How to fry frozen rice balls, how to fry frozen rice balls

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, bring the water to a boil, then put the glutinous rice balls into the pot, and wait for the glutinous 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 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 after the rice balls are done, there will be deterioration phenomenon, and the raw rice balls are frozen and then cooked, and often boiled to break the skin, 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.

Heat the oil, put the rice balls on high heat, and then shake the pot so that the rice balls will not stick to the bottom of the pot, and after the surface of the rice balls is a little discolored, turn the heat to the minimum, and wait for the rice balls to burst open. ps: The glutinous rice balls have cores and will burst, pay attention to the oil not to get on the body, I use the lid to cover the pot and shake the pot.

When the oil is hot, just put it in.

Yes, the method of frying frozen rice balls is as follows:

Ingredients: 6 glutinous rice balls.

Excipients: appropriate amount of oil, appropriate amount of sugar.

Steps. 1. Appropriate amount of glutinous rice balls.

Steps. 2. Pour oil into the pot.

Steps. 3. After the oil is hot, add the rice balls.

Steps. Fourth, just wait for the appearance of the glutinous rice balls to be a little hard and yellow.

Steps. 5. Put some sugar, and the fried glutinous rice balls can be dipped in sugar and eaten.

Steps. Sixth, the finished product.

1. Boil the glutinous rice balls with boiling water for 8 minutes, remove the cold water and control dry. Make sure that there is no stickiness between the rice balls, and you can also put them in the refrigerator and freeze them for 5 minutes.

2. Bring the oil to a boil, take the rice balls out of the refrigerator and put them in the pot to fry them in turn (each rice ball is about 14 seconds to fry for about 14 seconds), and when frying, take a toothpick and prick a small hole in each rice ball, so that the high heat gas can be released from the closed rice balls, (otherwise the rice balls will be fried).

3. In the process of frying, it has always been a medium-low heat to avoid frying, and the new side of the turned over rice balls should also be deflated with a toothpick.

4. When the glutinous rice balls are golden brown, they will be out of the pot!

Tangyuan is one of the representative snacks of the Han nationality in China, with a very long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo City) 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 successively put into the mixture to knead into a ball to make filling, the outside is rubbed into a circle with glutinous rice flour, after cooking, it tastes sweet and delicious, and it is funny.

The cooking steps are as follows:

Step 1: Cook the rice balls in boiling water, remove the cold water and control dry.

Step 2: Make sure there is no stickiness between the rice balls Then put them in the refrigerator and freeze for 5 minutes.

Step 3: Bring the oil to a boil, take the rice balls out of the refrigerator and put them in the pot in turn and fry them over high heat (each rice ball will be fried for about 14 seconds) When the rice balls are golden brown, they will be out of the pot!

Step 4: When all the rice balls are fried, you can pour chocolate sauce on top of them, or you can dip them in the fried rice balls and eat them.

Fried Lantern Festival is a special traditional snack that belongs to the Lantern Festival food. Use a needle cone to pierce a number of holes in the purchased Lantern Festival to prevent oil from bursting during frying.

When the oil in the pot is ripe, the lantern festival is fried in two parts. When the Lantern Festival is light yellow, turn it with bamboo chopsticks to heat it evenly, and then fry it until golden brown, small bubbles begin to appear on the surface, that is, take out the drained oil and put it on a plate. Put an appropriate amount of sugar on top of the fried lantern festival.

There is no need to thaw, but you must prick more small holes in the rice balls. When the oil is hot, put the rice balls into the pot, fry them slowly over low heat until the rice balls float, and pick them up when the appearance is golden brown. In this way, the glutinous rice balls are not easy to "collapse", and they are cooked quickly.

And fry it slowly over low heat. When the rice balls are a little cooked and a little soft on the outside, use a fence to scoop them up and gently pat them on the surface of the rice balls with a spoon, so that the heat inside can be knocked out, so that the rice balls will not break.

Specific steps:1Put oil in the pot, put more, this eat oil.

2.When the oil is slightly hot, add the rice balls.

3.Roll the Lantern Festival a little, take it out, prick your eyes with a toothpick, and prick 3-4 drops per Lantern Festival, this one is very critical, or it won't be bad, I don't care if you get a face full of flowers.

4.Put the tied lantern back into the pot and continue to fry, and the surface is golden brown and removed.

For this job, it is best for 2 people to cooperate together, one to fry and one to pierce.

yes, and then just leak a pot of stuffing.

When frying the rice balls, you must not put them directly into the pot, add one more step, the outside is crispy and the inside is soft and nutritious, and all of them are not broken.

Quick-frozen glutinous rice balls cannot be fried directly, they must be boiled first and then fried.

Deep-fried rice balls. First, the ingredients:

Appropriate amount of glutinous rice balls and breadcrumbs should be put less [add if not enough].

Second, the method: 1Cook the rice balls, control the moisture, and cool them slightly. Put one in the breadcrumbs first and let the dumplings coat the breadcrumbs. (Don't put them together.) They stick together.

2.The rice balls are heated in an oil pan and fried one by one. (Note: The glutinous rice balls may burst when heated, be careful of splashing oil).

3. Fry until golden brown and put it on a plate!

The method of frying quick-frozen rice balls is buried as follows:Ingredients: 1 box of glutinous rice balls, 2 eggs.

Excipients: Breadcrumbs to taste.

1. Put the glutinous rice balls in a pot of boiling water and stir gently to prevent them from sticking to the bottom of the pot.

2. Cook the glutinous rice balls until they float and are a little soft, then put them out for later use.

3. Put the glutinous rice balls in the cold water and cool for a while.

4. Prepare two eggs and beat them.

5. Take out the glutinous rice balls, wrap them in a layer of egg liquid, and then coat them with a layer of breadcrumbs.

6. Fry the rice balls, the oil temperature must be high, about 70% hot, and the rice balls should be quickly put into the oil pot and stirred quickly.

7. Fry for one minute, and quickly remove the tung liquid.