How do you cook glutinous rice balls bought in the supermarket? How to deal with the rice balls that

Throw it into boiling water and boil until the surface of the rice balls is not white and translucent, and float in the pot.

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.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny.

However, the dumplings symbolize a better family reunion, and eating dumplings means a happy family and reunion in the new year, so it is a must-have delicacy for the Lantern Festival on the 15th day of the first lunar month. In some parts of the south, people are also accustomed to eating dumplings instead of dumplings during the Spring Festival.

First put the glutinous rice balls at room temperature for half an hour, then boil the water, slowly stir with a spoon after the glutinous rice balls, and wait until the glutinous rice balls leave the bottom of the pot without stirring, when all the glutinous rice balls are floating on the water, you can fish them out and eat. The freshly fished stuffing is very hot, so you have to be careful not to burn your mouth.

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.

When the water is boiling, throw the rice balls down, boil for 3 minutes, and when you see the rice balls floating, you can cook them and beg for them.

It's okay to flow out, that's the stuffing inside, and it's good to wait for the glutinous rice balls to float up.

Wait for the water to boil, put in the glutinous rice balls, and then cook over low heat Wait until the glutinous rice balls float up, and then add an appropriate amount of water when boiling over low heat to stir so as not to paste the bottom.

Boil in boiling water and wait for the rice balls to float.

Boil the water, put the round round round and put it in, add three times of cold water, and take it out to eat.

Bring the water to a boil in cold water, put down the rice balls, and bring to a boil.

1. If you have boiled a lot of glutinous rice balls, you can put them in a bowl, pour boiling water just over the glutinous rice balls, and keep plastic wrap.

Wrap it up and put it on the table. At night, you can boil a pot of boiling water, put in an appropriate amount of rice wine and brown sugar or white sugar, and put the leftover rice balls during the day into it, and cook a pot of rice wine rice balls.

The soup is drunk together as a family.

2. If you eat leftover glutinous rice balls in the afternoon or evening, and you don't want to eat glutinous rice balls in recent days, you can use a colander to put the glutinous rice balls into the vegetable basket, leave them for 10 minutes until the water drips dry, and then pour them into a clean plastic bag and put them in the refrigerator for freezing. Next time you take it out, you can continue to cook and eat it, or it is another taste to eat it with deep frying, or the bran from the bread made by the bakery, or the bran from the fried chicken thighs in the fast food restaurant, and it is also good to wrap the rice balls and fry them together.

If it is only stored for a short time, you can put the boiled rice balls in a bowl, wrap them in plastic wrap and put them on the table. Cooked glutinous rice balls should not be left overnight, because the glutinous rice balls soaked in the soup for a long time will cause them to deform, and the taste is extremely poor, when you eat it at night, you can boil a pot of boiling water, put in an appropriate amount of rice wine and brown sugar or white sugar, and put the leftover glutinous rice balls during the day into it to cook.

Can the boiled rice balls stay overnight:

1. Cooked glutinous rice balls should not be left overnight, because soaking them in the soup for a long time will cause them to be deformed, and the taste is extremely poor.

2. Tangyuan is a food made of glutinous rice, and the food is easy to spoil after overnight, and eating it will cause abdominal pain.

and other symptoms. 3. It is recommended not to eat overnight things, after all, they are eaten.

1. After the water boils, put the glutinous rice balls into the boiling water, and after putting them 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.

2. To master the method of "boiling water and simmering", when the glutinous rice balls are put into the pot, turn the fire to a small point and last for about 5 minutes, until the surface of the glutinous rice balls looks relatively smooth and floats on the water, at this time the glutinous rice balls are basically cooked.

3. The last bowl of glutinous rice balls will come out!

The rice balls are wrapped. The process of making dumplings is also like dumplings, without the need for a rolling pin. Roll the wet glutinous rice flour into a small ball by hand and squeeze it into a round shape.

Wrap the filling in and turn it with both hands to make rice balls. The taste is sweet and salty, and the skin is smooth. The filling is put into the flour, rolling back and forth into a ball, the skin is rougher than the rice balls, and the soup is also thick, the taste is relatively simple, and the sweetness is the mainstay.

Quick-frozen glutinous rice balls generally take a little longer than the freshly wrapped glutinous rice balls, generally about 10-13 minutes.

1. 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.

2. 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 rice balls float up, 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.

3. 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 glutinous rice balls can be enjoyed directly in the soup.

1. Take the glutinous rice balls out of the freezer compartment of the refrigerator and put them directly into the pot, so that the glutinous rice balls are frozen hard when they are put into the pot, and there will be no sticky imagination with each other, and they will not be washed away by the water because the skin is too soft. It's not easy to break the skin.

2. Add cold water to the pot and prepare another bowl of cold water;

3. Boil the water over high heat, and after boiling, turn the heat down appropriately to make it boiling but not rising.

4. 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;

5. After the Lantern Festival is put into the pot, an appropriate amount of cold water should be added every time it is opened, so that it can be kept in a state of boiling but not rolling, and after opening two or three times, it can be boiled for a while, and then it can be taken out and eaten. The Lantern Festival cooked in this way is soft but not hard, sweet and delicious.

First prepare a clean pot and pour half a pot of water into the pot, boil over high heat, wait for the water to boil, put the rice balls into the pot, and then gently stir the rice balls with a soup spoon to make the rice balls rotate, so that the rice balls are not easy to stick to the pot. After waiting for the glutinous rice balls to float, you should quickly switch to low heat to cook, if you still have to cook them over a strong fire, the glutinous rice balls will easily break if they keep tumbling.

