Boiling rice balls, boiled in boiling water or boiled in cold water ?

Regarding the question of whether to boil or cold water when boiling glutinous rice balls,Of course, it is correct to boil it in boiling water.

If you boil it in cold water, it will take a long time to boil the water to reach the inner layer of the rice balls, and the outer layer of the rice balls has been soaked for a long timeBy the time the whole glutinous rice balls are fully cooked, the outer layer of the glutinous rice balls has become excessively soft and rotten, which seriously affects the taste. Boiling the rice balls in hot water can reduce the entire cooking time and cook them to the inner layer of the rice balls fasterEnsure that the outer layer and the inner layer of the glutinous rice balls are not cooked too much apart, so that the overall taste of the entire glutinous rice balls can be consistent.

The process of cooking glutinous rice balls correctly should be:Put cold water in the pot and boil, then put in the rice balls, at this time use a soup spoon to stir the rice balls to prevent the rice balls from sticking to the pot. And how long does it take to cook it to be fully cooked?

According to the size of the common glutinous rice balls on the market, cook until the glutinous rice balls float and then cook them for 6 minutes, which can not only ensure that the glutinous rice balls are fully cooked, but also have the best taste. Of course, if it is eaten by the elderly or children, it has been properly cooked for two more minutes, so that the taste is softer.

As a classic food that can be used as both a snack and a staple food, tangyuan is the protagonist in addition to the annual Lantern Festival, and often appears on the daily breakfast table, which is both affordable and very convenient fast food. In our country,In most areas, sweet rice balls are eaten, and bean paste, peanut puree, black sesame puree, taro paste, etc. are generally breaded in the rice balls, which are more classic rice ball flavors.

However, there are also a small number of areas where tangyuan is eaten with salty tasteFor example, in Zhejiang, they like to wrap salty meat, winter bamboo shoots, mushrooms, or vegetables and other salty fillings in the rice balls, and make the rice balls into salty rice ballsIt's also delicious, and that's the beauty of food, which is so varied to satisfy the taste buds of different people.

But it doesn't matter if it's a sweet rice ball, or a salty rice ballAfter the water is boiled, then put in the rice ballsIn this way, the cooked rice balls are more delicious.

You should choose boiling water, so that you will have a very good feeling, and boiling water can also make the glutinous rice balls get a good thawing, and it will taste more delicious, so you should not choose cold boiling.

Cooking glutinous rice balls requires a pot under cold water, because the glutinous rice balls in a cold water pot are not easy to boil, and the glutinous rice balls can be kept in their original shape very well.

You can cook it in a pot under cold water, and the rice balls cooked in a pot under cold water will taste better, and the surface of the rice balls is not easy to damage.

Use hot water to cook glutinous rice balls, not cold water.

When the rice balls are in the pot, turn the heat to a lower level, or add some cold water to keep the water in a state that seems to be boiling but not boiling, and stir slowly in the pot with a spoon to prevent the rice balls from sticking to the pan. Cold water should not be used to cook the rice balls, otherwise the boiled rice balls will either be raw or paste. It is also not recommended to boil in boiling water, especially quick-frozen glutinous rice balls, if you put the glutinous rice balls directly into boiling water, it will cause the glutinous rice balls to be cooked on the outside and raw on the inside, and at the same time, the outer skin of the glutinous rice balls may be broken and heated unevenly.

Boiling rice balls cold or hot? "Step 1" is the key, but unfortunately many people don't get it right.

When the water is boiling, pour the rice balls into the pot.

How to cook glutinous rice balls without breaking:

1. When the water is boiling, pour the rice balls into the pot, and push the water with the back of the spoon as soon as possible after pouring the rice balls, so that the rice balls will not stick together and will not stick to the pot.

2. After the water is boiled, reduce the heat to medium-low. Add a small amount of cool water.

3. After the water boils again, add a small amount of cold water. Continue to wait for the water to boil. Depending on the size of the dumplings, we add cold water about 2-3 times.

4. Wait until the glutinous rice balls float up, turn off the low heat, and cook for a while to take them out.

What soup is delicious with glutinous rice balls:

1. Salty soup with chives.

The glutinous rice flour dumplings that are usually made are cooked by boiling noodles to give them a salty taste, and they feel special to eat. The glutinous rice balls are soft but not mushy, and the soup is served with chives, shiitake mushrooms, minced meat, and chopped green onions, and it tastes like glutinous rice noodles in soup.

2. Longjing soup.

First, put the Longjing tea leaves into the cup, soak in an appropriate amount of boiling water for two minutes, drain the tea juice, and then pour in boiling water to brew. Put the boiled rice balls in a bowl, and then take an appropriate amount of tea juice and pour it in, which is the unique flavor of Longjing rice balls.

