How to cook the rice balls will not rot, and what to do if the rice balls are not cooked after a lon

Lantern Festival will not rot if cooked like this:

Eating glutinous rice balls is an important folk custom on the fifteenth day of the first lunar month. "Yuan" means reunion and consummation, and eating tangyuan is to eat a good omen into the stomach, so the Lantern Festival table will never be indispensable for tangyuan. Freshly packed glutinous rice balls are not easy to preserve, so what we buy is usually quick-frozen glutinous rice balls.

The glutinous rice balls will become very sticky after thawing, so remember not to pour the glutinous rice balls directly into the pot, otherwise the cooked glutinous rice balls will easily crack and break the skin, expose the filling, and easily paste the soup. What is the correct way to cook frozen rice balls? I will share with you the tips for cooking glutinous rice balls, follow them, the glutinous rice balls do not break the skin and do not reveal the filling, the taste is soft and glutinous and does not lose Q bomb, sweet and delicious, especially delicious.

Take out the glutinous rice balls. We can see that the surface of the quick-frozen rice balls is wrapped with a layer of frost, and there is a layer of glutinous rice flour in the frost. Natural defrosting is not only time-consuming, but also easy to cook.

The correct way to thaw is to put the glutinous rice balls into a slightly larger container and pour in an appropriate amount of cold water, and the amount of water is subject to the amount of glutinous rice balls. The time for the rice balls to soak in cold water for 30 seconds.

The purpose of soaking the glutinous rice balls is to make the glutinous rice balls thaw while replenishing the lost water in time, which is one of the tricks of cooking the glutinous rice balls without breaking the skin, but to remind you that the glutinous rice balls should not be soaked for too long, and when the time is up, you should immediately remove them to control the water and put them in another bowl for later use. Then we can boil water to prepare to cook the rice balls, turn on the high heat to boil the water until warm, sprinkle in a spoonful of sugar, and stir it with a spoon to speed up its dissolution. Doing so can improve the consistency of the water, so that the water will not penetrate too much into the rice balls, and the cooked rice balls will not be deformed, and the skin will not be broken.

Boil the rice balls in a pot under water, and then cook them over low heat for three to five minutes after the rice balls float, and then point some cold water, so that the rice balls will not be boiled.

Teach you how to cook glutinous rice balls without breaking.

The reason why the glutinous rice balls that have been frozen for a long time is that the appropriate amount of cold water is not added when cooking, which causes the inside of the glutinous rice balls to be unable to be heated. Tips for boiling glutinous rice balls: Pinch gently. Before putting it in the pot, gently pinch the rice balls with your hands to make them slightly cracked, so that the cooked rice balls are easy to cook inside and out, soft and delicious.

Tangyuan, one of the representatives of traditional Chinese snacks, 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.

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. Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to soup balls.

Hello; It is the relationship that I did not add the appropriate amount of cold water when I boiled it!

Tips for boiling glutinous rice balls :

1. Pinch gently. Before putting it in the pot, gently pinch the rice balls with your hands to make them slightly cracked, so that the cooked rice balls are easy to cook inside and out, soft and delicious.

2. Boil underwater. After the water in the pot boils, put in the "glutinous rice balls", gently push them away with the back of the spoon, and let the "glutinous rice balls" rotate a few times to prevent them from 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, otherwise, the "glutinous rice balls" will be constantly turned, unevenly heated, and the outside will be cooked and hard inside.

4. Light cold water. After the "glutinous rice balls" are put into the pot, an appropriate amount of cold water should be added every time they are boiled, so that they can be kept in a state that seems to be boiling but not rolling. After boiling two or three times, cook for a while before you can take it out and eat. The "glutinous rice balls" cooked in this way are soft but not hard, sweet and delicious.

This time, the glutinous rice balls are not soft in the middle for half an hour. I don't know why. At noon, it was boiled again, and some of them still looked like they were undercooked in the middle. Could it be that there are also fakes in tangyuan? Never encountered it before.

When how long it is also cooked. If it freezes in the refrigerator, thaw it for a while before cooking.

Is there something wrong with the rice balls not being cooked?

When boiling the rice balls, be sure to boil the water first, then put in the rice balls, and then boil on high heat to keep the water in the pot boiling strongly, so that the rice balls will not stick to the bottom of the pot.

It should be noted that when the water is boiling, after putting the glutinous rice balls into the pot, you should gently push them in one direction with a spoon to make the glutinous rice balls rotate as much as possible, so that the glutinous rice balls do not stick together, and it is not easy to stick to the bottom of the pot; After the glutinous rice balls float, there is no need to push them anymore.

