As the weather cools, friends in the north often eat dumplings during festivals, and dumplings are indispensable during festivals. In fact, there are many people in the south who like to eat them, but they may not be as skilled in dumplings as their friends in the north, and they don't know how to make delicious dumplings. The most important thing is to make dumplings that are delicious and do not lose their tasteOne is the filling and the other is the way it is cooked.
So, here's the problem: it's all about making dumplings.
Do you want to cook it with a lid?The difference is in the **?Some people make dumplings, each one is whole, and it is also very thin and chewy.
I'm going to teach you a lesson today, don't do anything wrong after reading it!
The first thing to do is to see how to eat it, whether you want to eat dumplings or steamed buns, and then decide whether you want to cover the pot or not.
People who often eat dumplings should know that when making dumplings, when you cover the lid, the water will boil and the soup will splash out. However, if there is no lid, no matter how long the water is boiled, the dumplings will become very difficult, especially those quick-frozen dumplings, a pot of water is not enough, you have to add cold water to it two or three times, and boil it repeatedly to eat it with peace of mind.
So how should dumplings be made to make them tastier?I'm here to pass on a code word to you, friends who like food, hurry up and remember!The name of this dish is "boiling the pot with the lid and boiling the filling, and the lid and boiling the skin", which means that both are used.
Pour boiling water into the pot, wait for the water to boil thoroughly, put the dumplings in it, stir it two or three times with chopsticks, and immediately cover the pot. At this time, you can't leave the furnace, you have to wait patiently for the water to boil, then uncover the lid of the pot and put in cold water, which can reduce boiling and prevent the dumplings from being heated and expanding and breaking, and wait for the water to boil again, add 2 times of cold water, boil three times, and the dumplings will be cooked, so that it is not easy to break, and the best taste of the dumplings can be retained.
The second way is the flame.
If the heat is not enough and the soup is not boiling, the dumplings will sink into the pot. When the water boils, push it into the pot with a spoon to let the water and dumplings rotate together, then close the lid, hit **, let the water boil quickly, and then adjust the heat, whether it is covered with a lid or a lid, to ensure that the water does not splash out. After a few minutes, the dumplings float up, take out one, pinch it with your hands, and if the outer skin becomes soft, it means that the dumplings are ready.
Therefore, friends who like to eat xiao long bao will undoubtedly have to cover the lid when steaming, but it should be noted that the new xiao long bao must be steamed in a pot under hot water.
If you steam it with cold water, the temperature is not enough at first, but the humidity will increase all the time, so the outer skin will absorb too much water, so it will stick together. But if you boil the water first and then steam, the water temperature is just right, as soon as the dumplings are put into the pot, the outer skin will be steamed quickly, and the water vapor will no longer be easily absorbed as before.
If you make quick-frozen dumplings, you can use cold water to steam them or you can steam them with hot water, and it is recommended to use cold water to steam them in this regard, because it can slowly melt and soften, and after heating evenly in the future, the filling will slowly mature and taste better.
If you want to keep the skin and bottom of the dumplings from sticking, the second point is the wrapping method.
You may wonder why it is intact every time, and how it is half broken as soon as it arrives in the potTo overcome this, I give you three tricks.
In the first step, during the kneading process, add 2 eggs, 3 g of salt, then add flour and yeast powder. This point, on the one hand, is to enhance the toughness of the dough, so that it has an egg fragrance, but also to provide more nutrients to people, on the other hand, the appropriate amount of salt can enhance the gluten of the flour, so that the flour is more malleable, and it is not easy to break when cooked, and the taste is better, so now many takeaway restaurants will adopt this method.
1.Whether you are boiling dumplings or frying dumplings, you should not rush to put down the dumplings, but sprinkle some salt in the pot and let it melt before putting it down, which can effectively avoid the adhesion of the pot and the skin.
2. It is best to cook the freshly wrapped dumplings in a pot under hot water, while the frozen dumplings should wait for the water to boil to 70-80 degrees Celsius, and at the same time stir frequently to avoid sticking to the pan.
This is the secret of how to make dumplings, I would not say to ordinary people. Did you learn anything after reading it?Do you have a better way?If you have one, you can leave a message below to get more people to eat.