[問題] 水餃熟度跟加水
在學校常常用電磁爐煮超市買的冷凍水餃,
一律是
燒開水→水滾了→丟水餃→蓋鍋蓋→攪拌不黏底一次→水滾了想把鍋蓋踢掉的狀況
→開鍋蓋→皮看起來有點裂開+膨脹→中溫一分鐘→應該差不多能吃了→水倒掉開動END
也這樣跟我的腸胃過了將近三年相安無事的和平日子。
今天回家依樣畫葫蘆煮餃子,
奶奶看我這樣煮,就說一定要加水,這樣根本不可能熟,
她拿一顆吃就說肉還是散的沒熟,
請問我這樣煮法有問題嗎?
好像有原理是說:
以前要加水是因為沒有辦法控制柴火的大小,
所以用加水的方式讓熱度低一點再煮,
現在瓦斯爐跟電磁爐都可以調整火的大小跟溫度,
那還有需要加水嗎?
還有肉是散的才是熟了嗎?
不好意思,麻煩大家幫我解惑一下,謝謝大家>"<
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