How should glutinous rice balls be cooked? How to cook glutinous rice balls?

To boil the rice balls, boil the water, put in a few jujubes, a little wolfberry, and then put the rice balls together and boil.

In about five minutes, the glutinous rice balls are cooked, and you can take out the jujubes, wolfberries and glutinous rice balls together and put them on the glutinous soup. Served together, it was very tasty.

First, when boiling the rice balls, the cold water pot is easy to cause the cooking time to be too long, and the rice balls break the skin, and the pot with boiling water can easily cause the rice balls to stick together and cause the rice balls to break the skin and taste poor, so when cooking the rice balls, it is necessary to warm the pot under water, and then pour a little cold water into the pot, so as to avoid the rice balls sticking together.

Second, when the glutinous rice balls are put into the pot, you should use a spoon to slowly stir 3 times along the time, which can effectively prevent the glutinous rice balls from sticking to the pan, and when the glutinous rice balls surface one by one, it means that the glutinous rice balls have been cooked.

Third, many people think that everything is all right when the glutinous rice balls are cooked, but in fact, this is not the case, the tools used to hold the glutinous rice balls are also crucial, remember to use a spoon, do not use a leak, so that it is easy to break the glutinous rice balls, and then it will fall short.

<> recipe for glutinous rice balls: boil under water. To boil the water over a strong fire, then put the rice balls into the pot, gently push them away with the back of the spoon, and let the rice balls rotate a few times to prevent them from sticking to the bottom of the pot.

Simmer. After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to a simmer, and if they are still cooked over a strong fire, the glutinous rice balls will break if they keep tumbling. If the glutinous rice balls are constantly turned and heated unevenly, they are easy to cook on the outside and the inside.

Add cold water. After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added to each time they are boiled, so that they can be kept in a state of boiling without boiling, and after boiling two or three times, they can be taken out and eaten. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

Cooking the rice balls is relatively simple, as long as the water is boiled, put the rice balls in it, and then slowly stir with a spoon to prevent the rice balls from sticking to the pan.

After the water boils, add a little cold water, continue to stir slowly with a spoon, so that the pot is boiled again, add a little cold water, and after adding cold water twice, the rice balls are cooked.

This is the rice balls apparently floating on the surface of the water, <>

You can put the glutinous rice balls out and eat them.

1. Boil a pot of water in the pot, and there must be more water when cooking the rice balls, because the rice balls are easy to get lump if there is less water. 2. Open the bag of glutinous rice balls, pour them into a bowl, add an appropriate amount of cold water to the bowl and rinse them, and then pour out the water. Before the glutinous rice balls are cooked, dip some water on the surface to prevent the glutinous rice balls from cracking and breaking the skin during the cooking process.

3. Boil the water in the pot to about 70-80 degrees, that is, when the bottom of the pot begins to bubble intensively, put in the rice balls. When boiling glutinous rice balls, you can neither cool the pot under water, nor wait for the water to boil before going to the pot, if you cook under cold water, the glutinous rice balls are easy to boil, and if the water is boiled and then put into the pot, the temperature difference between the glutinous rice balls and the water temperature is too large, and it is easier to boil and break the skin, so the best time to put the pot is when the water temperature is 70-80 degrees. 4. After the glutinous rice balls are put into the pot, gently push twice with a spoon to prevent the glutinous rice balls from sticking to the bottom.

5. After boiling, add a small bowl of cold water, turn to medium heat and cook, add another bowl of cold water after boiling again, beat the cold water twice and then boil, and the glutinous rice balls are basically cooked. 6. After the glutinous rice balls are cooked, do not use a colander to scoop them, use a spoon to scoop the glutinous rice balls, and put them into a bowl together with the soup, which can well prevent the glutinous rice balls from sticking to each other.

The cooking method of the rice balls is: after the water is boiled, then put into the pot, so that the rice balls are not easy to stick to the pot and break the skin, push the rice balls with a spoon, cook until the rice balls float and change to a simmer, and continue to cook for about four minutes to pick up.

Hello, the glutinous rice balls should be cooked like this:

1. Add an appropriate amount of cold water to the pot and bring to a boil.

2. Put the glutinous rice balls in a pot and cook.

3. After the water boils, add a spoonful of cold water and continue to cook. After three operations like this, all the rice balls float on the water surface and you can turn off the heat and get out of the pot.

The above are the steps to cook glutinous rice balls, hope.

Tangyuan is one of the representative snacks of the Han nationality in China, and the main ingredients are black sesame seeds, lard, white sugar and glutinous rice, so we need to pay attention to the following points when cooking.

First, since the glutinous rice balls are wrapped in glutinous rice, we need to prevent them from sticking together when cooking, and we can dip the rice balls in water before boiling them.

Second, when cooking, we also need to pay attention to the pinching, so we should boil under water and cook it slowly.

Third, in order to heat the rice balls evenly, we need to slowly stir the boiling water with a colander.

