How to cook tangyuan syrup? Do I need to add extra sugar when cooking rice balls?

1. Longan brown sugar glutinous sugar syrup.

Ingredients: longan, brown sugar, glutinous rice balls.

1. Shell the longan and set aside;

2. A bowl of water, bring to a boil over high heat;

3. Melt the brown sugar in water, then add the longan and glutinous rice balls to cook together;

4. Cook until the rice balls float on top.

2. Mash rice balls.

Wine-stuffed balls. It is the Jiangnan region of China.

Traditional snacks. Glutinous rice flour.

Kneading dumplings are boiled with sake. The wine has a strong and sweet taste, the balls are soft and glutinous, and the soup is sweet and fragrant.

Method: 150 grams of glutinous rice balls, 200 grams of wine, 50 grams of caster sugar.

1 Beat the eggs and set aside the rock sugar.

2 Pour an appropriate amount of water into the pot and bring to a boil, then pour in the balls.

3 Wait for the balls to float to the surface, then add the wine and egg whites.

4 Finally, add wolfberries and rock sugar.

Method. Add an appropriate amount of water to the pot and boil the water directly on the stove.

Wash and peel the prepared ginger and cut it into cubes and put it in the water, not too much according to personal preference, ** boil until the water boils, boil the rice balls, put the appropriate ginger in the water can be well seasoned, and it can also be wet.

After the water boils, put the prepared glutinous rice balls into the water, stir gently with a soup spoon, the glutinous rice balls are just put into the pot and are easy to stick to the pan if they are not stirred, and after gently stirring twice, you can cover the pot and continue to boil.

Wait until the water boils and open the lid of the pot, push the rice balls repeatedly with a soup spoon, you can add a little warm water appropriately, and then cover the pot and continue to boil, after the water boils again, the rice balls float up, at this time the rice balls have been cooked, you can directly out of the pot, and the delicious rice balls will be cooked.

Tangyuan can also be fried and eaten, the method is:

1. Heat the rice balls slightly and cook them, remove them and roll them on the breadcrumbs.

2. Evenly stick the breadcrumbs on the surface of the rice balls until they do not stick to each other.

3. Heat the salad oil in a pot, after the salad oil is boiling, gently slide the rice balls into the oil and fry them over low heat. (Be careful not to fry it for too long, or the dumplings may burst and the hot oil will spill.) ）

4. Remove the fried rice balls and put them on a plate.

MethodAdd an appropriate amount of water to the pot and boil it directly on the stove.

Spherical foods made of glutinous rice flour and other foods, generally with fillings, cooked and eaten with soup, are also the most characteristic foods of the Lantern Festival.

Wash and peel the prepared ginger, cut it into cubes and put it in clean water. Don't use too much based on personal preference. Bring to a boil in water, then bring the rice balls to a boil. Putting an appropriate amount of ginger in water to taste can also dehumidify.

Once the water is boiling, place the prepared glutinous rice balls in the water and stir gently with a spoon. If you put the rice balls in the pot, it will easily stick to the pan. After stirring twice, you can cover the pot and continue to boil.

Wait until the water is open, open the lid, and push the dumplings repeatedly with a spoon, you can add some warm water, then cover the pot and continue cooking. After the water boils again, the rice balls float. The dumplings are ready.

Ingredients: 7 quick-frozen rice balls.

Ginger A few slices.

10 grams of brown sugar.

Goji berries 10 capsules.

Red dates: 4 pieces.

The preparation of ginger syrup dumplings.

Cook the rice balls and set aside.

Two bowls of brown sugar and ginger, boil water and wolfberry and red dates, and pour them into a bowl of rice balls.

Serve immediately. Great love.

Tips: It is best to have some sugar water left after eating the glutinous rice balls, which can relieve the greasy.

Add cold water in order to better cook, and the fried rice balls pierce small holes, so that they will not explode due to the high temperature expansion of the rice balls, and the small holes will be breathable, so that people are safe when frying the rice balls. There is a little difference between the north and the south on the day of the Lantern Festival, but the custom of eating Lantern Festival or eating rice balls has not changed, although the taste of Lantern Festival or rice balls will be different due to different food cultures, but the meaning to be expressed is the same. When boiling the rice balls, in order to prevent the rice balls from sticking to the pot and breaking the skin, they start to put the rice balls in the pot when the water starts to boil, and stir them gently.

