The New Year is approaching, time flies, and in the blink of an eye, a year has passed. The Spring Festival is the most anticipated day of the year, a moment of family reunion, how can there be less family dumplings together, after all, dumplings are indispensable every Spring Festival Gala every year.
In traditional Chinese cuisine, dumplings have always attracted attention for their rich taste and profound cultural connotation. However, the way dumplings are cooked is controversialAmong them, the controversy between "boiling with a lid and a lid" and "cooking without a lid" is particularly prominent.
What is the difference between the two in the process of cooking dumplings? Why does it affect the final mouthfeel and taste?
Dumplings, a traditional Chinese delicacy with a thousand-year-old history, are not only a taste bud enjoyment, but also a cultural inheritance. Its origin can be traced back to the Eastern Han Dynasty, when the medical mastersZhang Zhongjing did not invent dumplings for the sake of taste satisfaction, but for medical considerations to ward off the cold.
It was originally intended as a medicine to combat the invasion of severe cold. Over time, this medical idea has gradually infiltrated the folkIt was skillfully processed by craftsmen, and finally evolved into the dumplings we are familiar with today.
During the Ming Dynasty, dumplings were no longer just for medical purposes, but were given a fixed festive color. The court associated dumplings with the Chinese New Year, making them a symbol of celebration of reunion.
During the winter solstice or spring festival, families gather to participate in the custom of making dumplings, bringing warmth and festivity to the cold season. This traditional custom, long and beautiful, is like dumplings, passed down for thousands of years and passed down from generation to generation.
In the atmosphere of fireworks, dumplings, as a home-cooked delicacy, have already entered thousands of households.
However, for how to cook dumplings,However, there are two completely different ways of "cooking with a lid" and "cooking without a lid".
Just like the filling of dumplings, each cooking method has its own unique flavor and contains different traditions and cultures.
In the end, it is the "lid and lid cooking" of "short-term high temperature water locking" that is more brilliantOr is "cooking without a lid" that is "cooked thoroughly over slow heat" more popular?
1. Cover and cook: lock in moisture at high temperature for a short time
Cover and cook "this way of cooking,Like a magic key, it can give the dumplings the best texture and taste in a short time.
In the process of cooking dumplings, the clever design of using the lid is not only to lock in the moisture inside the dumplings, but also to achieve rapid circulation of moisture in a high-temperature environment.
First of all, close the lid of the pot to prevent steam leakage. This means that the dumplings do not lose as much moisture during cooking, maintaining the moisture balance of the inner and outer layers.
The lock-in of moisture allows the outer skin to show elasticity more quickly in high temperaturesIt's as fresh as a freshly baked pastry.
Rapid heating of the water temperature has become a major feature of the "lid and lid" method. Since the steam cannot escape, the water temperature rises more quickly, allowing the dumplings to reach optimal doneness in a short period of time.
This not only helps to maintain the tender texture of the dumpling crustIt also ensures that the filling is fresh and tender, so that each dumpling is full of juicy flavor.
Therefore, the cooking method of "lid and lid boiling" has the characteristics of locking moisture at high temperature in a short timeIt brings a double enjoyment of texture and taste to the dumplings.
Whether it is the elasticity of the skin or the tenderness of the filling, it has become the highlight of dumpling cooking.
In this food tradition, people have come to realize that "boiling with a lid and a lid" is not a simple action, but also a meticulous care for dumplings and sincere care for food.
2. Cook without covering: Cook over low heat
In the culinary art of dumplings,"Cook without cover" gives this delicacy a unique flavor in its own way.
Relative to "lid lid boiling".At the heart of this approach is to slow down the pace of cooking in order to achieve a more thorough cooking.
The design without the use of a lid allows the steam in the pot to escape freely. In this way, the water temperature rises relatively slowly, giving the dumplings more time to heat up.
Although this prolongs the cooking process, it is the slow heat that allows the crust of the dumplings to heat more evenlyThis ensures that each dumpling can be fully cooked.
Compared to the "lid and lid boiling" method,Although the crust is not as elastic as the latter, "cooking without covering" can better bring out the flavor of the filling.
Due to the longer cooking time, the essence of the filling can better penetrate the whole dumpling, so that every bite is filled with aroma and unforgettable.
Therefore, "cooking without a lid" is not only a way of cooking, but also a deep exploration of the taste of dumplings. In this wayThe dumplings are no longer just simple and tender, but under the bath of slow fire, showing a more delicate and rich layering.
It may take patience, but in this long waitThe aroma and deliciousness will be presented in a more sincere way in front of every drinker.
