The practice of freezing glutinous rice balls, how to cook frozen glutinous rice balls

Ingredients: 300g glutinous rice balls

Excipients: appropriate amount of oil.

Step 1: Prepare the materials first. As shown in the figure below:

Step 2: Then pour an appropriate amount of peanut oil into the pot. As shown in the figure below:

Step 3: Boil the peanut oil until bubbling. As shown in the figure below:

Step 4: Pour in the glutinous rice balls again, without too much heat. As shown in the figure below:

Step 5: Wait until golden brown on both sides, remove and add some sugar. As shown in the figure below:

Method Step 1:

Is it cold or hot to boil rice balls?

To cook glutinous rice balls, you need to master the essentials of "boiling water and simmering". To avoid the glutinous rice balls sticking to the pan, you can use a soup spoon to stir slowly in the pan until the surface of the glutinous rice balls is smooth and floating on the surface of the water, and use chopsticks to be elastic on time. After the first boil, add a little cold water to keep the soup boiling without always boiling too much.

Method Step 2:

How to boil rice balls without breaking.

In the first step, we pour about 600ml of cold water into the pot, cover the pot, and cook over medium heat until it is warm. Remove the lid from the pot, add 1 gram of salt to the pot and mix well. When the water temperature is twenty or thirty degrees, we put in the quick-frozen rice balls, which is one of the tricks, why put the rice balls at this time?

Because the temperature of the quick-frozen rice balls is very low, so that the temperature of the water is the same, it is easier to cook them thoroughly. Cover the pot, boil it for about two minutes on high heat, uncover the lid, and stir the rice balls clockwise with a spatula, which is the second trick, because salt was added before, and stirring in one direction at this time makes the rice balls not easy to stick to each other. When the boiling water is boiling, we add an appropriate amount of cold water and boil the rice balls again, which is the third trick, using cold water to make the inside of our rice balls easier to cook.

Put it on a plate and enjoy it.

When freezing the rice balls, we need to prepare a utensil, put the rice balls on it at an even distance, and then put plastic wrap to freeze it. Let's take a look at how to make glutinous rice balls:

Homemade peanut dumplings.

Prepare the ingredients]:

Peanut filling: about 220g of peeled peanuts, 80g of sugar, 70g of butter Dough: 500g of glutinous rice noodles, appropriate amount of water.

Note: Only about half of the peanut filling is used up for 500g glutinous rice noodles

How to do it]:

1. Spread the raw peanuts on the baking sheet, put them in the preheated oven, 180 degrees, bake for about 20 minutes, hear the crackling sound, smell the fragrance, and it is baked.

After taking it out and cooling, rub and peel it to get peeled cooked peanuts.

2. Prepare about 220g of cooked peeled peanuts, 80g of sugar, and about 70g of butter If you like to have a flowing feeling when you eat the filling, add the oil to 100g-150g (can be mixed with butter + corn oil).

3. Make peanut filling:

Pour the peeled cooked peanuts into a blender and crumble;

Then pour in the sugar and continue to stir so that the crushed peanuts and sugar are mixed evenly.

Then take out the blades, pour in the butter and stir well.

Then put the mixed filling in the refrigerator and freeze for half an hour to make the peanuts and butter mix more evenly.

The frozen peanut filling can be easily formed into a ball by scooping it up with a spoon.

Roll into small balls and freeze in the refrigerator again until firm, that is, peanut filling.

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. Before boiling the quick-frozen glutinous rice balls with the core, if you put the glutinous rice balls directly into boiling water, the result will be cooked on the outside and raw on the inside.

Reason: When 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 draft, so the inside is still raw.

There is a big difference between the cooking method of quick-frozen glutinous rice balls and the cooking method of the glutinous rice balls just made, the quick-frozen glutinous rice balls need to be put at room temperature for a while when taken out of the refrigerator, and the quick-frozen glutinous rice balls need to be cooked for a longer time, we all know that it takes three times to cook dumplings with cold water, and it takes two times to cook quick-frozen glutinous rice balls, so that the glutinous rice balls can be cooked inside and out.

