Are glutinous rice balls under boiling or cold water?

with boiling water. Tips for cooking rice balls.

1.Pinch gently.

Before the glutinous rice balls are put into the pot, the glutinous rice balls should be slightly pinched with clean hands to make them slightly cracked on the skin, so that the glutinous rice balls after being cooked thoroughly are cooked inside and out, will not be pinched, and are soft and delicious.

2.Boil underwater.

After the water is boiling, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon and stir them slightly in the same direction to make them rotate a few times and not stick to the pan.

3.Cook over low heat.

Cook on a high fire for a while, and after the rice balls float, quickly switch to low heat and cook slowly, otherwise the rice balls will continue to roll in the pot, and the cooked rice balls will not taste good when they are cooked on the outside and raw on the inside.

4.Light cold water.

In the process of boiling the rice balls, an appropriate amount of cold water should be added to the pot every time it is boiled, so that the rice balls in the pot can be kept in a state that seems to be boiling but not rolling. After boiling the pot two or three times, cook it for a while before it can be eaten.

5.Change the water frequently.

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.

6.Cook in time.

The glutinous rice flour of raw glutinous rice balls has a lot of water content, if the glutinous rice balls are put for a long time after being done, there will be deterioration phenomenon, and the raw rice balls are frozen and then cooked, and the skin is often boiled, which affects the appearance.

7.Quickly out of the pan.

If you can't eat the cooked glutinous rice balls for a while, you should remove them from the pot in time, put them in clean cold boiled water, and remove them and put them on a plate after cooling.

To boil rice balls, pot under cold water or hot water? Take a look, it's not too late to know.

1. Cook rice balls in a pot under cold water:

When boiling quick-frozen glutinous rice balls, directly put the glutinous rice balls into hot water and boil, the outer layer quickly absorbs hot water and expands, and the water can no longer enter the inside, so the inside is still raw. So it should be put in cold water first. Let the glutinous rice balls eat cold water and then put them in boiling water, so that they can be heated evenly.

2. Cook rice balls in a pot with hot water

When you prepare the soup well, you can add cold water in the process after the water boils to prevent the pot from sticking. 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 surfaced, and use chopsticks to be elastic on time.

If it is a quick-frozen rice ball, it is recommended to warm the pot under water, and the water temperature should not be too cold, nor should the hot water be too cold, and it will take a long time to cook before cooking, and the water temperature is too hot, which will cause the rice balls to be heated unevenly, the skin is easy to break, and the filling inside is easy to flow out.

And the freshly made rice balls are still boiled in a pot.

The skin of the freshly made glutinous rice balls is soft, and it can float quickly after boiling the pot, but it is still necessary to order cold water twice, and the cold water is to heat the skin and filling evenly, so that the cooked glutinous rice balls are not easy to break the skin.

If you use a pot under cold water, the frozen glutinous rice balls cannot quickly condense the glutinous rice skin on the surface through high temperature, so that it can wrap the filling inside well, so as to ensure that the next cooking process does not occur The phenomenon of boiling rotten and revealing the filling can be achieved, and boiling the rice balls in an underwater pot can achieve this purpose, so the correct operation of boiling the rice balls is to boil the underwater pot.

The Lantern Festival must be cooked in hot water, if the Lantern Festival is boiled in a pot under cold water, the Lantern Festival will melt in the pot and cannot be cooked. Therefore, to boil the Lantern Festival, the water must be boiled before the Lantern Festival.

To boil rice balls, pot under cold water or hot water? Take a look, it's not too late to know.

Hello, to cook glutinous rice balls, you need to master the essentials of "boiling water, 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.

1. The glutinous rice balls should be in the pot under hot water.

2. There are the following points for boiling glutinous rice balls:

1) Pinch gently. Before putting it in the pot, pinch the Lantern Festival with your hands to make it slightly cracked, so that the Lantern Festival cooked out is easy to cook inside and out, soft and delicious.

2) Boil underwater. To boil the water over a strong fire, then put the Lantern Festival into the pot, gently push it away with the back of the spoon, and let the Lantern Festival rotate a few times, so that it will not stick to the bottom of the pot.

