1, knead gently
Before cooking, gently pinch the jiaozi with your hands to make it slightly crack, so that the cooked jiaozi is easy to cook inside and outside, soft and delicious.
2. In boiling water
After the water is boiled, put in the glutinous rice balls, and turn off the heat when they all float. Stew it for a while and you can eat it. When you just put it in the pot, you can stir it in one direction to prevent the bottom of the pot from sticking to the pot.
Cook slowly
After jiaozi floated, he quickly switched to slow fire. Otherwise, jiaozi keeps rolling, and it will taste terrible if it is cooked outside.
Order cold water
If you keep cooking, it will rot after a while, so adding cold water is not easy to spoil, and the dumplings should be cooked thoroughly, so that the skin of the dumplings should not be burned during cooking.
5. Change the water frequently
Every time you cook a pot, you should add an appropriate amount of cold water at the same time to keep the dumplings in the pot rolling instead of tumbling. After the pot is boiled for two or three times, you can cook it for a while, and then you can eat it out of the pot.
Cooking in time
The glutinous rice flour of raw glutinous rice balls contains a lot of water, which will deteriorate after being left for a long time and boil easily when frozen. Jiaozi had better cook and eat now, and don't leave it for more than 3 days. Now, you should eat frozen dumplings in time, and it is best not to store them for more than a week. In addition, when frying jiaozi, it is best to stick some small holes in the jiaozi to prevent it from bursting.