When the dumplings float up, add an appropriate amount of cold water to the pot.

Then clean it, put it in a large wooden barrel, add water and soak it for 3-4 hours, to pinch it with your hands, and the rice will be broken. This is followed by grinding the rice, dehydrating it, and getting a wet powder. In the past, it was operated in this way, which was time-consuming and laborious, but now there are ready-made glutinous rice flour sold in supermarkets, and it is very convenient to use it directly.

Cold water pot: The time to cook the rice balls is relatively short, the cold water pot is about to float in 3-5 minutes, and the boiled soup is a clear soup, which is convenient and simple.

Why do you use a toothpick to pierce some small holes in the fried rice balls, mainly to prevent the oil temperature from being high during frying, causing the rice balls to be heated unevenly inside and outside and bursting, to prevent the explosion from splashing oil and hurting people, and also to ensure that the rice balls are fried thoroughly and in good condition. First of all, the first problem, add cold water when boiling the rice balls, one is that the rice balls will not break the skin and expose the filling, the other is that the rice balls will not be sandwiched, and the third is that the rice balls will not be turbid when boiled.

I boil the rice balls twice with cold water. After the first boiling, add a small half bowl of cold water to make the inside of the rice balls easy to cook and the outer skin is not easy to break; The second time is to add a small half bowl of cold water after the rice balls float up, which will make the cooked rice balls more elastic and soft and glutinous. Glutinous rice balls can be frozen, have a relatively long shelf life, and can be bought all over the country and eaten all year round.

Some areas in the south will also eat tangyuan during the Spring Festival, winter solstice and other solar terms.

Depending on personal preference, additional sugar can be added. The taste of boiled rice balls needs to be determined according to the user's preference. Some people like to eat sweets, you can choose to put some white sugar or brown sugar in it when cooking glutinous rice balls, or add honey after the glutinous rice balls are cooked.

There is no need to add sugar when cooking the rice balls, because the rice balls themselves contain a lot of sugar, and if you add more sugar, the rice balls will become very sweet, but if you don't feel that it is sweet enough, you can add sugar to the bowl.

No additional sugar is required. The filling of the glutinous rice balls is already very sweet, and if you add more sugar, it will taste too sweet and easy to get tired. Just add water to boil the rice balls, and you can put an appropriate amount of salt.

There's no need to add extra sugar. The fillings are usually black sesame seeds and peanuts, and a lot of sugar is added to make these fillings to increase the sweetness of the rice balls, so there is no need to add additional sugar.

There is no need to add additional sugar when cooking the glutinous rice balls, because the glutinous rice balls themselves are made of glutinous rice, and the glutinous rice will have some sweetness, and the filling inside the rice balls will also have white sugar.

Method: 1. Prepare the glutinous rice balls, add cold water to the pot, and prepare another bowl of cold water;

2. Boil the water over high heat, and after boiling, reduce the heat appropriately to make it boiling but not rising. (In this way, the rice balls are not easy to break);

3. Put the glutinous rice balls in the pot. Wait a little longer, and then you can use the spoon to stir the rice balls. Do not touch the glutinous rice balls with the spoon when stirring, and make the glutinous rice balls move by stirring the water;

4. Wait for the glutinous rice balls to boil slowly, then pour in an appropriate amount of cold water to stop boiling. Boil, about two or three times, each time add some water to stop boiling;

5. After the previous step of the three times of "boiling, adding water to stop boiling" process, it can ensure that the glutinous rice balls are basically cooked and the shape is full and does not bubble and swell. At this time, the glutinous rice balls are basically ready to come out of the pot after floating.

It has long been recorded in the "Compendium of Materia Medica" that glutinous rice is sticky and difficult. "Materia Medica" also said that if glutinous rice is made into sticky cakes, it will be difficult to get lucky, and patients will not eat it. The outer skin of the glutinous rice balls is made of glutinous rice flour, which is highly viscous and difficult to digest.

For people with poor gastrointestinal function, the elderly, and children, special attention should be paid when eating glutinous rice balls, so as not to cause indigestion or swallowing obstruction; There are many types of glutinous rice ball fillings, among which the oil content is high, which will affect the condition of patients with chronic diseases.

In addition, sweet stuffing often raises blood sugar in diabetics; Peanuts, sesame, bean paste filling, etc. will aggravate the condition of patients with kidney disease, so special attention should be paid to it; For patients who are overweight or hyperlipidemia, hypertension and diabetes, they should not consume excessive amounts of glutinous rice balls containing a lot of fat and sugar; For patients with gout, foods high in fat will affect the excretion of uric acid, increasing the likelihood of gout**.

