Cold water or hot water under frozen rice balls, and whether cold water or hot water under cold wate

Cold water. Tangyuan, also known as "tangdang", is one of the representatives of the traditional snacks of the Han nationality [1] . At the same time, it is also the most distinctive food of the traditional Chinese festival Lantern Festival, and it also expresses the yearning and expectation of the ancient people for a happy life.

According to legend, tangyuan originated in the Song Dynasty. It is also a kind of novelty food that arose in Mingzhou (now Ningbo City, Zhejiang Province) at that time, that is, black sesame seeds, lard to make filling, add a little white sugar, rub it into a circle with glutinous rice flour outside, after cooking, it tastes sweet, soft and glutinous, and the aftertaste is endless.

At the same time, the tangyuan symbolizes a happy family reunion, and eating the tangyuan also 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 places, it refers to glutinous rice flour dumplings that are not filled, boiled in water and eaten with sugar. The fifty-second chapter of "The Strange Status Quo Witnessed in Twenty Years": "The emperor is a burden that sells rice balls, and the fire is the fire that cooks rice balls."

Sha Ting's "The Story of the Trapped Beast" 25: "The sun has set on the earth, and the burden of glutinous rice balls has gone to the street." See " gnocchi ".

The water boils and then the rice balls, wait for the first time the water to boil up and gently stir it with a small spoon to the bottom of the pot, so as not to stick to the bottom of the pot, and then add some cold water after each water boil, repeat three times, and wait for all the rice balls to float on the surface of the pot and it is completely cooked.

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.

It is best to freeze the rice balls in a pot under cold water. Frozen glutinous rice balls cannot quickly condense the glutinous rice skin on their surface through high temperature, so that they can wrap the filling inside well, ensuring that there will be no boiling and revealing of the filling before cooking. In addition to having to go to the pot under cold water, you can also thaw the frozen glutinous rice balls and then put them in the hot water before putting them in the pot, and wait for the glutinous rice balls to float in the pot before eating.

Generally speaking, freshly kneaded glutinous rice balls are suitable for hot water potting, while frozen glutinous rice balls are best cooked under cold water, especially the quick-frozen glutinous rice balls sold in supermarkets. To cook glutinous rice balls, you need to master the method of "boiling water and simmering". In order to prevent the glutinous rice balls from sticking to the pan, you need to use a soup spoon to slowly stir in the pan during the cooking process until the surface of the glutinous rice balls is smooth and floating on the surface of the water, and the chopsticks can be elastic on time.

The cooking time of the rice balls is generally about 10 minutes, and the rice balls can float up.

If you want to cook the rice balls in hot water, you need to defrost the rice balls at room temperature for a period of time. Take a clean pot and put water, put a little salt in the water, and bring to a boil over high heat; Turn down the heat to medium, put the rice balls in a spoon, and put them in a few by one; After putting the glutinous rice balls, gently push the back of the spoon in one direction so that the glutinous rice balls do not stick, and after the glutinous rice balls float, change the heat to low and cover the lid. Add a little cold water after the first boil, boil again for about 1 minute to turn off the heat, turn off the heat and cover the lid and simmer for about 3 minutes, and the glutinous rice balls can be out of the pot.

Cold water pot, frozen rice balls are actually quick-frozen Lantern Festival, this kind of rice balls its texture will be harder, so when cooking, it must be boiled in a pot under cold water, so that in the process of heating cold water from cold to hot, Lantern Festival can also be heated from the inside to the outside, so that the Lantern Festival can be cooked and cooked thoroughly, and it can be soft and glutinous and delicious when eaten, and there will be no sandwiching.

If you use hot water, then after boiling in hot water, the skin of the rice balls will soon be easy to cook, but the inside is still half-cooked or even hard. So the glutinous rice balls cooked in this way are definitely not delicious. Therefore, when you are cooking glutinous rice balls, whether it is frozen glutinous rice balls or refrigerated glutinous rice balls, you have to use cold water in a pot, only the fresh glutinous rice balls that have just been made, and the surface still contains water, so if you use hot water to cook in the pot, it is still okay.

1.Boiled. The most traditional way to eat glutinous rice balls is boiled, because the glutinous rice balls have been filled with fillings, so there is no need to put any seasonings in the soup, as long as you prepare a pot of cold water, and then put the glutinous rice balls in, **After the Lantern Festival is cooked, you can take out the boiled glutinous rice balls, and then add some boiled glutinous rice balls to eat it, which is very delicious.

2.Steamed rice balls.

Steaming the rice balls is actually to put the raw rice balls into the pot to steam, and then put them in the refrigerator to refrigerate after steaming, so that they are soft and glutinous and delicious, especially delicious, just like the Xue Mei Niang that everyone usually eats, the skin on the outside is glutinous and glutinous, and the filling inside is sweet and delicious, which is very delicious.

