How to cook a frozen Lantern Festival, how to cook a frozen Lantern Festival

The steps to cook frozen Lantern Festival are as follows:

1. Take the frozen rice balls out of the refrigerator and leave them for a few minutes to melt.

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

3. Wait until the glutinous rice balls are almost floating up and then gently push them with a spoon a few times, and when the glutinous rice balls rise to half of the original size, you can turn off the heat.

Benefits of eating glutinous rice balls:

1. Moisturizing effect.

Moisturizing is the focus of skin maintenance, and the dumplings filled with black sesame seeds have the effects of benefiting the liver, nourishing blood and nourishing hair. Black sesame rice balls can improve roughness**. Regular consumption of sesame seeds can make ** continue to be soft, smooth and moist.

2. De-edema** effect.

Red beans are rich in vitamin B, B2, protein and a variety of minerals, which have the effects of clearing heat, replenishing blood, diuretic, reducing swelling and promoting heart activation.

3. Relieve stress and nourish the skin.

The liquor in the fermented glutinous rice balls is made of stem rice and koji, which are fermented at a constant temperature for 3 4 days and then added to the boiled glutinous rice balls, plus the longan cooked with rock sugar in advance, which increases the effect of nourishing and nourishing the skin, warming the body and reducing stress.

No, after the water boils, put the quick-frozen glutinous rice balls into the water, push them with a spoon to prevent them from sticking to the pan, cook for about 4-5 minutes, and serve them after the glutinous rice balls float up for about 1 minute.

The frozen Lantern Festival cooking method is as follows:

1. Take out a bag of frozen glutinous rice balls, take out all the glutinous rice balls and put them in a small bowl, the glutinous rice balls are very frozen and firm, and cannot be cooked directly, because if you put them directly into hot water, their skin will be broken.

2. Prepare some water, pour it into a bowl with rice balls, let the rice balls soak in water for 30 seconds, and thaw the rice balls.

3. Add an appropriate amount of water to the pot, cover the pot, and heat it over a seed fire. When small bubbles appear at the bottom of the pot, open the lid, add a spoonful of sugar to it, and stir the hot water to help the sugar completely dissolve.

4. When the temperature of the soup in the pot slowly rises, and the glutinous rice balls slowly boil and float on the water, the glutinous rice balls are ready.

Frozen Lantern Festival cooking method.

1. Cut the glutinous rice ball packaging bag and thaw it for four or five minutes at room temperature.

2. Bring the water to a boil. When the water is boiled, put a bowl aside and let it cool, and the water for cooking the rice balls should be more than less.

3. After the water boils, put the quick-frozen glutinous rice balls bought from the supermarket into the boiling water. Gently put down the glutinous rice balls one by one, remember not to pour down the whole packet, and do not immediately push it with a spoon or chopsticks, as it is easy to break.

4. After putting it in the pot, in order to avoid the glutinous rice balls sticking to the pot, you can use a soup spoon to stir slowly in the pot. Prevent the water from boiling up and open the lid on top.

3. To master the method of "boiling water and simmering" when boiling rice balls, turn the heat to a small point, or add a little cold water, so that the water can remain in a state of being open and not open, lasting about 5 minutes, open the lid of the pot, and see that all the rice balls are floating on the water, the surface of the rice balls looks relatively smooth, and they are elastic on time with chopsticks.

4. Pour the bowl of water next to the pot before, the clearer the soup, the better, the soup should not be too little when it is served, to prevent the rice balls from sticking together, not too much, be careful of hot hands.

5. After all the rice balls float up (boil until the rice balls float), change the heat to low, pour a small spoon of water less, and then add a little water after opening again, add a little water, add 3 times repeatedly, or more, and wait for the rice balls to become soft, you can take them out. At this time, the glutinous rice balls are basically cooked and ready to eat. When cooking the rice balls, it is necessary to control this time to prevent the rice balls from breaking.

1.When you usually want to cook a frozen Lantern Festival, you should take it out of the freezer compartment of the refrigerator 1 to 2 hours in advance and thaw it at room temperature. Put enough water in the stainless steel pot and heat it until the water boils slightly, which is to put the thawed Lantern Festival into the water one by one.

2.After the frozen Lantern Festival is put into the pot, the back of the colander should be used to gently push the Lantern Festival in the pot to prevent it from sticking to the bottom of the pot.

3.After boiling and adding water three times, the Lantern Festival in the pot will float to the surface, and the Lantern Festival in the pot is basically cooked thoroughly, and then boiled over low heat.

Before boiling frozen glutinous rice balls, you should first put the glutinous rice balls at room temperature to warm up, do not wait for the water to boil the glutinous rice balls, warm water can be used in the pot, and use a spoon to push the glutinous rice balls frequently to avoid sticking to the pan.

1First of all, the water is boiled, add the rice balls, and stir with a spoon.

2 Then add cool water when the water is boiling.

3. Wait until the rice balls float and cook for 2 minutes.

Bring water to a boil and stir. Avoid sticking to each other.

Wait until it floats and cook it for a while before eating.

Bring the water to a boil and throw the frozen Lantern Festival into it, and bring the water to a boil.

Take it out and thaw it first, and then cook it however you want.

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How to cook frozen Lantern Festival without rotting:

1. Take the Lantern Festival out of the refrigerator in advance and thaw it, because the defrosted Lantern Festival can be evenly heated after it is put into the pot to make the filling inside and the skin cook together.

2. After the frozen Lantern Festival is put into the pot, it should be gently pushed with the back of the spoon, which can prevent the Lantern Festival in the pot from sticking together, and also prevent the Lantern Festival from sticking to the pot. In addition, in the process of active Lantern Festival, you can add some cold water to boiling water, which can increase the firmness of the Lantern Festival skin and keep the cooked Lantern Festival intact and not rotten.

