Many friends who do not often cook delicious food at home will think that boiling dumplings is very simple, boiling water and throwing it down, boiling for 10 minutes can eat, which is wrong. Each dish has its own unique cooking skills in order to give full play to the delicious fragrance of food, boiling dumplings are the same, the skin of dumplings is very soft, if the choice is wrong. With the cooking method, the skin will easily crack, leading to the filling falling out of the pot, so what skills can keep the dumpling strong and not break the skin? Jinan hand-made dumplings wholesale prompt you, the main thing is to add cold water when cooking dumplings here.
There are questions about food. Why add cold water when boiling dumplings? As long as you have tried boiling dumplings, you will experience some annoying problems, that is, when boiling dumplings, if the cold underwater pot is easy to cause dumplings to sink to the bottom, let the skin stick to the pot, this situation as long as the shovel dumplings are easy to break up.
Or boiling dumplings in an underwater pot is easy because boiling water is constantly bubbling, which makes dumplings subject to varying degrees of hot bubble impact, resulting in broken skin fragmentation, boiling to the late full pot is dumpling skin, the above two practices are wrong, the correct way is to boil water, dumplings also need to be added together when they come down. Add cold water.
当你把水分烧开之后下水饺，水饺皮因为受热快速熟透，可是里面的 饺子馅 却还没熟，这个时候如果开水不断的沸腾，就很容易像上述所说的把饺子皮炖至软烂直接糊掉，煮上几分钟锅里剩下的只有饺子皮碎，而肉馅全部沉淀在锅底，虽然煮破皮是件常见的事，但如果上桌供应给客人则毫无卖相可言了。
When you boil the water and put dumplings into the dumpling, the dumpling skin cooks quickly because it is heated, but the dumpling filling is not yet ripe. At this time, if the boiling water keeps boiling, it is easy to stew the dumpling skin until it is soft and paste it directly. After boiling for a few minutes, only the dumpling skin is broken, while the meat filling is all precipitated. At the bottom of the pot, although it is common to boil the skins, there is no selling point if they are served to the guests.
Therefore, when dumplings are boiled down, pour in proper amount of cold water and add some salt to make the boiling water cool down instantly and stop boiling, so that the water in the pot can be re-warmed and boiled again. After boiling, the dumplings are nearly ripe, and the dumplings will not boil the skin. Adding salt in advance can prevent the dumplings from sticking to the pot, and at the same time can make the dumplings skin more vigorous. The meat filling is fresh and tender. Have you learned the skill of boiling dumplings? Boiled dumplings want the skin and meat filling cool, remember to add cold water at this step, boiled dumplings are strong and not broken skin!
After listening to the introduction of Xiaobian, have you all understood it? If you are interested in relevant information, you can click on Jinan Handmade Dumpling Wholesale, or remember our domain name: , thank you for your support!