In the process of cooking delicious dumplings, it is not only necessary to grasp the heat control, but also to choose the appropriate way to make dumplings according to the thickness of the dough and the type of filling.
It's like the art of cooking, which requires students to be taught according to their aptitude and skillfully use different techniquesIn order to achieve the best texture and taste of the dumplings.
The essence of dumplings andIt is not only reflected in the mastery of the heat, but also in the tacit combination of dough and filling.
For dumplings with thin crust and juicy, the "lid boiling" method can be used to lock in moisture at high temperature in a short period of time, and maintain the elastic texture of the dumplings.
This cooking method heats up quickly, making the water temperature rise more quicklyThis makes the dumplings cook faster and fully retains the tender taste of the filling.
However, if the dumplings are thick and filling, the "uncovered" method will be used to cook the inside more thoroughly. Through a slow-fire cooking process,This ensures that every part of the dumplings can be fully heated to achieve an evenly cooked effect.
Although the outer skin may not be as elastic as it would be in the "lid cooking" method, the aroma of the inner filling is better brought out and the flavor is fuller.
In addition to making our own dumplings, this year because of Chinese New Year's Eve is not a holidayMany families can't afford to make dumplings themselves, so frozen dumplings have become the first choice.
The cooking of frozen dumplings also requires some special skills. After thawing, you should choose a pot under cold water and avoid using boiling water to avoid damage to the skin.
Once the water is boiling, keep the water in the pan stirring frequently to make sure the dumplings are heated evenly and prevent them from sticking to each other.
This process requires patience and meticulousnessBut only in this way can we ensure that the skin of the frozen dumplings is intact and the taste is good.
On the way to cook delicious dumplings,Choosing different cooking methods and teaching students according to their aptitude is a key part.
Whether you like the juicy taste of thin skin or the rich layering of thick skin fillings, only by carefully choosing the cooking method can you really taste the rich taste of dumplings.
In the pursuit of the delicious world of dumplings,"Cook with a lid" and "cook without a lid" are just the tip of the iceberg.
The various cooking methods of dumplings, such as frying, steaming, and baking, have their own characteristics, bringing layers of surprises to the mouth.
1. Fried dumplings: crispy skin and tender inside
In most northern regions, fried dumplings are a much-loved way to cook them. The dumplings are wrapped, cooked, and then fried repeatedly in oil.
This treatment makes the skin of the dumplings brown and crispy, and the texture is richer. The crispy exterior envelops the tender inset, making the dumplings an irresistible delicacy.
2. Baked dumplings: the blessing of egg liquid makes the taste stronger
Baked dumplings are a special delicacy, different from the traditional cooking method, and are a new type of dumplings that combine Chinese and Western foods invented by people.
During the baking process, the dumplings do not need to be cooked beforehandInstead, the dumplings are fried directly in oil until they are half-cooked, then coated in beaten egg wash and baked in the oven.
The addition of egg wash makes the outer skin of the dumplings softer than fried dumplings, and the inner filling becomes tender and juicy, and the flavor is richer. Paired with a salty or spicy dipping sauce, the taste buds are doubly stimulated.
3. Steamed dumplings: simple and delicious with original flavor
Steamed dumplings are a way of cooking that retains the original flavor. Put the wrapped raw dumplings in a steamer basket and steam them over high heat. Compared to other methods, the process of steaming dumplings is simpler, just wait patiently.
After steaming, the dumplings have a clear appearance, a fresh and tender inside, and a well-layered taste. This simple and delicious way makes dumplings a refreshing delicacy with subtle layers.
Through these different cooking methods, the deliciousness of dumplings can be revealed in many ways. Whether it's fried dumplings that are looking for a crispy texture, or grilled dumplings that prefer a thick flavorOr love the original steamed dumplings, each bite carries a unique flavor, so that you can't forget to return.
In the culinary world of dumplings, diversity is not just a choice, but a feast for taste.
In the world of dumplings, "boiled with a lid and boiled without a cover" have their own merits, and the difference stems from the different needs for the dough and filling. The choice of cooking method should be tailored to the individual's aptitude, taking into account individual tastes and the characteristics of the dumplings.
Each way is a unique take care of this traditional cuisineEach step contributes to the final taste.
Dumplings are not just a food, but also a taste of family, reunion and tradition.
Therefore, whether it is "boiled with a lid" or "boiled without a lid", each way presents a deeper meaning that dumplings carry.
They are not only delicious on the tongue, but also a symbol of cultural heritage and emotional integration.
No matter what method is adopted, dumplings connect the emotions of the family in their unique way, imprinted with a strong warmth and happiness, and become an indispensable good memory in the family.
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