Fourth, if there are many glutinous rice balls, it is best to cook them in two batches to avoid boiling for too long and causing the glutinous rice balls to melt in the pot.

If you are tired of eating boiled rice balls, you can try fried rice balls, but remember to be safe and be careful of burns.

First, we boil a pot of water. Bring to a boil until the water is warm, about 40 degrees, add 3 grams of salt, and stir clockwise.

2.Then put in the quick-frozen glutinous rice balls bought, at this time the best time to put the glutinous rice balls, because the temperature of the quick-frozen glutinous rice balls is very low, you must make it the same as the water temperature, so that it can be easily cooked thoroughly.

3.Then cover the pot with a lid, cook on high heat for 3 minutes, bring it to a boil, open the lid and stir clockwise, because the water is salted, and the rice balls are not easy to stick together.

4.Finally, when the water is boiling, pour in an appropriate amount of cold water, and then bring it to a boil and cook for 4 minutes.

The trick of boiling glutinous rice balls will not break:

1.Adding a little salt to the water can effectively prevent glutinous rice balls from sticking and breaking the skin.

2.When boiling rice balls, do not let the water boil, and pour cold water from time to time.

3.Do not boil the water to avoid boiling the rice balls. Wait for the dumplings to surface, and then roll them once or twice.

4.It is important to master the heat, do not choose high heat when cooking, it is best to cook over medium heat.

I think the first is: is it cold or hot water to cook rice balls?

When cooking things, the difference between the pot under cold water and the pot under the pot with hot water is very big, many people pour the rice balls into the pot in order to facilitate the cold water, which not only makes the rice balls easy to break the skin, but also has the problem that the rice balls stick to the bottom of the pot, which is very troublesome.

The correct way is to pour the glutinous rice balls into the pot when the water is boiling, and after pouring the glutinous rice balls, you should push the water with the back of the spoon at the first time, so that the glutinous rice balls will not stick together and not stick to the pot, and turn off the low heat after the glutinous rice balls float up.

Second: Should you melt the rice balls when they are taken out of the refrigerator?

Many people want to melt the dumplings out of the freezer before putting them in the pot, and they think that this will cook the dumplings faster. But in this way, the glutinous rice balls are not only easy to stick to each other, but also easy to break the glutinous rice balls under the impact of water.

The correct way is to take the glutinous rice balls out of the freezer compartment and put them directly into the pot, so that when the glutinous rice balls are put into the pot, they will not be sticky to each other, and they will not be washed away by the water because the skin is too soft. It's not easy to break the skin.

Third: Be particular when pushing the water with a spoon.

Many people have seen the step of pushing water with a spoon when watching others cook rice balls, but everyone doesn't understand what the reason is for pushing water with a spoon. In fact, this step is an important reason to prevent the glutinous rice balls from sticking to each other or sticking to the bottom and wall of the pot. However, there are also special methods of pushing water.

First of all, the speed of pushing water should not be too fast, too fast, the glutinous rice balls are easily broken by the impact of the water. Secondly, you must use the back of the spoon to push the water, and if the conditions permit, do not use a spoon with too thin edges to push the water, because this can try to prevent the rice balls from being injured by the sharp point of the spoon. It's also more difficult to break the skin of the glutinous rice balls.

The cooking method of glutinous rice balls is very simple and convenient, boil in hot water for 5-10 minutes, that is, you can get out of the pot, which is the easiest way.

How to cook special glutinous rice balls:

Longjing Soup:Choose vegetable green rice balls with light green color, mellow fragrance, delicate taste, refreshing and not greasy. First, put the Longjing tea leaves into the cup, soak in an appropriate amount of boiling water for two minutes, drain the tea juice, and then pour in boiling water to brew.

Put the boiled rice balls in a bowl, and then take an appropriate amount of tea juice and pour it in, which is the unique flavor of Longjing rice balls.

The rice balls should be boiled after the water is boiled. After the glutinous rice balls are cooked, they can float up, and they must be avoided from being too hot. If the rice balls are too hot, they will crack and the taste will not be too good, so it is best not to cook for too long, and it is best to cook for five minutes after boiling, so that the fire will not be too big, and the taste will not be too soft and glutinous.

Tangyuan is a must-have for the Lantern Festival.

Glutinous rice balls.

Before boiling the rice balls, if you put them directly into boiling water, the result will be cooked on the outside and raw on the inside. Because the dry powder is put into hot water, the outer layer quickly absorbs the hot water and expands, and the water can no longer enter the inside, so the inside is still raw. Instead, it should be put in cold water first, so that the glutinous rice balls are full of cold water, and then put them in boiling water, so that they can be heated evenly.

1.Pour water from the pot, it is better to add a little more, it is better. Because the water will stick to the pot if there is less, pour in the rice balls, then cover the lid and boil the water over high heat, then take a spatula and stir, continue to cover the lid, and point a little water after boiling, so that the rice balls are heated particularly evenly.

