What a boiled Lantern Festival looks like

Generally, when the Lantern Festival floats, it is cooked.

Generally, when the Lantern Festival floats, it is cooked. You can also look at the appearance of the Lantern Festival, the crystal clear skin of the Lantern Festival represents that it is ripe; You can also wait until the Lantern Festival is more than twice in size, and then you can pick it up.

The Lantern Festival, the rice cakes of the Spring Festival, and the zongzi of the Dragon Boat Festival, are all festival foods. Eating Lantern Festival symbolizes the reunion of the family like the full moon, and entrusts people's good wishes for future life. To cook the Lantern Festival, you should warm the pot, pour more water into the pot, and then add a little less salt to prevent it from sticking to the pot.

This is because cold water is easy to stick to the pot, boiling time is long, it is easy to break the skin, and if the temperature difference is too large when the pot is boiled, it will be easy to crack during the Lantern Festival.

The appearance is slightly transparent, and the volume becomes larger. The cooked Lantern Festival will become larger in size and will float on the surface of the water.

The boiling time of fresh glutinous rice balls is shorter, about 7 minutes, and it is almost enough to see the glutinous rice balls floating, and it is good to cook for another 1 minute. It is not recommended to cook it for too long, otherwise the glutinous rice balls will stick together. And the quick-frozen glutinous rice balls bought in the supermarket take a little longer.

It takes about 10 minutes. First, take out the quick-frozen glutinous rice balls and thaw them at room temperature, or put them in cold water to let the frozen glutinous rice balls absorb water. Wait for the water to boil before putting the rice balls in.

A little common sense. 1 Gently pinch: Before putting it in the pot, gently pinch the Lantern Festival with your hands to make it slightly cracked, so that the cooked Lantern Festival is easy to cook inside and out, soft and delicious.

2 Boiling water: To boil the water with a strong fire, then put the Lantern Festival into the pot, gently push it away with the back of the spoon, and let the Lantern Festival rotate a few times, so that it will not stick to the bottom of the pot.

3 Simmering: After the Lantern Festival is boiled in the pot until it floats, it is necessary to quickly switch to a simmer. If the Lantern Festival is constantly turned, it is unevenly heated, and it is easy to cook on the outside and the inside.

4 points of cold water: 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 and 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.

5. Change the soup frequently: After boiling two or three pots during the Lantern Festival, the soup becomes thicker, which greatly restricts the activity of water molecules, so you should change the water and cook it again. Otherwise, it will ripen slowly and be easy to get pinched.

Cooked Lantern Festival is slightly transparent on the outside, becomes larger, and floats on the surface of the water.

When cooking Lantern Festival, you need to control the heat and time of cooking. The Lantern Festival is hot in the pot, and it can be boiled for about 5 minutes, if it is overcooked, the skin will be broken, which will affect the texture and taste of eating.

The practice of Lantern Festival is based on the filling, mixing the filling first, mixing evenly and then spreading it into large round slices, and then cutting it into cubes smaller than table tennis balls after drying. Then put the stuffing into a machine like a big sieve, pour the rice noodles, "sieve" it, and as the fillings hit each other on the surface of the filling, it becomes a ball, and it becomes a Lantern Festival. The north "rolls" the Lantern Festival, and the south "wraps" the rice balls, which are two different foods with different practices and tastes.

Lantern Festival Cooking Method:

There are many ways to eat Lantern Festival, which can be boiled, fried, fried, steamed, etc. If the solid small lantern festival is boiled with wine, sugar, and osmanthus, the flavor is unique and suitable for nourishment.

Lantern Festival is a round food made of glutinous rice flour, which can be divided into two types: solid and filled. The stuffing is sweet and salty. Sweet fillings generally include lard bean paste, white sugar sesame seeds, osmanthus assortment, jujube paste, nuts, hemp paste, almonds, ginkgo seeds, hawthorn, etc.; Salty fillings generally include diced fresh meat, diced ham, dried shrimp, etc.

The Lantern Festival with vegetable stuffing composed of mustard, green onion, garlic, leek, and ginger is called "Five Flavor Lantern Festival", which means diligence, longevity, and progress.

How to cook the Lantern Festival:

1. Take a stainless steel pot or non-stick pan, then put enough water in it to heat and bring to a boil.

2. Take out the fresh Lantern Festival and put it directly into the boiling water in the pot, but when the Lantern Festival is put into the pot, you should gently pinch the Lantern Festival with your hands and pinch a small crack on its surface.

3. The Lantern Festival with small cracks can be heated evenly after being put into the pot, so that the cooked Lantern Festival can be cooked inside and out at the same time, and the cooked Lantern Festival can be soft and delicious.

4. After the Lantern Festival is put into the pot, gently push the Lantern Festival with a colander to prevent the Lantern Festival from sticking to the bottom of the pot.

5. You need to boil the water in the pot again with high heat, you only need to add an appropriate amount of cold water, and the Lantern Festival in the pot will condense its surface after encountering cold water, which will make the powder on its surface more compact and prevent the filling from flowing.

