Why are glutinous rice balls cooked for a period of time so hard and what is the reason?

Because the glutinous rice ball powder will age after a period of time, it will become hard.

It may be that it has been too long, and the glutinous rice ball powder may have deteriorated, so it is a bit of a show.

It means that the rice balls are not cooked.

My family has made it with white sugar, sesame seeds, peanuts, green and red silk, mix it together, then put it in a finger-thick frame, compact it, and then cut it into small squares with a knife.

Sink and crush, add 1 4 water, then put it in the refrigerator to freeze it into the size you want and wrap it up.

I made myself a copy of the rice balls.

Let's talk about the experience:

First go to the market to buy ready-made glutinous rice balls and glutinous rice flour, the best way to buy Ling glutinous rice balls, that kind is very fragrant, glutinous rice flour is very simple, but if you want to wrap it conveniently, you have to be a little troublesome, first select about one-sixth of the amount of glutinous rice flour kneaded with water, slightly hard, not too soft, and then cook it, put the cooked glutinous rice ball in the dry remaining glutinous rice flour and knead it, and then pour the hot water that cooks this glutinous rice ball into the dry glutinous rice flour and knead it well, and feel not too dry after kneading, It should be broken by hand when there is a certain sticky feeling, then you can wrap it, first knead out a piece of dough, and then slowly push it into a small bowl with both hands, put it into the center of the glutinous rice ball, and then tighten the mouth with your hands, and finally knead it into a complete glutinous rice ball, this method to make glutinous rice balls because there are more sticky cooked glutinous rice balls in the rice ball noodles, so the kneaded glutinous rice balls will also be more sticky, don't worry about spreading them when wrapping, it is more convenient, if you are more patient, you can also do not need to add cooked glutinous rice balls, but use warm water and glutinous rice flour, And be careful when wrapping, so that you can also wrap beautiful rice balls!

The reason why the glutinous rice balls are boiled:

1. After the water is boiled, the glutinous rice balls stick to the bottom of the pot.

2. Cook in a pot under cold water for too long, and the glutinous rice dough will boil.

1. Boiling water: Bring the water to a boil first, then put the glutinous rice balls into the pot, and then stir a few times with a spoon to prevent the glutinous rice balls from touching the wall of the pot.

2. Slow cooking: After the rice balls float from the bottom of the pot, switch to slow cooking.

3. Light cold water: In the process of boiling glutinous rice balls, add a small amount of cold water to each pot. After boiling the water two or three times, boil it for a while and then remove it and eat. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

4. Cook in time: Fresh glutinous rice flour contains more water, which will deteriorate after a long time and is easy to boil. Therefore, glutinous rice balls are generally freshly made and eaten, and they should not be placed for more than three days.

The rice balls are delicious but not easy to cook well, and they will be boiled if you don't pay attention to them, so let's take a look at the correct steps for cooking the rice balls:

First of all, we need to boil the water in the pot before putting the rice balls into the pot, because the cold water pot is not only easy to break the skin of the rice balls, but also the phenomenon that the rice balls stick to the bottom of the pot.

After pouring the rice balls, we use the back of the spoon to push the water, which can prevent the rice balls from sticking to each other or sticking to the bottom of the pot, many people here will ask whether the frozen rice balls are directly in the pot or wait for it to melt before going to the pot, it is recommended that you freeze the pot directly, so that the rice balls are not only not easy to stick to each other, but also not easy to break the skin.

Wait until the water is boiling before turning the heat to medium-low.

Then add a small amount of cold water to the pot, the effect of adding cold water is to prevent the water from boiling and damaging the rice balls, and in addition, the inside and outside of the rice balls will be heated more evenly.

When the water boils again, add a small amount of cold water, and then continue to wait for the water to boil, we add cold water about 2-3 times according to the size of the glutinous rice balls to cook the glutinous rice balls.

Okay, it's cooked, and we're now serving the dumplings intact, which is very appetizing.

I believe that many people will have such an embarrassment, that is, to cook glutinous rice balls happily, and finally cook a pot of porridge, in fact, there are skills in doing anything, as long as you master the correct method, you will definitely be able to cook a pot of beautiful, not broken skin, not revealing the filling of the glutinous rice balls.

Frozen glutinous rice balls will be hard because the water is evaporated and dried, and the whole is frozen, and the outside is heated and expands after being put into the pot, while the inside is still very cold and hard, and different expansion ratios cause cracking. When boiling the rice balls, the reason why they are still very hard after boiling for a long time is because the rice balls are put in the freezer for too long, and the local area is not evenly heated, resulting in undercooking, it is best to wait for the water to boil, put the rice balls in and stir gently.

Lantern Festival with rice balls

The Northern Lantern Festival is based on the stuffing, and the Jiangmi flour is the production process of the façade. The process is simple and easy to learn, mix the filling, mix evenly and spread it into large round slices, let it cool and then cut it into cubes the size of a ping pong ball. Then put the stuffing pieces into a dustpan, pour an appropriate amount of Jiang rice noodles, shake and get up.

As the fillings become balls in the collision with each other, the frontal pins and closed Jiang rice also get on the surface of the fillings to form a Lantern Festival.

Southern dumplings, which are completely different from the Lantern Festival, are a bit silver cracked like dumplings per mu. First, stir the glutinous rice flour with water to form a ball, and let it sit for a few hours to let it soothe thoroughly. Then mix the various ingredients for the filling and put it in a large bowl for later use.

The gnocchi filling contains more water than the Lantern Festival, which is one of the differences between the two. The process of making gnocchi is also like dumplings, but without a rolling pin.

Wet glutinous rice flour is sticky, so I have to pull a small ball of wet noodles by hand and squeeze it into a round shape. Use chopsticks or a thin bamboo slice-like tool to pick a ball of stuffing and put it on the glutinous rice slices, and then use both hands to turn the mouth to make a ball and knead it into a circle. The surface of the well-made glutinous rice balls is smooth and shiny, and some still have a point, like a peach.

However, the skin of the glutinous rice balls already contains enough water, which is very sticky and not easy to preserve, so it is best to eat it freshly.