Frozen rice balls should be boiled for a few minutes, and frozen rice balls should be boiled for how

About 10-15 minutes.

The time to cook dumplings is generally about 10-15 minutes. The cooking time of dumplings is related to their size, cooking amount, cooking temperature, etc. For example, quick-frozen packaged dumplings bought in the supermarket are generally cooked for 10-15 minutes.

If you cook it for a long time, the soup will be sticky and the dumplings will be rotten.

Generally, it takes about 10 minutes to cook dumplings, and they are basically cooked when they float.

10-20 minutes. Generally, the quick-frozen glutinous rice balls bought in the supermarket can be cooked thoroughly after boiling for 10-20 minutes, when the quick-frozen glutinous rice balls are cooked, the water is boiled and the glutinous rice balls are put into the glutinous rice balls (no need to thaw), stir a few times with the back of the spoon to prevent the glutinous rice balls from sticking to the bottom of the pot, cover the pot and cook until the water boils, change to medium heat and cook until the glutinous rice balls float up, and do not need to add cold water to close the boil during the period.

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, white sugar successively put into the mixture and kneaded into a ball to make a sedan chair filial piety 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 Fu Yuanzi, and later some areas changed the name of "Fu 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.

CookFlash freezingThe time for glutinous rice balls is generally about 10-15 minutes.

The cooking time of the glutinous rice balls is related to its size, the amount of cooking, the heat of the preparation, etc., such as the quick-frozen packaged glutinous rice balls purchased in the supermarket, which can be boiled for 10-15 minutes, and the cooking time for a long time will cause the soup to be sticky and the glutinous rice balls to rot.

Generally, the glutinous rice balls are all floating on the surface of the water to mature, pay attention to the slow hand to cook the glutinous rice balls, cook thoroughly before eating, no mature glutinous rice balls can not be eaten too much, which will cause gastrointestinal discomfort.

Tips for boiling glutinous rice balls

If you are not in a hurry when cooking the rice balls, do not let the water boil before putting the rice balls into the rice balls, put the rice balls in a pot under cold water and start boiling, or let the rice balls thaw and then boil them in the pot.

In addition, if the glutinous rice balls are not fresh, there will also be cracking when cooking, so you should also pay attention when choosing the glutinous rice balls, and try to choose the glutinous rice balls without frost on the surface, because most of the frosted ones are frozen and then frozen, which has a great impact on the quality of the glutinous rice balls.

It should be noted that the glutinous rice balls must be put in the water when the water is boiling, otherwise the boiled glutinous rice balls will easily break the skin and expose the filling, and the appearance is very ugly, so in order to be able to eat delicious and good-looking glutinous rice balls, you should put the glutinous rice balls after the water is boiled, so that it is the correct operation of cooking the glutinous rice balls.

Teach you how to cook quick-frozen glutinous rice balls deliciously, this different method is sweeter and glutinous, simple and easy to make.

Quick-frozen glutinous rice balls are generally boiled in water and boiled for three or four minutes, and you can see the glutinous rice balls floating.

Steps to cook quick-frozen rice balls:

1. Take the quick-frozen rice balls out of the refrigerator and remove the outer packaging. Pour into a basin and let it sit at room temperature for about 10 minutes to allow the ice inside the rice balls to melt well.

2. Pour cold water into the pot and place the pot on the cooker. Cover the pot and bring cold water to a boil.

3. Start boiling water in the pot, wait until the boiling water is boiling, and then open the lid. Gently put the glutinous rice balls into the pot.

4. Turn the rice balls with a spoon to prevent them from sticking to the pan. Wait until the water in the pot is boiling and open the lid.

5. When the water boils again and all the rice balls are on the surface, the rice balls are ready.

How can quick-frozen glutinous rice balls not be broken.

First of all, before boiling the rice balls, you should see if the quick-frozen rice balls have been broken, and of course the filling will be exposed after the broken ones are put into the pot.

Then when boiling the rice balls, you should gently pluck the rice balls to avoid the rice balls from sticking after sinking to the bottom of the pot, which will be boiled.

Finally, you can't cook it for too long, which will directly boil the glutinous rice balls, resulting in exposed filling.

After the rice balls are put into the pot, boil in boiling water for 2-3 minutes and it is done.

1. Add an appropriate amount of water to the pot.

2. After the water boils, pour the quick-frozen rice balls directly into the pot.

3. Use a spoon to gently circle the pot to avoid the glutinous rice balls sticking to the bottom of the pot and causing rotting.

4. Cover the pot and let the water boil until it boils.

5. During the cooking process, see the glutinous rice balls float and cook for another 2-3 minutes.

6. Carefully place the rice balls in a bowl.

Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to tangyuan. However, the rice balls symbolize a better family reunion, and eating the rice balls means a happy family and reunion.

Note: Try not to add cold water during the cooking process, in case the cold and heat collide and the glutinous rice balls are easy to break.

Bring the hot water to a boil in a pot, then pour the quick-frozen rice balls into the water, and wait for 15 minutes to scoop up the rice balls.

Since the quick-frozen rice balls have been frozen, you can pour the rice balls when the water is not yet boiling, so that they will cook faster. After pouring the rice balls into it, gently push the rice balls with a spatula or soup spoon to prevent them from sticking to the pan. When the water boils and the rice balls float a few times, add cold water to the pot, so that after two times, you can start the pot.

Tangyuan, also known as "Lantern Festival", "Tangdou" and "Fuyuanzi", is one of the representatives of traditional Chinese snacks, which 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.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny.

Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to tangyuan. However, the tangyuan symbolizes a better family reunion, and eating the tangyuan 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.

How to cook quick-frozen rice balls:

Ingredients: quick-frozen glutinous rice balls, sugar, soybean flour.

1. Take the quick-frozen glutinous rice balls out of the refrigerator 10 minutes in advance to thaw.

2. Boil water in a pot, and put the rice balls into the pot one by one after the water boils. Add an appropriate amount of sugar to the water.

3. Turn on the high heat and cook for ten minutes, and the glutinous rice balls will float on the water and they will be cooked.

4. Put the glutinous rice balls and soup spoon out of the bowl and serve.

5. The glutinous rice balls can be wrapped in soybean flour to eat, put soybean flour in the bowl, and put the glutinous rice balls in and roll them twice.

6. Evenly wrap the glutinous rice balls with soybean flour, and then you can pick them up and eat.

Quick-frozen glutinous rice balls, it is best to stand upside down when the water is boiling, about ten minutes or so.

Method steps.

1 boil underwater. Add an appropriate amount of water to the pot and bring the water to a boil.2

Put the lantern festival into the pot, gently push it away with a spoon, and simmer in 3 slow water. After the Lantern Festival floats, quickly switch to slow fire.

4 points of 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.

5. After boiling the water two or three times, boil it for a while and it is ready to eat.

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.

1. When cooking quick-frozen rice balls, you should prepare a stainless steel soup pot, add an appropriate amount of water to it, heat it to boil, and then take it out of the refrigerator directly, put the frozen rice balls in the pot, and wait for the rice balls to come out of the pot, stir slowly with a spoon to prevent it from piercing the bottom of the pot.

2. After the glutinous rice balls are put into the pot, they should be heated quickly over high heat, so that the quick-frozen glutinous rice balls in the pot can quickly absorb heat and slowly melt, and after the glutinous rice balls slowly float, add a small amount of cold water, then turn down the heat and continue to cook for 2 to 3 minutes.

Home-cooked practice of quick-frozen glutinous rice balls:

1. When the quick-frozen glutinous rice balls are boiling, you can add an appropriate amount of white sugar to the water in the pot, and then heat it to boil, so that the quick-frozen glutinous rice balls can melt quickly after entering the pot, and they will not stick, and they will not be glued together, and the quick-frozen glutinous rice balls will not be broken after cooking, and the taste is sweet and the taste is particularly good.

2. The cooking method of quick-frozen glutinous rice balls is very simple, that is, put water in the pot, directly put the quick-frozen glutinous rice balls into the pot to cook, and cook until the glutinous rice balls float on the surface of the water.

3. When the quick-frozen glutinous rice balls are cooked, they want to make it cooked inside and out, and they want to make the cooked quick-frozen glutinous rice balls taste good, and then you can use an appropriate amount of cold water after boiling the pot, so that the glutinous rice balls in the pot can be cooked thoroughly, and the cooked glutinous rice balls will not stick at all, which is both beautiful and delicious.

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

After the water is boiling, 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 float, add cold water and repeat twice, and when the dumplings have floated up, they can be out of the pot. 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.

1. First of all, put the pot with water on the fire or gas stove, and you can also use it if you have a rice cooker.

2. When the water boils, pour the rice balls into the pot and cook. Cover the pot and stir it with a spoon four or five times for more than ten seconds, until the rice balls float.

3. It looks much larger than the raw rice balls, and touching the soft ones with a spoon proves that it is okay.

4. Then put it in a bowl, add some soup, and the beautiful and delicious glutinous rice balls are made.

Note: Don't eat too much glutinous rice balls, which are easy to indigestion.

5. Fresh glutinous rice balls can be boiled for about 7 minutes, and it is almost good to see the glutinous rice balls floating.

6. The cooking time of quick-frozen glutinous rice balls is relatively long, about 10 minutes. Take out the quick-frozen glutinous rice balls first, put them at room temperature, wait for the water to boil, and then put the glutinous rice balls in, wait for the glutinous rice balls to float, add cold water once, and then float up.

7. You can put a small amount of salt in the cooking rice balls, so that it is not easy to stick to the pot or break.

1. Place at room temperature for 5-10 minutes before putting it in the pot If it is a quick-frozen glutinous rice ball that has just been taken out of the freezer, it is recommended to put it at room temperature for a few minutes before putting it into the pot to cook, and then gently put the glutinous rice balls one by one after the water boils.

2. After boiling for a while, gently push the glutinous rice balls away with a spoon and stir them slightly in the same direction to rotate them a few times and not stick to the pan. Do not push it immediately with a spoon or chopsticks, as it can easily break.

3. After the glutinous rice balls are boiled in the pot until they float to the surface of the water, quickly change the heat to low heat to cook. If you keep boiling over high heat, the glutinous rice balls will break the skin if they keep tumbling. In addition, due to uneven heating, it is easy to cause the outside to be cooked and the inside hard, which affects the taste.

4. Every time the water is boiled, an appropriate amount of cold water needs to be added to let the glutinous rice balls be cold in the heat, so that the cortex will coagulate and the powder will be firm. After boiling two or three times, boil for a while, and then you can turn off the heat and serve (it is best to boil quick-frozen rice balls with water twice to make the rice balls cook thoroughly inside and out). In this way, the cooked rice balls will not break, and the quality is soft but not hard, sweet and smooth.