Where to put it after the round night is cooked, how to cook the Lantern Festival without sticking?

Add a little less meat oil to make it better, or refrigerate.

Boil the pot under water and pinch it before putting it into the pot so that it has a slight gap. After getting out of the pot, gently push it away with the back of the spoon to prevent the Lantern Festival from sticking to the pot. Light cold water two to three times, and switch to a simmer after the Lantern Festival floats. Otherwise, the Lantern Festival is easy to break, and it should be boiled out of the pot and put in a container.

The earliest record of eating Lantern Festival during the Lantern Festival is found in the Song Dynasty. At that time, the Lantern Festival was called "Floating Yuanzi", "Rolling Yuanzi", "Lactose Yuanzi" and "Sugar Yuan".

Judging from the records of historical materials such as "Pingyuan Continuation", "Guangji of the Year", and "Daming Yitongfu", the Lantern Festival began in the Song Dynasty as a seasonal food for celebrating the Lantern Festival. Because the Lantern Festival must eat "Yuanzi", people use the Lantern Festival to name it.

With the passage of time, there are more and more activities to talk about the cave during the Lantern Festival, and many local festivals have added traditional folk performances such as dragon lanterns, lion playing, stilt walking, rowing boats and twisting Yangge, and playing Taiping drums.

When boiling the Lantern Festival, the water should be boiled first, and the Lantern Festival should be dipped in cold water before going down to the pot, so that the Lantern Festival cooked by this method will not stick.

Steps to cook Lantern Festival without sticking:

1. After the water boils, add the glutinous rice balls.

2. Then gently push them away with a spoon and stir in one direction.

3. Boil the water once and add a little cold water, which can also keep the soup in it in a state of small boiling.

4. After adding cold water 3 times, let the glutinous rice balls cook for a while, wait for the glutinous rice balls to float, and then you can eat the glutinous rice balls with confidence.

Precautions for boiling glutinous rice balls:

1. Boil the quick-frozen Lantern Festival, if you put the Lantern Festival directly into 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 Lantern Festival is full of cold water, and then put it in boiling water, so that it can be heated evenly.

2. Fresh Lantern Festival can be boiled for about 7 minutes, and you can fish it out when you see the Lantern Festival floating.

3. The cooking time of quick-frozen Lantern Festival is relatively long, it takes about 10 minutes. Take out the quick-frozen Lantern Festival first, put it at room temperature, wait for the water to boil and then put the Lantern Festival in, wait for the Lantern Festival to float, add cold water once, and then float up.

When boiling the Lantern Festival, you should first boil the water, dip the Lantern Festival in cold water, and then go down to the pot, so that the boiled Lantern Festival is one, the soup is soup, and it will not stick.

When cooking Lantern Festival, don't cook directly in the pot, add this step, all round and round without breaking the skin, and learn.

When boiling the Lantern Festival, you should first boil the water Chang Chop, then dip the Lantern Festival in cold water, roll the oak and then go down to the pot.

It's good to put it in cold water after cooking, but now that the weather is cold, it is not recommended to eat a delicious round night.

Ingredients: 2 cups glutinous rice flour, 4 taels of ground pork, 1 tbsp shallots, 1 tbsp winter vegetables, 1 tbsp green onion beads, 1 2 cups small rice balls, a pinch of green garlic, a pinch of green onion, 1 2 tbsp dried shrimp, 1 2 tsp salt, 2 tsp soy sauce, 1 2 tsp pepper, 1 3 tbsp sesame oil, 8 cups broth, 2 tsp salt, 1 tsp sesame oil, 1 tsp pepper.

Method 1Knead Ingredient 1 into a glutinous rice dough and divide into 15 equal portions.

2.Stir ingredients 2 and seasoning 1 evenly to make a filling, then knead the glutinous rice dough into a round and thin shape one by one, wrap it in the meat filling and knead it.

3.Heat with a little oil, stir-fry ingredient 4, then pour in seasoning 2, boil, add salty rice balls, and cook until the salty rice balls are cooked. Then add the small rice balls and cook until the soup noodles come out.

When eating, you can add lettuce leaves or spinach and other vegetables to taste better.