, seaweed, shrimp, and various spices.

Here's how to cook frozen ravioli:

1.When making quick-frozen wontons, it is not advisable to use fierce fire. Unlike fresh wontons, the skin does not break easily when cooked over a high fire. Quick-frozen wontons are suitable for slow cooking over low heat, so that the skin of the wontons is not easy to break.

2.When making quick-frozen wontons, add a little salt to the water to make the dumpling wrappers more resistant to cooking. In this way, the skin of the wonton will not break easily.

3.Once the brine is completely boiling, put the frozen wontons in it. Don't put it too early, otherwise it will be easy to stick together, and stir thoroughly after putting it in, so as not to break the skin because of sticking together.

4.After the ravioli are put in and the water boils again, pour in a small amount of cold water. This process is best repeated three times. Pour in cold water and stir so that the ravioli doesn't break the skin.

5.If you are still afraid of the wontons breaking, add salt and vinegar when cooking, so that the wontons will not break the skin.

Here's how to cook frozen ravioli::

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

2 When cooking quick-frozen wontons, add a little salt to the water to make the skin of the dumplings more resistant to cooking. In this way, the skin of the wonton will not break easily.

3 Wait until the salted water is completely boiled, then add the frozen wontons. 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 Wait for the wontons to be put in and the water boils again, then pour in a small amount of cold water, and this process is best repeated three times. Stir after pouring in cold water so that the wontons don't break the skin.

5 If you are still afraid that the wontons will break, then add salt and vinegar when cooking, so that the wontons will not break the skin.

After the water is boiled, put in the water and cook for 5-6 minutes.

Ingredients: 20 frozen wontons.

Excipients: 2 parts of soup.

1. First of all, take the frozen wontons out of the freezer and put them away.

2. Use a soup pot to hold an appropriate amount of water.

3. Heat the water over a flash heat and pour the wontons into the pot when the water bubbles instead of boiling.

4. After the wontons are put into the pot, stir slowly along the bottom of the pot with utensils and cook for 5-6 minutes.

5. During the period, take about a minute to put the soup stock into a bowl and add vinegar and sesame oil.

etc., according to personal taste.

6. When all the wontons are floated up and the wonton skin is transparent and smooth when cooked, remove them.

7. Put it in a bowl.

The wontons can be cooked after boiling for about 5 minutes, and if they are quick-frozen, they can be cooked in about 10 minutes.

Freshly wrapped wontons are generally cooked when they float. If it is a frozen ravioli, wait for the water to boil and then put it in the pot, wait for the water to boil again, wait for a minute or two and then add some cold water, and continue to boil for 4-6 minutes after boiling again until it is cooked.

Steps to get the wontons in the pot:

1. Enlarge half a pot of water and bring to a boil over high heat. Put the quick-frozen or fresh wontons in the boiling water, put them gently, do not throw them away, and prevent the boiling water from splashing and burning.

2. After the wontons are put into the pot, gently push the wontons with a spoon as soon as possible to prevent the wontons from sticking to the bottom and sticking to each other.

3. It is best to continue the action of pushing until the water swims and then the bird swims and rolls. When the water in the pot is boiling again, wait for the wontons to float, then pour a little cold water into the pot with a small bowl, tumble to a level and continue to cook. When the water boils again and the wontons are all floating, turn down the heat and cook for another 1 minute before coming out of the pan.

To make home-cooked wontons, the ingredients that need to be prepared are: 200g of square chaotic skin, 450g of minced meat, 450g of shrimp, minced fish, 9g of salt, 30ml of soy sauce, 100ml of chicken broth, 30ml of chili oil, 30ml of sesame oil, 50g of shiitake mushrooms, 60g of eggs, and 30g of green onions.

Here's how:

1.Remove the shell of the shrimp and remove the black line on the back, soak the mushrooms in hot water until soft and chop the needles, and stir the pork, shrimp, mushrooms, green onions, eggs, soy sauce, salt and fish foam in a large bowl.

2.Put the meat in the chaos crust of the bread.

3.Put the sauce sac refining oil, hemp grinding oil, chili oil, salt, scoop the clear soup or bone broth or chicken soup in the bowl, drain the boiled chaos, put it in a bowl, and sprinkle the chopped green onions.