When you prepare the soup well, you can add a little cold water in the process after adding the glutinous rice balls after boiling to prevent them from sticking to the pan. To cook glutinous rice balls, you need to master the essentials of "boiling water and simmering". To avoid the glutinous rice balls sticking to the pan, you can use a soup spoon to stir slowly in the pan until the surface of the glutinous rice balls is smooth and floating on the surface of the water, and use chopsticks to be elastic on time.

After the first boil, add a little cold water to keep the soup boiling without always boiling too much.

How to cook glutinous rice balls will not break:

1. Gently pinch the rice balls before putting them in the pot, and use clean hands to slightly pinch the rice balls to make them slightly cracked on the skin, so that the rice balls are cooked inside and out after being cooked in the pot, will not be pinched, and are soft and delicious.

2. After boiling water and boiling water, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon, stir them slightly in the same direction, and make them rotate a few times without sticking to the pan.

3. The glutinous rice flour of the raw rice balls is cooked in time with a lot of water content, if the rice balls are put for a long time after being done, there will be deterioration, and the raw rice balls will be frozen and then cooked, and the skin will often be boiled, which will affect the appearance.

4. If the cooked glutinous rice balls cannot be eaten for a while, they should be taken out of the pot in time, and placed in clean cold boiled water, and then removed and put into a plate after cooling.

5. Cook on a slow heat for a while, and after the glutinous rice balls float, quickly switch to low heat and slow cooking, otherwise the glutinous rice balls will continue to roll in the pot, and the cooked glutinous rice balls will not taste good when they are cooked on the outside and raw on the inside.

6. In the process of boiling glutinous rice balls, an appropriate amount of cold water should be added at the same time for each boiling pot, so that the glutinous rice balls in the pot can be kept in a state that seems to be rolling but not rolling. After boiling the pot two or three times, cook it for a while before it can be eaten.

7. Change the boiling water in the pot frequently after boiling the rice balls two or three times in a row, that is, the water should be changed in time. Because the glutinous soup in the pot has become thick and greasy at this time, if you continue to use it, not only will the glutinous rice balls cook slowly, but also it is easy to get raw.

First, we boil a pot of water. Bring to a boil until the water is warm, about 40 degrees, add 3 grams of salt, and stir clockwise.

2.Then put in the quick-frozen glutinous rice balls bought, at this time the best time to put the glutinous rice balls, because the temperature of the quick-frozen glutinous rice balls is very low, you must make it the same as the water temperature, so that it can be easily cooked thoroughly.

3.Then cover the pot with a lid, cook on high heat for 3 minutes, bring it to a boil, open the lid and stir clockwise, because the water is salted, and the rice balls are not easy to stick together.

4.Finally, when the water is boiling, pour in an appropriate amount of cold water, and then bring it to a boil and cook for 4 minutes.

The trick of boiling glutinous rice balls will not break:

Adding a little salt to the water can effectively prevent glutinous rice balls from sticking and breaking the skin.

When boiling rice balls, do not let the water boil, and pour cold water from time to time.

Do not boil the water to avoid boiling the rice balls. Wait for the dumplings to surface, and then roll them once or twice.

It is important to master the heat, do not choose high heat when cooking, it is best to cook over medium heat.

Cold or hot water to cook glutinous rice balls? Teach you 1 trick, the glutinous rice balls can't be broken, it's not too late to learn now.

This problem, boiling glutinous rice balls is like this: there should be more water in the pot, boil the water over high heat, boil the water, and then put in the glutinous rice balls, use a large soup spoon to gently probe down the pot and turn along the edge of the pot, so that in order not to make the glutinous rice balls stick to the bottom of the pot, if the glutinous rice balls stick to the bottom of the pot, it is easy to break, after two minutes, let the glutinous rice balls boil in the water by themselves, and after the water boils again, the glutinous rice balls float, it is almost, wait another minute, turn off the heat, take out the glutinous rice balls and put them in the bowl. If the rice balls are cooked in this way, they will not break.

Bring the water to a boil and cook it fresh until it's all soft, and the frozen one until it looks a little bigger than the original and it's all soft.

Rice balls boiled cold or hot

Some people cook rice balls under cold water, some people put hot water into the pot, in fact, it is not right, if the pot is under cold water, the cooking time is relatively long, and the rice balls will be very soft and rotten. When boiling an underwater pot, the frozen rice balls are suddenly exposed to hot water, and the alternation of cold and heat is easy to make the rice balls break and be exposed. The correct way is to pot under warm water, and when the water boils to 60 °C, you can put the rice balls, let the rice balls heat slowly, add a little salt to prevent the pot from sticking, and use a spoon to push the rice balls clockwise to rotate, do not let the rice balls stick together.

After the water is boiled, a little cold water can be poured into 2 times, which is the same as boiling dumplings, so that the water temperature can be kept not too boiling, so that the rice balls are evenly heated, and the rice balls will not break the skin and expose the filling after cooking. If you continue to cook over high heat, the glutinous rice balls will keep tumbling in the pot, and they will easily break, or they will be cooked on the outside and raw on the inside.