6. The water in the pot is repeatedly boiled and the water is added three to four times, and the Lantern Festival in the pot can be cooked.

How long does it take to cook a lantern to cook:

If it is a frozen Lantern Festival, the boiling time is relatively long, and when the water is slightly boiling, it is necessary to put the quick-frozen Lantern Festival into the pot to boil, if it is to cook those fresh Lantern Festivals that have just been made, it will be boiled for a relatively short time, and it can be cooked in about four to five minutes after boiling the pot.

Cook over high heat until the glutinous rice balls float up, then turn to low heat and cover and cook again, add some cold water when you see it open, add about three times, until the glutinous rice balls become larger and softer, and they are cooked.

Black sesame rice balls.

Ingredients: 200 grams of water-milled rice ball flour (glutinous rice flour), 100 grams of rice ball filling, 170 grams of warm water, filling: 200 grams of black sesame seeds, 30 grams of lard (butter if there is no lard), 150 grams of caster sugar.

How to make the filling:

1. Put the black sesame seeds into a clean pot and fry them over low heat until fragrant (be careful not to fry the paste), and if you make peanut filling, fry the peanuts or bake them in the oven and peel them.

2. Put the fried black sesame seeds and granulated sugar together into a container with a blender to stir the dry powder and beat it into fine powder, ** The figure of stirring the peanut filling is used.

3. Mix the beaten black sesame seeds with the melted lard (room temperature is also acceptable).

4. Put the mixed filling into the crisper and press it flat, and refrigerate to form.

How to make glutinous rice balls. 1. Put the water mill rice ball powder in a basin, and stir with chopsticks while slowly pouring in the water, knowing that all the powder is clumped.

2. Mix the glutinous rice flour into a smooth dough by hand, cover and leave for 10 minutes.

3. Knead the dough into long strips, divide it into 12 parts, take one part and put it in your hand and press it flat, knead the dough thinly with your hands, then put in an appropriate amount of filling, close it with your hand, and then slowly knead it round.

4. Put an appropriate amount of water in the pot to boil, put in the prepared rice balls, push them with a spoon to prevent them from sticking to the pot, cook them over high heat until the rice balls float up, then turn to low heat and cover and then cook, add some cold water when they are opened, add about three times until the rice balls become larger and softer.

Of course, you have to boil it in boiling water!

Leave it in water and boil it for a short while.

Wait until the Lantern Festival floats to the surface of the water.

Boil water in the pot, and when the Lantern Festival is served, first use a spoon to stir the boiling water smoothly to make it into a whirlpool, that is, throw the Lantern Festival into the pot, so that the Lantern Festival rotates with the water and does not stick to the pan, so as to maintain the "perfection".

If it is a quick-frozen glutinous rice ball, it is best to boil the water before putting it into the pot, but do not let the water keep boiling, when you feel that the outer layer is slightly cooked and will not disperse, if the water is boiling, add a little cold water to stabilize the water temperature, otherwise the outer skin will be very bad by the water.

If it is handmade, a little blanching in boiling water is almost fine.

Cook until the glutinous rice balls float up, and they are basically cooked. If it still sinks into the pot, then please be patient. After floating, simmer on low heat for another 1 minute, and see that the edge of the glutinous rice balls is somewhat transparent, and there is a sticky elasticity under the spoon, indicating that it is fully cooked and ready to be cooked.

Before getting out of the pot, take out the quick-frozen glutinous rice balls and put them at room temperature, or you can also pinch the glutinous rice balls slightly after cleaning your hands to make them slightly cracked on the outer skin, so that the glutinous rice balls cooked inside and out are cooked inside and out, will not be sandwiched, and are soft and delicious.

When the water is boiling, slowly put the rice balls into the pot, and then gently push them away with the back of the spoon and stir slightly in the same direction. Cook on high heat for a while, and then switch to low heat and slow cooking after the rice balls float, otherwise the rice balls will continue to roll in the pot, and the cooked rice balls will not taste good when cooked on the outside and raw on the inside.

In the process of boiling the rice balls, an appropriate amount of cold water should be added to the pot every time it is boiled, so that the rice balls in the pot can be kept in a state that seems to be boiling but not rolling. After boiling the pot two or three times, cook it for a while before it can be eaten. After the water is boiled, put it into the Lantern Festival, and when it floats to the surface of the water, it means that it is cooked.

If you can't eat the cooked glutinous rice balls for a while, you should also remove them from the pot in time, put them in clean cold boiled water, and remove them and put them on a plate after cooling.

After the water is boiled, the Lantern Festival is sunk in the water at this time, and the Lantern Festival will float up after it is cooked, and then add some cold water to the pot at this time, and when the pot is boiled again, the Lantern Festival will be cooked.

When cooking, you must always stir it, for fear that it will stick to the bottom. After boiling, put cold water, and then put cold water when the pot is boiling. After boiling the pot, wait until the Lantern Festival has floated, and it's almost there. It's ready to cook.