When the water boils again, the glutinous rice balls will float, at this time add cold water once, and then continue to boil the water, and wait until the second glutinous rice balls float up, at this time, gently push the glutinous rice balls with a spoon, drop in a little oil, and they can be served after floating.

When cooking glutinous rice balls, pay attention to putting them in batches and avoid putting them in large quantities. There is no need to thaw it, and the water can only be put into the pot after boiling. Putting a lot of glutinous rice in the water will cause too much glutinous rice to stick to the pan easily.

How to cook glutinous rice balls bought in the supermarket without rotting:

1. Rub gently.

Gently knead the soup with your hands in front of the pot to make it crack slightly, and the cooked dumplings are easy to ripen inside and out, soft and delicious.

2. Boil underwater.

Bring the water to a boil over a blazing fire, put the soup in the pot and gently push it away with a spoon to swirl the soup a few times without sticking to the bottom of the pan.

3. Simmer.

After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to a simmer, and if they are still cooked over a strong fire, the glutinous rice balls will break if they keep tumbling. If the glutinous rice balls are constantly turned and heated unevenly, they are easy to cook on the outside and the inside.

4. Add cold water.

After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added to each time they are boiled, so that they can be kept in a state of boiling without boiling, and after boiling two or three times, they can be taken out and eaten. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

5. Change the soup frequently.

After boiling the rice balls in two or three pots, the soup thickens, which greatly restricts the activity of water molecules, and should be changed to water and boiled again, otherwise it will be cooked slowly and easy to be pinched.

6. There is a big difference between the quick-freezing method and the cooked soup method, the quick-frozen dumplings need to be put out of the refrigerator for a period of time, and the time for quick-frozen dumplings is longer than that for dumplings; Also, it's best to use boiling water twice for quick-frozen dumplings so that the soup can be cooked inside and out.

The large rice balls sold in supermarkets are boiled directly in boiling water. (It can also be fried, and it is also delicious, but you should be careful when frying.) If it's a small rice ball, you can add sake and bean paste or something to cook it together, it's delicious.

The glutinous rice balls bought in the supermarket are already wrapped and only need to be cooked and eaten. Just do what it says. But I think the dumplings made at home are more delicious, so I can try them if I have the chance! o(∩_o...Ha ha.

Whether it's boiling glutinous rice balls or Lantern Festival, here's how:

1. Put an appropriate amount of cold water (depending on how much you cook) in a pot and bring to a boil.

2. Put the glutinous rice balls or Lantern Festival into boiling water and boil.

3. When the water boils again, add a spoonful of cold water and let it continue to boil. So three times, the water is boiled again and the rice balls or Lantern Festival have been? Section? Visit? Concubines and fresh books are resentful and resentful?

Please note that the cooking method is simple, but the method is flexible depending on the quality and quantity of the dumplings or lanterns.

The simple method is to turn off the low heat after boiling three times, take out a glutinous rice ball or Lantern Festival and open it to see if the filling inside has melted and whether the outer skin has been cooked, and then you can determine whether you want to continue cooking or turn off the heat.

Generally, this process takes about 10 minutes.

Frozen rice balls First boil the water, then put in the rice balls After boiling, add a small bowl of cold water, and then boil This cycle is 3-4 times, and you can almost do it.

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 of the He nationality is boiled to the top, put a bowl on the side and 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. Remember not to pour down the whole packet, and not to push it with a spoon or chopsticks immediately, so that 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.

5. When the glutinous rice balls are put into the pot, turn the heat to a smaller point, or add a little cold water, so that the water can remain in a state that seems to be open and not open, which lasts for about 5 minutes, open the lid of the pot, and see that all the glutinous rice balls are floating on the water, the surface of the glutinous rice balls looks relatively smooth, and they are elastic on time with chopsticks.

6. 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 comes out, to prevent the soup from sticking together, not too much, be careful of hot hands.

7. After all the rice balls float up (boil until the rice balls float), change the heat to low heat, pour a small spoon of water less, and then add a little water after opening again, add a little more 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.

How to cook glutinous rice balls:

Once the water is boiling, place the glutinous rice balls in the pot and gently push them away with a spoon to allow them to rotate for a few weeks without sticking to the walls of the pan. Once the dumplings are floating, quickly switch to slow heat. During the boiling process, add a small amount of cold water to the pot each time you boil to keep the glutinous rice balls in the pot in a state of boiling rather than rolling.

After boiling the water two or three times, boil it for a while and you can eat. The glutinous rice balls cooked in this way are soft but not hard, sweet and sticky and delicious.

At the end of the Spring and Autumn Period, King Chu Zhao passed through the Yangtze River on the way back from the restoration of the country, and saw that there was something floating on the surface of the river, the color was white and slightly yellow, and there was a red flesh like rouge in it, and the taste was sweet. The crowd didn't know what this was, so King Zhao sent someone to ask Confucius. Confucius said:

This duckweed fruit is also a sign of the revival of the Lord who obtains it. ”

Because this day is the fifteenth day of the first month of the first month of selling and hunger, every day in the future, King Zhao ordered his subordinates to imitate this fruit with noodles, and use hawthorn to make a red filling and cook it. There is also a saying that the Lantern Festival was originally called Tangyuan, and when it came to Emperor Wu of the Han Dynasty, there was a palace maid in the palace called Lantern Festival, who was very good at making Tangyuan, and since then, the world has named it after this palace maid.