3) Simmer. After the Lantern Festival is boiled in the pot until it floats, it is necessary to quickly switch to a simmer, and if it is still cooked with a strong fire, the Lantern Festival will break if it keeps tumbling. If the Lantern Festival is constantly turned, it is unevenly heated, and it is easy to cook on the outside and the inside.

4) Light cold water. After the Lantern Festival is put into the pot, an appropriate amount of cold water should be added every time it is opened, so that it can be kept in a state of boiling and not rolling, and after boiling two or three times, it can be boiled for a while, and then it can be taken out and eaten. The Lantern Festival cooked in this way is soft but not hard, sweet and delicious.

5) Change the soup frequently. After boiling two or three pots during the Lantern Festival, the soup thickens, which greatly restricts the activity of water molecules, and the water should be changed and boiled again. Otherwise, it will ripen slowly and be easy to get pinched.

When the hot water is boiling, it is enough to boil in the pot.

Of course, it is best to use hot water to put the meatballs or rice balls in the pot, so that the taste of the rice balls will not run away, and the hot water is originally high, and the rice balls are just ready to reach the maturity stage when they are boiled for a while, and they are the most delicious to eat during that period.

Boil the pot and float for 5 minutes.

Note that after the first boil, add a little cold water to keep the soup in the soup pot in a state that seems to be boiling but not always boiling, and the rice balls are ready to eat after a few minutes when they are cooked.

I usually boil the pot under water and add cold water while cooking.

Of course, the pot is put into the pot with hot water, and the pot will become a batter under cold water.

The water is boiled, and then the pot is cooked, and the boiled ones are all floating up and cooked.

When you prepare the soup well, you can add a little cold water in the process after adding the glutinous rice balls after boiling to prevent them from sticking to the pan.

To hot water in the pot, do not stir when the pot is in the pot, stir it after a minute or two, and add some cold water to stir it up after the rice balls float up, and the water will be OK after boiling!

When it is eighty percent open, otherwise the cold water will stick to the pan, and the inside of the hot water will burst and expose the filling.

Pot under cold water, wait for the water to boil, and the rice balls will float.

To cook rice balls during the Lantern Festival, pot under cold water or hot water?

Is it cold or hot to boil rice balls? It turned out that it was not right, no wonder the rice balls always broke the skin and exposed the filling.

Glutinous rice balls are boiled in a pot under water.

Ingredients: 1 bag of glutinous rice balls.

Auxiliary eggplant: appropriate amount of crushed petals.

Production method: 1. Open the package of quick-frozen glutinous rice balls and put them on a plate for later use by Zheng Fan.

2. Put orange hail water in the pot and bring to a boil, and add the rice balls.

3. When the glutinous rice balls float, quickly change to simmer and cook to keep the soup in the pot in a state of "like rolling but not rolling", and then turn on the pot after lighting cold water twice, and the glutinous rice balls have matured.

4. Sprinkle in a few broken petals (you can not sprinkle them, for the sake of good looks) and turn off the heat.

5. Put it in a bowl and eat it directly.

Hot or cold water depends on the type of glutinous rice balls.

If it is a hand-wrapped and freshly cooked rice ball, it is very simple and basically the same as the cooking method of the dumpling hand stove, boiling the pot under water, and cooking it twice more when cooking. The key is that the pace of life is fast now, and most families eat frozen rice balls from the supermarket, which need to be cooked in a pot under cold water at this time.

Pay attention to boiling rice balls

Remember to add salt, as the saying goes: if you want sweetness, salt it. When boiling the rice balls, add a little salt to the water in advance, which can not only make the taste of the rice balls more sweet, but also increase the concentration of the water to prevent sticking.

Remember to stir, the rice balls just out of the pot will sink to the bottom of the pot, at this time you should often use the back of the spoon to stir and push, to avoid the broken skin caused by the pot. At the same time, stirring can also make the rice balls heat more evenly, and cook them more roundly and without deformation.

Remember to order water, after the water boils, remember to hurry up and order water, you can't let the rice balls Bi Youyi have been churning in boiling water, it is easy to boil the skin at this time, but the filling is still raw. Every time the pot is boiled, immediately order water, order it back and forth 2-3 times, and the glutinous rice balls will float up roundly, and there will be no breaking, revealing filling, and sandwiching at all.