Put it in the pot with cold water, boil it until the water boils, stir it gently with a spoon to avoid the bottom of the pot, and finally see that the Lantern Festival is floating on the water, you can turn the heat down and simmer for two or three minutes before eating.

Raw Lantern Festival is generally sunk to the bottom of the water when cooked, and it will float when cooked, and it should be okay for 2 minutes after floating.

Put cold water in the pot, boil it and then put the Lantern Festival in, open the lid to cook, the fire should not be too fierce, the Lantern Festival will float by itself after it is cooked.

Generally floating, it's almost cooked.

The lantern will float up and cook it for a while.

When the Lantern Festival floats, it is cooked.

1. Fresh Lantern Festival.

Fresh Lantern Festival cooking time is shorter, about 7 minutes. When you see the Lantern Festival floating, just cook it for another 1 minute. It is not recommended to cook it for too long, otherwise the lanterns will stick together.

2. Quick-frozen Lantern Festival.

The quick-frozen Lantern Festival bought in the supermarket takes a little longer, taking about 10 minutes. Take out the quick-frozen Lantern Festival first, and thaw it at room temperature, or put it in cold water to let the frozen Lantern Festival absorb water. Wait for the water to boil before putting the Lantern Festival in.

Before boiling the quick-frozen Lantern Festival, if you put the Lantern Festival directly into boiling water, it will cause the outside to be cooked and the inside to be raw. 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. Therefore, you can put it 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 evenly heated.

The Lantern Festival is cooked according to the standard of floating from the water, and the drifting climate will be out of the pot after 1 minute.

It's all floated up, you clip one up and clip it open, if it's over, you can put it up, and if you don't have a heart, cook it for a while.

The Lantern Festival is cooked until it floats, and the following is the specific method:

Ingredients: Appropriate amount of red bean paste, appropriate amount of Lantern Festival, a pack of lotus root powder, a large piece of rock sugar 1, take out the lotus root powder, put some cold water to boil and set aside.

2. Put water in a pot and bring the water to a boil.

3. Put in the Lantern Festival, and then add rock sugar.

4. Add the red bean paste, mix well and cook until the Lantern Festival floats, then add the lotus root powder.

5. Boil evenly over low heat and then take it out of the pot to eat.

After the water is boiled, put it into the Lantern Festival, and when it floats to the surface of the water, it means that it is cooked.

Ingredients: 150 grams of black sesame seeds, 200 grams of glutinous rice flour, 60 grams of sugar, 50 grams of corn oil, 80 grams of chopped peanuts, 60 grams of raisins.

1. First roast and peel the peanuts, break them and put them in a bowl, as shown in the picture below.

2. Break the fried black sesame seeds into a bowl and stir well, as shown in the picture below.

3. Add sugar and put it according to your taste, as shown in the picture below.

Fourth, put some more corn oil, not too much, less oil is still healthy, as shown in the figure below.

5. Mix the glutinous rice flour into a dough, in order to make it sticky, first cook a few good glutinous rice doughs, put them in the raw noodles after cooking, and then add water to them.

6. Then take a small piece of noodles and knead it into a skin by hand, as shown in the figure below.

7. Add the mixed filling, add some raisins, black sesame seeds and raisins, as shown in the picture below.

8. Then wrap the dough and wrap it into a circle, as shown in the picture below.

9. When the water is boiled, the Lantern Festival will be boiled in the pot, and when it floats up and grows fat, it means that it is cooked.

10. After floating up, it can be put out of the pot, so that the Lantern Festival has been cooked.

Fresh Lantern Festival can be boiled for about 7 minutes, and it is almost good to see the Lantern Festival floating. The quick-frozen Lantern Festival takes a long time to cook, taking 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.

How to cook Lantern Festival:

1. Boiling underwater.

Once the water is boiling, put the Lantern Festival in the pot and gently push it away with a spoon to allow it to rotate for a few weeks without sticking to the walls of the pot.

2. Cook over low heat.

After the Lantern Festival floats, quickly switch to slow fire. Otherwise, the Lantern Festival will keep rolling, and it will not be delicious when cooked on the outside and the inside.

3. Light cold water.

During the boiling process, add a small amount of cold water to the pot each time you open the pot to keep the Lantern Festival in the pot in a state of boiling rather than rolling. After boiling the water two or three times, boil it for a while before eating. The Lantern Festival cooked in this way is soft but not hard, sweet and sticky and delicious.

4. Cook in time.

The glutinous rice flour of the raw Lantern Festival has a lot of water content, and it will deteriorate after a long time, and it is easy to cook when frozen.

Lantern Festival is best to be made and eaten freshly, do not leave it for more than 3 days, once you find that the color of the Lantern Festival changes, it cannot be eaten. The quick-frozen Lantern Festival you bought now should also be eaten in time, and it is best not to store it for more than a week.