How to tell if the dumplings are cooked or not, how should you judge if the dumplings are cooked or

In a pot under cold water, bring to a boil over high heat, put in the dumplings, I am here for frozen dumplings, here you can see the shape of the frozen dumplings.

The dumplings sink to the bottom of the pot after they are put into the pot, and they need to be stirred gently, otherwise the dumpling skin will be broken.

The first sign that the dumplings are cooked: the dumplings are floating, and the dumplings are all floating on the water, which means that they are about to be cooked.

It's <>, but at this time it doesn't mean it's fully cooked.

The second sign that the dumplings are cooked: the dumplings swell and become larger and become transparent, which means that the dumplings are cooked.

The second way to judge whether the dumplings are cooked or not, look at the time, generally cook for 15-20 minutes, the dumplings will be cooked, the vegetarian dumplings are 15 decimeters, and the big meat can be cooked for 20 minutes, and the dumplings are stable. Big.

When the dumplings float up, they are cooked. The density of dumplings is greater than that of water before they are cooked, and when they are cooked, due to the fact that the inside is filled with water vapor, the volume of the dumplings increases, and the density decreases, and when the density of the dumplings is less than the density of water, the dumplings will show a floating state, so floating up proves that the dumplings are cooked and can be eaten out. At this time, the dumplings are more chewy, and if you like to eat soft and rotten texture, then you can also cook the dumplings for another 1-2 minutes or so.

Related information. Generally, the lid is opened to cook the skin, and the lid is covered to cook the filling. After the dumplings are put into the pot, they first need to open the lid and cook the skin, so that the steam can be dissipated, and the dumpling skin can be heated evenly, and it is not easy to be boiled and broken in the process of cooking.

When the dumpling skin is completely gelatinized and cooked, you can cover the lid and cook the filling, so that the steam and heat generated can be better transferred to the dumpling filling inside, and the dumplings can be cooked and cooked more quickly, so that the boiled dumplings can taste better.

This is not cooked, this situation is the best judgment, whether it is frozen dumplings or your freshly wrapped dumplings, basically boiling water pot.

Then, during the boiling process, an appropriate amount of cold water should be added after the single water boils. Stir up the bubble it produces. It allows him to stay in high temperatures for a longer period of time.

And these dumplings basically sink to the bottom of the pot when they are put into the water. Then boil it in the state of wastewater for about 5 or 7 minutes, and then it will float directly on the surface of your wastewater, at this time you can basically make sure that the inside is completely cooked, and then for the sake of safety, the enterprise generally floats on the surface of the water, and after boiling for about a minute, you can basically completely guarantee that it is fully cooked inside.

And the main thing is that you can also look at the surface. Raw dumplings are completely different from cooked dumplings, and their surface shape is completely different. The surface of the three dumplings is white, pure white, while the surface of the cooked dumplings is a little yellowish, and you can also see a little stickiness.

That's how you feel when you cook noodles every day, raw noodles and cooked noodles are two completely different states.

Dumplings as the Chinese nation.

The special food is the best staple food in everyone's mind. However, some people find that when they make dumplings, they cannot tell whether the dumplings are cooked or not. Here I will teach you a way to judge, if you are cooking freshly wrapped dumplings, then when the dumplings float up, you can be sure that they are cooked.

If it is a frozen dumpling, you need to add two or three more dishes of water when cooking, and the last one that floats up is cooked. <>

How do you make dumplings with a rich texture? The method of making dumplings is simple and easy to learn, but if you want to make your dumplings more flavorful, you need to put another thought into it. Although dumpling wrappers are very common, if you want to make dumplings more delicious, then the dough you choose must be chewy.

The best is cake flour.

How can I cook dumplings correctly? Some people find that dumplings are easy to break when they are cooking, and this time can teach everyone a small trick. That is, before boiling the dumplings, add a little white vinegar to the pot, so that in the boiling water, the dumpling skin is not easy to break.

At the same time, when making dumplings, you should also be careful not to put too much filling into the dumplings, so that the dumplings may swell and cause damage when cooking. In addition, when cooking dumplings, you need to keep rolling with a pot and spoon to prevent it from sticking. At this time, the pot and spoon should slide down the surface of the pot, and you can't mess around in the pot.

What's the point of eating dumplings? Dumplings first appeared to help people keep out the cold, and they would wrap medicinal herbs in the dumplings, ** those who had frostbite in their ears. But as it has been handed down, there are more and more ingredients in the dumplings.

And most people eat dumplings when they are reunited, and when they eat dumplings at this time, they can be accompanied by a plate of vinegar, or some people who like to eat spicy can also put some chili sauce in the vinegar.

If the dumplings are cooked, these boys will float on the water, and generally the dumplings can be boiled for about 10 minutes, and you can also add cold water twice to boil again after the dumplings are boiled.

We can taste it, we can scoop it with a spoon, and we can judge it based on the surface of the dumplings because the cooked dumplings are very smooth.