3.Deep-fried rice balls.

Deep-fried rice balls are an Internet celebrity way to eat, that is, the rice balls are fried in an oil pot. The fried glutinous rice balls are golden brown on the outside and crispy, but you can still eat the soft glutinous rice and the sweetness of the filling.

Quick-frozen glutinous rice balls need to be boiled in hot water. If the temperature of the refrigerator is very low and the rice balls are hard, it is recommended to thaw the rice balls and then cook them in boiling water. After the water boils, you need to add some cold water, boil it for a while, and repeat twice until the rice balls are all floating, so that the rice balls can be fully ripe.

Tangyuan is not suitable for boiling in cold water, and it is easy to break the skin. In the process of boiling the rice balls, you don't need to use too much fire, you need to use a simmer or low heat, if the heat is high, it will cause the rice balls to be cooked on the outside and raw inside, in order to avoid the rice balls sticking to the pot, you can use a soup spoon to stir slowly in the pot.

After boiling water.

Add the glutinous rice balls. Cook until they're all floating, then turn off the heat.

After a while, you can eat it.

When it is just put into the pot, you can stir it in one direction.

Prevent the bottom from sticking to the pan.

Also, don't eat too much.

Glutinous rice is easy to accumulate and difficult to digest.

When boiling frozen rice balls, it is recommended that they are best cooked in a pot under boiling water.

The pot under cold water will allow the rice balls to stick together slowly, and when they are cooked, they may become crumbled or a lump of paste, affecting the taste and texture. When boiling the pot, it is recommended to gently pinch the rice balls with your hands to make some cracks on the surface of the rice balls, so that the rice balls can be cooked inside and out when cooked, and reduce the pinching.

The time it takes for frozen rice balls to cook depends on the size and number of rice balls, but it generally only takes about 5-8 minutes to cook. The specific time required depends on the situation, the cooking time of large rice balls is slightly longer than that of small rice balls, and the time of large rice balls is longer than that of small rice balls. When boiling the rice balls, if the rice balls float up and you can feel the elasticity when poking them with chopsticks, it means that they are cooked.

Quick-frozen glutinous rice balls are quickly frozen through some processing methods, the outside is hard and not easy to cook, so you can put it at room temperature for a while before cooking, and wait for a little bit to melt off before cooking, so it is precisely because of quick-freezing that it will be more appropriate to cook it with hot water first. You can first put the glutinous rice balls that have been placed outside for a while, put them in boiling water to cook for a short time, and then add cold water to the pot, so that the glutinous rice balls can keep the state that seems to be boiling during the boiling process, which is better. Therefore, in fact, you don't have to be too rigid about whether it is better to cook the rice balls in cold water or hot water, but use both hot and cold, of course, it is correct to use hot water first, add an appropriate amount of cold water during the cooking process, so that the boiled rice balls must taste great.

Hot water in the pot.

It is best to boil a pot under water.

Pot under cold water. It is likely to cause lysis of frozen glutinous rice balls.

Here's how it works. Flour to make glutinous rice balls.

When it's hot enough.

It can coagulate the glial protein in flour.

The glutinous rice balls will remain intact.

And the glutinous rice balls in a frozen state.

The water between the flours is divided into a frozen state.

The structure of the frozen glutinous rice balls is in an unstable state.

At this time, if the cold water relieves the freezing.

It may cause the flour to loosen.

It will prompt the glutinous rice balls to crack.

Why not give it a try.

Let's see what happens.

Tangyuan is the name of Jiangnan.

Hence the meaning of the term. It's the dumplings in the soup.

It is also called the Lantern Festival. It is named after the Lantern Festival on the fifteenth day of the first lunar month.

In the north, the rice balls are generally called the Lantern Festival.

Make flour for the Lantern Festival.

The main ingredient is Jiangmi sticky noodles.

The filling is mostly dessert.

Non-frozen Lantern Festival is even more delicious.

It is best to freeze the rice balls in the pot with hot water, because after the water is boiled, the frozen rice balls are still relatively fast, and the rice balls will not be drawn, if it is a pot under cold water, it may be frozen in the process of cooking, and the filling of the rice balls inside will also melt. If it is a dumpling, you can use it under cold water, but it is best to put it in hot water for frozen rice balls.

The glutinous rice balls should be thawed slowly in a pot under cold water, evenly heated, and the glutinous rice balls can be eaten when they float to the surface of the water. Hot water should be used in the pot to thaw frozen food needs to be processed, which will cause the appearance to quickly decool and melt when heated, and the inner core continues to generate phenomenon, so it is best to cold the underwater pot.

