为什么煮饺子要加3次冷水？

饺子作为中国传统的美食，经常用来庆祝节日或家庭聚会。对于许多人来说，煮饺子是一项简单的任务，只需将饺子放入沸水中，等待它们浮起即可。然而，许多食谱建议在煮饺子的过程中加入3次冷水。这种做法是有原因的，它会带来一些独特的效果。

首先，加入冷水可以防止饺子粘连在一起。当饺子下锅后，它们会释放淀粉，并且周围的水温会降低。如果不加冷水，饺子很容易互相黏在一起，形成一团不易分开的块状。而加入3次冷水可以使饺子充分分散，避免它们粘连在一起。

In Chinese:

Why do we add 3 times of cold water when boiling dumplings?

Dumplings, as a traditional Chinese delicacy, are often used to celebrate festivals or family gatherings. For many people, boiling dumplings is a simple task - just put the dumplings in boiling water and wait for them to float. However, many recipes suggest adding 3 times of cold water during the boiling process. There is a reason behind this practice, which brings some unique effects.

Firstly, adding cold water can prevent the dumplings from sticking together. When dumplings are put into the pot, they will release starch and lower the temperature of the surrounding water. Without adding cold water, the dumplings are prone to sticking together, forming a lump that is difficult to separate. Adding 3 times of cold water can disperse the dumplings well and prevent them from sticking together.

接着，冷水的加入有助于使饺子煮熟得更均匀。当饺子开始煮沸时，水的温度会急剧上升，这可能导致饺子的外层过早煮熟，而内部仍然生硬。通过加入冷水，可以降低水的温度，使饺子在煮熟的过程中获得更均匀的加热。这样，饺子的外层和内部都能够同时熟透，确保口感更好。

In Chinese:

Furthermore, the addition of cold water helps to cook the dumplings more evenly. When the dumplings start to boil, the water temperature rises rapidly, which may result in the outer layer of the dumplings being cooked too early while the inside remains undercooked. By adding cold water, the temperature of the water is lowered, allowing the dumplings to be heated more evenly during the cooking process. This ensures that both the outer layer and the inside of the dumplings are cooked through at the same time, ensuring a better texture.

最后，加入冷水可以提高饺子的口感和质地。温度的逐渐升降能够让饺子在煮熟的同时保持一定的弹性，避免过度煮烂而导致口感变差。此外，冷水的加入还可以使饺子更加鲜嫩，减少煮熟过程中因为高温而使蛋白质凝固的可能性，从而保持饺子的嫩滑口感。

In Chinese:

Lastly, adding cold water can improve the texture and mouthfeel of the dumplings. The gradual rise and fall of the temperature allows the dumplings to maintain a certain level of elasticity while being cooked, preventing them from becoming too soft and losing their texture. In addition, the addition of cold water can make the dumplings more tender, reducing the likelihood of protein coagulation due to high temperatures during the cooking process, thereby maintaining a smooth and tender texture.

总之，加入3次冷水在煮饺子过程中有着重要作用。它可以防止饺子粘连在一起，使饺子更均匀地煮熟，并提高饺子的口感和质地。所以，在煮饺子时，不妨尝试一下加入冷水的做法，享受更美味的饺子吧！

In Chinese:

In conclusion, adding 3 times of cold water plays an important role in the process of boiling dumplings. It can prevent the dumplings from sticking together, cook them more evenly, and improve their texture and mouthfeel. So, when boiling dumplings, why not try adding cold water and enjoy more delicious dumplings!