Ripe dumplings have three major characteristicsThe first feature: the dumplings float upThe second feature: the dumplings bulgeThe third feature: the dumplings are chubby and shiny, and these three characteristics show that the dumplings are cooked from the inside out, and you can enjoy it beautifully.

Dumplings are divided into two major types: fresh dumplings and quick-frozen dumplings, and the cooking method of the two different dumplings will be different. Fresh dumplings are freshly wrapped and eaten, which are easier to cook and taste much more delicious.

Another kind of dumplings, is quick-frozen dumplings, that is, we often say frozen dumplings, young people buy more, every time the family packs too much, but also frozen in the refrigerator is frozen dumplings, this kind of dumplings are not cooked, there is no patience and skills, not cooked well is not cooked, or the skin is broken.

How do you cook fresh dumplings? Fresh dumplings are relatively fresh, thin skin and large filling, this kind of dumplings need to be boiled in a pot, in order to prevent the dumplings from sticking to each other, use a big spoon, stir clockwise along the edge of the pot, so that the dumplings will not stick to the bottom of the pot, and will not stick to each other, after boiling over high heat, turn to medium heat and continue to cook, the dumplings will automatically float up, at this time you can add dozens of grams of cold water, see the dumplings will slowly float down, and wait until the dumplings float up again, the round bulge is shiny, it means that the dumplings are ripe, You can scoop it up and eat it.

If you have vegetarian dumpling filling, you can add cold water once, boil it again, and you can scoop it up. If it is a meat-filled dumpling, and the dumpling skin is thicker and the dumpling wrap is larger, you can add cold water twice, boil it again, and see that the dumplings are white and chubby, and you can eat them.

How do you cook frozen dumplings? Take out the quick-frozen dumplings in advance, you can put them in the ** for a while, so that after staying at room temperature for a while, the dumplings will be easy to cook and not easy to break the skin. After boiling water over high heat, the frozen dumplings are also stirred clockwise with a spoon along the edge of the pot, because the temperature of the frozen dumplings is lower, the boiling pot will be slower.

Therefore, to keep boiling over high heat, you can add a lid to the pot, so that the boiling will be faster, but in the middle to ensure that the spoon is stirred a few times, or the frozen dumplings are easy to stick to the bottom of the pot, and after the high heat is boiled, turn to medium heat and continue to cook, add cold water three times, boil back and forth, stir the dumplings several times in the middle, see the dumplings float back and forth three times, the round bulge is shiny, and you can eat it out of the pot.

There is a saying about boiling dumplings, "open the lid to cook the skin, cover the lid to cook the filling", generally add the lid to cook for a while, so that the filling is cooked thoroughly, the dumpling skin is naturally cooked thoroughly, and the pot lid is to save the time of cooking dumplings, especially for quick-frozen dumplings, it is necessary to add a pot lid to cook, so that the dumplings are cooked quickly.

Method 1: There are two kinds of boiled dumplings, one is to cook freshly wrapped dumplings, and the other is to cook frozen dumplings.

If it is a cooked stuffed and vegetable-stuffed dumpling, boil the water first and then put it into the dumplings, and use the back of the spoon to slowly cut along the edge of the pot to the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot. One is broken, the other is that it can't float, and after boiling over medium heat, the dumplings all float to the surface of the water to determine that they are cooked.

Method 2: If it is a raw meat filling, especially beef filling, use a spoon to open the lid after boiling the pot, then add more than 100 grams of water after opening, cover the lid and add water twice to float on the water surface, you can be sure that the raw dumplings are cooked.

Method 3: After boiling the dumplings under water, cut them with a spoon, cover the lid and boil the water over low heat for 5 minutes. Remember not to cook dumplings for too long, keep the water in the pot boiling, and the purpose of ordering water is also to cool down.

Now the size of the fire can be controlled freely, and the size of the dumplings, whether it is meat filling, vegetable filling, seafood filling, the amount of meat and the cooking time are all different. There should be a minute or two gap.

Dumplings are the staple food and local snacks of the people of northern China, and are deeply loved by people all over the country. And how do you see if the dumplings are cooked or not?

Point 1: See if the dumplings are floating on the water. Add enough water to the pot, bring to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

The second point: look at the dumpling skin, the dumpling skin is boiled until transparent and discolored, and the dumplings inside are almost cooked.

Third, if you don't want to see it, you should pay attention to the time of putting it into the pot, generally cook for 10 to 15 minutes, and the dumplings will be cooked.

Judge that the dumplings are cooked, boil the water, and then put the dumplings into the boiling water, the dumplings float out, then put some cold water, and then boil the dumplings to surface again, at this time the dumplings should be about the same.

After the dumplings float up, hit the cold water once, and then boil the pot to see the belly of the dumplings bulge, and then use a small spoon to gently press the belly of the dumplings, if the belly of the dumplings bounces up immediately, it means that the dumplings are cooked, otherwise cook for a while.