Duration of boiling frozen rice balls:

Cook the frozen rice balls for 10-20 minutes.

1. Bring the water to a boil over a strong fire, then put the glutinous rice balls into the pot, gently push them away with the back of the spoon, and let the glutinous rice balls rotate a few times so that they will not stick to the bottom of the pan.

2. After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to low heat, otherwise the glutinous rice balls will continue to tumble, which will not only be easy to break, but also will be cooked on the outside and raw on the inside because of uneven heating.

3. After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added every time they are opened, so that they can be kept in a state that seems to be boiling but not rolling, and after boiling two or three times, they can be boiled for a while, and then they can be taken out and eaten.

4. After boiling the rice balls in two or three pots, the soup will become thick, and the water should be changed and boiled again, otherwise it will be cooked slowly and easy to be pinched. One of the most important tricks is to order two cold water rolls and three rolls.

Precautions for cooking quick-frozen rice balls:

Before boiling frozen rice balls, if you put them directly in boiling water, the result will be cooked on the outside and raw on the inside. Because 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.

1. Take the quick-frozen rice balls out of the refrigerator and remove the outer packaging. Pour into a basin and let it sit at room temperature for about 10 minutes to allow the ice inside the rice balls to melt well.

2. Pour cold water into the pot and place the pot on the cooker. Cover the pot and bring cold water to a boil.

3. Start boiling water in the pot, wait until the boiling water is boiling, and then open the lid. Gently put the glutinous rice balls into the pot.

4. Turn the rice balls with a spoon to prevent them from sticking to the pan. Wait until the water in the pot is boiling and open the lid.

5. Scoop the glutinous rice balls out of the pot, soak them in cold water for a while, and then boil a pot of water again after they have cooled.

6. When the water in the pot boils, adjust the induction cooker from high heat to low heat. Remove the glutinous rice balls from the cold water and place them in a pot.

7. When the water boils again and all the glutinous rice balls are on the surface, the glutinous rice balls are ready.

Benefits of boiling rice balls in a pot under cold water:

1. The glutinous rice balls are heated slowly, and the glutinous rice skin and filling are heated more evenly, and the tension is all the same, so that the filling is not easy to peel out;

2. Slow and uniform heating can make the glutinous rice balls cook out with a stronger fragrance, and the skin tastes slippery, complete and not sticky to the teeth;

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

People think that the cooking time of boiled frozen pasta is relatively longer, (which is equivalent to slowly boiling on low heat until the pot is boiling), and it will not be cooked on the outside and raw or ice residue on the inside, but easier to cook thoroughly.

And start to put the ingredients when there are small bubbles rising at the bottom of the pot, which is the same as boiling noodles, and the soup is also refreshing, but you should not wait for the water to boil before putting it into the pot, so that the cooked things are evenly heated.

Tangyuan is one of the famous snacks in Ningbo, and it is also one of the representative snacks in China, with a very long history.

According to legend, tangyuan originated in the Song Dynasty. At that time, there was a kind of novelty food that arose in various places, that is, using various fruit baits to make filling, and rubbing glutinous rice flour into balls outside, after cooking, it tasted sweet and delicious, and it was funny.

Because this glutinous rice ball is boiled in the pot and floats and sinks, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to Lantern Festival. Different from the northerners, the people of Ningbo have the traditional custom of sitting together as a family on the morning of the Spring Festival.

The cooking method of quick-frozen food is somewhat different from that of general food, mainly a natural thawing process, the general glutinous rice balls are easy to be heated unevenly inside and out, and it is easier to do this after freezing, so friends cook the glutinous rice balls before the natural thawing close to room temperature, and then cook in the pot to avoid the situation of pinching, in addition to simmering is not only conducive to better taste, but also energy-saving and environmental protection, I recommend simmering for a short time after simmering, of course, it will rot after a long time.

Pot under cold water.

Because the hot water is boiled in the pot, the glutinous rice skin on the surface of the frozen glutinous rice balls is easy to soften quickly due to rapid and violent heating, and at the same time, the glutinous rice balls are still in a hard state, once they are softened by heat and absorb water to expand, they will break through the skin of the rice balls and swell and crack, and finally cook into a pot of porridge.

Benefits of boiling rice balls in a pot under cold water:

1. The glutinous rice balls are heated slowly, and the glutinous rice skin and filling are heated more evenly, and the tension is all the same, so that the filling is not easy to peel out;

2. Slow and uniform heating can make the glutinous rice balls cook out with a stronger fragrance, and the skin tastes slippery, complete and not sticky to the teeth;

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

Steps to cook glutinous rice balls:

1. Open the package of the rice balls, put them in a bowl, pour enough water into the pot, and then pour the rice balls into the pot.

2. After the fire is slowly heated to boiling, you can turn to medium heat.

3. Cover and simmer until all the rice balls float, then turn off the heat and enjoy.

Once the water is boiling, gently put the Lantern Festival into the pot with your hands and immediately gently push it away with a spoon to rotate it for a few weeks. Non-stick pan bottom. After the Lantern Festival floats, switch to slow fire to avoid being cooked on the outside and the inside.

During the boiling process, the water should be boiled once and some cold water should be put in an appropriate amount to keep the pot in a state that seems to be boiling but not sticking. When cooking the Lantern Festival continuously, change the soup frequently to avoid pinching.

Hello, with hot water. To boil the Lantern Festival with hot water, you can boil the cold water, wait for the water to boil, and then put the Lantern Festival into the pot.

To cook Lantern Festival, you need to master the essentials of "boiling water and simmering"; To avoid the Lantern Festival sticking to the pot, you can use a soup spoon to stir slowly in the pot until the surface of the Lantern Festival is smooth and floating on 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.

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

Boiled in hot water, it is easy to soak in cold water.