How do you cook glutinous rice balls, cold or boiled?

How to cook Lantern Festival to make it more fragrant and glutinous, there are some tricks that should not be overlooked.

Gently pinch the Lantern Festival before putting it into the pot, and use clean hands to slightly pinch the Lantern Festival to make it slightly cracked on the skin, so that the Lantern Festival after cooking thoroughly is cooked inside and out, will not be pinched, and is soft and delicious.

After boiling water and waiting for the water to boil, slowly put the Lantern Festival into the pot, and at the same time, gently push it away with a spoon and stir it slightly in the same direction to make it rotate a few times and not stick to the pan.

Cook on a slow flame for a while, and after the Lantern Festival floats, quickly switch to low heat and slow cooking, otherwise the Lantern Festival will continue to roll in the pot, and the cooked Lantern Festival is not delicious when cooked on the outside and raw on the inside.

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

Change the boiling water in the pot frequently after boiling two or three times in a row, that is, change the water in time. Because the Lantern Festival soup in the pot has become thick and greasy at this time, if you continue to use it, not only will the Lantern Festival cook slowly, but it will also be easy to get pinched.

If the Lantern Festival is cooked for a long time after the Lantern Festival, there will be deterioration, and then boiled after the Lantern Festival is frozen, and the skin will often be boiled, affecting the appearance.

If you can't finish the Lantern Festival that has been cooked in the pot for a while, you should take it out of the pot in time, put it in clean cold boiled water, and remove it and put it on a plate after cooling.

1.Prepare the rice balls in advance and boil the water first.

2.After the water boiled, I put in an appropriate amount of glutinous rice balls, and I ate them myself, and put 10 of them.

4.After boiling again, order the water again, boil again, and see that the glutinous rice balls are floating, and they are cooked.

5.Serve and enjoy.

To boil rice balls, cold water pot or boiling water pot? 10 people and 9 people are wrong, no wonder the rice balls are always boiled.

Rice balls boiled in hot water.

Ingredients: 400g glutinous rice balls.

Excipients: appropriate amount of water.

The practice of boiling rice balls.

1. Buy a bag of peanut-stuffed rice balls.

2. Open the package.

3. Boil water in a pot, and put the glutinous rice balls in the pot after the water boils.

4. During the cooking process, stir the rice balls frequently to prevent them from sticking to the pot.

5. Cook for about 13-15 minutes, and when all the rice balls float on top, they are ready.

6. Remove and put in a bowl.

Boiling rice balls cold or hot? "Step 1" is the key, but unfortunately many people don't get it right.

Bring to a boil in hot water. Cook rice balls, not cold water pot. That's because cold water is the easiest to soak in cold rice balls, especially frozen rice balls.

The correct way is to put in the water in the pot when it is 40-50 degrees, and as the water temperature rises, the skin will be scalded at this time, and there will be no problem of being soaked.

1. It is not advisable to boil glutinous rice balls in cold water, and the method of "boiling water and simmering" should be mastered.

2. When the glutinous rice balls are put into the pot, turn the heat to a lower point, or add some cold water to keep the water in a state that seems to be on the pan, and then stir slowly in the pot with a spoon to avoid the glutinous rice balls sticking to the pan.

3. Cold water should not be used to cook the rice balls, otherwise the boiled rice balls will either be raw or paste.

It is recommended to use hot water to cook the rice balls, because the rice balls in the pot under cold water are easy to break the skin, and the rice balls may also stick to the bottom of the pot. Tangyuan, also known as "soup ball" and "floating yuanzi", is one of the representatives of traditional snacks of the Han nationality. Eating glutinous rice balls is a traditional custom of the Han people, especially in the south of the Yangtze River.

Glutinous rice balls. Tangyuan is the most distinctive food of the Lantern Festival, a traditional Chinese festival, and also expresses the yearning and expectation of the ancient people for a happy life.

Tangyuan symbolizes a happy family reunion, and eating Tangyuan also means that the family is happy and reunited in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

Eating tangyuan on the Lantern Festival is a traditional Chinese custom. There are many well-known flavor dumplings and lantern festivals all over the country.

It must be boiled with hot water, and then boiled.

Boil the rice balls under boiling water with hot water.

The specific steps are as follows.

1. Bring the water to a boil first, then put down the frozen glutinous rice balls and then change the heat to low, and do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good. Source.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, and wait until the water will boil when the glutinous rice balls are slowly slid down the edge of the pot, and when the water in the pot boils, the glutinous rice balls will slowly float up, and when the glutinous rice balls rise to half of the original, you can turn off the fire, and the frozen glutinous rice balls will be cooked.

Delicious rice balls not only have the credit of filling, but also master the skills of cooking rice balls!

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.

Whether to cook rice balls with cold water or hot water, 8 out of 10 people are wrong, no wonder the rice balls are always broken and filled!

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.

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.

Glutinous rice balls are generally boiled in hot water, not cold water. If you put the rice balls directly into boiling water, the result will be cooked on the outside and raw on the inside.

When the glutinous rice balls are put into the pot, turn the heat to a lower level, or add a little cold water to keep the water in a state that seems to be open but not boiled.

To avoid the glutinous rice balls sticking to the pot, you can use a soup spoon to stir slowly in the pot for about 5 minutes, open the lid, and see that all the glutinous rice balls are floating on the water, the surface of the glutinous rice balls looks relatively smooth, and the elastic glutinous rice balls are cooked on time with chopsticks.

with hot water.

