How to cook quick frozen glutinous rice balls, how to cook quick frozen glutinous rice balls

There are also skills in cooking quick-frozen rice balls, learn the right way to keep the shape perfect and delicious.

After all, glutinous rice flour is different from flour, and it takes skill to wrap glutinous rice balls, otherwise it is easy to wrap it badly, but there is also a disadvantage in buying quick-frozen glutinous rice balls, that is, it takes a long time to cook, and it is easy to stick to and even flow out of the filling after cooking for a long time, which affects the consumption.

In fact, cooking quick-frozen glutinous rice balls also requires skills, and learning the right way can keep the appearance perfect and delicious.

The first thing to pay attention to is to boil the water first, you can add more water, otherwise the glutinous rice balls are easy to stick to the bottom of the pot, take out the frozen glutinous rice balls when the water boils and bubbles, don't take them out early, otherwise the glutinous rice balls may stick together when they melt, and it will be difficult to cook. Put the glutinous rice balls into the bubbling boiling water one by one, and gently stir them with chopsticks a few times for each one to avoid sticking to the bottom of the pot or the glutinous rice balls sticking together.

Adding sugar to the water can reduce water absorption, but it is not recommended to do so, because the glutinous rice balls themselves are very sweet, and if you continue to cook them in sugar water, the high sugar content is not good for the body, as long as it is not sticky, it will not get in the way if you absorb a little more water.

After all the rice balls are put into the pot, you can cover the lid without sticking, and then gently stir twice after the water boils again, and then put in half a bowl of cold water, which is to avoid the skin of the rice balls from being broken because of boiling, and then cover the lid and wait for the water to boil.

After the water boils again, put in half a bowl of cold water, stir a few times and cover the lid, turn off the low heat when the water boils again, and after the low heat boils for a minute, you can turn off the fire.

Although it is more troublesome to cook in this way, it can ensure that the taste of the rice balls will not be broken, and it may be similar to the way dumplings are cooked in some places, all in order to maintain the shape of the food.

However, although the glutinous rice balls are delicious, it is still not recommended that everyone eat too much, first of all, this glutinous rice is not easy to digest, especially for children and the elderly, and then most of the glutinous rice balls are very sweet, and don't eat too much, so when you want to eat, everyone can taste a few and eat them, you don't have to cook a lot, and it is best to eat them with some vegetables and then grains.

If you say that you cook too much in one meal, you don't have to eat hard, there will be a small plastic plate for quick-frozen rice balls, and the small pit on the board is used to place rice balls, you can wash this plastic board, and then apply a layer of oil, put the cooked rice balls in and then put them in the refrigerator to freeze them, and when you need to eat them, you can take them out and eat them directly, and the taste is similar to glutinous rice ice cream.

Cook for seven or eight minutes and you're good to go. Ingredients: 12 main ingredients sesame soup Xiaoxun first round, half a pot of auxiliary water.

1. Put a small half pot of water in the pot, cold and hot water. Turn on medium heat and touch the lid several times and bring the water to a boil. If you want to save time, pour hot water and bring it to a boil. However, it is best to boil it in cold water.

2. Take out the glutinous rice balls.

3. Bring water to a boil.

4. Pour in the rice balls.

5. Use the back of the spoon to face up, from the bottom to the top, and move it to prevent the glutinous rice balls from sticking to the bottom. Then cover and cook.

6. Cook until all the rice balls float up. Reduce the heat to low, remember to cover the pot and simmer for 2-3 minutes.

7. Then turn off the heat, simmer for 30 seconds for 1 minute, remove from the pot.

8. Finished products. <>

First boil the water in the pot, then gently put the raw rice balls into the pot, mix them with a spoon to avoid sticking to the pot, when the balls float, add cold water, repeat twice, and wait for the rice balls to float up, you can get out of the pot.