If the dumplings are floating on the surface of the water, they are basically cooked, and in order to ensure that they are cooked thoroughly, they can be boiled for two minutes.

How to judge dumplings, cooked. Look at whether the dumplings are cooked or not, first look at the dumplings, after the belly is bigger, and then all of them float on the water, so that the dumplings are cooked. aqui te amo。

Seeing that the dumplings are floating and bulging, it means that the dumplings are cooked.

Dumplings are divided into many kinds of fillings, and the maturity time and state of different fillings are different, which also refers to the dumplings that are freshly packed, excluding quick-frozen dumplings, and the vegetarian dumplings are mainly cooked with open lids when cooking, because the vegetarian filling is very easy to mature, and it can not be cooked for too long, so the most important thing to pay attention to when cooking vegetarian dumplings is the maturity of the dumpling skin, as long as the dumpling skin is cooked, the dumplings are cooked.

The dumplings with meat filling should be cooked with a lid, mainly to cook the dumpling filling, as long as the dumpling filling is cooked, the dumpling skin will be cooked. Therefore, the dumplings with meat filling need to be boiled with a lid, and when cooking dumplings, water is generally ordered after boiling, that is, some cold water is added to cool the water in the pot, and then the pot is boiled again by heating, so that the dumplings are cooked after several times.

The water is aimed at quick-frozen dumplings, not freshly wrapped dumplings, which can actually reduce the heat by turning off the low heat to cool down the soup of the dumplings, while the quick-frozen dumplings need to go through several cooling and heating processes because the filling inside is frozen, so that the meat filling and skin can mature at the same time.

The origin of dumplings

The dumplings were originally known as Jiao'er, and according to legend, they were first invented by Zhang Zhongjing, a medical saint in China. Zhang Zhongjing was too punctual in Changsha and often treated the people for diseases. After Zhang Zhongjing returned to his hometown from Changsha, just in time for the winter solstice, he walked to the bank of the Baihe River in his hometown, and saw that many poor people were suffering from hunger and cold, and their ears were frozen.

So he wrapped the mutton and some cold-warding herbs in dough to make them look like ears, and the villagers ate this food and their ears were cured. Since then, the villagers and their descendants have imitated the production, calling it dumplings or dumplings, and there are also some places called flat food or hot dumplings.

When cooking dumplings, as long as the dumplings are boiled for a period of time, the dumplings are floating on the water, that is to say, they are all floating, and the dumplings are all bulging, which means that the dumplings are cooked, and they can be eaten in a bowl at this time.

It can be judged by the following two methods:

Cover the lid and cook until it floats, then you can add some raw water to it, then cover the lid and cook for 5 to 10 minutes, and when it floats again, you can judge that the dumplings are ripe and shivering. The dumplings go down to the pot, you can put a little salt in the pot and cook them with the dumplings, which can prevent the dumplings from sticking together. After boiling the pot for the first time after putting in the dumplings, you can see that the dumplings will float on the surface of the water.

Then put in a little cold water and wait for the second time to boil. After the water boils again, scoop up a dumpling and press it with chopsticks, the dumpling will sink into a small part, and when lifted, the dumpling will quickly bulge to prove that the dumpling is cooked.

Judging whether the dumplings are cooked or not, you can see that the dumplings are floating in the pot, that is, they are cooked.

When boiling dumplings, first add enough water to the pot, wait until the water boils before the dumplings, then cover the pot lid and wait for the water to boil again, turn on the heat to turn it down, and continue to cover the pot lid to cook, at this time, the dumpling filling is cooking, for quick-frozen dumplings, this step is particularly important, from thawing to cooking is a slow process, just a slight boiling, open the lid, see all the dumplings are floating on the water, one by one rolling in the water, this step is a sign to judge the dumplings are fast cooking.

The dumplings are boiled in the pot until all floating, at this time we need to observe the color of the dumpling skin, because the dumpling skin just out of the pot is white made of flour, and the fast-ripening dumpling skin will be slightly yellow, grinding a little translucent color, at this time do not cover the pot again, continue to observe the changes of the dumplings.

The origin of dumplings

Dumpling, originally known as wonton, is also known as slots, horns, plaque food, flat food, prison pills, powder horns, dumpling bait, dumpling bait, water dim sum, water dumplings, dumplings and other names. There are various cooking methods for dumplings, such as boiling, steaming, frying, and baking. Since the beginning of the Song Dynasty, there has been the custom of eating dumplings on the winter solstice, and since the Ming Dynasty, there has been the custom of eating dumplings on the first day of the first month.

Dumplings are the traditional food that our people love, its preparation method is to make a thin and soft dumpling skin with flour first, and then chop it with fresh meat, cabbage, etc., mix with condiments as the filling, wrap it into a pot and cook until the dumplings float to the surface, its characteristics are that the skin is thin and the filling is tender, the taste is delicious, the shape is unique, the food is not tired, the original name of the dumpling is "Jiao'er", it is the first invention of Zhang Zhongjing, the medical saint of our country.