1. Chinese wisdom
It turns out that dumplings first appeared in China. According to legend, this dish was invented by Zhang Zhongjing, a local healer, moreover for medical purposes - to treat frostbite. Quite an unusual and unexpected twist. Over the centuries, the rules for their preparation appeared in China. Indeed, before eating a dish, it must be properly prepared - cooked.
The cooking method consists in pre-soaking the dumplings, which were previously frozen and boiled 3 times. By the way, if this procedure is carried out incorrectly, then naturally, dumplings, as everyone guessed, fall apart. They must be soaked in clean cool water for only three minutes. However, they retain their original appearance.
2. Why do it
There is only one reason for soaking dumplings after freezing - so that when they are immersed in boiling water, the dough does not crack, and they retain their integrity. During the soaking process, the temperatures of the dumplings themselves and the air in the room (in the kitchen) become the same. This is a kind of defrosting, only gentle.
3. Forget about boiling water
Our mothers and grandmothers explained that you need to throw dumplings into the water when the latter starts to boil well. But this is a mistake. As a result, the dumplings crack and their cooking turns out to be uneven - the dough is already ready, and the meat still needs to be cooked. This is due to the huge difference between the temperature of the water and what is cooked in it.
4. How to do it right
Pour a large amount of water into the pot. For 400 g of dumplings (standard pack), three liters of water are required. We wait until it starts to boil (bubbles appear at the bottom of the pan), add salt there and stir it all. We wait again until the water starts to boil a little and only now we are throwing the dumplings.
5. Three glasses of cold water
During cooking, water is added three times to the pan. So the finished dish will be as tasty and presentable as possible. This method provides a decrease in temperature, as well as pressure at the time of boiling water three times. At the same time, the dough is cooked a little slower than usual, and the meat, on the contrary, is faster. As a result, we get the perfect result.
6. How to properly organize the cooking process
Dumplings are thrown into boiling water. As soon as it begins to boil fully, a glass of cold ordinary water is added there. Thus, the degree decreases, and the cooking process slows down. We do the same twice more. After the water boils three times, the dumplings are removed and served. They are ready to eat.
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7. Cooking recommendations from the Chinese
There are other tips that will help you prepare a beautiful and tasty dish:
- add a raw egg to a container with water and stir well, which will prevent the dumplings from sticking together;
- onion feathers should be thrown into the water (the result is the same as in the previous case);
- a small amount of vinegar can be added to the water - the meat will come to readiness faster.
With proper preparation, dumplings will always be beautiful, juicy and very tasty.
Continuing the topic read, how to make "double" dumplings, after which you don't want the traditional version.
A source: https://novate.ru/blogs/250521/59121/
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