Eating dumplings means a happy family reunion in the new year, so it is a must-have delicacy 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.

The steps are as follows:

1. Pour an appropriate amount of water into the pot, turn on high heat and boil until the bottom of the pot bubbles, and then you can put in the frozen rice balls.

2. Add a spoonful of salt; After the glutinous rice balls are put into the pot, stir them with a spatula to prevent the glutinous rice balls from sinking to the bottom and stick to the pot, and then add a small spoonful of salt to make the glutinous rice balls more smooth and will not stick. Do salted glutinous rice balls get salty? This worry is unwarranted.

3. Simmer; After the glutinous rice balls are put into the pot and boiled to float, they should be immediately turned to a simmer, that is, on low heat. If you continue to cook over high heat, the rice balls will keep tumbling in the pot and will break easily. And it keeps rolling, and the rice balls are not evenly heated, and it is easy to be cooked on the outside and raw on the inside, so it will not break when cooked on the outside and will not be pinched when cooked on a simmer.

4. Light cold water; After the Lantern Festival is boiled, add a bowl of cold water, keep it in a state that seems to be open, order cold water 2 or 3 times, and the Lantern Festival will be cooked after boiling again.

5. Change water frequently; After the glutinous rice balls are cooked, you can stare at the slag and scoop them up and eat them, and the soft potatoes are glutinous and sweet, and the filling is not exposed. If you want to cook a lot of glutinous rice balls, after boiling 2 or 3 pots, there is a lot of glutinous rice flour in the pot, and the soup becomes very viscous, which restricts the movement of water molecules, and you have to change the water again.

The glutinous rice balls bought in the supermarket are frozen, and they should be boiled in boiling water when cooking.

Bring the water to a boil first, put the rice balls into the pot, and gently push them away with a spoon to prevent them from sticking.

After the water is boiled again, turn off the heat and keep it slightly open, when the glutinous rice balls are floated up, they are basically cooked, and then boil for another minute or two, and you can get out of the pot.

Tangyuan is a food that can be enjoyed by all ages, but many people don't know how to cook frozen rice balls, so let's take a look.

Step 2: After the water is boiled, put the quick-frozen glutinous rice balls bought at the supermarket into the boiling water. To prevent the glutinous rice balls from sticking to the pan after being placed in the pot, you can use a spoon to stir slowly inside the pot.

Step 3: Master the method of "boiling water and simmering". When the rice balls are placed in the pot, turn down the heat or add a little cold water to keep the water open and unopened.

It will last for about 5 minutes until the surface of the glutinous rice balls looks smooth and floats on the water. Chopsticks are punctual and flexible. At this time, the glutinous rice balls are basically ripe, and then you can turn off the heat and scoop up the glutinous rice balls.

Method 1: Boil glutinous rice balls.

Take out the ingredients, put an appropriate amount of cold water in the pot, the water is slightly less than Bring the water to a boil and put in 200g of rice balls. If the amount of food is small, you may be able to cook it three times in a 500g bag, and the amount of food in half a bag is about the same. Remember to stir with a spoon so that the bottom does not stick.

Wait for the glutinous rice balls to float and add some cold water, turn down the heat to a boil, and add cold water again.

After adding water for the second time, it is boiled and cooked, and it is ready to eat.

Method 2: Rice wine glutinous rice balls.

1 Wash the jujubes and cut into shreds. Wash the goji berries and set aside. Add starch to water for later use.

2 Pour the rice wine into a pot and heat it with water in equal proportions of the rice wine. The ratio of water can be adjusted appropriately, and a little sugar can also be added according to personal taste.

3 After the rice wine is boiled, add the glutinous rice balls, and when they are basically cooked, pour in the water starch to thicken and stir gently.

4 Put shredded red dates or wolfberries into a pot, turn off the heat and simmer for 3 minutes.

Put water in the pot.

Bring to a boil, add the rice balls, and cook for two to three minutes.

Take out the quick-frozen glutinous rice balls first, put them at room temperature, wait for the water to boil, and then put the square glutinous rice balls in, wait for the glutinous rice balls to float, add cold water once, and then float up.