Is frozen glutinous rice balls in a cold or hot water pot? Before boiling the hot water, rinse the frozen glutinous rice balls with cold water, and then put them into the country for about half a minute, so that the glutinous rice balls will not burst, and the glutinous rice balls can be fished out when they float on the water.

After the water is boiled, put the frozen rice balls in cold water for a while, and then put them into the pot. Cooked rice balls. It was especially delicious.

The rice balls in the pot under hot water will cook quickly and will not be boiled apart, so that the cooked rice balls will be delicious.

Cooking frozen ingredients are generally cooked in a pot under cold water, so as to ensure that there will be no appearance, and the ingredients are cooked on the outside and frozen on the inside.

It should be a pot under cold water, the glutinous rice balls are heated slowly, the glutinous rice skin and the filling are heated more evenly, and the relaxation is all the while, so that the filling is not easy to peel out;

Slow and uniform heating can make the glutinous rice balls more fragrant, the skin is slippery, complete and not sticky to the teeth;

In addition, the cold underwater pot of frozen glutinous rice balls can avoid hot water or boiling water "scalding" the glutinous rice skin, resulting in the loss of nutrients and fragrance.

The water is boiling and then it is going to come down, right? The pot under cold water is easy to soak.

Under normal circumstances, when the water is boiling, let the frozen rice balls put into the pot, and then slowly scratch them with a spoon, and then cook until the soup floats.

Of course, boiled frozen rice balls are not easy to cook and break in a cold water pot, and they are delicious when cooked in a cold water pot without being damaged.

It is best to cook the rice balls in a warm pot under water. After boiling the pot, simmer for a while, and the glutinous rice balls will float up and be cooked.

If you are talking about the rice balls, you will give it to him when the water is about to boil, and you must not wait for the water to boil and boil, and then put it in the pot at that time, what does it look like? It is the bottom of the water pot with a lot of bubbles, then you can get off the pot, the key water boils, at that time it will boil the rice balls, the bottom of the water pot has a lot of small bubbles, at that time, he slowly boiled, and then the rice balls cooked at that time, he will be very round, very smooth.

Boil the rice balls in hot water.

The specific steps are as follows:

1.Bring the water to a boil, then put down the dumplings before reducing the heat. It is wise not to let the water boil.

2.If the water is boiling, add some cold water and gently push the rice balls, without stirring too hard. If you stir them vigorously, they will break. Cook until they float on the surface of the water and are ready to eat.

3.The glutinous rice balls do not melt quickly after being taken out of the refrigerator. If there is ice on the rice balls, it is recommended to take it in moderation first, otherwise the cooked rice balls will not taste good.

4.It is best to use a stainless steel pot. First, put an appropriate amount of water on the fire and heat it.

When the water is boiling, slowly slide the rice balls down the edge of the pot. When the water in the pot boils, the rice balls will slowly float. When the glutinous rice balls rise to half their original size, you can turn off the heat and the glutinous rice balls will be cooked.

Quick-frozen rice balls in a pot under cold water.

Since the quick-frozen glutinous rice balls are quick-frozen and the texture is relatively hard, it is recommended to cook them in a pot under cold water when cooking, so that the first glutinous rice balls will not appear half-cooked when cooked, the second one is not easy to break the skin, and the third is not easy to collapse when cooking. However, the time to cook quick-frozen glutinous rice balls will be a little longer than that of ordinary fresh glutinous rice balls, generally ordinary fresh glutinous rice balls take 10 minutes, then quick-frozen glutinous rice balls will take about 12 minutes.

Let's take a look at other ways to eat glutinous rice balls:

Fry and eat. The current way for Internet celebrities to eat is to fry the rice balls, and it is no problem to use quick-frozen rice balls to make fried rice balls. However, when frying, we should pay attention to the method, the oil temperature should not be too high, the quantity should not be too much, and there should be a second re-frying, so that the fried Lantern Festival will not burst the skin and will be delicious.

Steamed and eaten. If you are used to eating boiled rice balls, then have some steamed rice balls. Steaming rice balls is actually easier than boiling.

As long as you prepare cold water in the steamer, put a steaming rack on the top, spread steaming drawer paper or vegetable leaves on the bottom, brush some oil, put the quick-frozen Lantern Festival one by one, and steam it on high heat for about 13 minutes. Don't eat the steamed rice balls immediately, let them cool down before eating, the flavor is better.

Tangyuan nourishes the heart and spleen, refreshes and strengthens the brain. Heart protection: protect the heart, protect myocardial cells, prevent or alleviate palpitations, arrhythmias, etc.

Brain health: rich in calcium, calcium is an indispensable and important substance for brain metabolism. Calm the nerves:

Rich in carbohydrates, it can replenish the glucose consumed by the brain, and relieve fatigue, irritability, dizziness, and insomnia caused by insufficient glucose supply in the brain.