Precautions for eating glutinous rice balls

1.It is not advisable to eat too much

2.Don't eat breakfast

Lantern Festival is the same as tangyuan, with a relatively high amount of sugar, heat and fat, so it is not suitable for breakfast. At the same time, people's stomach and intestines are weaker in the morning, and the viscosity of Lantern Festival or glutinous rice balls is not easy to digest, which will also lead to heartburn and other uncomfortable manifestations, hindering work and mood.

3.It should not be eaten too hot

When eating Lantern Festival, you must not eat it hot, nor should you eat it in large gulps, otherwise it is likely to burn the mucosa of the mouth and esophagus. Medical studies have confirmed that food burns are likely to cause esophageal cancer, stomach cancer and other related diseases.

1. Cook the rice balls in hot water. The glutinous rice balls can be boiled for about 10 minutes, and the pot should be boiled under water when boiling, so that the cooked glutinous rice balls are not easy to break. It needs to be thawed in advance before cooking to prevent the glutinous rice balls from sticking together.

After the glutinous rice balls are boiled, you can add half a bowl of cold water and cook them again, which can make the cooked glutinous rice balls more delicate and chewy.

2. Tangyuan is one of the representative snacks of the Han nationality in China, with a very long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo City) rose to eat a novel food, that is, using black sesame, lard, white sugar as raw materials, first grinding black sesame seeds into powder, and then lard and white sugar successively put into the mixture to knead into a ball to make filling, the outside is rubbed into a circle with glutinous rice flour, after cooking, it tastes sweet and delicious, and it is funny. Because this glutinous rice ball is boiled in the pot and floats and sinks, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to Lantern Festival.

The Lantern Festival symbolizes family reunion, and eating the Lantern Festival means that the family is happy and all the best in the new year. There are many types of glutinous rice balls, and the preparation methods and ingredients vary according to the food culture in different parts of China. Most southern families have the traditional custom of sitting together as a family on the morning of the Spring Festival.

1. Hot water is generally used to cook glutinous rice balls, not cold water, nor boiling water.

2. 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.

3. 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.

4. Wait until the water is boiling, and then turn to medium-low heat. 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.

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

1. To be precise, a pot under warm water.

Boiling glutinous rice balls is generally put in cold water first, but at this time it is not advisable to put the glutinous rice balls directly into the pot, because if the glutinous rice balls are cooked in a pot under cold water, the glutinous rice balls will be easy to stick together in the pot, and the cooking time will be relatively long, and the glutinous rice balls will easily become soft and rotten; However, with a hotter underwater pot, the frozen glutinous rice balls bought suddenly come into contact with hot water, and the alternation of hot and cold will easily make the glutinous rice balls break and expose their skin after cooking.

The correct way is to pot under warm water, and when the water boils to 60 degrees, you can put the rice balls, so that the rice balls are slowly heated, which is not only not easy to stick, but also easy to cook and will not expose the filling.

2. There are no strict requirements, but it is not easy to expose the filling when boiled in cold water.

It is no problem to cook glutinous rice balls with the water at the beginning to heat and cook them directly, but don't keep the high heat, generally boil the Lu Kai water first, and then adjust the heat to medium heat and cook slowly to avoid the glutinous rice balls from being exposed after being boiled due to fierce fire, and some people will also add cold water several times in the middle to reduce the water temperature and ensure that the skin of the glutinous rice balls does not break, but if the operation is good, it can be cooked successfully without adding cold water.

3. Boil the rice balls at room temperature for about 7 minutes, and cook the quick-frozen rice balls for about 10 minutes.

If the glutinous rice balls are homemade or freshly made and bought outside, they are easier to cook, because they are made of glutinous rice flour and are not big, and the time it takes to cook dumplings is about the same.

But it should be noted that most of the packaged glutinous rice balls are quick-frozen glutinous rice balls, before cooking, open the bag of frozen glutinous rice balls and let them stand for about 5 minutes, this step is to thaw the glutinous rice balls naturally, to prevent the glutinous rice balls from freezing too hard, and the water is instantly impacted and cracked, and then boiled in the pot, the time is longer than the room temperature glutinous rice balls, and it takes about 10 minutes to cook and eat.

4. It depends on the taste.

1. If you eat sweet wine glutinous rice balls, sweet glutinous glutinous rice balls, and vegetarian glutinous rice balls, they generally do not put salt, nor do you need to put oil, and you can eat them directly after they are cooked in water.

2. If you are eating salty glutinous rice balls, you can add some salt in an appropriate amount to season the water in which the glutinous rice balls are boiled to increase the taste, and you can also cook a fresh meat and vegetable base soup to make the glutinous rice balls taste better.