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

Steps. 1. a.Prepare the dumplings. b.Add cold water to a pot. c.Prepare another bowl of cold water.

2. a.Bring the water to a boil over high heat (above). b.After boiling, turn down the heat appropriately, so that it boils but does not rise (so that the rice balls are not easy to break).

3. a.Put the rice balls in the pot, wait a little bit, and then you can stir the rice balls with a spoon. b.When stirring, as shown in the figure below, do not touch the glutinous rice balls, and make the glutinous rice balls move by stirring the water.

4. a.Wait for the rice balls to boil slowly.

b.After the fee, pour in an appropriate amount of cold water to stop boiling. c.

Boil, about two or three times, each time add some water to stop boiling. Note: During the whole process of boiling glutinous rice balls, the water should be boiled without boiling, and adding cold water is for this purpose.

5.After the rice balls float up, they can basically come out of the pot.

6.Place the glutinous rice balls and soup in a bowl.

When boiling glutinous rice balls, it is best to use cold water to cook them first, and then use hot water to cook them, and you can't use too much force in the process of cooking glutinous rice balls, otherwise it will be because the heat cannot reach or the cooking time is too long, resulting in poor taste of the glutinous rice balls, and may even break the glutinous rice balls.

Tips for cooking glutinous rice balls:

The glutinous rice balls made of glutinous rice flour or sticky corn flour will turn red after boiling, because the flour used to make the rice balls is stored for a long time, and at this time, the rice balls can no longer be eaten, because the rice noodles have been contaminated with a germ called "Flavobacterium fermented rice noodles", which can cause poisoning after eating. Although this germ has poor tolerance to the outside world and can be killed by heating to a certain temperature or general disinfectant, it can release a highly toxic toxin - flavobacteroxin A, which is highly toxic, heat resistant and resistant, and its toxicity cannot be destroyed by cooking methods such as frying, fire branding, and steaming.

Experts remind that glutinous rice flour contaminated with red yeast is made into glutinous rice balls, which may cause food poisoning when used, and must not be eaten. And the glutinous rice balls are best cooked and eaten freshly, and if they are to be preserved, they also need to be refrigerated in the refrigerator and not for more than three days.

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.

It tastes better when boiled in hot water! After the glutinous rice balls float up for about ten minutes, pinch them with chopsticks and feel that the elasticity is good.

Wrong, very wrong, the rice balls were originally iced, put them out of the refrigerator, you can first thaw them, and then put them in hot water to cook. Second, if it is not thawed, put it in cold water, and boil it with water, the glutinous rice balls will float on the surface of the water is equivalent to the cooked rice balls, and the above two situations will be knotted, if you do it the other way around, the glutinous rice balls will be rotten, will be broken, and the filling will be leaked

There are several key points in boiling the rice balls: one is boiling water: boil the water in the pot until it boils, and then put the rice balls in the pot and gently push them away with the back of the spoon to not stick to the bottom of the pot.

The second is to simmer: after the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to a simmer, if they are still hot, the glutinous rice balls will be easy to break. At the same time, uneven heating can also easily lead to hard cooking on the outside and the inside.

The third is to add cold water: after the glutinous rice balls float, an appropriate amount of cold water needs to be added to make the glutinous rice balls in the pot hot and cold, the cortex is coagulated, and the powder is firm; After boiling two or three times, it can be removed and eaten. The glutinous rice balls cooked in this way are soft but not hard.

Fourth, change the soup frequently: after the glutinous rice balls have been boiled in two pots, the soup will thicken, and the water should be changed and then boiled. Otherwise, it will ripen slowly and be easy to get pinched.

After some rice balls are boiled, pink or yellow-brown spots will appear. This is because the glutinous rice flour is contaminated with yeast, which makes the glutinous rice balls lose their original flavor and texture, and it is best not to eat such rice balls.

Hot water must be used to cook the rice balls, and after the water boils, it boils before he puts the rice balls.

After the water boils, put the glutinous rice balls down and boil them!

Use hot water, so that the heart of the rice balls will melt, the glutinous rice outside will become soft, and the cooked rice balls will be delicious!

Of course, it's hot water in the pot, and if the pot is in cold water, the rice balls will be boiled quickly.

Boil the rice balls with hot water.

If it is cold water, the glutinous rice balls will be put into the pot, then when the glutinous rice balls are cooked, not only will a lot of them break, but also will be as thin as rice cereal is not delicious, the correct way is to use high heat to boil the water first, and when the boiling water is boiling, immediately put the glutinous rice balls in the pot, and then gently stir the glutinous rice balls a few times with chopsticks, and when the glutinous rice balls float up from the water, adjust to medium-low heat, and then cook for a few minutes to eat.

It is also possible to add cold water when boiling the glutinous rice balls, the boiled glutinous rice balls taste better, after the glutinous rice balls are boiled in the pot, add an appropriate amount of cold water, so that the soup water is always kept in a state that seems to be boiling but not rolling, so that after adding cold water two or three times, then the glutinous rice balls in the pot can be boiled for a short time to eat, and the glutinous rice balls cooked in this way can be said to be more soft and fragrant.

When the water is boiled, pour the rice balls into it when stirring the water with a spoon to whirlpool, so that it is not easy to stick to the pot, and then stir it with a spoon, do not touch the rice balls, and cook until the rice balls float and are cooked.

Delicious rice balls not only have the credit of filling, but also master the skills of cooking rice balls!

The water is boiling, and then it is not boiled with cold water.

When the water is about to boil, boil the rice balls.