The weather is getting colder and colder, and many friends are starting to make dumplings to prepare for the winter, but many people use the wrong method in cooking and storing dumplings, which not only causes the dumplings to taste bad but also easily produces bacteria!

As the temperature drops, many people prepare the dumplings in advance and freeze them in the refrigerator, but many people store the dumplings naked in the freezer or freezer of the refrigerator because of the quickness of the picture. Know that this practice is equivalent to "eating poison"!

Putting the dumplings directly in the refrigerator is not only harmful to your health, but the boiled dumplings are very easy to separate the skin and flesh and will stick together. This is the wrong way to store and cook dumplings, so I will teach you today. How to store dumplings and cook dumplings.

Step 1: How to Preserve Dumplings

The wrapped dumplings are directly placed in the refrigerator, and the outer skin is directly exposed to the air, and the bacteria in the refrigerator like to be adsorbed on the surface of the food. At this time, the dumplings will become the adsorption object of bacteria.

1. When storing the dumplings, we can sprinkle some flour on the surface of the dumplings, or put the dumplings in the flour to make the dumpling skin completely adhere to the flour, and then wrap the dumpling skin with a layer of plastic wrap, which can prevent bacteria from invading At the same time, it can also ensure that the dumplings will not dry out.

2. Another way is to use a vacuum crisper to save. The vacuum preservation box can extract the oxygen in the dumplings to achieve a vacuum state. Under the vacuum state, the dumplings are not easily oxidized, so the dumpling skins are not easy to crack or get wet, which not only ensures that the dumplings we eat will not have bacteria but also guarantees The taste of dumplings.

Step 2: How to Cook Dumplings

Once you have learned how to preserve dumplings, cooking dumplings is a more detailed matter. A small step may make the meat and skin of the dumplings easy to separate or stick together during the cooking process.

1. Many people think that thawing the dumplings ahead of time will prevent the dumpling skin from cracking due to the large temperature difference, but this is wrong because when the dumplings are frozen, the surface will be frosted. Thawing dumplings will make the dumpling skins soggy.

2. When cooking dumplings, the temperature of the water is very important, both boiling water and cold water are the wrong methods. When cooking dumplings, the best water temperature is 70°C, that is, when there are small bubbles at the bottom, put the dumplings in, which is the best time to cook the dumplings.

3. When cooking the dumplings, you can add 1 tablespoon of salt to the pot, as the salt will defrost the dumplings faster, but will not crack the skin of the dumplings. When cooking dumplings, you can't keep the fire on high. Excessive water temperature will crack the dumpling skin and make the dumplings pale and tasteless. So when cooking, first use high heat to completely boil the water, and then turn to low heat and cook slowly.

4. After the dumplings are boiling, you can add 1 small bowl of cold water to the pot, let the water temperature drop and boil again, then add 1 small bowl of cold water, repeat this step 2 times to ensure that the dumplings are cooked at the same time. , and the dumpling skin will not be cracked due to the excessively high water temperature.

Summary: Dumplings are a simple and convenient food. It is the happiest thing to eat steaming dumplings when the weather is cold, but dumping dumplings directly in the refrigerator is equivalent to "eating poison".

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