First, boil the water, then put the rice balls into the pot and balance them, and wait for the rice balls to float and be cooked. If it is boiled for too long, it is a pot of batter, hehe. If it has not floated up and become a batter, it means that the quality of the glutinous rice balls is too poor, and you should pay attention to changing the brand next time you buy it.

How to cook quick-frozen rice balls.

Take out the quick-frozen glutinous rice balls first, put them at room temperature, wait for the water to boil, and then put the glutinous rice balls in, wait for the glutinous rice balls to float, add cold water once, and then float up.

It is said that many rice balls nowadays do not need to be boiled and can be eaten immediately. But I always think it's better to cook it yourself, so how do you cook the rice balls?

First boil the water in the pot, then gently put the raw rice balls into the pot, mix them with a spoon to avoid sticking to the pot, when the balls float, add cold water, repeat twice, and wait for the rice balls to float up, you can get out of the pot. If you put it in the pot and don't pick it up, it will be mushy for too long. If you want to make the rice balls more delicious, you may wish to cook the soup and rice balls separately, and if it is sweet, just add a little sugar to the soup.

If it is a salty filling such as fresh meat, the soup can be richer, such as vegetables, seaweed and other ingredients can be added to the soup, and the boiled rice balls can be enjoyed directly in the soup.

When 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 of Changnai 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.

Here are some tips for cooking glutinous rice balls:

Pinch gently, before the rice balls are put into the pot, the rice balls should be slightly pinched with clean hands, so that there are slight cracks on the outer skin, so that the rice balls are cooked inside and out after being cooked in the pot, will not be sandwiched, and are soft and delicious.

Under boiling water, after the water boils, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon, stirring slightly in the same direction, so that they rotate a few times and do not stick to the pan.

Cook slowly, boil for a while, and after the glutinous rice balls float, quickly switch to low heat and slow cooking, otherwise the glutinous rice balls will continue to roll in the pot, and the cooked glutinous rice balls will not taste good when cooked on the outside and raw on the inside.

Light cold water, in the process of boiling the rice balls, each time the pot is boiled, an appropriate amount of cold water should be added at the same time, so that the rice balls in the pot can be kept in a state of rolling rather than rolling. After boiling the pot two or three times, cook it for a while before it can be eaten.

Change the water frequently, and after the boiling water in the pot has been boiled two or three times in a row, the water should be changed in time. Because the glutinous soup in the pot has become thick and greasy at this time, if you continue to use it, not only will the glutinous rice balls cook slowly, but also it is easy to get raw.

Cook in time, the glutinous rice flour of raw rice balls has more water content, if the glutinous rice balls are put for a long time, there will be deterioration, and the raw rice balls are frozen and then cooked, and they often cook cavity-resistant spring skins, affecting the appearance.

If the cooked glutinous rice balls cannot be eaten for a while, they should be removed from the pot in time, and placed in clean cold boiled water, and then removed and put into a plate after cooling.

Take out the quick-frozen glutinous rice balls first, put them in a space with a suitable temperature, then boil the water, and then gently put the glutinous rice balls into the pot and stir them gently with chopsticks to prevent them from sticking to the pan.

Wait for the rice balls to float, then add cold water, and so on a few times, and then wait for the rice balls to float before you can put them out of the pot. If you put the rice balls in the pot and don't take them out, they will paste up after a long time.

On the fifteenth day of the first lunar month, "Ningbo glutinous rice balls" as a food have a long history in China. This kind of food was first called "floating yuanzi" and later called "tangyuan", also known as the Lantern Festival.

"Tangyuan" is filled with sesame seeds, bean paste, walnut kernels, nuts, jujube paste, etc., and is wrapped into a circle with glutinous rice flour, which can be meat or vegetarian, and the flavor is different. It can be boiled, fried, and steamed, which has the meaning of reunion.

Southern Dumplings: It is completely different from the Lantern Festival, but it is a bit like making dumplings. First, add water to the glutinous rice flour and stir it into a ball, and let it sit for a few hours to let it "soothe" through.