I believe that many people have seen the restaurant chef in boiling dumplings, often add a few sections of onion leaves! What is the reason for this? Next by Jinan quick-frozen dumplings wholesale edition to explain it to you!
Quick-frozen dumplings are easy to boil because the dumplings are frozen, melted and frozen. The cold-hot combination will produce a strong force. The dumpling skin is the most direct point of force, so it is normal that the dumplings will crack.
The fat of scallion dissolves quickly in boiling water. After the dumpling is boiled down, the fat of scallion dissolves in water will quickly wrap around the skin of the dumpling, forming a protective film that we can not see with the naked eye. Then the dumpling and the dumpling will be more lubricated, so the dumpling boiled is neither easy to adhere nor easy to adhere. It's easy to boil and does not affect the delicacy of dumplings.
Boiling water and then boiling dumplings with a small spoon of oil can also solve the problem of easy adhesion. Because the oil will float on the water, when the dumplings float, the dumpling skin will stick with oil, which is equivalent to wrapping a protective film on the outside of the dumplings, so it is not easy to stick. But this method of boiling dumpling soup can not be drunk more, otherwise it is easy to cause excess heat.
Quick-frozen dumplings are the fast food that modern people choose when they are busy. Xiaobian likes to make dumplings by himself when he is free. Share 6 kinds of dumpling stuffing with you. The taste is very good.
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