2.After lighting the water, start to adjust to low heat, and then take a spoon to push the water, the spoon can not touch the rice balls, otherwise it will break, so that you can boil the pot twice, point three times of water, the rice balls float up, and you can eat them. Normally, you must order water, otherwise you will cook it directly, and it will eventually become porridge.

3.After the glutinous rice balls are cooked, use a spoon to serve them, being careful not to use a colander spoon, otherwise it will cause the glutinous rice balls to break, and it is best to use a soup spoon.

The correct way to cook the glutinous rice balls should be to pour the glutinous rice balls into the pot when the water is boiling, and push the water with the back of the spoon for the first time while pouring the glutinous rice balls until they are not sticky to the pan, and then turn off the low heat when the glutinous rice balls are boiled until they float.

When boiling the rice balls, in order to prevent the rice balls from sticking together, we can dip the rice balls in the water, and then boil them in the pot, so that the cooked rice balls will not stick, and the soup will be delicious.

The glutinous rice balls are sometimes boiled raw, and eating them may cause stomach upset. In order to cook the rice balls well, you should use the method of boiling water and simmering over low heat.

When boiling the rice balls, wait for the water to boil, stir the boiling water with a colander spoon, then put the rice balls into the water, and then stir slowly to make the rice balls rotate in the water to prevent the rice balls from sinking to the bottom, and then slowly cook over low heat until the rice balls are cooked.

If there are few rice balls, you can cook them in one pot, then it's okay to say. But if there are too many glutinous rice balls and you want to cook them in several pots, it is best to boil one pot and change the water once. Otherwise, the soup will be mushy and not conducive to cooking.

Sometimes you are tired of cooking glutinous rice balls, you can also try fried glutinous rice balls, which are crispy on the outside and tender on the inside, and are also delicious. But when frying rice balls, it is more dangerous, and if you are careful, the oil will splash everywhere and burn **.

There are two points to pay attention to when frying glutinous rice balls: first, the amount of oil should be large and the oil temperature should be low. Second, put the glutinous rice balls in the pot and fry them until the shell becomes hard, be sure to break the shell to prevent the rice balls from bursting due to high temperature.

When the rice balls are fried until golden brown, they can be removed.

The glutinous rice balls should be cooked like this, add half a pot of water to the pot, pour the glutinous rice balls after the pot is boiled, the glutinous rice balls can be directly submerged in the water, at this time the fire is boiled again, the glutinous rice balls are already in a half-cooked state, turn to low heat and burn until the glutinous rice balls float, the glutinous rice balls at this time have been cooked, if you continue to cook, the heat in the glutinous rice balls will increase sharply, and the taste will burst the outer skin is not good.

How to cook glutinous rice balls: 1. Put water in a pot and bring to a boil; 2. Pour in the rice balls; 3. Gently push with the back of the spoon; 4. After the glutinous rice balls float, the water is boiled and cold water is poured; 5. Repeat two to three times;

1.First of all, you need to prepare an appropriate amount of glutinous rice balls.

2.Remove from the pot, add an appropriate amount of water, and bring to a boil over high heat. Add the glutinous rice balls and cook over high heat for 5 to 10 minutes.

3.When the rice balls are boiled until they float, cover the pot. Reduce the heat and cook for another 3 minutes, then remove from the heat and transfer to a bowl.

When boiling the rice balls, you must boil the pot under water, so that the glutinous rice on the surface of the rice balls can quickly solidify, and the filling inside will not be destroyed. Some people always throw the rice balls into the pot and leave them alone, or keep stirring, in fact, these are not correct, we should slowly push the rice balls, stir gently.

1. Bring the water to a boil over a strong fire, then put the glutinous rice balls into the pot, gently push them away with the back of the spoon, and let the glutinous rice balls rotate a few times so that they will not stick to the bottom of the pot;

2. After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to low heat, otherwise the glutinous rice balls will continue to tumble, which will not only be easy to break, but also due to uneven heating, which will make the outside cooked and the inside raw;

3. After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added every time they are opened, so that they can be kept in a state that seems to be boiling but not rolling, and after opening two or three times, they can be boiled for a while, and then they can be taken out and eaten; After boiling the rice balls in two or three pots, the soup will become thick, and the water should be changed and boiled again, otherwise it will be cooked slowly and easy to get pinched. One of the most important tricks is to order two cold water rolls and three rolls.

Tangyuan, also known as "Lantern Festival", "Tangdou" and "Fuyuanzi", is one of the representatives of traditional Chinese snacks, which is a ball-shaped food made of glutinous rice flour and so on. It is generally stuffed and eaten cooked with soup. At the same time, it is also the most distinctive food of the Lantern Festival, with a very long history.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny.

Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to tangyuan. However, the tangyuan symbolizes a better family reunion, and eating the tangyuan means a happy family and reunion in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month. In some parts of the south, people are also accustomed to eating dumplings instead of dumplings during the Spring Festival.