You can put the sugar first, and then the glutinous rice balls.

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.

Because this glutinous rice ball floats and sinks in the pot, it was first called "floating yuanzi", and later "floating yuanzi" was renamed tangyuan.

The Spring Festival has passed, and the Lantern Festival will be lively again. When it comes time to eat Lantern Festival and glutinous rice balls, the relevant health advice will also be swollen all over the world. Although it is a cliché, the advice given by nutrition experts may help you understand the tangyuan better.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, using black sesame, lard, white sugar as raw materials, first grinding black sesame seeds into powder, and then lard and white sugar were successively put into the mixture and kneaded into a ball to make stuffing, and the outside was rubbed into a circle with glutinous rice flour, and after cooking, it tasted sweet and delicious, and it was funny.

Match it according to your personal taste and like, and you can add it or not.

The correct way to cook glutinous rice balls.

First of all, we add an appropriate amount of water to the pot, boil it over high heat first, and then gently pinch the rice balls we bought back with our hands to make small cracks appear on the skin of the rice balls, so that the rice balls will not be pinched, and they will be more soft and delicious.

Then we put the glutinous rice balls into the pot, first boil them over high heat, wait until the glutinous rice balls float up, and then slow cook them over low heat, in the process of cooking, we have to use a spoon to stir slowly to prevent the glutinous rice balls from being connected together, or sticking to the pan, so that the cooked glutinous rice balls will be easy to break the skin.

Finally, after the water in the pot boils, we add a small amount of cold water to make it not so boiling, about three times to add about three cold water glutinous rice balls to cook, so that the boiled rice balls are soft and glutinous, very delicious, many people are boiling the rice balls directly, it is directly under cold water pot, and then the rice balls are heated with the water, and then boiled, how can it not break the skin, next time you should pay attention to it.

Cook the glutinous rice balls first, put them in a bowl, add an appropriate amount of sugar according to personal preference, and put them in your own bowl.

Or put the glutinous rice balls in a bowl after cooking.

1. Longan brown sugar glutinous sugar syrup.

Ingredients: longan, brown sugar, glutinous rice balls.

1. Shell the longan and set aside;

2. A bowl of water is hungry and boiling;

3. Melt the brown sugar in water, then add the longan and glutinous rice balls to cook together;

4. Cook until the rice balls float on top.

2. Mash rice balls.

Wine-stuffed dumplings are a traditional snack in the south of the Yangtze River in China. The glutinous rice flour is made by boiling the balls with the wine. The wine has a strong and sweet taste, the balls are soft and glutinous, and the soup is sweet and fragrant.

Method: 150 grams of glutinous rice balls, 200 grams of wine, 50 grams of caster sugar.

1 Beat the eggs and set aside the rock sugar.

2 Pour an appropriate amount of water into the pot and bring to a boil, then pour in the dumplings.

3 Wait for the balls to float to the surface, then add the wine and egg whites.

4 Finally, add wolfberries and rock sugar.

1. 150 grams of glutinous rice balls, 200 grams of wine, 50 grams of caster sugar.

2. Beat the eggs and rock sugar for later use.

3. Pour an appropriate amount of water into the pot and bring to a boil, then pour in the balls.

4. Wait for the small balls to float on the water, and then put in the wine and egg whites.

5. Finally, put in the talc wolfberry and rock sugar.

6. Wine-brewed dumplings are a traditional snack in the south of the Yangtze River in China. The glutinous rice flour kneaded small balls are boiled with wine. The wine has a strong and sweet taste, the balls are soft and glutinous, and the soup is sweet and fragrant.

No, you can cook it directly, because the glutinous rice balls are sweet, and adding sugar will be greasy.

The practice of boiling glutinous rice balls: jujubes.

Ingredients: Appropriate amount of glutinous rice balls.

Excipients: appropriate amount of water.

1. Prepare frozen glutinous rice balls (don't thaw them!) ）

2. Boil pure chain water.

3. After the water boils, pour in the glutinous rice balls, bring to a boil over high heat, and turn to medium heat.

4. Cook for about 3 minutes, the glutinous rice balls become fat and float, turn off the heat. Be a grandson.

5. Diagram of the finished product of boiling glutinous rice balls.