The cooking method of quick-frozen jiaozi is as follows: First, it is best not to unfreeze the quick-frozen jiaozi before cooking, so that the food tastes bad and sticks together easily. Easy to expose. First, quickly freeze the prepared jiaozi. Put a little water in the pot, turn on a big fire and boil water, and control the water temperature at about 70 degrees.

Small bubbles appear at the bottom of the pot, and then prepare two spoonfuls of water on low heat. Add 1 spoon salt to the spare pot, then cook and quickly freeze jiaozi. This can prevent jiaozi from sticking together, prevent jiaozi from breaking the skin, and make the boiled dumpling skin more compact.

Boil with a little salt to quickly melt the frost in jiaozi, which can also shorten the cooking time of jiaozi in the pot. Put the salt into the pot and stir it evenly with a spoon, then put it into the jiaozi, stir it slowly with a shovel, and let the jiaozi be heated evenly, and then cook the jiaozi until it floats. It is best not to cover the cover, which will easily lead to jiaozi adhesion. After boiling, put a spoonful of cold water to cool down, and then continue to cook, so that jiaozi will be cooked and served after repeated quick freezing for three times.