Boiled dumplings seem simple, but they are also quite exquisite. In many places, there is even a saying that "boiled dumplings must be added three times of cold water" because it can make the taste, taste and coolness of dumplings reach a good state. So is there any scientific reason for this statement? Is it really necessary to add cold water three times? The reasons for this let Jinan quick-frozen dumplings wholesale Xiaobian tell us about it!
The delicious dumplings must be well-filled and unbreakable. To cook the dumplings thoroughly, we must absorb enough heat. The process of boiling the dumplings is the process of heat from boiling water to dumpling skin to dumpling filling.
If the dumpling skin is boiled all the time in a big fire, it will cook quickly. When the water moves violently, the dumpling will roll in the water all the time. Even the dumpling skin is burst, and the dumpling filling is not ripe yet.
When cold water is added in time, the water will not boil for the time being, and the bulging dumpling skin will retract, and then prevent the dumpling skin from being broken and continue to heat the dumpling filling. "Add three times of cold water" is to reduce the temperature and pressure three times when the water boils. This is the wisdom and experience of the working people summed up in their lives, and it is scientifically reasonable.
Is there any other way besides adding cold water?
In fact, to reduce the temperature of water, so that water no longer boiling, the simple way is to open the lid of the pot, or reduce the fire, reduce the temperature. So we also have some experience about boiling dumplings, such as "boiling stuffing with open cover, boiling skin with cover" and "first big fire, then small fire".
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