If you put it in the pot and don't pick it up, it will be mushy for too long. If you want to make the rice balls more delicious, you may wish to cook the soup and rice balls separately, and if it is sweet, just add a little sugar to the soup. If it is a salty filling such as fresh meat, the soup can be richer, such as vegetables, seaweed and other ingredients can be added to the soup to cook the ready'The glutinous rice balls can be enjoyed directly in the soup.

Before boiling the quick-frozen rice balls, if you put the rice balls directly into boiling water, the result will be cooked on the outside and raw on the inside. Reason: When 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 glutinous rice balls are full of cold water, and then put them in boiling water, so that they can be heated evenly.

Pinch gently, before the glutinous rice balls are put into the pot, the glutinous rice balls should be slightly pinched with clean hands, so that there are slight cracks on the outer skin, so that the hail knows that the glutinous rice balls are cooked inside and out after being cooked in the pot, will not be pinched, and are soft and delicious.

After the water boils, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon and stir them slightly in the same direction to make them rotate a few times and not stick to the pan.

Cook slowly, boil 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 cooked on the outside and raw on the inside.

When the dumplings are floated, add cold water and repeat twice, and when the dumplings have floated, they can be cooked. If you put it in the pot and don't pick it up, it will be mushy for too long.

There is a big difference between the cooking method of quick-frozen glutinous rice balls and the cooking method of the glutinous rice balls just made, the quick-frozen glutinous rice balls need to be put at room temperature for a while when taken out of the refrigerator, and the quick-frozen glutinous rice balls need to be cooked for a longer time, we all know that it takes three times to cook dumplings with cold water, and it takes two times to cook quick-frozen glutinous rice balls, so that the glutinous rice balls can be cooked inside and out.

How to cook frozen rice balls without breaking the skin:

1. Take out the quick-frozen glutinous rice balls first, put them in a space with a suitable temperature, then boil the water, and then gently put the glutinous rice balls into the pot and stir them gently with chopsticks to prevent them from sticking to the pot.

2. Wait for the glutinous rice balls to float, then add cold water, and go back and forth a few times, and then wait for the glutinous rice balls to float up before you can put them out of the pot. If you put the rice balls in the pot and don't take them out, they will paste up after a long time.

3. If you want the glutinous rice balls to become more delicious, there is another way, which is to separate the soup and the glutinous rice balls to cook, if it is a salty filling, then the soup can be more abundant, put some dried shrimp, seaweed, vegetables and other ingredients to add. If it's a sweet filling, just add sugar to the soup, and finally put out the boiled rice balls and eat.

The origin of the rice balls:

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) arose to eat a novel food, that is, black sesame seeds, lard, and white sugar as raw materials.

First of all, the black sesame seeds are ground into powder, and then the lard and white sugar are successively kneaded into the mixture to make a filling, and the outside is kneaded into a circle with glutinous rice flour, and after cooking, it tastes sweet and delicious, and it is funny. Because this glutinous rice ball floats and sinks in the pot, it was first called "floating yuanzi", and later "floating yuanzi" was renamed tangyuan.

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.

10 minutes. Tangyuan, also known as "soup balls", is one of the representatives of traditional snacks of the Han nationality. At the same time, it is also the most distinctive food of the traditional Chinese festival Lantern Festival, and it also expresses the yearning and expectation of the ancient people for a happy life.

According to legend, tangyuan originated in the Song Dynasty. It is also a kind of novelty food that arose in Mingzhou (now Ningbo City, Zhejiang Province) at that time, that is, black sesame seeds, lard to make filling, add a little white sugar, rub it into a circle with glutinous rice flour outside, after cooking, it tastes sweet, soft and glutinous, and the aftertaste is endless. At the same time, the tangyuan symbolizes a happy family reunion, and eating the tangyuan also means a happy family and reunion in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, using black sesame, lard, and white sugar as raw materials, first grinding black sesame seeds into powder, and then putting lard and white sugar into the mixture successively and kneading them into a ball to make stuffing, and rubbing them into a circle with glutinous rice flour on the outside, after cooking, it tastes sweet and delicious.