When the water in the pot boils again, change to low heat, and add an appropriate amount of cold water to clear the dust. In this way, the glutinous rice balls will not be pinched or the filling will not be cooked thoroughly due to uneven heating. Add a small amount of cold water after each water chai and repeat three times.

After adding cold water one last time, cook the rice balls for a while and they will be ready to go.

Finally, you can also sprinkle black sesame seeds or drizzle sugar water on the boiled rice balls according to your preference to make the rice balls more delicious.

Here's how to cook glutinous rice balls without cooking them rotten:

1. Pinch gently, before getting out of the pot, gently pinch the glutinous rice balls with your hands to make them slightly cracked, so that the cooked glutinous rice balls are easy to cook inside and out, soft and delicious;

2. Under the boiling water shed, boil the water with a strong fire, then put the rice balls in the pot, gently push them away with the back of the spoon, and let the rice balls rotate a few times, so that the bottom of the pot will not stick;

3. Simmer, after the rice balls are boiled in the pot until they float, they should be quickly switched to a simmer. If the glutinous rice balls are constantly turned over, they are unevenly heated, and they are easy to cook on the outside and the inside, which is not delicious;

4. Add cold water, after the glutinous rice balls are 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 and not rolling, and after boiling two or three times, it 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 the glutinous rice balls are boiled for two or three pots, the soup becomes thicker, which greatly restricts the activities of water molecules, and the water should be changed and then boiled. Otherwise, it will ripen slowly and be easy to get pinched;

6. There is a big difference between the cooking method of quick-frozen glutinous rice balls and the cooking method of freshly made glutinous rice balls, the quick-frozen glutinous rice balls need to be placed for a while when taken out of the refrigerator, and the time for cooking quick-frozen glutinous rice balls is appropriately longer than that of freshly made glutinous rice balls.

Here's how to cook glutinous rice balls without cooking them rotten:

1. Before serving, gently pinch the rice ball with both hands to break it slightly. The glutinous rice balls cooked in this way are easy to cook inside and out, soft and delicious.

2. Boil water over a hot fire, then put the rice balls into the pot, gently push them away with the back of the spoon, and then let the rice balls rotate several times so that the bottom of the pot does not stick.

3. Boil the rice balls in a pot until they float, you must quickly use low heat. At this point, if you are still cooking on high heat, the glutinous rice balls will break if they keep rolling. If the dumplings are constantly turning, the heat is uneven, easy to cook outside, and difficult to taste.

Food common sense. 4. After the glutinous rice balls are put into the pot, add an appropriate amount of cold water each time to make them in a rolling and non-rolling state. After cooking two or three times, cook for a while, then take it out and serve. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

5. After boiling two or three pots of glutinous rice balls, the soup becomes thicker, which greatly limits the activity of water molecules. You should change the water before boiling. Otherwise, it will cook slowly and be pinched easily.

6. There is a big difference between quick-frozen glutinous rice balls and fresh glutinous rice balls. The quick-frozen glutinous rice balls need to be removed from the refrigerator for a while. The time to cook the quick-frozen glutinous rice balls is longer than the current glutinous rice balls. Also, it is best to boil the glutinous rice balls filled with water twice so that the glutinous rice balls are thoroughly cooked from the inside out.

7. The outer skin of the glutinous rice balls is mainly made of glutinous rice. From the perspective of traditional Chinese medicine, the temperature of glutinous rice is warm and has a certain warming effect. However, glutinous rice has a higher content of amylopectin, is more viscous, and is difficult to digest. Therefore, don't eat too much at once.

Here's how:

Gently push the rice balls with the back of the spoon and let the soup balls rotate in the pot a few times, so that the rice balls will not stick to the bottom of the pot and will not stick together easily, resulting in broken skin and revealing filling. Simmer, boil the glutinous rice balls in the pot until they float to the surface of the water, quickly change the high heat to low heat to cook, if you keep boiling over high heat, the glutinous rice balls will break the skin if they continue to tumble; If the core file is not evenly heated, it is easy to cause the outside to be cooked and the inside hard, which affects the taste.

When boiling the glutinous rice balls, every time the water is boiled, an appropriate amount of cold water needs to be added to let the glutinous rice balls be cold in the heat and make the cortex coagulate. After boiling two or three times, boil for a while, and then you can turn off the heat and serve; In this way, the cooked rice balls will not break, and the quality is soft but not hard, sweet and smooth.